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Frozen blackcurrant pie: berry recipes. Currant pie recipes (fresh and frozen)

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

In the cooking options listed below, both frozen and fresh currants are used.

Red or black currant? Redcurrant pies are slightly sourer. Blackcurrant, in my opinion, is sweeter and more aromatic, and therefore, I consider it a more successful baking ingredient.

Currant pies are not only tasty and beautiful, but also very healthy, as currants contain a large amount of vitamins and minerals. More details can be found in the photo below.

Currant Pie Recipes

Lush and fragrant currant cake on yeast dough. This recipe uses frozen red currants.

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 teaspoon;
Currants (frozen or fresh) - 360 g.
Starch - 2-3 tbsp. spoons;

Cooking

Mix flour with dry yeast.

Kefir is slightly heated, add butter, sugar (60 g) and salt to it. Mix.

Add kefir mass to flour and mix gently. When it becomes quite thick, knead the dough with your hands. It should be soft and 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 liquid during the baking process, making the filling juicy and thick at the same time.

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

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

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

Spread the berries on this dough in an even layer.

The remaining piece of dough should be thinly rolled out and cut into strips, which should be laid crosswise on top of the berries, forming a beautiful lattice. 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.

The cooled cake can be sprinkled with powdered sugar.

Jellied pie with currant

Quick and easy pie with currants. At the same time, it is very tender and tasty.

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

Ingredients:

Blackcurrant (fresh or frozen) - 450 g.
Wheat flour - 200 g.
Bran (small oatmeal) - 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 (150 g) in a cup. Add milk and sour cream to it.
Mix flour with bran and baking powder.
Gradually add the flour to the egg mixture and stir constantly.
The dough is ready! Agree that it is very simple.
Lubricate the baking dish with butter (for example, butter) and pour the dough into it.
Rinse the berries, drain the excess juice and add to the dough. They can either be mixed into the dough or left on the surface.
Sprinkle the remaining sugar on top. When baking, it will turn into a caramel layer.
Put in an oven preheated to 170 degrees for 25-35 minutes.

Currant pie is ready to eat!

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

Sand cake with blackcurrant

And this is a shortcrust pastry pie with currants, which, by the way, is also very easy to prepare. Crispy base and rich berry layer will give you many pleasant taste sensations... well, calories.

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

Ingredients:

For test:

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

Filling:

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

Cooking

First you need to knead a simple shortcrust pastry.

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

Add soft melted butter there and stir again.

It turned out a thick homogeneous dough. It should be wrapped in cling film and put in the refrigerator for 30-45 minutes.

Now let's get on with the filling and shaping of the pie.

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 to make something similar to jam during the baking process.

It remains to carefully pour the condensed milk on top.

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

As you can see, everything is prepared without much difficulty. Next time make your own with this recipe. sand cake with redcurrant.

Cottage cheese pie with currant

Delicate, airy 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 teaspoon;

Filling:

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

Cooking

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 this recipe they often buy more fat (from 5%).

Mix cottage cheese with sugar and sour cream. Now it is necessary to knead it with a fork or beat it in a blender so that the curd becomes more homogeneous. If it turns out liquid - add 1 tablespoon of starch.

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

Cake shaping and baking

Knead the chilled dough with your hands and place it 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 the oven preheated to 180 degrees for 30 minutes. Before serving, the cake should cool down - it tastes better that way.

Puff pastry pie with currant

Thin crispy puff pastry stuffed with sugar and fresh (frozen) currants.

Ingredients:

Puff pastry - 1-2 packs depending on the shape and size required;
Starch - 3-4 tbsp. spoons;
Sugar - 100 g.
Currant - 1.5-2 cups;
Egg for lubrication;
Oil for lubrication;

Cooking a pie

Defrost puff pastry, rinse the berries.
Divide the dough into two parts.
Place one sheet of dough on a greased baking sheet. Make sides.
Mash some of the berries with a fork and mix with sugar (50 g) and starch (3 tablespoons).
Lay this berry mass on the dough. Top with the remaining currant. 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 the pie with it.
Put in an oven heated to 200 degrees for 20-30 minutes.

Pie with currants and sour cream

In fact, this is the same cottage cheese pie, 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 teaspoon;
Egg - 1 pc.

Filling:

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

Cooking a pie with currants and sour cream filling

Let's start with a test

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

Pour sugar into it and beat in the egg. Mix everything well and refrigerate for 40 minutes.

Making the stuffing

Put cottage cheese in a cup. Beat 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, rid of any debris and excess water.

Forming and baking

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

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

Preheat the oven to 180 degrees - the baking time will be approximately 30 minutes. Then the oven should be turned off, open the lid and let the cake lie down in this form for another 10 minutes. This is to ensure that it does not crack when exposed to temperature changes.

