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Frozen currant pie. Quick Blackcurrant Pie

I present to you a selection of eight great recipes pies with currants. Each recipe has its own "zest", and in our case - "currant". Everything is very simple, accessible and step by step.

The following cooking options use both frozen and fresh currants.

Red or black currant? Red currant pies are slightly sour. Blackcurrant, in my opinion, is sweeter and more aromatic, and therefore, I consider it to be a better ingredient for baking.

Currant pies are not only tasty and beautiful, but also very useful, since currant contains a large amount of vitamins and minerals. More details can be found in the photo below.

Currant Pies Recipes

Currant yeast pie

Lush and aromatic currant pie on the yeast dough... This recipe uses frozen red currant.

Ingredients:

Wheat flour - 480 g.
Dry yeast (instant, for example, saf moment) - 6-8 g.
Sugar - 130 g.
Vegetable oil (odorless) - 100 ml.
Kefir - 180 ml.
Salt - 1/3 tsp;
Currants (frozen or fresh) - 360 g.
Starch - 2-3 tbsp. spoons;

Preparation

Mix flour with dry yeast.

Heat the kefir slightly, add butter, sugar (60 g) and salt to it. Mix.

Add kefir mass to flour and mix gently. When it becomes very thick, knead the dough with your hands. It should turn out to be soft, elastic.

Now you need to wait 25-30 minutes until the dough rises.

While you can do the berries. Mix the frozen currants with the remaining sugar and starch, which will absorb the liquid during the baking process, making the filling juicy and thick at the same time.

Has the dough grown? Excellent! Now it needs to be divided into two parts: 2/3 and 1/3 of its former volume.

The larger piece should be rolled out with a rolling pin to a thickness of about 0.5 centimeters. Place the dough in a parchment-lined baking sheet or a greased baking sheet.

Carefully make the sides so that the filling does not leak.

Spread the berries in an even layer on this dough.

The remaining piece of dough should be rolled out thinly and cut into strips, which should be laid criss-cross over the berries, forming a beautiful grid. Of course, you can just cover it with one layer, but it will be less aesthetically pleasing.

Be sure to pinch the edges everywhere so that the cake does not fall apart anywhere.

Heat the oven to 180 degrees, send the cake there for 30-45 minutes.

Sprinkle icing sugar over the cooled cake.

Jellied currant pie

A quick and easy currant pie. Moreover, it is very tender and tasty.

In general, if you have some currant berries, as well as a desire to cook some kind of baked goods with it, then I strongly advise you to start with this recipe.

Ingredients:

Black currants (fresh or frozen) - 450 g.
Wheat flour - 200 g.
Bran (small oat) - 60 g.
Sugar - 220 g.
Chicken eggs - 2 pcs.
Milk (or yogurt) - 60 ml.
Sour cream - 2-3 tbsp. spoons;
Baking powder - 1-1.5 tsp;
Salt - 1 pinch;

How to cook

Beat eggs with salt and sugar in a cup (150 g). Add milk and sour cream there.
Mix flour with bran and baking powder.
Add flour in portions to the egg mass and stir constantly.
The dough is ready! Agree that this is very simple.
Grease a baking dish with butter (for example, butter) and pour the dough into it.
Rinse the berries, drain off excess juice and add to the dough. You can either stir them in the dough or leave it on the surface.
Sprinkle with the remaining sugar on top. When baked, it will turn into a caramel layer.
Put in an oven preheated to 170 degrees for 25-35 minutes.

Pouring currant pie is ready to eat!

By the way, I advise you to try and. So delicious that your eyes are closed with pleasure!

Black currant sand cake

And this is a pie from shortcrust pastry with currants, which, by the way, is also very easy to prepare. The crispy base and rich berry layer will give you a lot of pleasant taste ... and calories.

You can take both frozen and fresh currants for this pie - there is not much difference.

Ingredients:

For the test:

Flour - 500;
Butter - 300 g.
Sugar - 1 glass;
Eggs - 2 pcs.
Soda + lemon juice- a pinch and 1 teaspoon (juice can be replaced with vinegar 1/2 teaspoon)
Vanillin - 3 g.

Filling:

Black currant - 1.5-2 cups;
Sugar - 100 g.
Condensed milk - 6 tbsp. spoons;

Preparation

First you need to knead a simple shortbread dough.

Add eggs, sugar, vanillin and soda slaked with lemon juice to the flour. Mix well.

Put there soft melted butter and stir again.

It turned out to be a thick, homogeneous dough. It should be wrapped in plastic and refrigerated for 30-45 minutes.

Now let's start filling and shaping the cake.

Slightly hardened chilled dough should be placed in a mold.

Currant berries must be washed (thawed). Spread them over the dough.

Sprinkle the berries with sugar so that during the baking process you get something similar to jam.

It remains to carefully pour the condensed milk on top.

Preheat the oven to 200 degrees, and put the pie in it. Baking time 20-30 minutes.

As you can see, everything is prepared without much difficulty. Next time, cook yourself according to this recipe shortbread cake with red currants.

Curd cake with currants

Gentle, air pie with cottage cheese and currants, cooked without eggs.

Ingredients:

Dough:

Wheat flour - 220 g.
Butter - 170 g.
Sugar - 110 g.
Sour cream - 60 g.
Baking powder - 1 tsp;

Filling:

Currants (black or red, fresh or frozen);
Cottage cheese - 380 g.
Sugar - 110 g.
Vanilla sugar - 1 tsp;
Starch - 1-3 tbsp. spoons
Sour cream - 100 g.
Sugar for sprinkling berries - 1-3 tbsp. spoons;

Preparation

Mix flour with baking powder. Finely chop a hard piece of butter with a knife and grind with flour. You should get a mass consisting of many crumbs.

