Frozen currant pie. Frozen blackcurrant pie: berry recipes

21.04.2024

Blackcurrant pie turns out to be a very soft and juicy dessert. An airy, elegant, aromatic delicacy with sourness will not leave even harmful guests indifferent.

In addition, the pie has not only incredible taste, but also beneficial 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.,
Slivoch. butter – 150 gr.,
Cottage cheese (9%) – 100 gr.,
A glass of frozen black currants – 150 gr.,
Chicken eggs – 3 pcs.

Cooking method:

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

Dessert for tea

Ingredients:

Corn starch - 2 tbsp. l.,
Butter – 200 gr.,
1st grade flour – 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 baking powder, salt, half the butter and a third of 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 thawed first, just place them in a saucepan and add a small amount of water, sweeten to taste. Wait until the fruits give juice and mix with cornstarch, wait until it boils.
Roll out the dough, place in a mold and bake for 10 minutes at 180 degrees. Don't forget about the sides.
Take out the dough and spread the blackcurrant filling over it.
Top 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 pie back in the oven for half an hour.

Exquisite treat for dear guests

Dessert wine – 1 tbsp.
Butter – 100 gr.,
Half a glass 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 some boiling water with currants into a blender. Chop the berries.
It is best to pass the mixture through a sieve. Then add eggs and sweeten to taste. After this, mix well.
Bake the crust. This 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 at 170 C.

French delicacy

Ingredients:

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

Recipe:

Thaw the berries and place them on a towel to drain.
Mix flour with salt and baking powder. Break the eggs into the resulting mixture and add 100 g. Sahara.
To make an airy dough, constantly stirring it, add milk, remaining sugar and vanilla.
Grease the mold with oil and place the berries in it. Pour the dough and bake in the oven at 200 C for 30 minutes.

The pie is ready!

Secrets of housewives

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

Video recipe for making blackcurrant pie

Since ancient times, homemade baking has been considered an indispensable attribute of comfort and warmth. Many housewives have their own signature recipes for making wonderful pies, cakes and buns. But what about those for whom baking is a super complex science? First of all, don’t despair and don’t be afraid! And secondly, strictly follow the recipes. One of the most delicious types of baked goods is, of course, pie! Currant, blueberry, cranberry - all these berry fillings not only add a great aroma, but are also a real storehouse of vitamins.

Pie is a traditional dish of Russian national cuisine. The origin of the word dates back to the ancient Slavic language ("feast" - celebration). This treat is so strongly associated with Russian culture that it has become a special symbol of Rus'. Many religious ceremonies and rituals are not complete without a fragrant, freshly baked pie. For example, currant pie - or any other pie with berry filling - is used for matchmaking. And the famous loaf and towel are considered a sign of hospitality. There are more than a hundred different types of pies: open, closed, with yeast dough, with butter, sponge, puff pastry. And how many different fillings can you put in this amazing culinary miracle! Let's quickly learn how to cook it!

Pie with sour cream dough

The following recipe is very simple, so it is suitable even for the most novice housewives. So, we will need:

fresh currants - 250 g;
sour cream 15% fat - 250 g;
chicken eggs - 3 pcs;
butter (margarine will also work) - 150 g;
first grade flour - 3-4 cups, depending on the percentage of fat content of sour cream;
sugar - 1.5 cups;
vanilla - 1 package (10 g);
baking powder, salt - 1 teaspoon each.

The preparation of any baked goods has its secrets, but even without knowing all the intricacies, you can prepare an amazingly tasty treat. The main thing is to adhere to the recommended ratios of ingredients. Pie with fresh currants is best prepared according to the following recipe:

Beat the eggs and sugar thoroughly with a mixer. Add sour cream and softened butter to the same container, continuing to beat. Gradually add flour until the dough begins to resemble homemade sour cream in thickness. Don't forget to add baking powder and vanilla.
Leave the dough for an hour and a half, and then divide into two portions: a large one for the base, and a small one for decoration.
Form a circle from the bulk of the dough and place in the mold. To prevent the cake from sticking and burning, you need to grease the surface of the pan with oil in advance. Place currants on top, lightly pressing into the dough. Make strips from the remaining dough and decorate the pie. Bake at 200 degrees for about 45 minutes.

Cooking secrets

If you run out of baking powder, no problem! You can replace it with the following ingredients: add one drop of any vinegar, preferably apple or grape, to a teaspoon of baking soda. Our grandmothers used this trick, calling this process “quenching soda.”

There are 150 types of currants: red, black and yellow varieties. In Russia, the most popular are red and black currants. For currant pie (the recipe for which is given above), it is best to select red currants, because they have a sweet and sour taste, which gives the pie a special piquancy.

And one more little secret: when sorting the berries, do not throw away the leaves and stalks. You can brew fragrant tea from them, which has healing properties and helps remove toxins from the body and cleanse the blood.