Pie on kefir with blackcurrant

A pie cooked on liquid kefir dough with the addition of currants and apples with a magnificent taste. 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 - a small pinch;
Soda - 1 teaspoon;
Currant - 150 g.
Apples - 2 medium sized;

Cooking a pie

Apples need to be peeled and cut into thin slices. Wash currants and sort out.
Beat eggs with sugar until frothy. Pour in the kefir.
Mix flour with soda and salt. Pour it into kefir and mix again.
Lubricate the baking dish with butter, pour the dough (half) into it, put apple slices and currants on top. Pour in the rest of the dough.
Put in the oven at 180 degrees for 30-40 minutes.
If desired, the cake can be decorated with powdered sugar.

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 powder - 1 teaspoon;
Starch - 2-3 tbsp. spoons;
Salt - 1 small 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 mixture and mix. It is necessary to knead a steep (dense) dough. Divide it into two parts, cover with a bag and put in the refrigerator for half an hour. You can even put it in the freezer - we need a solid dough.
Rinse the berries, defrost (if taken frozen). Then they need to be mixed with sugar and starch.
Grease a baking sheet with oil. Take 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 preheated oven for 40 minutes until golden brown.

Blackcurrant pie turns out to be a very soft and juicy dessert. Airy, refined, fragrant delicacy with sourness will not leave indifferent even harmful guests.

In addition, the pie has not only incredible taste, but also useful properties. After all, blackcurrant fruits contain a huge amount of vitamin C, which improves immunity, strengthens blood vessels and bones, and also promotes cell renewal and saturates the human body with energy.

Ingredients:

Flour - 450 gr.,
Half a teaspoon of soda, salt,
Sugar or powdered sugar - 150 gr.,
Creamy. oil - 150 gr.,
Cottage cheese (9%) - 100 gr.,
A glass of black frozen currant - 150 gr.,
Chicken eggs - 3 pcs.

Cooking method:

Beat three egg yolks with sugar.
Cut the butter into small pieces and mix with the mixture obtained earlier. Salt, pour out the quenched soda and slowly add flour. Mix until the dough becomes crumbly.
Crumble into a greased pan about 60-70% of the dough you have. Then put cottage cheese with currants. Spread out the rest of the dough to cover the filling.
Bake the cake at 170 degrees. Cooking time is about 40 minutes.

Dessert for tea

Ingredients:

Corn starch - 2 tbsp. l.,
Butter. - 200 gr.,
Flour of the 1st grade - 300 gr.,
Black currant fruits - 200 gr.,
Baking powder - 2 tsp,
Sugar or powder - 150 gr.,
Salt to taste.

Cooking method:

Take 150 gr. flour and add to it the baking powder, salt, half the butter and a third of the sugar, a tablespoon of water. Knead the dough and leave in a cool place for 30 minutes.
Frozen blackcurrant berries do not need to be defrosted first, just place them in a saucepan and pour a little water, sweeten to taste. Wait until the fruits give juice and mix with corn starch, wait for the boil.
Roll out the dough, place in a mold and bake for 10 minutes at 180 degrees. Don't forget the sides.
Remove the dough and spread the blackcurrant filling over it.
Sprinkle your pie with crumbs. To prepare it, mix 150 grams of flour, the remaining butter and another third of sugar. Now you need to put your cake back in the oven for half an hour.

Exquisite treat for dear guests

Dessert wine - 1 tbsp.
Butter - 100 gr.,
Half a cup of boiling water.
Wheat flour - 200 gr.,
Sugar or powder - 200 gr.,
Cream (from 20% fat) - 100 gr.,
Berries - 250 gr.,
Chicken egg - 4 pcs.

How to cook?

Knead the dough from flour, one egg, butter and 50 grams of sugar. Roll out the resulting mass, forming sides, and leave for about an hour.
Pour a little boiling water with currants into a blender. Chop the berries.
The mixture is best passed through a sieve. Then add eggs and sweeten to taste. After that, mix well.
Bake the cake. It will take you about 20 minutes. The recommended temperature is 200 degrees.
Pour the filling with currants and bake again for another 30 minutes, but already at 170 C.

french delicacy

Ingredients:

Vanilla extract (preferred) or vanillin
Brown sugar - 100 gr.,
Milk - 100 gr.,
Flour - 250 gr.,
Baking powder - 10 gr.,
Butter - 10 gr.,
A mixture of frozen or fresh berries (French chefs recommend making this dessert with blackcurrants, raspberries, cherries and blackberries) - 200 gr.,
a pinch of sea salt
Eggs - 3 pcs.