Add sugar to sour cream, and add it to flour. Mix everything well. Now you need to put the dough in the refrigerator for 30-60 minutes.

In general, you can take any cottage cheese, but for of this recipe often buy more fat (from 5%).

Stir cottage cheese with sugar and sour cream. Now you need to knead it with a fork or beat in a blender so that the curd becomes more uniform. If it turns out to be liquid, add 1 spoonful of starch.

Now you need to prepare the currants: wash (defrost), drain the excess juice.

Forming and baking the cake

Hand knead the chilled dough and place in a greased baking dish.

Spread the curd layer on top.

Now comes the layer of berries. It remains to sprinkle them with sugar and starch.

Send the cake to an oven preheated to 180 degrees for 30 minutes. Cool down before serving - it tastes better.

Puff pastry pie with currants

Thin crunchy layered cake stuffed with sugar and fresh (frozen) currants.

Ingredients:

Puff pastry - 1-2 packs depending on the shape and required dimensions;
Starch - 3-4 tbsp. spoons;
Sugar - 100 g.
Currants - 1.5-2 cups;
Egg for smearing;
Lubricating oil;

Cooking a pie

Defrost puff pastry, rinse the berries.
Divide the dough in two.
Place one layer of dough in a greased baking sheet. Make bumpers.
Mash some of the berries with a fork and mix with sugar (50 g) and starch (3 tablespoons).
Put this berry mass on the dough. Top with the remaining currants. Sprinkle with sugar (50 g).
Cut the dough into thin strips or process with a special dough roller.
Lay these strips on top, pressing along the edges.
Beat the egg and brush over the cake.
Put in an oven heated to 200 degrees for 20-30 minutes.

Pie with currants and sour cream

Essentially, this is the same Cheesecake, but with a lot of sour cream, which makes it more tender and fluffy.

Ingredients:

Dough:

Flour - 210 g.
Butter - 140 g.
Sugar - 110 g.
Baking powder - 1 tsp;
Egg - 1 pc.

Filling:

Currant - 320 g.
Cottage cheese - 400 g.
Sugar - 110 g.
Vanilla sugar - 2 tsp;
Eggs - 2 pcs.
Sour cream - 200 g.

Cooking a pie with currants and sour cream filling

Let's start with the test

Cut the butter into small pieces and add to the flour mixed with baking powder.

Pour sugar in there and beat in an egg. Mix everything well and refrigerate for 40 minutes.

Making the filling

Put the curd in a cup. Drive eggs into it, add sugar and sour cream with vanilla sugar. Mix. Ideally, this mass should be whipped in a blender, well, or with a mixer.

If the currant is frozen, then it should be thawed, removed from any debris and excess water.

Forming and baking

Grease or line a baking dish with parchment. Roll out the dough and place in the same mold.

Spread the curd-sour cream filling on the dough, and pour the berries on top of it.

Preheat the oven to 180 degrees - baking time will be about 30 minutes. Then the oven should be turned off, open the lid and let the pie lie in this form for another 10 minutes. This is so that it does not crack during temperature extremes.

Kefir pie with black currant

Great-tasting liquid pie kefir dough with the addition of currants and apples. Don't like apples? Replace them with pears, well, or the same currants.

Ingredients:

Flour - 160 g.
Kefir - 200 g.
Sugar - 150 g.
Eggs - 3 pcs.
Butter - a piece for lubrication;
Salt is a small pinch;
Soda - 1 tsp;
Currant - 150 g.
Apples - 2 medium size;

Cooking a pie

The apples should be peeled and cut into thin slices. Wash and sort the currants.
Beat eggs and sugar until frothy. Pour kefir there.
Mix flour with baking soda and salt. Pour it into kefir and mix again.
Grease a baking dish with butter, pour the dough into it (half), put apple pieces and currants on top. Top up the rest of the dough.
Put in the oven at 180 degrees for 30-40 minutes.
Garnish with powdered sugar if desired.

Grated currant pie

Delicious currant shortcrust pastry pie with crispy topping.

Ingredients:

Flour - 500 g.
Eggs - 2-3 pcs.
Sugar - 240 g.
Butter - 180 g.
Baking dough - 1 tsp;
Starch - 2-3 tbsp. spoons;
Salt - 1 fine pinch;
Currant - 550 g.

How to make this pie

Mix flour with baking powder and salt.
Beat eggs with sugar (200 g) and warm butter.
Combine flour with egg mass and stir. You need to knead a hard (dense) dough. Divide it into two parts, cover with a bag and put in the refrigerator for half an hour. You can even freeze it - we need a hard dough.
Rinse the berries, defrost (if they were frozen). Then they need to be mixed with sugar and starch.
Grease a baking sheet with oil. Get out the first piece of dough. Now you need to quickly grate it so that it completely covers the baking sheet.
Then you need to lay the currants in an even layer.
It remains to grate the remaining piece of dough on top.
Place in a preheated oven for 40 minutes until golden brown.

Black currant pie: 6 best recipes

This pie can be baked with any berries, with raspberries, cherries, blackberries, since mine love sour, I bake with black currants. The berries can be fresh or frozen - the choice is yours.

Recipe 1: simple blackcurrant pie in the oven

5 eggs
1 cup granulated sugar
2 cups flour (200 gr cups)
2 cups frozen blackcurrant
A little butter to grease the mold

Beat eggs with sugar until thick foam (the more you beat the eggs, the fuller the cake will turn out),

add flour and knead the dough.