Currant pie with whipped cream

What to do if guests suddenly arrive and there are no treats for tea? A freshly baked pie would be ideal. The following recipe requires the simplest ingredients that can always be found on the kitchen shelves. So, for a medium-sized pie you need to take:

flour about 2-3 cups;
1.5 cups white sugar;
1 glass of low-fat kefir or sour cream;
150 g butter;
1 egg;
half a teaspoon of salt;
1 teaspoon of soda;
150 g currants;
cream 20% fat;
powdered sugar for decoration.

Step by step recipe

So, to prepare a fragrant and tasty currant pie, you must strictly follow the recipe:

Beat eggs with sugar until foam forms, add kefir and three tablespoons of melted butter or margarine.
Add flour and half a teaspoon of salt to the resulting mixture. Knead the dough and leave for 40 minutes.
Pour the dough into a greased pan and place in a preheated oven. To make the pie soft enough, you need to bake it at an average temperature of 190 degrees for no more than 30 minutes.
While the cake is baking, you can start preparing the cream. If suddenly you don’t have ready-made cream, you can prepare it yourself. To do this, separate the white from the yolk. Then beat the whites with a mixer and gradually add powdered sugar or sugar. After whipping until almost thickened, add fresh currants and continue beating everything together until a thick mass is formed.
When the base of the pie is ready, you need to put all the creamy berry mass on it and leave to cool.

By the way, this recipe is also suitable for frozen currant pie. The finished treat should be served with hot aromatic tea, cut into portions.

Jam pie

The good thing about pies is that they can be prepared with any filling. If suddenly you don’t have fresh berries, you can also make a pie with currant jam. To prepare it you will need the following ingredients:

3 cups wheat flour (first grade);
150 g butter;
2 chicken eggs;
200 g powdered sugar;
1 package of baking powder (weighing 10 grams);
300 g currant jam.

How to cook?

The main trick of this recipe is that the dough base of the pie is prepared in 2 stages. So, to get a fragrant pie with currant jam, you need to follow these steps:

First prepare the crust dough. To do this, using a mixer, thoroughly beat the butter, 150 grams of powdered sugar and 1 egg.
Then you need to sift flour and baking powder or regular baking powder through a sieve in a separate container.
Add flour to the first bowl with whipped products (sift in advance) and mix well. Make a dough circle - the base of the pie.
Turn on the oven to 190 degrees and place the cake in the preheated oven to bake. It will be ready in 10-15 minutes.
In another bowl, beat the vanilla essence and the remaining 50 grams of powdered sugar and bring to a smooth consistency.
Add 1 egg and currant jam to them. Then mix the resulting mass and leave for a few minutes.
Place the prepared filling on the freshly baked crust and put it back in the oven for 20 minutes.

There is another variation of the recipe: instead of butter dough, you need to use yeast dough. A pie with currant jam turns out a little softer than with fresh berries, so not only adults, but also children can eat it.

Layer pie is the best treat!

The following recipe requires special attention, because this is a recipe for a real layer cake. As you know, puff pastry is a very capricious material; only skilled craftswomen can work with it. We will tell you how to easily and simply prepare a delicious currant pie from puff pastry.

First of all, you should prepare the base. To do this you will need the following ingredients:

butter;
wheat flour;
sour cream - 1 tablespoon;
sugar - 4 tablespoons;
water - 2 tablespoons.

The main secret lies in the fact that under no circumstances should you replace butter with margarine. We will need approximately the same amount of flour and butter; for one pie, 150 grams of both will be enough.

Be sure to use good oil. So, you can prepare the dough as follows:

Pass the butter through a grater - you will get semi-soft flakes.
Then, in two additions, pour flour sifted through a fine sieve into the same container.
Mix well and knead the dough. It will turn out quite sticky and soft.
Add water and sugar to the sour cream, mix thoroughly and pour this mass into the dough. Knead again. If necessary, sprinkle with flour.
The resulting dough must be left for 30 minutes, and then divided into two parts, one will be the basis of the currant pie (the recipe assumes that this part will be slightly larger in size), and the second is needed to decorate the top of the pie.
From the dough base, make an oval, rectangular or round shape for the future pie. Then put currants in it, or frozen ones. Only in this case it is necessary to take it out of the freezer in advance and warm it up so that it becomes soft.
Place the berries in the center of the pie so that they resemble a pyramid. Cover the top of the pie with the second dough, join the edges and make a small pattern.

All that remains is to put the pie with fresh currants in a preheated oven and bake for 40 minutes at 190 degrees. The finished treat will be the perfect dessert; it will complement any dinner party and become its highlight. The pie can be decorated with slices of citrus fruits; in combination with slices of lemon or lime, it will acquire even more piquancy. Your guests will be delighted with the aroma and exquisite taste of currant pie.

We use frozen berries!

Many housewives avoid preparing baked goods from frozen berries, but in vain! They, like fresh fruits, not only have an amazing taste, but are also a source of vitamins and amino acids. In this recipe we will tell you how to make cottage cheese pie with frozen currants.

