How to make shortbread pie with black currants. Delicious shortbread pie with black currants: recipe

12.07.202327.05.2017

Even in winter, you can make pies with berries, despite the fact that summer and the seasonal harvest are still far away. If you took care of this in advance and prepared fresh berries, then preparing a pie with currants on shortcrust pastry will not be difficult for you. But for those who did not have the opportunity to make such preparations, it is too early to get upset. You can bake a currant pie using fresh frozen berries, which can now be purchased in the store all year round.

This pie perfectly combines sweet shortcrust pastry and airy berry filling with a slight sourness. The cake turns out incredibly tender, bright and appetizing.

In the proposed recipe you will find detailed step-by-step photo instructions for preparing aromatic pie with currants on shortcrust pastry.

recipe for pie with berry filling and meringue on shortcrust pastry

Ingredients:

For the test:

butter – 180 g,
flour – 270 g,
sugar – 100 g,
salt - a pinch,
egg yolk – 3 pcs.,
baking powder – 5 g.

For filling:

currants (fresh or frozen) – 500 g,
egg white – 3 pcs.,
sugar – 120 g,
potato starch – 10 g,
flour – 1.5 tbsp. spoons.

Cooking process:

Sift the flour onto a flat surface, such as a table.

Add salt, sugar and baking powder.

Then add the butter and, using a wide knife, chop it with the flour into fine crumbs.

After this, add the yolks and knead into a soft pliable dough.

Place the dough in the refrigerator for approximately 1 hour.

Meanwhile, rinse the berries and dry them, transferring them to a dry cloth. If you use frozen currants, you must first defrost them.

Beat the egg trees with sugar until they form stiff peaks, i.e., so that they hold their shape.

Place the currants in a bowl and mix with flour and starch.

Then place the whipped whites on the layer of berries and gently stir with a spatula or spoon.

Using your hands, distribute the finished dough into the pie pan and make sides.

Prick the dough along the bottom with a fork.

Place the filling on the dough and smooth it out. Bake in an oven preheated to 180 degrees for about 30 minutes.

The currant pie is ready. Enjoy your tea!

A wonderful shortbread dessert that is ideal for both a festive dinner and a regular family tea party. A pie decorated with black currant berries will wonderfully cheer up children and will appeal to adults. It is especially nice if the berries for the pie come from your own summer cottage. Black currant has a unique taste and aroma.

The required time for its preparation is 60 minutes.

Shortbread pie with black currants: recipe

To prepare the pie you will need:

Making the dough for shortcake with currants:

Place flour, semolina, sugar and butter in a bowl, grind, then add egg and orange juice, mix until smooth. The butter should be removed from the refrigerator in advance so that it comes to room temperature. Place the resulting dough in a greased baking tray or a special baking dish with a diameter of 25 cm.

The surface of the dough should be pierced with a fork, this will help prevent the cake from swelling during baking. Then you need to let the dough rest for a quarter of an hour, placing it in the refrigerator or shallow freezer. It is recommended to cover the form with the dough with a plastic bag or cling film.

Ingredients needed to create the filling:

300 g black currant berries;
1.5 tbsp. orange zest;
cinnamon;
100 g powdered sugar;
100 g almonds;
25 g chocolate.

Grind all ingredients except berries in a blender, use cinnamon to taste. Mix the berries with the resulting nut mixture and spread evenly over the surface of the dough. Bake the pie for half an hour in the oven at 200 C.

Our blackcurrant shortbread pie is ready! Enjoy your tea!

Delicate sour cream soufflé with a pleasant berry sourness - I have long dreamed of making just such a delicacy. All the guests liked the delicious shortbread pie with black currants. It is prepared quickly and very simply. Try it yourself.

Ingredients

Currants – 1 tbsp.
Margarine – 100 gr.
Baking powder for dough – 0.5 teaspoon
Sugar – 1 tbsp.
Egg – 2 pcs.
Sour cream – 1 tbsp.
Wheat flour – 2 tbsp.
Vanillin (or vanilla sugar) – a pinch.

Preparation

This pie uses shortcrust pastry. The main rule for preparing it is not to keep it warm. It is not recommended to knead it in your hands even for a long time, as the margarine may melt and the dough will not work out. So, combine two cups of flour with half a teaspoon of baking powder and sift the mixture through a sieve. Soften the margarine a little and combine with sifted flour. If you get a “crumb”, then you are doing everything right. By the way, you can mix margarine with flour using a fork.

