Pie with currants on shortcrust pastry. Light shortbread pie with black currants How to make sand pie with black currants

Currants are a favorite summer berry, ripening on the bushes in our dachas. It is imbued with sunshine, vitamins and a unique aroma. When at our own dacha the branches of the bushes begin to become heavy with ripe berries, we remember all the possible recipes for its use and preparation. You can eat the berries fresh, you can make jam for the winter, or you can bake a delicious pie with currants and please the whole family with a delicacy.

This time I will share with you several different recipes for making currant pie. You can make different pies each time and easily use the entire currant harvest. And if it’s already the cold season, frozen berries, which we buy in the store or freeze ourselves in the summer, are also quite suitable.

Shortcake with currants

The biggest problem I encountered when baking currant pies using various recipes is that the berry releases a lot of juice into the dough. That's why currant shortbread pie is one of my favorites. The dough is quite dense and does not spread due to leaking juice and you get a delicious crumbly pie with almost whole berries inside.

To prepare the pie you will need:

• wheat flour - 3 cups,
• granulated sugar - 1 cup + 1 tablespoon,
• butter or margarine - 180 grams (1 pack),
• chicken egg - 1 piece,
• baking soda + citric acid - 1 teaspoon each (can be replaced with baking powder or baking powder),
• currants - 300 grams,
• cinnamon - 1 teaspoon,
• starch - 1 teaspoon.

Preparation:

1. To prepare shortcrust pastry, first soften the butter. Mix it with sugar and egg until smooth and soft.

2. Sift the flour, add baking powder and mix them.

3. Add the flour to the bowl with the butter and sugar and mix with your hands until you get a thick, homogeneous dough. This dough crumbles at first and seems too dry, but gradually the butter begins to melt and softens it, turning it into some kind of clay or plasticine. This is exactly the consistency we need.

4. Divide the finished dough into two parts. One should be slightly larger than the other. Wrap both pieces of dough in cling film or place in separate bags. Place the smaller part in the freezer, and just put the larger part in the refrigerator for one hour. The dough should cool and harden again.

5. After an hour, take most of the dough and roll it out to the size of the pan in which you will bake the pie. If this fails, then the dough can be immediately placed on the bottom of the pan lined with parchment paper and smoothed out with your fingers to a uniform thickness.

Form walls from the dough so that the filling remains inside the pie and does not burn to the pan. Currants have this tendency.

Prick holes in the bottom of the dough with a fork to prevent it from puffing up with an air bubble.

6. For the filling, prepare the currants in advance. It must be washed and dried so that no excess moisture remains. Then mix it with starch, cinnamon and sugar. Starch is needed so that the flowing juice thickens and does not spoil the dough. You can replace cinnamon with vanillin or vanilla sugar, which will also give you a very wonderful taste.

Add sugar at your discretion, but less than a tablespoon. How much sugar you put in the berries will determine how sour or sweet the currant pie will turn out in the end. If you don't like it too sour, add 3-4 tablespoons of sugar.

7. Place the berry filling on the bottom layer of dough and smooth it out.

8. Remove the second piece of dough from the freezer and unwrap it. It will be quite hard, but not stone-like. Now grate it on a grater, holding it directly over the pan with the future pie. The dough pieces will fall unevenly, leaving small holes.

This type of pie is also called grated, precisely because of this technique.

You don’t have to use a grater or freeze the dough, but simply crumble the top layer with your fingers, covering the filling in large lumps. Similar pies are even sold in stores, but they are usually made with jam.

9. Place the future currant pie in the oven, preheated to 180 degrees. It bakes for about 40-45 minutes. But be sure to monitor its readiness, because different stoves work differently and the time may change.

The cooking time will also depend on the thickness of the pie. The thicker it is, the more time it will take and vice versa.

Remove the cake from the pan only when it has cooled, otherwise you risk breaking it.

Now the shortcake with currants can be cut into pieces and served with tea. Bon appetit!

The second version of currant pie in my arsenal is prepared on the basis of the same shortcrust pastry as the first. The whole difference will be in the filling. This pie will be filled with sour cream and cottage cheese. This most delicate filling will definitely find its place in your menu. Currant berries will drown in a soft, sweet curd soufflé. Consolidation!

To prepare the dough you will need:

• flour - 3 cups,
• butter - 180 grams,
• granulated sugar - 1 cup,
• egg - 1 piece,
• baking powder for dough - 1 teaspoon.

For filling:

• currants - 300-350 grams,
• high fat sour cream - 250-300 grams,
• cottage cheese - 100-150 grams,
• egg - 1 piece,
• sugar - 1 glass.

Preparing a pie with currants and sour cream filling:

1. First prepare the dough. To do this, mash the butter and sugar. This can be done with a fork or a whisk. If desired, even a mixer will do, the main thing is that the sugar is evenly mixed with the butter.