Pour currants into the dough (without defrosting!),

mix well, put in a greased form (you can also line the bottom of the form with baking paper)

and put in an oven preheated to 180 - 200 C for 35 - 40 minutes. To prevent the dough from shrinking, try not to open the oven for the first 20 to 25 minutes while the cake is baking. Willingness to check with a dry wooden toothpick or match.

Recipe 2: curd cake with black currant

form - Ø 25 cm

200 gr flour
1 tsp baking powder
150 gr butter
100 grams of sugar
50 ml sour cream

400 g of cottage cheese (the fatter the better)
100 grams of sugar
80 ml sour cream
1 sachet vanilla sugar
1-2 tbsp. tablespoons of starch (can be replaced with flour)
300 gr black currant
3-4 tbsp. tablespoons of sugar
icing sugar for dusting
Blackcurrant Pie Recipe:

Mix flour with baking powder. Add chopped cold butter and rub into crumbs with your hands.
Add sugar and sour cream and knead into a soft dough.
Put it in the refrigerator for 30 minutes.
At this time, prepare the filling. Grind cottage cheese together with sugar with a blender. (Or if there is no blender, grind through a sieve and then mix with sugar.) Add sour cream, starch, vanilla sugar and stir. If curd turned out thick, enough and 1 tbsp. l. starch, otherwise add two.
Wash the black currants and drain all the water thoroughly.
Grease a baking dish with a diameter of 25 cm and sprinkle with flour. I used a cast iron skillet without a handle. And you can take silicone molds for muffins - you get small baskets instead of a cake.
Spread the dough with your hands along the bottom of the mold so that the sides are 4 cm high. Pierce with a fork in several places.
To lay out curd filling.
Sprinkle with black currant berries and sugar on top.
Put in an oven preheated to 180 ° C for 25-30 minutes.

Only cut the currant pie when it is completely cool! It tastes great when cold, even the next day. Sprinkle generously with powdered sugar before serving.

Recipe 3: blackcurrant puff pastry pie

This dessert turns out to be so delicious, with a crispy crust that melts in your mouth and a pleasant sweet and sour filling.

For the test

Flour - 500 grams
Butter - 400 grams
Cold water - 200 grams
Salt - 0.5 tsp
Lemon juice - 1 tablespoon

For filling

Currant
Apples - 2 pcs.
Sugar to taste

First, we need to make the base for the cake and for this we will prepare puff pastry. fast food... If you want, you can do it easier and buy ready-made dough in the store and immediately start making the pie.

Pour into a cup very cold water... You can pre-hold the water in the refrigerator. Add the egg, salt, lemon juice to the water and stir the mixture thoroughly.

Pour flour on the table and add butter to it on a grater, then stir it into crumbs with your hands.

In the middle of the crumb we make a depression and pour liquid into it in small portions, constantly stirring the mass with our hands. You do not need to knead the dough, it must be collected by hand into a homogeneous mass.

After that, wrap the dough in a bag and send it to the refrigerator for at least 2 hours. As you can see, the dough really cooks very quickly, only it still needs to be prepared in advance. You can store this dough in the refrigerator for about a week.

Now let's get down to making the pie.

Divide the puff pastry into 2 parts and roll out one part and put in a mold, removing excess dough around the edges.

Pour the beans into the dough, level them and send them to the oven for 8 minutes.

At this time, peel the apples, cut into small slices. Add sugar to taste and 2 tablespoons of starch to the currants and mix.

Roll the second part of the dough into a thin layer and cut into thin strips.

We take the cake out of the oven, let it cool slightly and remove the beans. Put apple slices on top and sprinkle with sugar lightly.

Pour currants over the berries and level them evenly over the surface.

Lay out the dough strips in the form of a mesh on top. Grease the top with a beaten egg and sprinkle with a little sugar.

We bake our pie with apples and currants at a temperature of 200C for about 20 minutes. When the cake is ready, let it cool down and can be served for tea.

Recipe 4: open shortbread black currant pie

Black currant (300 g)
Chicken egg (3 pcs.)
Wheat flour (260 g.)
Butter (120 g)
Potato starch (2 tablespoons)
Sour cream 15% fat (210 g)
Sugar (170 g.)
Vanilla sugar (10 g)

In principle, instead of black currant, you can use any berries, their mixture, or even other fruits, and you will always get delicious fragrant cake, for which you will definitely be thanked.

First you need to prepare the base for the pie, it is she who takes most of the cooking time (except for the baking itself). To do this, sift the flour into a large bowl or container. Add 75 grams of sugar and a bag of vanilla sugar (10 grams. Can be substituted with vanilla, vanilla flavor).

Chop the cold butter into cubes. Add butter to flour and mix into fine crumbs. It is more convenient to do this with a mixer, but I had to knead it with my hands.

Add egg and 1 tablespoon flour. Stir and knead the dough, which should not stick to your hands. Add a little flour if necessary. Wrap the resulting dough in plastic wrap and put in the refrigerator for at least 30 minutes. My dough was in the cold for a little over an hour.

Remove the dough after the indicated time. Roll it out and put it in the mold. I acted differently: I tore pieces from the dough and "sculpted" the base for the cake, the dough looks like soft plasticine. Make small sides (of course, it is better and more convenient to use a detachable form, but I still don't have one). Pierce the resulting crust with a fork and bake for about 10 minutes at 180 degrees.

Rinse black currants, sort out, remove excess branches. Divide the currants into two parts. Mix one part with a tablespoon of sugar.

Prepare the fill. To do this, mix 200 milliliters of sour cream, 2 eggs, starch and 60 grams of sugar with a whisk.

