Black currant pie
- Leave a Comment
This year I try to make something new out of currant because last year I had no time for them. And the first try – a pie with black currants. I took it to my work and my colleagues enjoyed it a lot. So after a few days I baked it again to my hubby because I knew he will love it too. I wasn’t wrong 🙂 So believe me – this pie with a creamy black currant cream is really worth your time!
Black currant pie
Yields: 12 servings
Calories: 202 kcal / serving
- For the crust:
- 200 g flour
- 100 g butter
- pinch salt
- 1-2 tbsps. sugar
- 4-5 tbsps. very cold water
- For the filling:
- 200 g black currants
- 200 g boiled water
- 150 g icing sugar or white sugar
- 3 eggs
- 100 ml cream, 35% fat, or sour cream, 30% fat
- Start from the filling. Pour water over black currants and blend in a blender. Then strain juice off through a sieve or cheesecloth.
- Add icing sugar or sugar (if you’re in hurry – use icing sugar, if not – simple sugar) and mix till it melts.
- Beat in eggs and mix.
- In a blender bowl put flour, salt, sugar and butter. Blend until crumbs forms.
- Then add very cold water and blend for a few seconds more. Then take out the dough and knead a little bit.
- Take 26 cm diameter baking form (I suggest to use with removable bottom form, because mine wasn’t and in some places it was hard to take out the pie). Line with a dough baking form bottom and sides. Put in a freezer for 20 minutes.
- Preheat oven to 200°C.
- Take out of the freezer dough, poke with a fork, then cover with foil and pour over it some weights (beans, rice, peas or etc.).
- Put form in an oven and bake for 20 minutes.
- While crust is baking, pour cream in your filling and mix.
- Then pour it to the prebaked pie crust. And put the pie in a oven for 35 minutes more, just lower the heat to 170°C.
- Let the pie to cool completely. Then dust with an icing sugar and garnish with black currants.
- Just taste and enjoy!
Source: Чадейка (Chadeyka)