EntranceFrozen blackcurrant shortbread pie. Cooking a pie with blackcurrant shortcrust pastry recipe with step by step photos
Short currant cake is a drop of summer, even if the pastries are created in winter days: fresh taste berries, their rich color and lightness of the dough will briefly return the gourmet to warm summer days.
The aroma of summer and the fragility of the dough, “like sand”, will create a vivid feeling of inner warmth that even the most severe frosts raging in the outside world cannot destroy.
Necessary ingredients for the pie
Will be required simple products. It:
- 2 eggs;
- 300 grams of cream;
- 400 grams of flour;
- 300 grams of blackcurrant;
- 200 grams of butter;
- 2 tbsp. spoons of cold water;
- incomplete glass of sugar;
- 2 tbsp. spoons of freshly squeezed lemon juice.
Cooking a currant pie
The shortcrust pastry is prepared classical principle: butter is mixed with flour and half the norm of sugar to a characteristic mealy crumb, then the eggs must be divided into yolks and proteins. Send the first to the oil, and postpone the second. Add water to oil lemon juice and grind everything again, kneading the dough. It should not be liquid or too floating, then the cake will lose its fragility and become "rubber". That is why the addition of liquid should be treated with caution: do not add everything at once, but little by little.
In order to easily roll out the tender dough into a thin layer, it should be placed between two layers of cling film. It is necessary to roll out a thickness of no more than three to five millimeters, so you need to act carefully and slowly. Transfer the dough layer to the mold, winding it on a rolling pin, and straighten the edges, making low sides. Putting the form in a cold place so that the dough begins to breathe is a necessary condition for shortcrust pastry.
To prepare the filling, you need to whip the cream with the remaining sugar until lightly thickened and add currants to them. Important point: the berry should be dry, so you should dry it with a paper towel before cooking.
Baking and serving
The dough in the refrigerator should stay at least half an hour, then it can be taken out and pierced with a fork in several places. This is done so that it does not bubble and retains a flat shape, because the dough layer is rolled out quite thinly. Pour the currant filling on top, smooth it with a spoon if necessary and send it to the oven, already heated to 200 degrees. The currant pie is baked for a short time, only 20 minutes, so we do not yawn and set the table.
It is better to eat pies of this kind completely chilled, even from the refrigerator, then the combination of currant cream and light dough will exceed all expectations.
grated pie
From shortcrust pastry with currants - it's great. However, there is an option that is more unusual in appearance and amazing in taste. For grated shortbread pie with currants you will need:
- two glasses of flour;
- 150 grams of butter;
- half a glass of sugar;
- two eggs.
Currants are needed for the filling, whether fresh or thawed, we take a glass with a top.
The dough is prepared without frills: all the ingredients are mixed, except for flour and currants, until a homogeneous consistency. To make it more convenient to do this, the oil is rubbed on a coarse grater or chopped into crumbs. Then flour is poured into the mass, and a soft, but not flowing dough is kneaded: it looks more like plasticine than porridge-smear.
Divide the resulting lump of dough into two parts: a larger one and a smaller one. Separate 1/4 part from the first and set aside, the rest, kneading with your fingers, stretch along the bottom of a baking dish lined with parchment. From a quarter, roll out a side for a pie about two centimeters high, and send the smaller part to the freezer: it is necessary that it freezes to a very dense state. Place the form with the rolled dough in the refrigerator for half an hour, then take it out and pour the currant berries into the recess. It is not in vain that a shortbread pie is called grated: on top of the berries, you need to grate a frozen piece of dough on a coarse grater, making sure that the chips are distributed in an even layer.
Bake the cake in the oven, setting the temperature to 180 degrees, it will take about half an hour. It is better to serve chilled, so it is easier to cut, without losing shape. Shortcrust pastry currant pie with a glass of fresh milk or fragrant tea from mint - this is an amazing start to the day! A wandering smile of delight will confuse others for a long time, lost in bewilderment: what happened?
Calorie pie with currant
A pie with fresh currants from shortcrust pastry is considered dietary, since one hundred grams of this dessert (option No. 1) has only 210 calories, according to the second recipe, even less, so you can safely include a piece of this in your morning or afternoon diet. fragrant treats without fear for the figure.
Such desserts are very fond of children, perhaps subconsciously feeling the benefits of currants and the iridescent mood that this magical berry carries. In winter, it is one of the main suppliers of vitamin C, which keeps the child's immunity at its best, preventing harmful influenza and SARS viruses from entering the cells.
