Vegan Pie with Black Currants
Baking and Desserts • Russian
Description
The most delicious part of this pie is the contrast between the soft, gooey, slightly tangy filling and the baked crust. It has a sense of homey comfort and a charming old-fashioned feel. Even precise measurements aren’t necessary — you can do it by eye, and instead of using frozen or fresh currants, you can substitute homemade five-minute jam.
Ingredients
- Wheat Flour 1,60 glasses
- Sugar 5 teaspoons
- Vegetable Oil 5 teaspoons
- Vanilla salt 1 tablespoon
- Black Rowan 1 glass
- Activated Baking Soda a pinch
- Water 6 teaspoons
Step-by-Step Guide
Step 1
Thaw the berries.
Step 2
Sift a cup of flour into a bowl, add salt, sugar, vanilla sugar, water, and vegetable oil. Mix well, then add the remaining sifted flour combined with baking soda.
Step 3
Knead a pliable dough, wrap it in plastic wrap, and refrigerate for 1 hour.
Step 4
Add flour and sugar to the berries and mix well.
Step 5
Preheat the oven to 355°F and grease the baking dish with vegetable oil.
Step 6
Divide the dough into 2 portions — one larger and one smaller.
Step 7
Roll out the larger portion of the dough, place it in the pan, and create the edges.
Step 8
Spread the filling on top.
Step 9
Roll out the smaller portion of the dough, cover the pie with it, carefully pinch the edges, brush the pie with vegetable oil, sprinkle with sugar, and make a small hole in the center for steam to escape.
Step 10
Bake the pie for about 30–35 minutes (it doesn't brown very well, so avoid overbaking; just check the dough for doneness by inserting a toothpick; if it comes out clean, the pie is ready).
Step 11
Let the pie cool in the pan for a bit, then transfer it to a serving plate.
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