2. Add the egg to the butter and stir again.

3. Sift the flour and mix with baking powder, but only if you use dry powder for this. If you extinguish soda with vinegar, then add it to the liquid part of the dough.

4. Mix the flour and egg oil part together. knead a tight, thick dough. It should be dense, homogeneous and not spread. Wrap it in a bag and put it in the refrigerator for half an hour.

5. At this time, prepare the filling for the currant pie. Rinse the berries with water and dry to remove moisture.

6. Mash the cottage cheese if you have soup. Then, mix it with egg and sugar. You can beat them a little with a mixer so that the lumps are better mixed and the mass becomes fluffier.

7. After this, add sour cream; mix it well, but do not beat it. The filling for the berries is ready.

A little secret. If you are worried that the filling will remain too liquid during baking, then add 1-2 tablespoons of flour or starch to it; this will practically not affect the taste, but it will keep the mixture well in the finished pie.

8. Roll out the chilled dough with a rolling pin and cover the bottom and sides of the pie pan with it. You should get a kind of bowl for the liquid filling. Poke holes in the bottom with a fork. Don't worry, the filling won't leak out.

9. Place the currants in the dough form, and then pour the sour cream and curd mixture on top of them. Make sure that it does not go over the edge of the dough.

10. Preheat the oven to 180 degrees. The pie is baked for 40 to 50 minutes depending on thickness. The main indicator of readiness is the browned edges of the dough and the “hardened” filling.

The pie can be removed and cut into pieces only after it has cooled well, then the filling will not spread.

This yummy can even replace a cake at a family celebration. Treat your guests and enjoy summer pie with the whole family.

Open puff pastry pie with currants

If there is not a minute to spare, guests are on the doorstep or hungry household members are already knocking spoons on the table. I use proven recipes for baking puff pastry. Fortunately, you can now buy ready-made frozen dough in almost any store. Currant pie made from puff pastry turns out no worse than from shortbread. In some ways it’s even better.

A good yeast puff pastry will be soft, fluffy and airy, and the pie will turn out very tender. The preparation time will take noticeably less, because you no longer need to knead the dough.

To prepare you will need:

• puff pastry dough - 1 package,
• currants - 200 grams,
• sugar - 0.5 cups,
• starch - 1 tablespoon,
• vanilla sugar,
• egg for brushing the pie.

Preparation:

1. The main thing in preparing this pie is to remember to defrost the dough in advance. Puff pastry defrosts from half an hour to an hour, depending on the ambient temperature. Do not put it in a warm place like a radiator, the dough will swell.

On one of the packages of frozen dough, I once read instructions for defrosting the dough in the microwave, but I never tried this method. Perhaps you have had this experience.

2. Prepare the pie filling. To do this, mix washed currants with sugar, a pinch of vanillin and a spoonful of starch. You should get something like berries dusted with sugar and no excess liquid.

3. Roll out the soft dough a little so that it is a size suitable for the baking dish.

I usually get a rectangle of dough, from which I cut a square and put it in a mold, leaving small edges, which I then fold over the berries. And I cut the trimmed part into strips, they will come in handy a little later.

4. Place the dough in a pan greased or covered with parchment paper. Fold back the edges.

5. Place the sugared berries on the dough and spread in an even layer. Place strips of remaining dough on top in the form of a braid. Fold the edges of the dough over.

6. Lightly beat a raw egg and brush it over the edges and strips of pastry on top of the pie.

7. The pie is baked in the oven at 180 degrees from half an hour to forty minutes, depending on its thickness. Keep an eye on the dough; the puff pastry cooks quite quickly. Once browned, carefully poke the edge of the cake with a wooden toothpick and check for doneness. The toothpick should not be damp.

But be careful not to let it get into the currants. The berries will release plenty of juice and even simmer slightly in the syrup, but the starch will slightly reduce the liquid of the filling.

8. First cool the finished pie and then remove it from the mold.

Set the table and invite everyone to drink tea. Bon appetit!

Currant pie made from yeast dough

This pie will take you longer, but it's hard not to love the yeast dough. Watch a great video on how to make blackcurrant pie from yeast dough.

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!

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 out no more than three to five millimeters thick, so you need to act carefully and slowly. Transfer the layer of dough 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 with a spoon if necessary and place 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.

Ah, summer... It always pleases us with ripe berries and delicious fruits. Fragrant, juicy, sweet - what a pleasure it is to enjoy these wonderful gifts of summer, caressed by the gentle sun. One of these gifts is black currant, rich in countless vitamins and nutrients, and the most important advantage is that currants do not lose their undeniably beneficial properties even when cooked.

And when its time comes, I often try to pamper my loved ones with delicious pies made from this miracle berry. I suggest baking a delicate open pie from shortcrust pastry with currants. Delicate and easy to prepare, it will appeal to all lovers of home baking. Children will especially appreciate this delicacy, because who else if not they have a real sweet tooth.

