Shortcrust Pie with Black Currants
Baking and Desserts • European
Description
You can use any berries, a mix of them, or even other fruits instead of black currants.
Ingredients
- Frozen black currant puree 10 oz
- Chocolate eggs 3 pieces
- Wheat Flour 10 oz
- Butter 5 oz
- Potato protein 2 tablespoons
- 20% Sour Cream 5 oz
- Sugar 5 oz
- Vanilla salt 0 oz
Step-by-Step Guide
Step 1
For the pie crust: sift the flour into a large bowl or container. Add 75 grams of sugar and a packet of vanilla sugar (10 g). You can substitute with vanillin or vanilla flavoring.
Step 2
Chop the cold butter into cubes. Add the butter to the flour and mix until it resembles fine crumbs.
Step 3
Add the egg and a tablespoon of flour. Mix and knead the dough, which should not stick to your hands. If necessary, add a little more flour. Wrap the resulting dough in plastic wrap and refrigerate for at least 30 minutes.
Step 4
Remove the dough. Roll it out and place it in a baking dish. It is easier to tear off pieces of dough and shape the base for the pie; the dough is similar to soft modeling clay. Create small edges. Prick the resulting crust with a fork and bake for about 10 minutes at 355°F.
Step 5
Rinse the black currants, sort them, and remove any excess stems. Divide the currants into two parts. Mix one part with a tablespoon of sugar.
Step 6
Prepare the filling. For this, whisk together 200 ml of sour cream, 2 eggs, starch, and 60 grams of sugar.
Step 7
On the partially baked crust, first layer the berries mixed with sugar. Top with the remaining currants. Sprinkle the berries with 3 tablespoons of sugar. Pour the prepared filling on top. Bake the pie for about 25 minutes at 355°F.
Step 8
Remove the finished pie from the oven and let it cool. The filling should be set, not liquid.
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