First put the berries mixed with sugar on the semi-finished cake. Put the remaining currants on top.

Sprinkle berries with 3 tablespoons of sugar.

Pour the prepared fill on top. Bake the cake for about 25 minutes at 180 degrees.

Remove the finished cake from the oven, let it cool. The fill must be solidified, not liquid.

Serve warm or cold. Here is such a beautiful fragrant cake, all the berries are whole, so the cake has a pleasant sourness. Moderately sweet, very gentle and disappearing very quickly. Bon appetit!

Recipe 5: black currant pie in a slow cooker

Chicken egg (3 pcs.)
Sugar (1 cup)
Wheat flour of the highest grade (1 stack.)
Black currant (100 g)
Potato starch (1 tablespoon)
Butter (1 tsp)

Marvelous tasty pie turned out. The dough is simple, with a minimum of ingredients, maximum benefit and pleasure. The dough is prepared like a charlotte pie.

Beat three eggs for two minutes with a mixer. Then add a glass of sugar, add gradually and beat for 7-10 minutes.

It is necessary to sift the flour. We have a pie without baking powder, so we saturate the flour with oxygen. Due to sifted flour and well-beaten eggs, the dough becomes airy.

Currant berries, I have it frozen, roll in starch, or you can replace it with flour. I did this so that the currants did not sink to the bottom, but were on top of the pie.

We send the dough into a greased thicket with butter. Pour black currants on top of the dough.

We put on the "baking" mode and bake for 45 minutes

After the cooking time has elapsed, the currant pie is ready. Bon Appetit.

Recipe 6: black currant pie with kefir

Chicken egg (3 pcs.)
Kefir (1 stack.)
Sugar (1.5 cups)
Butter (100 g)
Baking soda (1 tsp)
Wheat flour (2 stack.)
Vanilla sugar (10 g)
Black currant (200 g)

I have been baking this cake for many years. When you need to quickly prepare something for tea, he always helps. Easy to prepare, from the most common products that are usually always found in the house. Currants can be replaced with any berries or fruits. Most of all I like it with cherry or apricot.

Pour kefir into a bowl, add sugar. We mix.

Melt the butter.

Add butter and eggs to kefir and sugar. Put a level teaspoon of baking soda and vanilla sugar.

And sifted flour. Mix the dough well.

Put black currants in the dough.

Line the baking dish with paper and pour out the dough. I have a detachable form, so if you do not spread the parchment, the dough will begin to flow. One-piece form with non-stick coating lining with paper is not necessary. You can simply grease with oil or not smear at all, if you are sure of it.

We bake the pie in the oven at a temperature of 175-180 degrees for 40-45 minutes. It all depends on the oven.

We take the cake out of the mold, let it cool and cut into portions. We put it in a saucepan with a lid. It does not get stale for a week - checked.

270 g flour;
1 tablespoon baking powder
a pinch of salt;
160-200 g sugar;
3 eggs;
160 g sour cream;
vegetable oil - for lubrication;
200 g of black currant.

Preparation

Set aside 1 teaspoon flour for dusting the berries. Combine the rest with baking powder and salt and sift.

Beat the sugar and eggs separately with a mixer. The mixture should swell and turn white. Add sour cream and stir.

Pour flour into the sour cream mass and mix thoroughly until smooth. Oil a baking dish. A 20 x 20 cm container is ideal. Spread half of the dough over it.

Sprinkle the berries with flour and place half on the dough. Cover them with the remaining dough and place the currants on top.

Bake the cake at 180 ° C for about 40 minutes.

heatherhomemade.com

Ingredients

250-300 g of red or white currants;
250 g sugar;
1 tablespoon cornstarch
250 g flour;
1 teaspoon baking powder
a pinch of salt;
1 egg.

Preparation

Pour 100 g of sugar and starch to the currants and mix gently. Separately combine remaining sugar, flour, baking powder and salt.

Add the diced cold butter and egg to the flour mixture and stir. Grease a 20 x 20 cm pan. Spread ⅔ of the dough over the bottom, pressing down with your hands.

Place the berries on top. Roll the remaining dough into a ball and, pinching off small pieces, cover the currants with them.

Place the pie in an oven preheated to 190 ° C for 35–45 minutes.

povarenok.ru

Ingredients

50 g butter;
170 g cane sugar;
3 eggs;
150 g flour;
180-200 g of black currant;
100 ml hot water;
100 ml heavy cream;
2 tablespoons of potato starch.

Preparation

Mash softened butter and 50 g sugar. Whisk in 1 egg and stir. Pour flour in portions, stirring thoroughly.

Cover the bottom and walls of a mold with a diameter of 20-25 cm with parchment. Spread the dough over it, forming sides 3-4 cm high. Put in the refrigerator for half an hour.

Whisk currants and hot water with a blender and grind through a fine sieve. Whisk 2 eggs lightly. Combine them with cream, remaining sugar and starch.

Bake the chilled dough at 180 ° C for 15 minutes. Put the filling on the cake and send back to the oven for another 20-30 minutes. Cool the pie and refrigerate for a few hours.

povarenok.ru

Ingredients

1 zucchini or zucchini (250 g);
3 eggs;
200 g icing sugar;
150 ml vegetable oil;
350 g flour;
1 teaspoon cinnamon
2½ teaspoon baking powder
40 g butter + for lubrication;
10 apricots;
150 g red currants.

Preparation

Grate or zucchini on a coarse grater. Whisk eggs and 160 g of icing sugar. Mix this mixture with zucchini and vegetable oil.

