Pie with currant jellied sour cream. Jellied pie with blackcurrant

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. Bon Appetit!

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.

What a pity that the season of fruits and berries is fleeting. Before you know it, the summer season is coming to an end. Summer is a time not only for rest, but also for work - summer cottage, conservation, repair ... So much needs to be done during the summer! There is no time for fancy meals.

However, a good hostess will always have a couple of favorite fast food dishes that take minutes to make, and they taste and look amazing.

For example, like this pie on sour cream with currants in haste. Getting ready to take off. But first things first.

Cooking a pie on sour cream with currant filling:

First, prepare the filling for the currant pie.

To do this, wash the currants, remove the sepals, strain the water through a colander and cover with sugar. We will not crush anything and beat with a blender.

Now let's do the sour cream dough for the pie:

Beat the egg with a mixer until foamy, add sugar, soda slaked with vinegar, sour cream and flour. The dough should not be too thick.

We prepare a baking sheet - grease the sides and bottom of the mold with a piece of butter, sprinkle with flour.

We spread the pie dough with a spoon, and pour our currant filling on top and evenly distribute it over the dough.

We put the pie with currants in the oven on medium heat. Bake for about 25 minutes until golden brown.

I note that we baked such a cake on a baking sheet - so it turned out to be thin in thickness.

That's actually all. You can decorate the top of the cake with powdered sugar.

The pastries (ready-made dough) of the pie are soft and sweet, and the sour currant filling gives the pie a piquant taste.

By the way, such a pie can be baked without filling, and after baking, grease the top. And so, and so - it turns out very tasty! Try it! Bon Appetit.

Berry pie in autumn, winter, spring? Easy! With frozen currants, you can cook various pastries to remember summer at any time of the year. Berry filling goes well with different types of dough and each currant pie turns out to be special. Let's cook?

Frozen Currant Pie - General Cooking Principles

Currants for the filling do not always need to be completely defrosted. In some recipes, you only need to rinse the berries, let the water drain well. Sugar, cinnamon, cottage cheese, vanilla, other berries, various fruits are added to currants. This makes baking more interesting, increases the amount of filling.

Pies are prepared closed, open, jellied, half-closed. The type of product and shape largely depend on the test. Yeast pies with frozen currants are most often closed or semi-closed. Different products are prepared from shortcrust and puff pastry, often pastries are poured with sweet mixtures. Mixed pies are mainly prepared from batter. Prepared berries are simply combined with the total mass, sent to the oven.

Recipe 1: Frozen Currant Yeast Pie

A variant of a soft and airy pie with frozen currants made from yeast dough in milk. We take the berries out of the freezer in advance, let them thaw in a colander and rinse.

Ingredients

400 ml of milk;

Flour 0.7-0.8 kg;

50 ml of oil;

15 grams of yeast;

Eggs 2 pieces;

4 tablespoons of sugar;

1 tsp salt.

For the filling of the pie, you will need about 700 grams of currants, 4 tablespoons of potato starch and a glass of sugar. If the berries are sweet, then you can take a little less sand.

Cooking

1. Break the eggs into a bowl, discard one yolk to grease the pie.

2. Add sugar, throw prescription salt and beat with a spoon.

3. Pour in warm milk and pour in the yeast, stir. We leave for ten minutes.

4. Add butter and recipe flour. The amount is adjusted according to the density of the dough. It shouldn't be liquid.

5. Cover, send to a warm place for 2.5 hours.

6. We sort out the currants, combine with sugar.

7. We take out the lush dough, divide it into two different parts. One piece should be a third more. We roll it into a cake for the bottom, we make sides.

8. Sprinkle with starch and spread currant berries on top.

9. Cover with a cake rolled out from the remaining dough. Pinch the edges together.

10. We make small holes on top, you can mold decorations from dough.

11. Add a teaspoon of milk or plain water to the yolk, stir.

12. Lubricate the cake and bake.

Recipe 2: Crispy Frozen Currant Pie

The specialty of this frozen currant cake is the crunchy topping made from free-flowing crumbs. Baking is made from sand dough.

Ingredients

A glass of sugar;

Three glasses of flour;

Oils 200 grams;

2 tsp baking powder;

0.6 kg currants;

70 grams of sugar for the filling;

A little cinnamon.

