Currant pie. Currant pies
Personally, I do not like pies with jam and jam, and any berry turns into something like that when baked. But this cake pleased my taste buds, because there was almost marmalade inside - fluid, transparent and sweet and sour.
From this amount of dough, I got a cake with a diameter of 20 cm, and the third part of the dough remained. It keeps excellently in the refrigerator for several days and in the freezer for several months. It can be used to make crispy biscuits. All the filling was gone. I want to note that the size of the cake depends on the thickness of the rolled dough, you need to try to make it as thin as possible, then the crunchiness effect will be achieved.
To prepare shortbread cake with black currant, take the following products.
In a convenient container, combine flour, icing sugar and salt.
Add cubes of cold butter and grind everything into crumbs.
Make a hole in the center and pour in ice water with a teaspoon lemon juice... The juice can be replaced with 5% vinegar. The water should be very cold so that when the dough is kneaded, the butter does not melt quickly and the dough does not change its structure. When kneading the dough, you may need to add an additional spoonful of water or a couple of spoons less, look at your flour to see if it requires more moisture. To do this, do not add all the water at once.
Quickly collect the dough to the center into a lump and knead quite a bit before combining, without delaying the process so as not to lose the sandy structure. Wrap the dough in foil and put in the refrigerator.
In the meantime, prepare the syrup. In a saucepan, combine 8 tablespoons of water (from common) and sugar. Bring to a boil and simmer for three minutes.
Add currants. Boil the berries for 10 minutes, removing the foam. Try it for sweetness. Currants are a rather sour berry, and if you don't have enough sugar, then at this stage you can adjust everything and add the missing sweetness.
Dilute the starch in the remaining 2 spoons cold water.
After 10 minutes, add starch to a saucepan with currants. Keep on fire for another two minutes, stirring constantly, so that the filling thickens. Cool to room temperature.
Divide the dough into three parts (as I did), take two parts into work. Roll one of them thinly into a circle.
Put on the bottom of the mold. The best and easiest way for this cake is to take a detachable form, but if there is no such, then line the bottom of the usual form with parchment, slightly grabbing the sides. Cut off excess dough with a knife.
Lubricate the inside with a beaten egg. If the dough cracks finely during baking, the filling will not flow out.
Distribute the filling over the dough.
Cover with a second flatbread of the rolled dough and fasten the edges tightly. Cut off all unnecessary.
Grease the formed cake with an egg and sprinkle with sugar. Bake at 180 degrees for about 30 minutes. My cake was baked in 20 minutes. The surface of the cake should be browned and crispy.
Cool the cake in a baking dish, then remove with an inverted plate.
It is best to let the pie cool well to stabilize the filling. Slice and serve.
Black currant shortcrust cake is ready.
This is a delight!
Currant pie is a very profitable thing, especially in my case.
Judge for yourself - it's summer in the yard, and the freezer is still full of berries. It seems that they cooked the whole winter in boils with compotes, but for some reason there were still last year's cherries and a solid supply of black currants.
We will urgently destroy, there are two suitable recipes for this, which complement each other - such a tandem. The first is an open pie stuffed with black currant, and the second is lemonade from her own dear. For these goodies, I immediately have a kilo of berries and go away. Today I will give a recipe for a pie, and I want to highlight the drinks separately, so I'll tell you about lemonade tomorrow.
Currant Open Pie Recipe
Ingredients
- flour - 250 g (2 tbsp. 200 ml with a slide);
- butter - 125 g;
- icing sugar - 20 g;
- black currant - 600 g;
- whole milk - also 75 ml;
- condensed milk - 75 ml;
- water (very cold) - 6-8 tbsp. l .;
- potato starch - 1 tbsp. l .;
- icing sugar - for dusting;
- salt - 1 pinch.
Cooking time: 2 hours;
number of servings: 8;
cuisine: Russian.
How to make a pie
1. I immediately spread the frozen berries in a layer on napkins so that they thaw and dry well, there is no need to put excess moisture in the currant pie. If the berries are fresh, just wash and dry too. 
2. I measured the flour, if there is no scales, then 250 g of flour is about two glasses (a glass of 200 ml) with a good slide. 
3. Sifted flour into a bowl. 
And I had the butter in the freezer for about an hour (I put it on purpose). The main thing here is that you need to do everything quickly enough, so I had to call for help a novice junior photographer so as not to be torn between the camera and the test.
