Easy Black Currant Shortbread Pie

Very tasty, very simple and easy, a holiday every day! Shortbread pie with black currants in the oven seems to be simple, but it looks very impressive. For the filling, you can use any fresh or frozen berries, fruits, as well as jam, jam, preserves. The pie is incredibly delicious!
cook time: 1h
Owen Truitt
Easy Black Currant Shortbread Pie

Nutrition Facts (per serving)

324
Calories
11g
Fat
52g
Carbs
3g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 170 g
Butter 100 g
Sugar 1 tbsp
Baking powder 1 tsp
Water 3 tbsp

For filling:

Black currant 1 cup
Sugar 200 g
Corn starch 3 tbsp
Vanilla sugar 1 tsp

Recipe instructions

Step 1

Step 1
How to make a simple shortbread pie with blackcurrant filling? First prepare the dough. Measure out food for him. Cool the butter well first. If you don’t have time for this, then cut it into cubes and put it in the freezer for 15 minutes — that will be enough. The recipe is designed for a mold with a diameter of 20 cm. You will learn all the intricacies of making shortcrust pastry by reading the article on this topic. Link at the end of the recipe.

Step 2

Step 2
Take a bowl and sift the flour into it, followed by the baking powder. Stir the ingredients until the baking powder is evenly distributed. Add sugar. I always add a pinch of salt to the dough, even if it is not listed in the recipe — it enriches the taste. Stir again. Remember that you may need a little less or more flour, depending on its properties, focus on the consistency of the dough. You can read more about flour in the article at the end of the recipe.

Step 3

Step 3
Remove the butter from the refrigerator, cut it into cubes and add to the flour. Chop the butter and flour with a knife.

Step 4

Step 4
And then grind with your hands until it becomes fine crumbs. Try to minimize contact between your hands and the dough so that the heat does not start to melt the butter. As soon as crumbs similar to kinetic sand begin to form, stop kneading immediately. The butter will remain cold inside the flour capsules and will only melt in the oven. This will make the dough crispy.

Step 5

Step 5
Pour ice water into the butter-flour crumbs, spoonful at a time, forming the dough into a ball. Divide it into two parts. Put one in the refrigerator right away — we will use it to decorate the top.

Step 6

Step 6
Roll out the second part into a circle with a diameter of about 23 cm. To prevent the dough from sticking when rolling, sprinkle it and the work surface with flour.

Step 7

Step 7
Using a rolling pin, carefully transfer the dough into the pan. I have a 20 cm springform pan. There is no need to grease the pan, the shortbread dough does not stick. Use your fingers to form sides about 3 cm high. Prick the base with a fork to prevent it from puffing up during baking. And put it in the refrigerator while the filling is prepared.

Step 8

Step 8
Prepare the ingredients for the filling. Currants can be taken either fresh or frozen. I have a frozen one, I previously defrosted it and drained the juice that had been released. If the berry is fresh, just wash and dry it. Instead of corn starch, you can use potato starch, slightly reducing the amount.

Step 9

Step 9
Prepare the berries using the above method.

Step 10

Step 10
Add sugar and starch to the berries, stir. The filling is ready.

Step 11

Step 11
Remove the topping dough from the refrigerator. Roll it into a square with a side slightly larger than 20 cm. Cut the dough into strips ~2 cm wide. You should get 10 strips. Set aside the remaining dough, it will come in handy.

Step 12

Step 12
Take out the mold with the base. Place the filling on it, carefully distribute it.

Step 13

Step 13
Place the strips on the pie in a lattice pattern. Weave the cut ends of the strips and the remaining dough into a braid and decorate the edges of the pie.

Step 14

Step 14
Bake the pie in the oven at 180°C for about 40 minutes until golden brown. Time and temperature are approximate, be guided by the features of your oven. Read about ovens in the link at the end of the recipe. Remove the finished pie and cool. A cold pie tastes better and cuts better.

Additional rubrics

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