For baking we will need:

• margarine 1 pack 250 g
• flour 1.5 -2 tbsp.
• yolks 5 pcs.
• sugar 100 g
• soda 0.5 tsp
• vinegar
• black currant

Open shortbread pie with currants - recipe with photo:

Currant pie is a wonderful dessert that will win your heart with its simplicity and elegance of taste. The combination of sour currants and sweet dough will refresh any tea party and remind you of sunny summer.

Russia is the leader in currant cultivation on the world market. Therefore, pies with this berry can be considered a Russian national dish. Rus' has always been famous for its pies with a variety of fillings. Not a single holiday would be complete without them. The housewives baked shortcake with currants for tea, try baking it too.

Products

• eggs 2 pcs.;
• butter 198 g;
• starch 60 g;
• berries 505 g;
• flour 320 g;
• sugar 295 g;
• baking powder 10 g;
• salt ½ tsp;
• vanilla sugar ½ tsp.

Recipe

1. Before cooking, take the butter out of the refrigerator in advance so that it is soft when kneading the dough.
2. The flour must be sifted and mixed with baking powder. To knead the dough, break the eggs into a bowl, add a glass of sugar (three tablespoons of the amount of sugar indicated in the recipe will go into the filling), vanillin and a pinch of salt. Mix the mixture with a whisk for a minute. Add softened butter to the bowl with the rest of the ingredients, cutting it into small pieces.
3. After adding the prepared flour to the butter, sugar and eggs, you need to quickly knead the dough. If the dough is too sticky, add a little more flour. The finished dough is placed in a plastic bag and refrigerated for 1 hour.
4. At this time you can make the berry filling. Wash the blackcurrants and leave them on a sieve to drain. When the berries are dry, mix them with two tablespoons of potato starch and three tablespoons of sugar.
5. Take the dough out of the refrigerator. Cut it into two unequal parts. Most of it is rolled out with a rolling pin to the size of the mold, making the base of the pie. Turn the oven on at 180 degrees so that it heats up while the formation of the cake comes to an end.
6. Place the dough base into a greased pan. Prepared berries are placed on top. Take the rest of the dough out of the refrigerator and grate it on a coarse grater over the berries. It’s okay if the dough leaves some of the berries exposed. It will simply serve to decorate our pie.
7. Place the blackcurrant shortbread pie in the oven. Bake at 200 degrees for about 40 minutes (maybe a little longer). After checking the readiness with a wooden stick, take out the golden brown pastries and cut them into portions after cooling.

Biscuit with currants

Products

• eggs 4 pcs.;
• sugar 200 g;
• flour 130 g;
• baking powder ½ tsp;
• black currant 310 g.

Recipe

1. This is the easiest blackcurrant pie recipe. The dough for it is prepared in the same way as for apple charlotte. Only instead of apples they add currants to the pie.
2. Biscuit dough can be made without baking powder if you are baking regular cake layers. But since our filling is made from berries, which will release juice during baking, we add a little baking powder.
3. A glass of flour is sifted and mixed with baking powder. The berries are washed and left on a sieve to drain.
4. Eggs are divided into whites and yolks. Using a mixer or whisk, make an elastic white foam from the proteins. At the end of whipping, sugar is gradually added.
5. At this stage, you can turn on the oven at 200 degrees and grease the pan with oil or line it with oiled food paper.
6. Egg yolks and flour are added to the beaten whites. Mix everything quickly with a spoon until the lumps disappear. Pour the dough into the prepared form, pour the prepared berries into the dough on top. Place the pie in the oven for half an hour. Do not open the oven door during baking. The finished cake is taken out and left to cool (a hot sponge cake may settle when cutting).

Original recipe

Products

• powdered sugar 82 g;
• vanillin;
• baking powder 10 g;
• cottage cheese 205 g;
• currants 155 g
• butter 105 g;
• egg 2 pcs.;
• flour 205 g;
• sugar 82 g.

Recipe

1. Begin preparation by kneading shortcrust pastry. Place butter at room temperature, cut into pieces, into a bowl. Add powdered sugar and flour with baking powder to the butter. Grind everything into butter and flour crumbs.
2. The dough pan is covered with oiled food paper. Place two thirds of the dough into the mold.
3. Using a blender, mix cottage cheese, eggs, sugar and vanilla sugar in a separate bowl. The curd mass is poured onto the dough in the mold. The remaining dough is spread on top of the curd mass. Washed and dried black currants are placed on top of the pie and sprinkled with a spoon of sugar.
4. Bake at 190 degrees for about half an hour. After baking, you can decorate the top of the pie as you wish (toasted nuts, cream, grated chocolate, etc.).

The original recipe is ready. Enjoy your meal!