In the summer, there are no problems with the preparation of various sweets, the garden is full of various berries and fruits. Today I will tell you how to cook delicious sand cake with blackcurrant and beyond is waiting for you step by step recipe with photo. The dessert turns out so fragrant and so tasty that it is difficult to resist it and not eat a couple of pieces.
Such a currant pie can be prepared not only in summer, but also in winter using frozen blackcurrants. By the way, blackcurrant is perfectly stored in the refrigerator, grated with sugar.
If you do not want to use blackcurrant, then you can replace it with any other berries, for example, I like this blueberry pie, but this berry is expensive, therefore, I do not cook it often.
How to make currant shortbread pie
Products
- Flour - 2 cups
- Sugar - 0.5 cups
- Butter - 200 grams
- Egg - 1 pc.
- Sour cream - 20 grams
- Soda - 1 tsp
- Starch - 20 grams
- Currant - 2 cups
- Powdered sugar
Step-by-step recipe for blackcurrant shortbread pie
Add baking soda, sugar to flour and mix.
Then, add sour cream to the flour.
Butter and mix a little.
Add the egg to the flour mixture and mix with your hands shortbread dough.
From ready dough we take 1/3 part, wrap it in a bag and send it to the freezer for at least 30 minutes.
Put the berries in a separate plate, sprinkle with starch and mix. If you want, you can add a little sugar to the berries, to taste, since without it the filling turns out to be too sour. As for berries, you can use not only black currants, but also other berries, for example, cherries, raspberries
We spread the dough in a greased form and evenly distribute it with our hands over the form, forming the sides. You can first roll out the dough, and then shift it into a mold.
Put the berries on the dough.
Grate the second piece of dough on top of the pie.
We bake our blackcurrant pie at a temperature of 180C for 30-40 minutes.
That's it, our blackcurrant cake is on shortcrust pastry ready. We leave it in the form so that it cools completely, after which you can transfer it to a flat plate and sprinkle powdered sugar. Now you can treat people close to you with a pie.
Delicate sour cream soufflé with a pleasant berry sourness - I have long dreamed of preparing just such a delicacy. Delicious shortbread pie with black currant was liked by all the guests. It is prepared quickly and very simply. Try it yourself.
Ingredients
- Currant - 1 tbsp.
- Margarine - 100 gr.
- Baking powder for dough - 0.5 tsp
- Sugar - 1 tbsp.
- Egg - 2 pcs.
- Sour cream - 1 tbsp.
- Wheat flour - 2 tbsp.
- Vanillin (or vanilla sugar) - a pinch.
Cooking
This pie uses shortcrust pastry. The main rule of its preparation is not to keep it warm. Even kneading it in your hands for a long time is not recommended, as margarine can melt and the dough will not work. So, combine two cups of flour with half a teaspoon of baking powder and sift the mixture through a sieve. Soften margarine a little and combine with sifted flour. If you get a “crumb”, then you are doing everything right. By the way, you can mix margarine with flour with a fork. 
Now add one egg to the dough (you will need the second egg for the sour cream filling) and half a glass of sugar. 
These are all the ingredients for the dough. Fast, right? Knead the dough and roll it into a ball. 
While you prep the oven and baking sheet, refrigerate the dough. Since the cake turns out to be very tender, it is better to cover the baking dish with baking paper (the excess can be cut off with scissors). Lubricate the paper with a piece of butter. Spread the dough with your hands over the entire surface of the baking sheet, not forgetting to form the sides. 
Now pour a glass of blackcurrant. Berries can be used both fresh and frozen. Experiment, try to bake such a pie with a different berry, it will surely turn out delicious.
Now prepare the sour cream filling. In a deep bowl, mix one egg and two-thirds of a glass of sugar. Beat the mixture well with a mixer. Add a pinch of vanillin (or vanilla sugar), put a glass of sour cream and beat the mixture well again. Delicious sour cream filling is ready.
Pour the resulting mixture over the berries.
Preheat the oven to 200 degrees and bake a delicious blackcurrant pie for half an hour.
Let the finished cake cool completely, only then remove it from the mold and serve. You can do this earlier, but remember that the cake is very tender and can easily fall apart when hot. But the cooled cake holds its shape well and is easy to cut into pieces.
Carefully transfer the currant shortcake to a dish and call everyone to the table. Ask your family what exactly the soufflé in this pie is made of. Many people think that this ice cream is very tender and tasty.
