Blackcurrant Pie
6 servings
60 minutes
Black currant pie is a fragrant embodiment of traditional Russian baking. Its history traces back to village kitchens where housewives used seasonal berries to create simple yet incredibly delicious desserts. Black currant adds a rich sweet-sour note to the pie that pairs perfectly with the tender buttery dough. A layer of fresh berries baked between airy layers creates a juicy contrast, while the grated topping adds a textural crispness. This pie is perfect for family tea time, especially on cold evenings when one wants to warm up with the coziness of homemade baking.
1
Beat softened butter with sugar until fluffy.
- Butter: 220 g
- Sugar: 180 g
2
Add the eggs and vanilla sugar one by one.
- Chicken egg: 3 pieces
- Vanilla sugar: 1 tablespoon
3
Sift the flour with baking powder and salt, add to the butter mixture, and knead the dough.
- Wheat flour: 330 g
- Baking powder (raising agent): 2 teaspoons
4
Grease the baking tray with oil and line it with parchment.
- Butter: 220 g
5
Spread half of the dough, then add the berries on top.
- Blackcurrant: 400 g
6
Grate the second half of the dough evenly on a coarse grater over the berries.
7
Bake for 40 minutes at 180 °C.