Recipe:

Defrost the berries and spread on a towel to drain the water.
Mix flour with salt and baking powder. Break the eggs into the resulting mixture and add 100 gr. Sahara.
To make an airy dough, constantly stirring it, add milk, the remaining sugar and vanilla.
Lubricate the form with oil and put the berries in it. Pour the dough and bake in the oven at 200 C for 30 minutes.

The pie is ready!

Secrets of hostesses

Be sure to sift the flour so that it is enriched with oxygen. So the currant pie will turn out more airy.
Let the cake rest for 20 minutes before baking. It will soak and bake better later.
A very sweet currant pie is less fluffy, it browns faster and can burn.
To make the treat more tender, put only the yolks in it.
To keep the gap between the currant and the dough dry, sprinkle it with starch.

Video recipe for blackcurrant pie

And they froze. Therefore, I suggest you cook an open pie with blackcurrant and cottage cheese, which perfectly combines very tasty dough, tender cottage cheese and sweet and sour berries. I think you'll like it.

Pie with blackcurrant and cottage cheese ( no eggs)

Compound:

form – Ø 25 cm

Dough:

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

Filling:

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:

Mix flour with baking powder. Add chopped cold butter and rub with your hands until crumbly.
Add sugar and sour cream and knead soft dough.
Pie dough
Put it in the refrigerator for 30 minutes.
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.
curd filling
Wash the blackcurrant and drain all the water well.
Grease a baking dish Ø 25 cm with butter and sprinkle with flour. I used a cast iron skillet without a handle. And you can take silicone molds for cupcakes - you get small ones instead of a pie.
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.
Layer of dough with sides
Lay out the cheese filling.
Curd filling layer
Sprinkle with blackcurrants and top with sugar.
Put in an oven preheated to 180 ° C for 25-30 minutes.
cottage cheese ready

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.

Cottage cheese pie with blackcurrant

P.S. If you liked the recipe, do not forget, because there are many more goodies ahead of you.

Bon appetit!

Julia recipe author

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:

Mix flour with baking powder. Add chopped cold butter and rub with your hands until crumbly.
Add sugar and sour cream and knead soft dough.
Put it in the refrigerator for 30 minutes.
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.
Wash the blackcurrant and drain all the water well.
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.
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.
Lay out the cheese filling.
Sprinkle with blackcurrants and top with sugar.
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 the 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 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)

Marvelous tasty pie turned out. 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. Bon appetit.

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.

Delicious pastries are the basis of any holiday table, and berry pies according to proven grandmother's recipes on it may well replace modern cakes. Currant berries are known to us not only for their inimitable taste, but also for their vitamin properties. Pay attention to the frozen currant recipes presented here, we are sure that you will like any of them.

Quick blackcurrant charlotte

A simple and delicious quick currant pie will appeal to those who do not have time to cook.

For charlotte with currants, we need:

Eggs (pcs.) - 5;
Sugar (gr.) - 200;
Flour (gr.) - 400;
Salts (gr.) - 5;
Frozen black currant - 300 grams;
Baking powder - half a sachet.

Let's start cooking a pie with currants:

Beat the eggs with a blender with sugar and salt until a strong foam;
Mix the baking powder into the flour, add the mixture to the eggs, beat;
Turn off the mixer, add the defrosted washed berries and gently knead with a spoon;
We grease the baking dish with oil or put oiled paper in it, in parallel we heat the oven to 180 degrees;
We spread the mass in a mold, then put it in the oven for half an hour to bake. door oven it is undesirable to open, as baking can fall and lose appearance and form;
After that, we check the charlotte for readiness with a toothpick or a dry knife. If the cake is already done, the dough will not stick.

Open currant pie

To implement this recipe, we need:

Flour (gr.) - 250;
Butter (gr.) - 125;
Salts (gr.) - 5;
Powdered sugar (gr.) - 20 (+ a little for sprinkling);
Ice water (tbsp) - 6-8;
Black currant (gr.) - 600;
Condensed milk (ml) - 75;
Fresh or pasteurized milk (ml) - 75;
Starch (st. L.) - one.

Let's start baking:

Rinse the berries well, let dry. If they are frozen, let them thaw and drain excess juice;
Sift the flour thoroughly, preferably several times;
Pre-freeze the butter in the freezer (about an hour), then quickly plan on a grater;
Mix butter and flour, carefully grind into crumbs with your hands;
Add powdered sugar and salt, mix;
Make a hole in the center of the mixture, pour 6-8 tablespoons of ice water, mix with a spoon;
Knead with your hands and mold a ball of dough, wrap it in a plastic bag or film, place in the refrigerator for 60 minutes;
We roll out the dough into a layer 5 mm thick, put it in a mold. We make sides about 2 centimeters high, cut off the excess;
We pierce the dough layer with a fork or knife in multiple places to avoid its deformation during baking;
We cover the cake with parchment paper, then pour in peas or rice to create a press effect;
We heat our oven to 230 degrees, bake the cake for 10 minutes;
We take out, remove the paper with the "stuffing";
We spread the berries on the dough and make the "sauce".
For him, mix both types of milk and starch, mix well (or whisk a little) and pour over blackcurrants;
We send to bake for another half an hour at 160 degrees, then sprinkle the surface with powdered sugar. Delicious open pie is ready!

