Black Currant Berry Pie
The combination of light dough, soft cream, and tart currants creates a wonderful taste. Lingonberries or cherries can also be used as a base for the filling, and the berries can be either frozen or fresh. The recipe is designed for 8-10 servings.
- Total cooking time
- not set
- Number of servings
- 8
- Recipe difficulty
- 3 / 5
Ingredients
for 8 servings
- eggs 2
- butter 50 g
- sugar 50 g
- baking powder 1 tsp
- flour 130-150 g
- sour cream 500 g
- sugar 100-150 g
- currants 300 g
- gelatin 10 g
Instructions
Preparing the dough
Step 1 of 12
Cream the butter and sugar.
Step 2 of 12
Add the eggs.
Step 3 of 12
Mix the mixture.
Step 4 of 12
Add flour and baking powder, then mix.
Step 5 of 12
Line a baking pan with parchment paper (a 20×30 cm pan was used in the original). Spread the dough over it and level the surface.
Step 6 of 12
Place in an oven preheated to 180 degrees for 10–15 minutes. Then let it cool.
Step 7 of 12
Soak the gelatin in 100 ml of cold water for the time specified on the package.
Step 8 of 12
Heat the gelatin almost to boiling, but do not boil.
Step 9 of 12
Mix the sour cream with sugar.
Step 10 of 12
Add the gelatin and mix.
Step 11 of 12
Add currants to the mixture and mix.
Step 12 of 12
Spread the filling over the crust. Place in the refrigerator for 5–8 hours.