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This cake can be baked with any berries, with raspberries, cherries, blackberries, as mine like it sour, I bake with black currants. Berries can be fresh or frozen - the choice is yours.

• 5 eggs
• 1 glass of granulated sugar
• 2 cups flour (200g cups)
• 2 cups frozen blackcurrants
• A little butter for greasing the mold

Beat eggs with sugar until thick foam (the more you beat the eggs, the more magnificent 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 20-25 minutes while the cake is baking. Readiness to check with a dry wooden toothpick or match.

Recipe 2: Blackcurrant Cottage Cheese Pie

• form – Ø 25 cm

• 200 gr flour
• 1 tsp baking powder dough
• 150 gr butter
• 100 gr sugar
• 50 ml sour cream

• 400 gr cottage cheese (the fatter the better)
• 100 gr sugar
• 80 ml sour cream
• 1 sachet of vanilla sugar
• 1-2 tbsp. tablespoons starch (can be replaced with flour)
• 300 gr blackcurrant
• 3-4 st. spoons of sugar
• powdered sugar for sprinkling
• Blackcurrant Pie Recipe:

1. Mix flour with baking powder. Add chopped cold butter and rub with your hands until crumbly.
   
2. Add sugar and sour cream and knead soft dough.
   
3. Put it in the refrigerator for 30 minutes.
4. At this time, prepare the filling. Grind cottage cheese with sugar immediately 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 mix. If the curd mass turned out to be thick, 1 tbsp is enough. l. starch, otherwise add two.
   
5. Wash the blackcurrant and drain all the water well.
   
6. Grease a baking dish Ø 25 cm with butter and sprinkle with flour. I used a cast iron skillet without a handle. Or you can take silicone molds for cupcakes - you get small baskets instead of a pie.
7. Spread the dough with your hands along the bottom of the form so that you get sides 4 cm high. Prick with a fork in several places.
   
8. Lay out the cheese filling.
   
   
9. Sprinkle with blackcurrants and top with sugar.
   
10. Put in an oven preheated to 180 ° C for 25-30 minutes.
    

Cut the currant pie only when it is completely cool! When cold, it is very tasty, even the next day. Sprinkle generously with powdered sugar before serving.

Recipe 3: Puff Pastry Blackcurrant Pie

This dessert turns out 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 tbsp.

For filling

• Currant
• Apples - 2 pcs.
• Sugar to taste

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

Pour very cold water into a cup. You can keep the water in the fridge first. Add the egg, salt, lemon juice to the water and mix thoroughly.

Pour the flour onto the table and rub the butter into it on a grater, after which we stir it with our hands into crumbs.

In the middle of the crumbs, we make a recess and pour the liquid into it in small portions, constantly stirring the mass with our hands. The dough does not need to be kneaded, 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, but it still needs to be prepared in advance. You can store this dough in the refrigerator for about a week.

Now let's make the pie.

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

Pour the beans into the dough, level and send 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 currants and mix.

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

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

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

On top lay out the strips of dough in the form of a mesh. Brush top with 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 and you can serve it for tea drinking.

Recipe 4: Open Blackcurrant 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(170g)
• Vanilla sugar (10 g)

In principle, instead of blackcurrant, you can use any berries, their mixture, or even other fruits, and you will always get a 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 sachet of vanilla sugar (10 grams. Can be replaced with vanillin, vanilla flavoring).

Cut 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 with my hands.

Add egg and 1 tablespoon flour. Mix and knead the dough, which should not stick to your hands. If needed, add a little flour. Wrap the resulting dough in cling film and place in the refrigerator for at least 30 minutes. My dough was in the cold for a little over an hour.

After the specified time, take out the dough. Roll it out and put it into shape. I acted differently: I tore off pieces from the dough and “sculpted” the base for the pie, 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 it). Pierce the resulting cake with a fork and bake for about 10 minutes at 180 degrees.

Rinse the blackcurrant, sort it out, remove the extra branches. Divide the currant into two parts. Mix one part with a tablespoon of sugar.

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

On a semi-finished cake, first put the berries mixed with sugar. Put the remaining currant on top.

Sprinkle the berries with 3 tablespoons of sugar.

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

Take the cake out of the oven and let it cool down. The filling should be solidified, not liquid.

Serve the pie warm or cold. This is how a beautiful fragrant pie turned out, the berries are all whole, so the pie has a pleasant sourness. Moderately sweet, very tender and very quickly disappearing 🙂 Bon appetit!

Recipe 5: blackcurrant pie in a slow cooker

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

An amazingly delicious cake. The dough is simple, a minimum of ingredients, a maximum of benefit and pleasure. The dough is prepared like a charlotte pie.

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

Be sure to sift the flour. Our cake does not have baking powder, so we saturate the flour with oxygen. Due to the 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 currant did not sink to the bottom, but was on top of the pie.

We send the dough into a greased bowl with butter. Sprinkle black currants on top of the dough.

We put on the “baking” mode and bake for 45 minutes

At the end of the cooking time, the currant pie is ready. Enjoy your meal.