Closed grated currant pie

A quick original cake can become an indispensable lifesaver in the event of an unexpected appearance of guests. The filling and dough for this pie can be stored in the freezer and used when needed.

We need:

Flour (gr.) - 450;
Eggs (pcs.) - 2;
Sugar (gr.) - 200;
Baking powder - one small spoon;
Butter (gr.) - 200;
Salts (gr.) - 5;
Blackcurrant frozen or fresh (gr.) - 500;
Starch (st.l.) - 3.

Cooking:

Sift flour well and mix with baking powder, salt;
We cut the soft butter into pieces or rub the frozen on a grater;
Grind eggs with sugar (do not beat);
Mix all the ingredients well to make a plastic dough, divide in half and roll into two balls;
We wrap them in a plastic bag, hide them in the freezer for an hour. In this form, the dough can be stored long time, you can use it if necessary;
We spread oiled paper on the form, heat the oven to 180 degrees;
We take out 1 ball, rub the dough on a grater, level it;
We spread the thawed, washed and dried berries, sprinkle them with starch and granulated sugar;
We take the second ball, rub it on top of the filling, then gently level it with a spatula;
Bake in the oven for 50 minutes until a nice golden brown crust appears. If necessary, you can bake the bottom layer first, then pour the second one and send it to bake.
Grated blackcurrant pie is ready, you can start drinking tea.

Quick pie with currant

For it we need:

Eggs (pcs.) - 2;
Salts (gr.) - 5;
Kefir (natural yogurt) (ml) - 200;
Margarine (gr.) - 100;
baking powder - 1 teaspoon;
Flour (gr.) - 250;
Sugar (gr.) - 300;
Vanillin - 1 pinch;
Frozen currants (gr.) - 450.

Cooking:

Berries are thawed, washed, dried;
Softened margarine is well rubbed with sugar, then add kefir, eggs;
Carefully sift our flour, then mix with vanilla and baking powder, add to the first mixture. We knead the dough, it should look like thick rustic sour cream;
Lubricate the mold with oil, heat the oven to 180 degrees;
Pour the dough into a mold, sprinkle with currants, then with sugar;
We send to bake in the oven for half an hour. Our quick pie is ready!

Pie with currants in a slow cooker

Delicious pies can be cooked not only in a Russian oven or oven, but also in a modern household appliances- multicooker.

For baking in a slow cooker, we need:

Flour - 2 cups for a slow cooker;
Butter -70 grams;
Sugar - one cup for a multicooker for dough, 0.5 - for the filling;
Eggs - one for the dough and one for the filling;
Baking powder - 1 teaspoon.;
Cottage cheese - 250 grams;
Sour cream - 2 tablespoons;
Vanilla sugar - 1 small spoon;
Black and red currants, as well as any other berries (preferably assorted) - 1-2 cups for a slow cooker.

Let's start baking:

Sift flour well, mix with baking powder;
Grind softened butter, mix with flour, rub into wet crumbs;
Mix the egg with sugar, pour it into the dough, knead well;
Remove to cool in the refrigerator for 30 minutes. (maybe a little more);
Grind cottage cheese with a blender or through a sieve until smooth, mix with egg, sour cream, vanilla and regular sugar;
We cover the bottom of the multicooker bowl with parchment paper, then grease with oil. Or you can generously grease the bottom with oil and sprinkle with semolina. Carefully pour the dough on top;
Spread the curd mass on top of the dough. Then assorted berries, press a little into the curd;
We select the "Baking" mode in the slow cooker and set the time to "one hour", we send the currant pie to bake;
After the time has elapsed, we do not open the lid of the multicooker, but let the baking cool right in it. If you take it out too early and do not let it cool on its own, the cake will fall apart, and the filling will flow out before it has time to harden;
Carefully remove the paper or scrape off the layer of semolina with a knife. If desired, semolina can be left, it will give a crispy effect to our pastries. Currant pie is ready, bon appetit!

Delicious proven recipes are present in the piggy bank of any housewife, whether it be a beginner or a professional chef. We hope you enjoy one of these recipes and add to your collection of delicious records.

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