Cooking

1. Mix flour with vanilla and ripper in a sieve, sift together.

2. Add softened butter along with prescription sugar, rub the crumbs with your hands. You can throw everything into a combine and kill.

3. Break one egg into the dough and stir. You will get crumbly crumbs.

4. Separate two-thirds of the crumbs and pour into a baking dish. The diameter is about 24-25 centimeters. We sculpt small sides from crumbs and lightly slap the bottom with our palms.

5. Combine thawed currants with sugar, add 1-2 tablespoons of starch and a little cinnamon, stir.

6. Put the currants on the pie.

7. Sprinkle the remaining dough crumbs on top.

8. Bake until golden brown and crispy on the surface. We do not do temperatures below 200.

Recipe 3: Pie with frozen currants from ready-made dough (puff)

A variant of the simplest pie with frozen currants and puff pastry. We take the usual packaging, weighing 0.4-0.5 kg.

Ingredients

1 yolk;

0.3 kg of currants;

1 package of dough;

100 grams of sugar;

To taste cinnamon, vanilla in the filling.

Cooking

1. Defrost the berries, let the liquid drain well and combine with sugar.

2. Lay out the dough, cut off a third. Roll out both layers.

3. Lay out a large layer in the form of a pie base, place berries on it.

4. We put the second layer in front of us and make many through vertical cuts in a checkerboard pattern.

5. We stretch the cut piece of dough on the pie, you get a kind of mesh.

6. We pinch the edges together.

7. Lubricate the top with yolk.

8. Bake at 220 degrees until golden brown.

Recipe 4: Frozen Currant Sponge Cake

For this cake you need quite a bit of blackcurrant. Berries are added immediately to the dough. The advantage of the recipe is that the currants do not need to be thawed in advance.

Ingredients

1 tsp baking powder;

1 glass of flour;

1 spoon of oil;

2 tablespoons of semolina;

1 cup of sugar;

0.5 cup frozen currants.

Cooking

1. Immediately turn on the oven at 180.

2. Lubricate the form with oil and sprinkle thickly with semolina. It will give the cake a nice and crispy crust.

3. We take out the berries, rinse under running water, shake off the drops. Let's lie down in a colander.

4. Beat prescription eggs and sugar until thick and dense foam.

5. Add the flour to be sifted along with the ripper.

6. Pour currants into the dough, stir and transfer the mass into a mold previously sprinkled with semolina.

7. Bake until cooked, do not add temperature.

Recipe 5: Kefir Frozen Currant Pie

Another version of the pie with frozen currants from batter. It is kneaded on kefir with soda. If the berries are checked and clean, then you can not thaw in advance. If not, then we take it out, rinse it, let it defrost and drain excess liquid.

Ingredients

0.25 liters of kefir;

Sugar 0.2 kg;

0.2 kg flour;

0.5 tsp soda;

Two eggs;

Oils 50 ml;

1 glass of berries.

Cooking

1. With a whisk, beat prescription eggs with sugar and a pinch of salt.

2. Next, add kefir. For this pie, you can take curdled milk, fermented baked milk, or mix sour cream with milk.

3. Add prescription soda and vegetable oil. Beat the dough again with a whisk.

4. Fall asleep flour. You can throw a little cinnamon or vanilla into the dough, it will be tastier.

5. Pour one second part of the dough into a greased form.

6. Sprinkle with currant berries.

7. Pour the rest of the dough on top.

8. Bake until cooked, check for a wooden stick. It should remain dry after piercing the center of the pastry. Temperature 190.

Recipe 6: Pie with frozen currants and cottage cheese

A variant of the pie with a lot of juicy cottage cheese filling with berries. The recipe is suitable not only for currants, but also for blueberries, cherries, cranberries.

Ingredients

Oils 150 grams;

Flour 200 grams;

100 grams of sugar;

1 tsp ripper.

For filling:

Cottage cheese 0.5 kg;

Two eggs;

Sugar 100 grams;

300 grams of currant;

100 ml sour cream.

Cooking

1. For shortbread, rub the butter with sugar and flour, add the ripper with the egg. Knead, send for a while in the freezer.