Recipe 6: Kefir Blackcurrant Pie

• Chicken egg (3 pcs.)
• Kefir (1 stack)
• Sugar (1.5 cups)
• Butter (100 g.)
• Baking soda (1 teaspoon)
• Wheat flour (2 cups)
• 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 out. Easy to prepare, from the most common products, which, as a rule, are always 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, pour sugar. We mix.

Melt butter.

Add butter and eggs to kefir and sugar. We put a teaspoon of soda without a slide and vanilla sugar.

And sifted flour. Mix the dough well.

Put the blackcurrant into the dough.

Line a baking sheet with parchment paper and pour in the batter. I have a detachable form, so if you do not lay parchment, the dough will start to flow out. It is not necessary to line a one-piece form with a non-stick coating with paper. You can just lubricate with oil or not 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. Put in a saucepan with a lid. A week does not get stale - checked.

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 a delicious currant pie 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 that I have encountered when baking currant pies according to various recipes 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 the finished dough into two parts. One should be slightly larger than the other. Wrap both pieces of dough in cling film or place in separate 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 put on the bottom of the mold lined with parchment paper and leveled 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. Place the berry filling on the bottom layer of dough and smooth it out.

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 pack,
• 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 is defrosted from half an hour to an hour, depending on the ambient temperature. 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. Roll out the soft dough a little so that it turns out to be 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 the edges and strips of dough on top of the pie with it.

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.

Currant jellied pie is the best and fastest solution for using berries in baking! Special skills in working with the test are not required here. And if you have baked a jellied pie at least once, and the result was successful, then there is nothing to worry about at all.

The only point that requires attention in this recipe is to check the consistency of the dough. But for all such pies, it is approximately the same. In this case, the amount of flour may differ for several reasons. Firstly, wheat has different gluten and it depends a lot on something - the season, the climatic conditions of the growing area, and other things. Secondly, sour cream - and my jellied currant pie with sour cream - even with the same percentage of fat content from different manufacturers, may differ in consistency. In a word, here it will be necessary to analyze the situation and make the right decision. Usually, such pastries spend 45-50 minutes in my oven, so they have time to bake. And a quick-cooking pie with red and black currants - because it takes little time to knead the dough. What is in the liability does not count, because you can do your own business for the time being.

I love jellied pies just for their simplicity and speed. I also cooked with sour cream. But it is not at all necessary that such pies should contain a sweet filling. She can be anyone! From vegetable to canned fish, minced meat or chicken. I love it, while the eggs in it are not boiled, but are poured directly raw onto a layer of dough. It turns out delicious and interesting!

But I got carried away ... And today I have a pie with red and black currants! So vitamin, so summery! However, absolutely no one bothers to cook it from frozen berries in autumn, and in winter, and in spring! Before cooking, in this case, the berries will need to be thawed. If you do not have time to let the currants thaw naturally, then fill it with cold (but not hot!) Water for a few minutes. Then change the water back to cold to remove the ice. This time I had a mix - frozen blackcurrant, and fresh redcurrant ...

So, let's bake a quick currant pie without wasting time. However, you can replace the currant with another berry - cherries, cherries or a mix of different ones.

Ingredients:

For the currant jellied pie dough:

• eggs - 3 pieces
• sour cream 15-20% - 250 ml
• sugar - 130 g (60 g was enough for me)
• salt - a pinch
• premium wheat flour - 1 and 3/4 cups (~ 220 g) *
• soda - 2/3 tsp

* 1 cup = 200 ml liquid = 125 g flour

For filling:

• blackcurrant - 1 cup
• red currant - 1 cup
• sugar - 1.5 tbsp.
• starch - 2 tsp

Jellied pie with currants with sour cream:

First of all, I took up berries - sorted and washed. If you have frozen - you need to defrost.
Now there is time to dry the berries while the dough is being prepared.

Eggs combined with sugar and salt.

Then, to the mass whipped with an ordinary whisk, she laid out sour cream and soda. They must react.

Then I started adding the sifted flour. Remember what we talked about at the very beginning of the recipe. Adjust the amount of flour according to the situation. The dough should be thick, but not tough. As usual, for a jellied pie with currants or any other filling.

Lubricate the form with vegetable oil. The size of my form is 18x24 cm, this corresponds to a round form with a diameter of d = 23.5 cm. I poured a little more than half of the cooked dough.

Evenly spread the dried berries on the dough.

I mixed starch with sugar in a separate bowl and sprinkled currants with this mixture.

Filled with the rest of the dough. I helped myself with a false one, but it is not at all necessary that the dough completely covers the filling.

She baked a jellied pie with currants at a 180-200-degree mode for 45 minutes.

Let the pie cool and then cut into small pieces. If desired, you can sprinkle the cake with powdered sugar when serving. It will turn out not only sweeter, but also somewhat more festive!

That's all! Vitamin sweet and sour summer jellied pie with black and red currants is ready! Is it really easy and fast? It's time to brew fresh Ceylon tea and invite your loved ones to a meal!

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