Now add one egg to the dough (you will need the second egg for the sour cream filling) and half a glass of sugar.

These are all the ingredients for the dough. Fast, right? Knead the dough and roll it into a ball.

While you are preparing the oven and baking sheet, place the dough in the refrigerator. Since the cake turns out to be very tender, it is better to line the baking dish with baking paper (excess can be trimmed with scissors). Grease the paper with a piece of butter. Spread the dough with your hands over the entire surface of the baking sheet, not forgetting to form the sides.

Now pour in a glass of black currants. The berries can be used both fresh and frozen. Experiment, try baking this pie with a different berry, it will probably turn out delicious.

Now prepare the sour cream filling. In a deep container, mix one egg and two-thirds of a glass of sugar. Beat the mixture well with a mixer. Add a pinch of vanillin (or vanilla sugar), add a glass of sour cream and beat the mixture well again. The delicious sour cream filling is ready.

Pour the resulting mixture onto the berries.

Preheat the oven to 200 degrees and bake a delicious blackcurrant pie for half an hour.
Let the finished pie cool completely, only then remove it from the pan and serve. You can do this earlier, but remember that the cake is very delicate and can easily fall apart when hot. But the cooled pie holds its shape well and is easy to cut into pieces.

Carefully transfer the shortbread pie with currants to a dish and invite everyone to the table. Ask your family what exactly the soufflé in this pie is made of. Many people think that this ice cream is very soft and tasty.
You can decorate the top of the pie with fresh berries. Enjoy your tea!

Shortbread pie with currants is a drop of summer, even if the baked goods were created on winter days: the fresh taste of the berry, its rich color and the airiness of the dough will briefly return the gourmet to warm summer days.

The aroma of summer and the fragility of the dough, “like sand,” will create a bright feeling of inner warmth that even the most severe frosts raging in the outside world cannot destroy.

Required ingredients for the pie

You will need simple products. This:

2 eggs;
300 grams of cream;
400 grams of flour;
300 grams of black currants;
200 grams of butter;
2 tbsp. spoons of cold water;
half a glass of sugar;
2 tbsp. spoons of freshly squeezed lemon juice.

Making currant pie

Shortbread dough is prepared according to the classic principle: butter is mixed with flour and half the amount of sugar until a characteristic mealy crumb is formed, then the eggs must be divided into yolks and whites. Send the first ones to the oil, and set the second ones aside. Add water and lemon juice to the oil and rub everything again, kneading the dough. It should not be liquid or too floating, otherwise the cake will lose its fragility and become “rubbery”. That is why you should be careful when adding liquid: add not everything at once, but a little at a time.

In order to easily roll out the tender dough into a thin layer, it should be placed between two layers of cling film. It is necessary to roll it out to a thickness of no more than three to five millimeters, so you must act carefully and slowly. Transfer the dough layer into the mold, wrapping it around a rolling pin, and straighten the edges, making low sides. Place the mold in a cold place so that the dough begins to breathe - this is a necessary condition for shortcrust pastry.

To prepare the filling, you need to whip the cream with the remaining sugar until slightly thickened and add currants to it. An important point: the berry must be dry, so you should dry it with a paper towel before cooking.

Baking and serving

The dough should remain in the refrigerator for at least half an hour, then you can take it out and pierce it with a fork in several places. This is done so that it does not bubble and maintains a flat shape, because the dough layer is rolled out quite thinly. Pour the currant filling on top, smooth it out with a spoon if necessary and place it in the oven, already preheated to 200 degrees. The currant pie doesn’t take long to bake, only 20 minutes, so don’t yawn and set the table.

It is better to eat pies of this kind completely cooled, even from the refrigerator, then the combination of currant cream and light dough will exceed all expectations.

Grated pie

Shortbread dough with currants is great. However, there is an option that is more unusual in appearance and amazing in taste. For grated shortbread pie with currants you will need:

two glasses of flour;
150 grams of butter;
half a glass of sugar;
two eggs.

For the filling you need currants, no matter fresh or defrosted, take a glass with a top.

