Blackcurrant pie turns out to be a very soft and juicy dessert. This airy, refined, aromatic delicacy with a hint of sourness will not leave even the most unruly guests indifferent.

Moreover, this pie not only has incredible taste but also beneficial properties. Blackcurrants contain a huge amount of vitamin C, which boosts immunity, strengthens blood vessels and bones, promotes cell renewal, and energizes the body.

Crumbly pleasure

Loose Blackcurrant Delight

Ingredients:

  • Flour – 450 gr.,
  • Half a teaspoon of soda, salt,
  • Sugar or powdered sugar – 150 gr.,
  • Butter – 150 gr.,
  • Cottage cheese (9%) – 100 gr.,
  • A glass of frozen black currants – 150 g,
  • Chicken eggs – 3 pcs.

Method of preparation:

  1. Beat three yolks with sugar.
  2. Cut the butter into small pieces and mix it with the mixture. Season with salt, add the baking soda, and gradually add the flour. Stir until the dough becomes crumbly.
  3. Crumble about 60-70% of the dough into a greased pan. Then top with the currant-and-cottage cheese mixture. Spread the remaining dough to cover the filling.
  4. Bake the pie at 170 degrees Celsius. Cooking time is about 40 minutes.

Dessert for tea

Dessert for tea with black currant

Ingredients:

  • Corn starch – 2 tbsp.,
  • Butter - 200 gr.,
  • Grade 1 flour – 300 g,
  • Black currant fruits – 200 gr.,
  • Baking powder – 2 tsp,
  • Sugar or powder – 150 gr.,
  • Salt to taste.

Method of preparation:

  1. Take 150 grams of flour and add baking powder, salt, half the butter, a third of the sugar, and a tablespoon of water. Knead the dough and let it rest in a cool place for 30 minutes.
  2. You don't need to defrost frozen blackcurrants first. Simply place them in a saucepan and add a small amount of water, sweetening to taste. Let the berries release their juices, then mix them with cornstarch and bring to a boil.
  3. Roll out the dough, place it in the pan, and bake for 10 minutes at 180 degrees Celsius. Don't forget to line the sides.
  4. Take out the dough and spread the blackcurrant filling over it.
  5. Sprinkle your pie with crumbs. To make the crumbs, combine 150 grams of flour, the remaining butter, and another third of the sugar. Now place your pie back in the oven for half an hour.

An exquisite treat for dear guests

A slice of blackcurrant pie

  • Dessert wine – 1 tbsp.
  • Butter – 100 gr.,
  • Half a glass of boiling water.
  • Wheat flour - 200 gr.,
  • Sugar or powder – 200 gr.,
  • Cream (at least 20% fat) – 100 g,
  • Berries – 250 gr.,
  • Chicken eggs – 4 pcs.

How to cook?

  1. Knead the dough with flour, one egg, butter, and 50 grams of sugar. Roll the resulting mixture out to form edges and let it rest for about an hour.
  2. Pour some boiling water and currants into a blender. Grind the berries.
  3. It's best to strain the mixture through a sieve. Then add the eggs and sweeten to taste. Then mix well.
  4. Bake the cake. This will take about 20 minutes. The recommended temperature is 200 degrees Celsius.
  5. Pour in the currant filling and bake again for another 30 minutes, but at 170 C.

French delicacy

Blackcurrant and powdered sugar pie

Ingredients:

  • Vanilla extract (preferred) or vanillin,
  • Brown sugar – 100 gr.,
  • Milk – 100 gr.,
  • Flour – 250 gr.,
  • Baking powder – 10 g,
  • Butter – 10 gr.,
  • A mixture of frozen or fresh berries (French chefs recommend making this dessert with black currants, raspberries, cherries and blackberries) – 200 g.
  • a pinch of sea salt,
  • Eggs – 3 pcs.

Recipe:

  1. Defrost the berries and place them on a towel to drain.
  2. Mix the flour with salt and baking powder. Crack the eggs into the mixture and add 100 g of sugar.
  3. To make an airy dough, add milk, remaining sugar and vanilla while stirring constantly.
  4. Grease a baking dish and place the berries in it. Pour in the batter and bake in the oven at 200°C (400°F) for 30 minutes.

The pie is ready!

Secrets of housewives

  • Be sure to sift the flour to enrich it with oxygen. This will make the currant pie more airy.
  • Let the pie rest for 20 minutes before baking. This will allow the pie to soak in the moisture and bake better.
  • A very sweet currant pie turns out less fluffy, it browns faster and can burn.
  • To make the treat more tender, put only the yolks in it.
  • To keep the space between the currants and the dough dry, sprinkle it with starch.

Video recipe for blackcurrant pie