Currant Jam Pie
8 servings
50 minutes
Currant jam pie is a cozy dessert rooted in Russian culinary traditions. Its history is linked to home baking where simple ingredients transform into a fragrant wonder. The shortcrust pastry, tender and crispy, forms the perfect base for currant jam that reveals its sweet-sour depth when baked. Currants give the pie a bright, rich flavor with a slight tartness balanced by the sweetness of the dough. The finished pie is topped with a layer of grated dough creating a golden crispy crust. This pie is ideal for family tea gatherings, especially in winter when one longs to recall the summer taste of berries. It is served slightly cooled and dusted with powdered sugar, pairing excellently with hot tea or coffee.
1
Mix sugar with chopped butter.
- Sugar: 2 tablespoons
- Butter: 140 g
2
Add sifted flour, baking soda, salt, and vanilla sugar. Mix everything thoroughly.
- Wheat flour: 200 g
- Baking soda reacted with acid: 0.5 teaspoon
- Salt: pinch
- Vanilla sugar: 0.5 teaspoon
3
Add yolks to the resulting mass. Mix everything well again.
- Egg yolk: 2 pieces
4
Roll the dough into a ball, wrap it in plastic wrap, and place it in the freezer for at least 1 hour.
5
Divide the dough into 2 parts: 2/3 and 1/3. Grate the larger part on a coarse grater, place it in a greased mold, pressing down slightly and making edges about 2 cm high.
- Butter: 140 g
6
Spread the jam over the surface of the dough (it's best to use a jam that is not too runny, so currant jam works very well).
- Blackcurrant jam: 350 g
7
Grate the remaining dough. Cover it with jam.
8
Bake for about 30-40 minutes at 180 degrees (until golden brown). Place in a warm oven.
9
After taking the pie out of the oven, let it cool and only then sprinkle with powdered sugar.
- Sugar: 2 tablespoons