You can decorate the top of the pie with fresh berries. Happy tea!
Currant is a favorite summer berry that ripens on the bushes in our dachas. It is saturated with sun, vitamins and unique aroma. When, at our own dacha, the branches of bushes begin to grow heavy from ripe berries, we remember all possible recipes for its use and harvesting. You can eat fresh berries, you can make jam for the winter, or you can bake delicious pie with currants and please the whole family with a delicacy.
This time I will share with you several different recipes for making currant pie. You can cook pies different each time and easily use the entire crop of currants. And if it’s already a cold season, a frozen berry, which we buy in a store or froze ourselves in the summer, is quite suitable.
Sand cake with currant
The biggest problem I faced when baking currant pies various recipes, this is that the berry lets a lot of juice into the dough. Therefore, short currant pie is one of my favorites. Sufficiently dense dough does not spread from the leaked juice and it turns out a delicious crumbly cake with almost whole berries inside.
To make a pie you will need:
- wheat flour - 3 cups,
- granulated sugar - 1 cup + 1 tablespoon,
- butter or margarine - 180 grams (1 pack),
- chicken egg - 1 piece,
- baking soda + citric acid - 1 teaspoon each (can be replaced with baking powder or baking powder for dough),
- currant - 300 grams,
- cinnamon - 1 teaspoon,
- starch - 1 teaspoon.
Cooking:
1. To make shortcrust pastry, first soften the butter. Mix it with sugar and egg until smooth soft mass.
2. Sift the flour, add the baking powder to it and mix them.
3. Add flour to the bowl with butter and sugar and mix with your hands until you get a thick, homogeneous dough. Such a dough crumbles at first and seems too dry, but gradually the oil begins to melt and softens it, turning it into a kind of clay or plasticine. This is the consistency we need.
4. Divide ready dough into two parts. One should be slightly larger than the other. Wrap both pieces of dough in cling film or put in different bags. Put the smaller portion in the freezer, and the larger one just in the refrigerator for one hour. The dough should cool down and harden again.
5. After an hour, take most of the dough and roll it to the size of the form in which you will bake the cake. If this fails, then the dough can be immediately placed on the bottom of the mold, laid out parchment paper and smooth with your fingers to a uniform thickness.
Form walls from the dough so that the filling remains inside the pie, and does not burn on the form. Currant has such a tendency.
Poke holes in the bottom of the dough with a fork to keep it from puffing up.
6. For the filling, prepare the currants in advance. It must be washed and dried so that no excess moisture remains. Then, mix it with starch, cinnamon and sugar. Starch is needed so that the resulting juice thickens and does not spoil the dough. Cinnamon can be replaced with vanillin or vanilla sugar, you will also get a very wonderful taste.
Add sugar at your discretion, but less than a tablespoon. How much sugar you put in the berry will determine how sour or sweet the currant pie will turn out in the end. Do not like too sour, put 3-4 tablespoons of sugar.
7. Lay berry filling on the bottom layer of dough and flatten.
8. Remove the second piece of dough from the freezer and unfold. It will be quite solid, but not stone. Now grate it on a grater, holding it directly over the form with the future pie. Pieces of dough will fall unevenly, leaving small holes.
Such a cake is also called grated, precisely because of this technique.
You can not use a grater and do not freeze the dough, but simply crumble the top layer with your fingers, covering the filling with large lumps. Similar pies are sold even in the store, but there they are usually cooked with jam.
9. Put the future currant pie in the oven, preheated to 180 degrees. It bakes for about 40-45 minutes. But be sure to keep an eye on its readiness, because different plates work differently and the time may change.
The cooking time will also depend on the thickness of the cake. The thicker it is, the more time it will take and vice versa.
Take the cake out of the mold only when it has cooled, otherwise you risk breaking it.
Now the currant shortbread pie can be cut into pieces and served with tea. Enjoy your meal!
The second version of the currant pie in my arsenal is prepared on the basis of the same shortcrust pastry as the first. The difference will be in the filling. This pie will be filled with sour cream and cottage cheese. This most delicate filling will definitely find its place in your menu. Currant berries will sink in soft sweet curd soufflé. Overeating!
To prepare the dough you will need:
- flour - 3 cups,
- butter - 180 grams,
- granulated sugar - 1 glass,
- egg - 1 piece,
- baking powder for dough - 1 teaspoon.
For filling:
- currant - 300-350 grams,
- high-fat sour cream - 250-300 grams,
- cottage cheese - 100-150 grams,
- egg - 1 piece,
- sugar - 1 cup.