4. I quickly cut the butter into flour on a coarse grater. 
5. Rub flour and butter into crumbs by hand. 
6. Stir in powdered sugar and a pinch of salt. By the way, 20 g of powdered sugar is about a quarter of a 200 ml glass. 
7. Made a funnel in the mixture and poured 6 tablespoons of very cold water into it. Knead the dough with a spoon. 
8. Then he kneaded with his hands so that all the crumbs were gathered into one ball. In the process, I added another spoonful of water. 
9. It is not necessary to knead for a long time. As soon as the ball was stuck together, I wrapped it in plastic wrap and put it in the refrigerator for an hour. 
During this hour, I cooked it and also quickly disguised it in the refrigerator for a pot of borscht so that I could live to see the pie.
10. I switched on the oven and warmed it up to 230 C ° (approximately, I don't have a thermometer at all). Lightly sprinkled the table with flour, rolled out the dough 3-5 mm thick. 
11. I rolled it onto a rolling pin and transferred it to a mold (I have a detachable mold with a diameter of 26 cm). 
The dough should be enough for bumpers with a height of 2 centimeters. 
12. Chopped the dough with a fork to prevent the crust from deforming. 
13. Covered parchment paper cake and poured a layer of peas so that the cake did not swell and turned out even (you can take rice, beans). 
14. Put it in the oven for 10 minutes. Then he took out the paper with what was poured there, down with (the peas will still come in handy, do not throw them away). Mixed milk with starch and condensed milk, mixed well. 
15. Put the berries on the cake and poured the milk mixture. 
16. Put it back in the oven for about 30 minutes (plus / minus 5 minutes) - you need to make sure that the cake is baked and the filling is not too wet.
Well, my currant pie is ready. Sprinkled with powder. 
Thin, crumbly dough, sweet and sour filling with a taste of condensed milk - great! 
I will bake such a pie a couple more times, and the freezer will be ready to receive the new crop. , of course, we'll cook it, and then ...
All the best and see you soon!
Do you want to cook delicious Berry pie with curd filling? I bring to your attention a pie on shortcrust pastry with frozen black currant, it can be cooked all year round, because for the recipe you can use both fresh and frozen berries. Delicate shortcrust pastry, aromatic filling of cottage cheese and black currant make baked goods especially tasty and aromatic.
The finished pie with berries must be completely cooled, and then cut into portioned pieces otherwise the shortcrust pastry may crumble. If you are using frozen currants, you must first defrost them when room temperature so that it does not run out of the pie filling.
Shortcrust pastry ingredients
- 180 g butter
- 280 g flour
- 1 tsp baking powder
- 100 g sugar
- a pinch of salt
- 1 egg
Ingredients for pouring
- 250 g of black currant berries;
- 300 g sour cream
- 100 g of cottage cheese
- 100 g sugar
- 1 sachet vanilla sugar(10 g)
- 2 tbsp. l. flour
- 1 egg
Cooking steps
Combine sifted flour, salt and baking powder in a deep bowl.
Add the grated butter. Grind the dough into small crumbs.
Then add sugar to the dough and beat egg complying with frozen currant pie recipe.
Knead the dough until it becomes smooth. Wrap it in plastic wrap and leave it in the refrigerator for an hour to cool the dough and make it easier to work with.
Preparing the filling for the pie
In a separate bowl, mix two chicken yolks and granulated sugar. Using a mixer, beat the mixture until smooth.
Add sour cream to the mixture, mix the ingredients with a mixer.
Add cottage cheese and starch to the mixture. Mix everything thoroughly with a mixer.
Beat the egg whites separately until firm peaks.
Add to curd cream whipped proteins.
Shaping and baking in the oven
Distribute the cooled shortbread dough in shape, forming the sides. Prick the dough with a fork so that it does not deform during baking.
We will bake it at 180 degrees for 10 minutes.
Then we take the cake out of the oven, fill it with curd filling.
One of the most demanded and popular frozen currants is. With her you can cook the most different dishes including sweet homemade pies. We will talk about them in our article.
Pies with frozen currants are prepared with yeast dough, but non-yeast dough is also great.
The berries must first be defrosted by holding them in a colander so that excess liquid can leave. This is done so that the filling does not soak the dough.
Supermarkets sometimes sell currants with baking thickeners. This mixture does not need to be thawed. It is immediately laid out on the cake, and the cake is sent to the oven.
Any pie with frozen (photos, recipes are given in the article) is prepared quite simply. And at the same time, the pastries are delicious and wonderful. Such a cake will be able to collect the whole family for tea.
