Blackcurrant pie with butter and sour cream

Name: Blackcurrant pie with butter and sour cream
Total time: 1 h 20 min
Yield: 8
Ingredients: 1 Chicken eggs; 200 g Butter; 150 g Sour cream; 1 Chicken eggs; 200 g Sugar; 2.5 cup Wheat flour; 2 g Salt; 1 teaspoon Baking powder; 3 tablespoon Sugar; 1 cup Black currant; 70 ml Water; 1 tablespoon Starch

Delicious, soft with a pleasant sweet and sour berry filling! In the summer, many families often bake sweet pies with berries. This is a quick and delicious pastry for tea. Some housewives are skeptical about using berries such as black currants as fillings for sweet pies, believing that they are too sour for baking. But in fact, this is one of the best fillings for sweet pastries, the main thing is to properly prepare the berries as a filling.

21

13179

Emily Gonzalez

Recipe author

Blackcurrant pie with butter and sour cream

Calories

531kcal

Protein

8g

Fat

25g

Carbs

64g

*Nutrition per serving

Ingredients

Servings: 8

1

200g

150g

1

200g

2.5cup

2g

1teaspoon

3tablespoon

1cup

70ml

1tablespoon

Step-by-step preparation

Cooking time: 1 hr 20 mins

STEP 1
Let's prepare the ingredients for baking sweet blackcurrant shortbread pie. In the summer, ripe fresh currants are suitable for such a pie, and in winter, you can use frozen berries. Let's start preparing the pie by preparing the dough. Place softened butter in a deep bowl, add sour cream, sugar and salt. Beat in a chicken egg.
STEP 2
Mix the ingredients thoroughly until the mixture is homogeneous in consistency.
STEP 3
Pour the sifted wheat flour, combined and mixed with baking powder, into a bowl with the liquid mixture. Mix the dough. The dough should be soft and elastic.
STEP 4
You can’t knead the shortbread dough for a long time, the main thing is to gather the dough into a ball. Wrap the dough ball in cling film and put it in the refrigerator for half an hour. In the meantime, make the blackcurrant pie filling.
STEP 5
Wash the blackcurrant berries thoroughly, remove twigs, leaves and debris. Place the berries in a colander and let the water drain completely.
STEP 6
Pour water into a saucepan or stewpan and add sugar. Place on the fire and bring to a boil, stirring constantly until the sugar is completely dissolved. Cook the syrup over medium heat for about 5 minutes. Dip the currants into the syrup, carefully so as not to burn yourself. Boil the berries in syrup for about 10 minutes.
STEP 7
Pour starch diluted in cold water (2 tbsp) into the hot berry mixture and stir quickly until the mass becomes homogeneous and thick. Keep it on the fire for a couple more minutes, turn off the heat. The filling is ready, let it cool a little.
STEP 8
Remove the dough from the refrigerator. Divide the dough into two parts, one larger than the other. Roll out most of it into a thin round layer and place it in a greased baking dish. The edges of the dough should touch the sides of the mold, creating small sides.
STEP 9
Spread the blackcurrant filling onto the dough.
STEP 10
Cover the top of the pie with a lattice of leftover dough; you can make a braid of dough along the edge. If desired, you can simply roll out the remaining dough into a round cake and cover the pie with it. Brush the top of the pie with a beaten chicken egg and place it in an oven preheated to 180 degrees for 30 minutes. The pie is ready, serve it with tea, coffee or cocoa. Bon appetit!