Combine 300 g flour, cinnamon and baking powder. Pour the flour mass into the egg and stir. Grease a baking dish with butter. Cookware 25 x 16 cm is ideal. Place the dough in it.

Cut the apricots in half, remove the seeds and place on the dough, cut down, pressing the fruit inward. Spread the currants in between.

Grind the remaining 50 g of flour, 40 g of cold butter and 40 g of powder into crumbs. Sprinkle on the cake and place it in an oven preheated to 180 ° C for 40 minutes.

YouTube channel " Delicious cuisine... Simple recipes "

Ingredients

200 g flour + for dusting;
1 teaspoon baking powder
150 g butter + for lubrication;
200 g + 3 tablespoons of sugar;
130 g sour cream;
400 g;
vanilla sugar - to taste;
2 tablespoons cornstarch
300 g black currant;

Preparation

Use a blender or hand to combine the flour, baking powder and diced cold butter into crumbs. Add 100 g sugar and 50 g sour cream and knead the dough. Roll it into a ball, wrap it in plastic and refrigerate for 30 minutes.

Punch the cottage cheese and 100 g of sand with a blender. Add vanilla sugar and remaining sour cream and beat again. Mix the mixture with starch.

Grease with butter and flour on a 20–25 cm diameter pan. Pressing with your hands, spread the dough over the bottom and sides. Place the curd filling and the berries on top. Sprinkle with the remaining sugar.

Bake the cake in an oven preheated to 180 ° C for about 30 minutes. Cool completely and sprinkle with powdered sugar.

povarenok.ru

Ingredients

100 g butter;
100 g + 1-2 tablespoons of sugar;
5 eggs;
260-300 g flour;
1 teaspoon baking powder
350 g white currant;
vanilla sugar - to taste;
cinnamon - to taste;
1 tablespoon potato starch
150 g sour cream;
100 g icing sugar.

Preparation

Mash softened butter with 100 g sugar and 4 egg yolks... Add sifted flour and baking powder and knead to a tight, non-sticky dough.

Roll out the mass and spread it over the bottom and sides of a mold with a diameter of 20-25 cm. Put the berries on top and sprinkle them with vanilla sugar and cinnamon.

Combine the remaining sugar and starch. Add 1 whole egg and sour cream and stir until smooth. Pour the mixture over the berries. Bake at 180 ° C for about 30 minutes.

In the meantime, use a mixer to beat the remaining 4 chilled egg whites until firm peaks, adding a little powder.

Put the mixture on the pie and put back in the oven for 20-30 minutes, until lightly browned. Cool the cake completely before removing it from the mold.

YouTube channel Baranki Gnu

Ingredients

320 g flour;
150-170 g + 2 tablespoons of sugar + for sprinkling;
½ teaspoon salt;
220 g butter;
1 egg;
3-4 tablespoons of water;
600 g black currant;
3 tablespoons of cornstarch
1 egg yolk;
2-3 tablespoons of milk.

Preparation

Combine sifted flour, 2 tablespoons of sugar and salt. Add cold chopped butter and rub into crumbs with your hands.

Pour in beaten egg and ice water and knead the dough. Form a ball out of it, flatten, wrap in plastic and refrigerate for 1 hour.

Then divide the dough in two. One of them should be slightly larger than the other. Put the smaller one in the refrigerator while you cook the rest.

Roll out most of the dough into a layer about ½ cm thick. Place in a mold with a diameter of 26 cm and smooth along the bottom and sides. Refrigerate.

Combine currants, remaining sugar and starch. Roll out the second piece of dough into a layer the same thickness as the first. Cut into strips approximately 2 cm wide.

Place the berry filling in the dough pan. Lightly dampen the edges with water and make a braid out of the strips. Cut off excess dough.

Whisk the egg yolk with milk and brush over the surface of the pie. Sprinkle lightly with sugar. Place in an oven preheated to 190 ° C for 50-60 minutes. Give ready-made baked goods cool completely.

Mellisandra / Depositphotos.com

Ingredients

2 eggs;
200 g sugar;
200 ml of kefir;
130 ml of vegetable oil + for lubrication;
200–250 g flour + for dusting;
1½ teaspoon baking powder
300 g black currant;
powdered sugar - for decoration.

Preparation

Beat eggs and sugar with a mixer for 2-3 minutes. Pour in kefir and butter and punch again. Add the sifted flour and baking powder and knead to a thick flowing dough.

Grease a 20–25 cm diameter pan with butter and sprinkle with flour. Put half the dough there, place ½ part of the currant on top. Pour the remaining dough over and toss in the rest of the berries.

Place the cake in an oven preheated to 220 ° C for about 50 minutes. Decorate the cooled baked goods with powdered sugar.

kingkonglive / Depositphotos.com

Ingredients

200 g butter;
160-200 g sugar;
vanilla sugar - to taste;
3 eggs;
200 g flour;
1½ teaspoon baking powder
200 g of walnuts;
200 g black currant;
powdered sugar - for decoration.

Preparation

Melt the butter, add sugar and put on medium heat. Dissolve the sand, stirring constantly. Remove from heat and cool slightly.

Add vanilla sugar and eggs and whisk until smooth. Sift flour along with baking powder, add to butter mass and mix thoroughly.

Grind the nuts with a blender or food processor until medium crumbled. Add them and berries to the dough and stir to distribute evenly.

Line the bottom and sides of a tall baking dish with a diameter of 18–20 cm with paper. Place the dough there and place in the preheated 180 ° C oven for about 35 minutes. Decorate the cooled cake with icing sugar.