The dough is prepared without any frills: all ingredients except flour and currants are mixed until smooth. To make it more convenient to do this, grate the butter on a coarse grater or chop it into crumbs. Next, flour is poured into the mixture, and a soft, but not runny dough is kneaded: it looks more like plasticine than a messy porridge.

Divide the resulting lump of dough into two parts: larger and smaller. Separate 1/4 of the first part and set aside; knead the remaining part with your fingers and stretch it along the bottom of a baking dish lined with parchment. From the quarter, roll out a side for the pie about two centimeters high, and put the smaller part in the freezer: it is necessary that it freezes to a very dense state. Place the mold with the rolled out dough in the refrigerator for half an hour, then take it out and pour the currants into the cavity. It’s not for nothing that shortbread pie is called grated: you need to grate a frozen piece of dough on top of the berries on a coarse grater, making sure that the shavings are distributed in an even layer.

Bake the pie in the oven at 180 degrees, this will take about half an hour. It is better to serve chilled, so it will be easier to cut without losing its shape. Currant pie made from shortcrust pastry, and with a glass of fresh milk or aromatic mint tea - this is an amazing start to the day! A wandering smile of delight will confuse those around us for a long time, lost in bewilderment: what happened?

Calorie content of currant pie

Pie with fresh currants made from shortcrust pastry is considered dietary, since one hundred grams of this dessert (option No. 1) contains only 210 calories, according to the second recipe, even less, so you can safely include a piece of such aromatic delicacy in your morning or daily diet without fear for the figure.

Children love such desserts very much, perhaps subconsciously feeling the benefits of currants and the rosy mood that this magical berry carries. In winter, it is one of the main suppliers of vitamin C, which keeps the child’s immunity at its best, preventing harmful influenza and ARVI viruses from entering the cells.

Personally, I don’t like pies with jam and marmalade, and any berry turns into something similar when baked. But this pie delighted my taste buds, because inside there was almost marmalade - fluid, transparent and sweet and sour.

From this amount of dough I made a pie with a diameter of 20 cm, and a third of the dough remained. It keeps well in the refrigerator for several days and in the freezer for several months. You can make crispy cookies from it. All the filling is gone. I would like to note that the size of the pie depends on the thickness of the rolled out dough, you need to try to make it as thin as possible, then the crunchy effect will be achieved.

To prepare blackcurrant shortbread pie, take the following products.

In a convenient container, mix flour, powdered sugar and salt.

Add cubes of cold butter and grind everything into crumbs.

Make a well in the center and pour in ice water with a teaspoon of lemon juice. Juice can be replaced with 5% vinegar. The water should be very cold so that when kneading the dough, the butter does not melt quickly and the dough does not change its structure. You may need to add an extra spoonful of water or a couple of spoons less when kneading the dough; check your flour to see if it requires more moisture. To do this, do not add all the water at once.

Quickly gather the dough towards the center into a lump and knead just a little until combined, without delaying the process so as not to lose the sandy structure. Wrap the dough in film and put it in the refrigerator.

Meanwhile, prepare the syrup. In a saucepan, combine 8 tablespoons of water (from common) and sugar. Bring to a boil and simmer for three minutes.

Add currants. Cook the berries for 10 minutes, removing the foam. Taste for sweetness. Currants are a rather sour berry, and if sugar is not enough for you, then at this stage you can adjust everything and add the missing sweetness.

Dilute the starch in the remaining 2 tablespoons of cold water.

After 10 minutes, add starch to the saucepan with currants. Keep on the heat for another two minutes, stirring constantly until the filling thickens. Cool to room temperature.

Divide the dough into three parts (as it happened for me), take two parts to work with. Roll one of them thinly into a circle.

Place on the bottom of the mold. The best and easiest way for this pie is to take a springform pan, but if you don’t have one, then line the bottom of a regular pan with parchment, lightly gripping the sides. Trim off excess dough with a knife.

Brush the inside with beaten egg. If the dough cracks finely during baking, the filling will not leak out.

Distribute the filling over the dough.

Cover with a second piece of rolled out dough and seal the edges tightly. Cut off all excess.

Brush the formed pie with egg and sprinkle with sugar. Bake at 180 degrees for about 30 minutes. My pie baked in 20 minutes. The surface of the pie should brown and become crispy.