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blackcurrant pie with butter and sour cream

Black Currant Pie with Butter and Sour Cream

Delicious and tender, with a lovely sweet-tart berry filling! In summer, lots of families bake sweet berry pies — a quick, tasty treat to go with tea. Some cooks are skeptical about using black currants as a filling for sweet pies, thinking they're too tart for baking. But they actually make one of the best fillings for sweet pastry — the key is preparing the berries the right way.

Snezhana

Recipe author

blackcurrant pie with butter and sour cream

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Composition / ingredients

Servings:

Egg (for the egg wash)

Butter

200

Sour cream

150

Egg

Sugar

200

All-purpose flour

2.5

Salt

Baking powder

Sugar

Black currants

Water

Starch

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 26 % 16 g

Carbohydrates 66 % 40 g

319 kcal

GI: 7 / 0 / 93

Cooking method

Step 1:

Gather the ingredients for this sweet black currant shortcrust pie. In summer, use ripe fresh currants; in winter, frozen berries work. Start with the dough: put the softened butter in a deep bowl, then add the sour cream, sugar, and salt. Crack in the egg.
Step 2:

Mix the ingredients thoroughly until smooth.
Step 3:

Add the sifted flour, mixed with the baking powder, to the bowl of wet ingredients. Knead into a dough. It should be soft and pliable.
Step 4:

Don't overwork shortcrust dough — just gather it into a ball. Wrap the ball in plastic and chill it for half an hour. Meanwhile, make the black currant filling.
Step 5:

Rinse the black currants well, removing stems, leaves, and debris. Drain them in a colander and let all the water run off.
Step 6:

Pour water into a saucepan and add the sugar. Set it over the heat and bring to a boil, stirring constantly so the sugar fully dissolves. Simmer the syrup over medium heat for about 5 minutes. Carefully lower the currants into the syrup (to avoid splashing) and simmer them for about 10 minutes.
Step 7:

Stir the starch (dissolved in 2 tablespoons of cold water) into the hot berry mixture, mixing quickly so it becomes smooth and thick. Keep it on the heat for another couple of minutes, then turn it off. The filling is ready — let it cool a little.
Step 8:

Take the dough out of the fridge. Divide it into two pieces, one larger than the other. Roll the larger piece into a thin round and press it into a greased baking pan, letting the edges come up the sides to form a low rim.
Step 9:

Spread the black currant filling over the dough.
Step 10:

Top the pie with a lattice made from the leftover dough; you can twist a braid around the edge. Or just roll the remaining dough into a round and cover the pie with it. Brush the top with beaten egg and bake in an oven preheated to 350°F (180°C) for 30 minutes. The pie is ready — serve it with tea, coffee, or cocoa. Enjoy!