Ingredients

130 g butter;
170 g + 1 tablespoon of sugar;
340 g flour;
2 teaspoons baking powder
vanilla sugar - to taste;
2 eggs;
180 ml of milk;
150-200 g of red currant;
100 g gooseberries.

Preparation

Using a blender, grind 30 g butter, 1 tablespoon sugar and 40 g flour into crumbs. Refrigerate the mixture while you cook the dough.

Combine the remaining sifted flour and baking powder. Beat 100 g softened butter with a mixer separately. Add 170 g of sand and vanilla sugar and beat for 2 minutes.

Without stopping the mixer, add eggs, milk and flour in turn. Line a 26 x 19 cm pan with parchment, lay out the dough and flatten.

Spread the berries on top and sprinkle them with chilled crumbs. Bake the cake for about 45 minutes at 180 ° C.

Vitamin currant pie - perfect option homemade baked goods... A fragrant, tasty and spectacular dessert will come in handy for a family tea party or the arrival of guests. And experiments with the method of preparing the dough will diversify the menu.

Sweet and sour puff pastry can be made in minutes. And if the dessert is supplemented with a scoop of ice cream or whipped cream, no one is guaranteed to resist.

For baking you will need:

0.5 kg of yeast-free puff pastry;
1 yolk;
1.5 tbsp. black currant;
0.5 tbsp. Sahara;
3 tbsp. l. wheat flour;
1 tbsp. l. powdered sugar;
1 tbsp. l. corn starch.

Preparation:

Remove frozen homemade or commercial puff pastry from the freezer. Cover it with cling film and set aside for half an hour to defrost.
During this time, 1 tbsp. Kill the currants in a blender. Pour sugar and starch into the resulting mass. Stir.
Cut the soft dough into 2 equal pieces. Roll out the first of them on parchment dusted with flour to a thickness of 5 mm. Move the layer on the same sheet into a mold with low sides.
Place the second piece of dough on a table dusted with flour, roll it out and cut into ribbons 2 cm wide.
Spread the finished filling evenly over the workpiece. Put whole berries on top. Cover everything with strips of dough, forming a "pigtail" pattern.
Fold free edges inward. Secure them with toothpicks so that the filling does not leak out.
Cover the cake with whipped egg yolk.
Send the piece to bake for 30 minutes at 200⁰С.
Serve the dessert chilled and garnished with powdered sugar.

Only dry berries can be used in the pie. If the currants are fresh, they should be washed and dried, and frozen ones should be defrosted and all the liquid drained.

Currant jam pie

A delicious puff pastry-based dessert can be baked with currant jam... Guests will definitely not refuse an additional portion of exquisite and fragrant pastries.

Required Ingredients:

2 tbsp. flour;
½ pack of cow butter;
1 egg;
½ tsp soda;
½ tbsp. jam (or thick jam);
1 tbsp. l. chilled water.

Preparation:

Finely chop the frozen cow butter and mix with sifted flour and baking soda.
Chop the resulting mass with a knife until crumbs are formed.
Pour in water and beat in an egg. Knead an elastic dough.
Send the piece to the freezer for about 15 minutes.
During this time, preheat the oven to 200 ° C and cover the baking sheet with parchment.
Cut the dough into 2 equal parts. Roll them out.
Move the first layer to a baking sheet, form the sides. Then fill with jam.
Cover the dough with a second layer of dough. Fasten the edges, make a hole in the middle for the steam to escape.
Brush the top of the pie with soft cow butter.
Bake for about 45 minutes.

If there is no thick jam, you can slightly warm it up to evaporate excess liquid, or add starch to the filling.

Shortcrust pastry

Appetizing shortcrust cake with currants is ideal for festive feast. Delicate filling and the crunchy crust will surely please the guests.

For dessert you will need:

150 g of currant berries;
200 g wheat flour;
4 tbsp. l. Sahara;
1 tbsp. l. lemon juice;
2 chicken eggs;
150 ml (30%) natural cream;
100 g of cow oil;
1 tbsp. l. water;
a pinch of salt.

Preparation:

Combine sifted flour with a pinch of salt and granulated sugar in a blender.
Cut the frozen butter into cubes and send to the bowl. Mix.
Add 1 egg yolk. Stir well.
Combine water with lemon juice, pour into the blank.
Knead the dough. Give him a little rest.
Place the workpiece between 2 layers of cling film, roll out.
Transfer the layer to a greased baking sheet and form the sides.
Make holes in the base with a fork, place it in the refrigerator for half an hour.
Wash and dry the berries. Mix them with granulated sugar (the amount is at your discretion).
Kill the eggs and cream. Add to the currants. Stir.
Pour the filling into a baking sheet, smooth with a spatula.
Bake for 30 minutes.

You can remove the cake from the mold only after it has cooled completely, otherwise it will break.

Decorated with meringues

Sweet and sour sand cake berry filling and meringue stand out in the world of desserts. Soft cake with fragrant currants, delicate meringue foam and crispy crust will certainly conquer family and friends.

Required products:

2 chicken eggs;
100 g of cow oil;
70 g granulated sugar (+ 120 g for meringue);
170 g of premium wheat flour;
300 g of currant berries;
1 tbsp. l. corn starch;
salt.

Preparation:

Grind softened butter with 2 egg yolks and sugar. (Set aside the proteins for the meringue.)
Sift flour, mix with baking powder and pour into the workpiece.
Knead the dough.
Rub a baking sheet with oil and transfer the resulting mass into it, evenly distributing it and forming sides.
Rinse and dry the berries, mix them with starch.
Place the filling on the cake.
Beat egg whites with a pinch of salt until light foam.
While continuing to beat, gradually add granulated sugar.
Spread the stable white foam over the surface of the cake, forming various patterns.
Send the baking sheet to the oven for 40 minutes at 200 ° C.