Cooking a pie with currants and sour cream filling:
1. Cook the dough first. To do this, rub the butter with sugar. This can be done with a fork or whisk. If desired, even a mixer is suitable, the main thing is that the sugar is evenly mixed with the butter.
2. Add the egg to the butter and stir again.
3. Sift flour and mix with baking powder, but only if you use dry powder for this. If you extinguish soda with vinegar, then add it to the liquid part of the dough.
4. Mix flour and egg butter part together. knead a tight thick dough. It should be dense, homogeneous and not spread. Wrap it in a bag and put it in the refrigerator for half an hour.
5. At this time, prepare the filling for the currant pie. Rinse the berries with water and dry to remove moisture.
6. Mash the cottage cheese, if you have an ear. Then, mix it with egg and sugar. You can beat them a little with a mixer so that the lumps are better mixed and the mass becomes more magnificent.
7. After that, add sour cream, mix it well, but do not beat. Filling for berries is ready.
Little secret. If you are worried that the filling will remain too liquid during baking, then add 1-2 tablespoons of flour or starch to it, this will practically not affect the taste, but it will be good to keep the mixture in the finished pie.
8. Roll out the chilled dough with a rolling pin and cover the bottom and sides of the pie pan with it. You should get a kind of bowl for liquid filling. Poke holes in the bottom with a fork. Don't worry, the stuffing won't leak out.
9. Put the currant berries in the dough mold, and then pour them on top with the sour cream-curd mixture. Make sure that it does not go over the edge of the dough.
10. Preheat the oven to 180 degrees. The cake is baked for 40 to 50 minutes depending on the thickness. The main indicator of readiness is the ruddy edges of the dough and the “hardened”-looking filling.
The cake can be removed and cut into pieces only after it has cooled well, then the filling will not spread.
Such yummy can even replace a cake at a family holiday. Treat guests and enjoy the whole family with a summer cake.
Open currant puff pastry pie
If there is not a minute of extra time, guests on the doorstep or hungry household members are already banging spoons on the table. I use proven puff pastry recipes. Fortunately, now you can buy ready-made frozen dough in almost any store. Pie with currants from puff pastry turns out no worse than from shortbread. In some ways even better.
A good yeast puff pastry will be soft, fluffy and airy, and the cake will turn out very tender. It will take much less time to cook, because there is no need to knead the dough.
For cooking you will need:
- puff yeast dough- 1 package,
- currant - 200 grams,
- sugar - 0.5 cups,
- starch - 1 tablespoon,
- vanilla sugar,
- egg for greasing the pie.
Cooking:
1. The main thing in preparing this pie is not to forget to defrost the dough in advance. Puff pastry defrosting from half an hour to an hour, depending on the temperature environment. Do not put it in a warm place such as a battery, the dough will swell.
On one of the packages of frozen dough, I once read the instructions for defrosting the dough in the microwave, but I never tried this method. Perhaps you have had such an experience.
2. Prepare the filling for the pie. To do this, mix the washed currants with sugar, a pinch of vanillin and a spoonful of starch. You should get some kind of berries powdered with sugar and no excess liquid.
3. soft dough Roll it out a little so that it is the size that fits the baking dish.
I usually get a rectangle of dough, from which I cut off a square and put it in a mold, leaving small edges, which I then fold into berries. And I cut the cut part into strips, they will come in handy a little later.
4. Place the dough in a greased or parchment paper-lined pan. Fold up the edges.
5. Put the berries in sugar on the dough and spread evenly. Lay the strips of the remaining dough on top in the form of a braid. Fold over the edges of the dough.
6. Lightly beat a raw egg and brush it around the edges and strips of pastry on top of the pie.
7. The pie is baked in the oven at 180 degrees from half an hour to forty minutes, depending on its thickness. Keep an eye on the dough, puff pastry cooks quickly enough. Once browned, carefully poke the edge of the pie with a wooden toothpick and check for doneness. The toothpick should not be wet.
But keep in mind that she does not get into the currant. The berries will plentifully juice and even boil slightly in the syrup, but the starch will slightly reduce the liquid of the filling.
8. Cool the finished cake first, and then remove it from the mold.
Set the table and invite everyone to tea. Enjoy your meal!
Pie with currants from yeast dough
It will take you longer to make this cake, but yeast dough is hard not to love. Watch a great video on how to make blackcurrant pie from yeast dough.