(frozen)
We want to tell you about the recipe itself simple pie with frozen currants.
Ingredients:
- Butter / margarine - pack.
- Sugar - 160 g.
- Flour - 0.2 kg.
- Eggs - 3 pcs.
- Vanilla.
Beat soft butter with sugar, add eggs, vanilla, and then flour with baking powder. Knead the dough, which should acquire the consistency of sour cream. Defrost the currant berries. Grease the form with oil. Pour out the dough, and put the berries on top, pressing them slightly. We send the cake to bake for 0.5 hour.
So the black currant pie (frozen) is ready.
on yeast dough
Let's see how to make blackcurrant yeast pie (frozen).
Ingredients:
- Yeast - 10 g.
- Three glasses of flour.
- Glass of water.
- One egg.
- Sandwich butter - 2 tbsp. l.
- Sugar - 2 tbsp. l.
- Salt.
- Frozen currants - 3 glasses.
- A teaspoon of starch.
Pour yeast into warm milk (water), mix and pour half of the flour, add sugar, mix and put the dough for a couple of hours.
As soon as the dough increases in volume, add the rest of the sugar, add the egg, salt and mix. Next, add flour and knead the dough until it becomes elastic.
Next, add soft butter to the dough and knead again. The dough should come up warm for several hours. During this period of time, it needs to be kneaded several times. After that, the dough needs to be rolled out into a cake one centimeter thick, laid out on a greased baking sheet. For fifteen minutes, the cake should be left just to lie down. And then put currants on it. It is better to pinch the edges and sprinkle with starch.
You need to bake the cake at a certain temperature (220 degrees).
The same cake can be made closed.
with berries: ingredients
Blackcurrant pie (frozen) can be made with curd dough. It turns out very tasty.
Ingredients:
- Cottage cheese - 0.2 kg.
- Oat groats (preferably ground) - 3 tbsp. l.
- Vanilla.
- Sugar - 2 tbsp. l.
- Bran - 1 tbsp. l.
For filling:
- Cottage cheese (filling) - 370 g.
- Frozen currants - 350 g.
- One egg.
- Vanilla.
- Sugar - 3 tbsp. l.
Curd cake recipe
Mix cottage cheese with bran, add vanilla, sugar, oat flour... Transfer the resulting mixture to a baking dish, which is pre-oiled. It is imperative to form the sides. Now you can send the base to bake in the oven for ten minutes.
In the meantime, you can prepare the filling. To do this, currant berries, previously thawed, must be chopped with a blender. Then add cottage cheese, vanilla, mix. As soon as the base is ready, we spread the filling on it. And again we send it to the oven for half an hour.
Black currant pie (frozen) in a slow cooker
Wonderful pies are prepared not only in an oven and a Russian oven, but also in a slow cooker.
Ingredients:
- Butter (fatty butter) - 75 g.
- Two glasses of flour.
- One cup of sugar for the dough and ½ cup for the filling.
- Two eggs.
- Baking powder.
- Sour cream - two tsp
- Cottage cheese - 1/4 kg.
- Vanilla.
- Several glasses of frozen currant berries.
Before starting cooking, the flour must be sieved and mixed with baking powder. Next, chop the butter and mix it with flour, grinding into crumbs.
Separately mix the sugar with the egg, and then pour the mixture into the dough and knead it thoroughly. Next, put it in the refrigerator for a while (forty minutes).
Put the cottage cheese in a blender, add one egg, vanilla, sour cream and sugar. We mix all this.
Put baking paper on the bottom of the multicooker bowl, grease with oil. Slowly pour the dough on top, and spread the curd mixture on it, followed by currant berries, slightly pressing them.
We select the mode for baking and select the time (one hour). That's it, now our pie is being prepared.
After an hour, you do not need to immediately open the lid of the multicooker, it is better to let the pie cool right inside. If you get it right away, it can fall apart, and the filling will flow.
That's it, the black currant pie (frozen) is ready.
Grated Pie Recipe
Grated pirogue with black currant (frozen) - sweet crumbly dough and filling with a slight sourness. Just a wonderful combination.
Ingredients:
Mix sugar, starch, flour and add salt. The margarine must be melted, and then, after cooling, add the egg, slaked soda, mix everything and add to flour. Knead the dough. It will turn out to be very bold. Divide it into two parts and put it in the freezer for an hour and a half. In principle, the dough can be left in the refrigerator for a few days, and the pie can be cooked as needed.
Preheat the oven. Grease a baking sheet with oil and sprinkle with flour.