If you wish, you can make a red currant pie. It will turn out very tasty too.

Currant yeast pie

The versatile and affordable currant yeast pie is very easy to make. Ruddy and fluffy pastries will work even for a novice hostess.

600 g wheat flour;
100 g of cow oil;
2 eggs (+ 1 pc. For the crust);
2-3 st. l. granulated sugar (+ 150 g for the filling);
1 tbsp. warm milk;
1 tbsp. l. dry yeast;
1.5 tbsp. black currant.

Preparation:

Wash and dry the berries. Grind them with granulated sugar (or brown sugar). Send in the cold.
Dissolve yeast with sugar in slightly warmed milk. Cover the bowl with a clean towel and set aside for 20 minutes.
After a lush foam has formed, add a pinch of salt and add soft butter (margarine). Stir.
Beat in eggs and gradually add flour. Knead the dough. Cover it with a towel and put it in a warm place for 1.5 hours (during this time, wrinkle it 2 times).
Grease a baking tray with refined oil. Move the dough into it and distribute it with your hands, not forgetting to separate the small piece.
Put the filling into the blank. If excess juice appears, drain it (suitable for compote).
From the last piece of dough, form cake decorations (spikelets, pigtails, ribbons, etc.).
Cover the surface of the workpiece with a beaten egg.
Bake for about 40 minutes at 180 ° C.

For filling yeast cake it is better not to use white or red currants. These berries produce too much juice. The cake may remain soggy.

Cooking in a jellied way

Jellied currant pie is the easiest option berry baking... It will take a few minutes to prepare, but the result will pleasantly surprise you.

Ingredients:

1 tbsp. wheat flour;
1 tbsp. currant berries;
1 tbsp. kefir;
2 eggs;
1 pack of vanilla;
1 tbsp. granulated sugar;
1 tsp baking powder.

Preparation:

Sort out, rinse and dry the currants.
Grate granulated sugar with eggs in a volumetric container.
Add vanilla, sifted flour and baking powder. Stir.
Pour in kefir. Stir again.
Pour the berries into the dough. Mix gently.
Rub the pan with butter or margarine. Pour the blank into it.
Bake in a preheated oven at 180 ° C for 40 minutes.

Before baking, remove food from the refrigerator so that it can warm up.

How to make with cottage cheese

Delicate pie with an airy curd layer and juicy berry filling will brighten up any holiday or family tea party.

For baking you will need:

1 egg(+ 4 pcs. In cream);
150 g creamy margarine;
150 g granulated sugar (+ the same amount for the filling);
2 tbsp. black currant;
250 g of premium wheat flour;
2 tsp baking powder;
600 g (9%) cottage cheese;
100 g cornstarch;
1 pack of vanilla;
salt.

Preparation:

Grind the margarine with vanilla and sugar.
Add the egg to the mixture. Stir.
Pour flour sifted and mixed with baking powder or baking soda.
Knead a soft dough.
Rub a baking sheet with margarine. Distribute the resulting mass evenly in it.
Separate the whites from the yolks.
Combine the yolks with sugar.
Add cottage cheese, starch to the mixture and mix well.
Beat the whites with a pinch of salt until a stable foam is formed.
Combine them carefully with the curd.
Transfer the resulting composition to the dough, smooth.
Mix currants with 1 tbsp. l. granulated sugar and beat with a blender in mashed potatoes.
Spread evenly over the curd mass.
Bake for an hour in an oven preheated to 180⁰C.

If the top of the pie starts to burn, cover it with foil.

Open currant pie

Mouth-melting currant yeast pie is a great option for a healthy snack at work or school.

Required Ingredients:

6 tbsp. l. sugar (+ 0.5 tbsp for berries);
3 tbsp. l. refined oil;
1 tbsp. serum;
2.5 tbsp. wheat flour of the highest grade;
1 tsp dry yeast;
1.5 tbsp. currants;
5 tbsp. l. decoys.

Preparation:

Knead the dough from whey, granulated sugar, yeast, butter and flour.
Leave the workpiece in heat for 1 hour.
Pack it in a large plastic bag and put it in the cold for several hours, or better all night. (During this time, the mass will take up all the free space in the bag).
Divide the dough into 2 pieces.
Roll the first piece into a layer about 5 mm thick. Transfer it to an oiled baking sheet.
Place the washed and dried berries on top.
Sprinkle them with semolina and sugar.
Roll out the second piece of dough. Cut it into strips.
Form a grid out of them and cover the berries.
Let the cake stand for about 30 minutes. You can cover the top with milk, strong sweet tea, or an egg.
Bake at 180 ° C for half an hour.

The pie is equally good when warm or chilled.

Step-by-step recipe for a multicooker

Sponge currant pie does not require expensive products or a lot of time to cook. And if you use a slow cooker, it will be even easier to make a delicious and aromatic dessert.

1 tbsp. granulated sugar;
1 tsp baking powder or soda;
3 chicken eggs;
1 tbsp. wheat flour;
200 g of currants (can be frozen);
2 tbsp. l. creamy margarine;
1 tbsp. l. decoys.

Preparation:

Beat eggs with a fork until fluffy. Pour in granulated sugar.
Continue whisking until smooth.
Pour flour sifted and mixed with baking powder or baking soda. Stir.
Grease the bowl with margarine and sprinkle with semolina.
Pour the dough into it and add the berries. Cooking the cake in a slow cooker for 45-60 minutes, after setting the "Baking" mode.

