Currant pie
6 servings
50 minutes
Blackcurrant pie is a classic treat of Russian cuisine, combining the tenderness of airy dough with the sweet-sour notes of juicy blackcurrants. This dessert likely originated in rural areas where blackcurrants were available in summer and actively used in baking. Due to its simplicity and rich flavor, the pie became a favorite among home cooks. The buttery base, slightly soaked with berry juice, creates a harmony of textures: soft dough and refreshing fruit acidity. It is perfect for tea in a cozy setting or as a treat for guests. Blackcurrant pie can be served with a spoonful of sour cream or ice cream to enhance its flavor nuances. This dessert carries an atmosphere of home comfort and traditions, allowing one to enjoy the rich taste of Russian cuisine.
1
Cream the soft butter with sugar and vanilla sugar.
- Butter: 50 g
- Sugar: 70 g
- Vanilla sugar: 10 g
2
Add an egg and mix.
- Chicken egg: 1 piece
3
Add flour and baking powder, mix until the dough is uniform.
- Wheat flour: 100 g
- Baking powder (raising agent): 1 g
4
Transfer the dough to a greased pan (I have a 20 cm diameter pan) and smooth the surface.
- Butter: 50 g
5
Place the currants on the dough (no need to press).
- Currants: 250 g
6
Sprinkle with sugar (2 tablespoons).
- Sugar: 70 g
7
Place in a preheated oven at 180 degrees. Cook for 30-40 minutes.