We take out one of the parts of the dough from the refrigerator and rub it on a grater, distributing it evenly on a baking sheet. Put frozen currants on top of the dough. Sprinkle a little sugar on the berries.
We put the pie in the oven for fifty minutes. It should turn golden brown. If you want to make a blackcurrant pie (frozen), we do not recommend changing the recipe the first time you cook it. Experiment after you've tried the correct proportions.
Currant Puff Pie: Ingredients
Puff (frozen) is a great baking option that smells like summer, berries and something else sweet.
Ingredients:
- Sugar - 75 g.
- Puff pastry - 450 g.
- Cinnamon (ground) - 2 tsp
- Currant - 200 g.
- Raisins, dates, dried apricots (assorted) - 200 g.
Puff pastry recipe
For the preparation of the pie, you can use fresh currants, or you can use frozen berries. Frozen currants should be sprinkled with starch and breaded. The starch turns the filling into jelly, preventing excess juice from spreading.
Soak raisins, dates and dried apricots in water overnight, they should increase in volume, become tender. In addition, it makes sense to put dried fruits in any alcoholic beverage... This will give them a sophisticated scent.
Cut large berries into pieces, leave the raisins whole.
If you are not too fond of messing around with the dough, then you can take a package of the finished one in the supermarket. Defrost the dough at home and cut out a round base from it, as well as rectangular strips.
Next, put the cake on a baking sheet and pierce it with a fork. Put a mixture of berries and dried fruits in the middle. Sprinkle them with sugar and cinnamon on top. Next, let's start decorating the cake. We twist some of our stripes in the form of spirals, and put them on the cake, one parallel to the other. We fix each tip of the strips to the side of the cake. Then we lay more rows of perpendicular stripes along the top of the cake. We fix them too. Now the cake is ready, all that remains is to bake it. We send the form to the oven, preheated. The cake is prepared for no more than thirty minutes.
Cool the finished baked goods and serve with whipped cream or ice cream. It turns out to be a wonderful gourmet dessert.
Instead of an afterword
Fresh and frozen - this is the most beautiful and fragrant pastries that always reminds us of summer. Now every housewife stocks up on frozen berries and fruits for the winter, which makes it possible to feel the taste of summer in winter bad weather. Within the framework of the article, we have given the most simple recipes pies using yeast, puff and grated dough. Prepare one of the baking options and feel the wonderful taste of a sunny summer with the scent of berries.
Step-by-step photo recipe for cooking open pie with black currant from the site magazine
Taking advantage of the abundance of seasonal berries, prepare an open pie with sweet and sour black currants. Refreshing, toning filling on a thin and crumbly crust will be a good alternative to the usual and slightly annoying sweet and sometimes sugary pastries.
Ingredients:
- high-quality flour - 220 g;
- eggs - 2 pcs.;
- black currant - 300 g;
- starch (any) - 2 tbsp. l .;
- sugar - 120 g;
- milk - 100 ml;
- butter - 100 g;
- salt - on the tip of the knife.
Step by step cooking process
1. Grind the eggs, adding a pinch of salt, with 50 g of granulated sugar - bring to a light foam.
2. Put a piece of melted and plastic butter - continue to grind.
3. Pouring flour in parts, knead the shortbread dough.
4. Having achieved an elastic and homogeneous state, wrap the dough in foil and put it in the refrigerator for half an hour. When chilled, the flour mass will become more pliable, “docile” and easier to work with when rolling.
5. After cooling, distribute the dough inside the container covered with baking paper, raise the low side around the circumference, pierce the cake itself with a fork. We put the workpiece in a hot oven for the first 10-15 minutes and keep it at a temperature of 180 degrees until it dries up and a thin crust appears.
6. At the same time we prepare a sweet filling for our open pie. Dissolve the remaining sugar and starch in cold milk - beat with a whisk until the dry components are completely dissolved.
7. Sort out the berries, remove the branches, rinse thoroughly under a running stream. let the water drain completely, and the currants dry slightly. We spread the pure black currant in a semi-finished "basket" - completely fill the base, focusing on the side.
8. Sprinkle too sour berries with a spoon or two of sugar.
9. Fill with milk filling, evenly covering the berries. And, returning to the oven, we continue to bake the cake for the next 15-20 minutes.
10. Before serving, cool the shortcrust cake with black currant, letting the filling finally freeze, outline the “edging” with powdered sugar and serve.
White ice cream or a pyramid of whipped cream will be especially appropriate for the rich berry flavor and bright sourness.