The degree of baking can be determined with a wooden skewer.

Frozen berries with sour cream

A bulk pie with frozen currants and sour cream filling is a bit similar in the cooking process to shortbread... However, such a dough turns out to be drier, and tender sour cream and currant puree make the dessert incredibly tasty.

For the pie you will need:

200 g of cow oil;
2 tbsp. wheat flour;
2/3 st. granulated sugar (+ the same amount for the filling);
2 tsp baking powder;
300 g frozen berries;
3 eggs;
125 ml (15%) sour cream;
1 tsp vanilla.

Preparation:

Place the oil in the freezer for a few hours.
Sift flour. Combine with sugar and baking powder.
Rub oil coarsely there.
Grind the ingredients into crumbs.
Transfer the mixture to a split mold covered with parchment. Form the sides and bottom of the cake.
Mix eggs with granulated sugar and sour cream.
Pour thawed currants into the mold (without juice).
Pour the sour cream composition over the berries.
Bake for about 40 minutes at 180 ° C.

The bulk dessert is very fragile, so it can only be sliced after it has cooled completely.
Currant pie is a delicious and natural product that does not require a lot of time and money. In addition, guests and loved ones will definitely like it.
Bon Appetit!

Hello))

Last year at the dacha there was a good harvest of currants, and, apparently, we were not alone, since after collecting and "packing" country berries for wintering, the neighbors treated us with a whole bucket of large glossy currants))

Since there are no jam lovers at home, I harvest it in very small quantities, and from the rest of the berries I either cook compotes, or grind it with sugar, but freeze most of it.

Perhaps this is the most perfect way- vitamins are preserved, and tasty, and you need to mess around least of all 😉

By mid / late spring, the stock of berries usually ends, but this time the black currant was frozen so much that it would be enough until the next harvest.

To dispose of it, I began to spend it hard. But if it was quite acceptable to cook compote with dacha "small things", then the neighbor's "black beauty" of lime on the compote did not go up, such currants were worthy to decorate with themselves some delicious pastries))

So I suggest making a frozen blackcurrant pie with orange glaze. Its advantages include the fact that it turns out to be cool - large, rich, tasty and very fragrant))) Cooking?

For the test:

Butter (or margarine) - 250 grams

Powdered sugar - 2 cups

Flour - 400 grams

Eggs - 4 pieces

Baking powder - 1 pack (for 11 grams)

Milk 5 tablespoons

Black currant (I have frozen) - 250 grams

Zest of 1 orange

Nuts (optional, but very desirable)) I had walnuts, in principle, any others will do - 0.5 cups

Vanillin

For glaze:

Powdered sugar - 1 glass

Juice of 1 orange

The form is one-piece, 26 cm in diameter (I had 24 - too small).

Vanillin

Recipe

Grind the melted butter with powdered sugar, add eggs, baking powder, vanillin, orange zest and milk, mix. Add flour, stir, add half of the berries.

Pour the dough into a greased form, sprinkle with the remaining currants and pieces of nuts. Bake for 45-60 minutes in an oven preheated to 190 degrees.

Mix for glaze Orange juice with powdered sugar and a pinch of vanillin, grind (or beat in a blender).

Pour glaze over a warm cake, let it soak.

Now frozen black currant pie recipe step by step

Melt butter or margarine (this time I took margarine) and rub with powdered sugar.

When I was preparing this cake for the first time, the amount of powder scared me, to be honest, but it turned out I shouldn't be afraid, the cake is just the right sweetness. Firstly, this amount of sweetness accounts for a fairly large amount of other products, and secondly, a glass of powdered sugar is less sweet than the same glass of sugar.

I usually grind the icing sugar myself, with the help of a coffee grinder it turns out for one or two))

You can also cook the orange peel yourself by rubbing the top, brightest part of the orange peel on a fine grater.

Add eggs, vanillin, orange zest and milk, mix it all thoroughly.

Mix the baking powder with the dry component (that is, with flour), added in this way, it "raises the dough" better. Now sift the flour into the liquid mixture.

The dough turns out to be thick and slips off the spoon with reluctance. It shows beautiful yellow splashes of orange peel.

Grease the form with butter (or margarine). My mold is 24 cm in diameter, but I would advise taking a couple of centimeters more - the cake will bake faster.

Stir in half of the berries into the dough.

Pour the dough into it and sprinkle with the remaining currants and ground nuts on top. I cut the nuts in large pieces... It turns out beautifully even though the cake is still raw.

We put the beauty in an oven preheated to 190 degrees and bake for about 45-60 minutes. The time, as usual, depends on your oven. Since my form was too small and the cake turned out to be high, 45 minutes was not enough for me.

We check the readiness with a dry wooden stick. Conveniently with a toothpick.

P.S. The aroma spreads around the apartment mind-blowing 🙂

While the cake is baking, prepare the icing.

We "extract" juice from one orange.

Mix it with another glass of powdered sugar.

Add vanillin to the tip of the knife.

And rub the mass until it becomes soft and homogeneous. You can beat it in a blender, but it is easy to grind by hand.

When the cake is ready, without taking it out, pour the icing over. To make it soaked as best as possible, we make punctures over the entire surface of the cake.

Fill the hot cake with icing.

It spreads all over the cake ...

Don't worry, just a few minutes and all the liquid will be absorbed into the cake.

I wait until it cools down, then it can be removed without any problems. The currant pie is ready.

If you want something more complicated and sweeter, I suggest looking for recipes for delicious cakes: or a cake. "

And if you love apple baked goods then pay attention to.

Bon appetit 🙂

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