Cranberry and Blackcurrant Pie
8 servings
40 minutes
Cranberry and blackcurrant pie is a true delight for berry dessert lovers. Its roots trace back to European culinary traditions where puff pastry is used to create a light and crispy base. Cranberries and blackcurrants add a tangy acidity to the filling, harmoniously balanced by the sweetness of sugar. The berries baked in the pastry release juice, filling the pie with rich aroma and flavor. This pie is perfect for cozy family tea times as well as festive gatherings. Served warm or chilled, it is accompanied by a scoop of vanilla ice cream or whipped cream. Each spoonful feels like a balance of freshness, sweetness, and slight tartness, making this dessert unforgettable.
1
To make the pie, I use ready-made puff pastry. I roll it out a bit and place it in the form, previously laying down baking paper.
- Puff pastry: 500 g
2
I add sugar to the berries and mix.
- Lingonberry: 300 g
- Blackcurrant: 300 g
- Sugar: 1 glass
3
I place the filling in the mold. On top, I decorate with braids made from leftover dough, brushing them with egg to maintain their shape. Then, we put it in the oven for about 20 minutes.