2. Turn on the oven at 180 degrees.

3. For the filling, beat the cottage cheese with sugar, sour cream and eggs. The mass should become homogeneous and similar to a cream.

4. It is better to take a detachable form. Lightly grease with butter and sprinkle with flour so that the cake easily parted with it after cooking.

5. We take out the dough previously sent to the freezer and lay it out in a mold, make good sides. If the dough has frozen and become steep, you can roll it out with a rolling pin.

6. Spread a layer of curd filling.

7. Sprinkle frozen currants on top.

8. Send to the oven. We cook the pie for about 35 minutes.

Recipe 7: Frozen Currant and Sour Cream Pie

A variant of an open pie with a very delicate filling of berries and sour cream. Defrost the currants in advance and let the juice drain well. Sand dough.

Ingredients

1 glass of berries;

2/3 cup sugar;

0.3 kg of fat sour cream;

Two eggs;

Margarine 50 grams;

1.5 cups flour;

1 tsp ripper;

Cooking

1. Margarine needs to be melted, you can just put it in the microwave.

2. Add one egg, a spoonful of sugar and two tablespoons of sour cream, rub together.

3. We introduce flour, do not forget about the baking powder and mix.

4. Put the dough into any mold with sides.

5. We prepare a cream from sour cream, the remaining egg and a spoonful of sugar, beat well.

6. Put the currants on the dough, sprinkle with the rest of the sugar and pour over the sour cream.

7. Put in the oven. We make the temperature around 180 degrees.

8. Soon the cake will begin to rise, then settle. This is fine. After 35 minutes, it can be removed. Be sure to cool before cutting.

Currant berries can be thawed in the microwave, but in this case they will release a lot of juice and become tasteless. It is most reasonable to put it in a container and leave it on the bottom shelf of the refrigerator.

When thawing frozen currants, juice often remains. It can be used in compotes, for soaking cakes, added to tea, jelly, and various desserts.

Berry fillings let out a lot of juice and make the bottom of the pie raw. To prevent this from happening, you can sprinkle the layer with starch before laying currants.

Sweet berry juice often oozes out of the cake, burns on the baking sheet, and washing off heavy soiling is rarely a delight. In order not to waste time and effort, train yourself to always cover the sheet with baking paper or a silicone mat.

The cake will not stick to the walls of the mold if the bowl is not only greased, but also sprinkled with flour. You can take semolina, breadcrumbs for this purpose.

To make something tasty to satisfy the needs of the whole family, most women think. Learn how to make a delicious shortbread pie with blackcurrant and sour cream and then a step-by-step recipe with a photo. This dessert turns out to be unusually tender and tasty with a sweet and sour aftertaste that melts in your mouth.

A pie with sour cream filling really turns out to be tasty and unusual, although there are no comrades for the taste and color, therefore, someone may not like the pie. And someone will be delighted with it. That is why I want to know your opinion about this dish, whether you liked it or not.

How to make a pie with currants and sour cream filling

Products

For the test

• Flour - 250 grams
• Sugar - 100 grams
• 1 egg
• Butter - 100 grams
• Soda - 1 tsp

For filling

• Currant - 400 grams
• 1 egg
• Sugar - 50 grams
• Sour cream - 350 grams

Step-by-step recipe for making a pie with currants and sour cream filling

It is advisable to pre-sift the flour through a fine sieve. So the flour will be enriched with air and the pastries will turn out more airy and tender. Then, add the butter to the flour and mix the mass with your hands until crumbs form. To make this easier, the butter must be taken out of the refrigerator in advance and kept at room temperature so that it becomes soft.

Then, add soda, sugar to the crumbs.

Then, beat in the egg and knead the dough.

We distribute the resulting dough with our hands evenly in shape, forming sides.

Put the currant berries in a mold on the dough and level them.

Now let's prepare the sour cream filling and for this, mix the egg and sugar in a separate bowl.

Add sour cream and mix thoroughly.

With the resulting sour cream mass, pour currant berries on top and also evenly level the filling with a spoon.

Bake the cake until done at 180C.

That's all, our pie with blackcurrant and sour cream filling is ready, now you need to let it cool completely and you can serve it to the table.

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