The preparation of the treat is very simple, first you need to make the dough and curd soufflé, and then prepare the currant sauce and pour it over the pie. So, the necessary ingredients for the soufflé:

350 g cottage cheese (any kind will do, but it’s better to use mashed cheese);
2 eggs;
1 cup of sugar;
60 g butter;
2 tablespoons sour cream;
vanilla.

Prepare the souffle in this way: you need to beat the eggs with sugar and vanilla, then add butter, sour cream and cottage cheese and again, armed with a blender, bring all the products to a homogeneous mass.

Cooking the pie

Place the curd soufflé in the refrigerator for half an hour. At this time you need to work on the base of the pie. So, to prepare the dough we will need:

270 g flour;
130 g butter;
1 egg;
sugar - half a glass;
a pinch of salt.

Since the main part of the pie is berries and curd filling, the base of the pie will be quite thin and crumbly. To prepare the dough, use a fork to grind the butter and flour, then add the egg, salt, sugar and mix everything thoroughly. Knead the dough and put it in the refrigerator while preparing the berry sauce.

While the pie base and curd soufflé reach a uniform consistency, you can make the currant sauce. To do this, you need to cover the frozen berries with sugar and wait until they defrost. Then add currants to boiling water, add a little starch and, stirring vigorously, bring to a thick sauce.

Remove the dough and soufflé from the refrigerator. You need to form a thin layer from the dough and place it in a springform pan.

Then lay out the curd soufflé and smooth it over the entire surface of the pie. Bake for 20 minutes in the oven at 180 degrees. Pour currant sauce over the finished pie and serve with tea. Guests will definitely want to know the recipe for this incomparable dessert!

Personally, I don’t like pies with jam and marmalade, and any berry turns into something similar when baked. But this pie delighted my taste buds, because inside there was almost marmalade - fluid, transparent and sweet and sour.

From this amount of dough I made a pie with a diameter of 20 cm, and a third of the dough remained. It keeps well in the refrigerator for several days and in the freezer for several months. You can make crispy cookies from it. All the filling is gone. I would like to note that the size of the pie depends on the thickness of the rolled out dough, you need to try to make it as thin as possible, then the crunchy effect will be achieved.

To prepare blackcurrant shortbread pie, take the following products.

In a convenient container, mix flour, powdered sugar and salt.

Add cubes of cold butter and grind everything into crumbs.

Make a well in the center and pour in ice water with a teaspoon of lemon juice. Juice can be replaced with 5% vinegar. The water should be very cold so that when kneading the dough, the butter does not melt quickly and the dough does not change its structure. You may need to add an extra spoonful of water or a couple of spoons less when kneading the dough; check your flour to see if it requires more moisture. To do this, do not add all the water at once.

Quickly gather the dough towards the center into a lump and knead just a little until combined, without delaying the process so as not to lose the sandy structure. Wrap the dough in film and put it in the refrigerator.

Meanwhile, prepare the syrup. In a saucepan, combine 8 tablespoons of water (from common) and sugar. Bring to a boil and simmer for three minutes.

Add currants. Cook the berries for 10 minutes, removing the foam. Taste for sweetness. Currants are a rather sour berry, and if sugar is not enough for you, then at this stage you can adjust everything and add the missing sweetness.

Dilute the starch in the remaining 2 tablespoons of cold water.

After 10 minutes, add starch to the saucepan with currants. Keep on the heat for another two minutes, stirring constantly until the filling thickens. Cool to room temperature.

Divide the dough into three parts (as it happened for me), take two parts to work with. Roll one of them thinly into a circle.

Place on the bottom of the mold. The best and easiest way for this pie is to take a springform pan, but if you don’t have one, then line the bottom of a regular pan with parchment, lightly gripping the sides. Trim off excess dough with a knife.

Brush the inside with beaten egg. If the dough cracks finely during baking, the filling will not leak out.

Distribute the filling over the dough.

Cover with a second piece of rolled out dough and seal the edges tightly. Cut off all excess.

Brush the formed pie with egg and sprinkle with sugar. Bake at 180 degrees for about 30 minutes. My pie baked in 20 minutes. The surface of the pie should brown and become crispy.

Cool the cake in the pan and then remove from it using an inverted plate.

It is best to let the pie cool thoroughly so that the filling stabilizes. Slice and serve.

Shortbread pie with black currants is ready.

This is a pleasure!

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

Pie with black currants and cottage cheese ( no eggs)

Compound:

shape – Ø 25 cm

Dough:

200 g flour
1 tsp. baking powder
150 g butter
100 g sugar
50 ml sour cream

Filling:

400 grams of cottage cheese (the fattier the better)
100 g sugar
80 ml sour cream
1 packet vanilla sugar
1-2 tbsp. tablespoons starch (can be replaced with flour)
300 g black currants
3-4 tbsp. spoons of sugar
powdered sugar for sprinkling

Blackcurrant pie recipe:

Mix flour with baking powder. Add chopped cold butter and rub into crumbs with your hands.
Add sugar and sour cream and knead into a soft dough.
Pie dough
Place it in the refrigerator for 30 minutes.
At this time, prepare the filling. Grind the cottage cheese and sugar immediately in a blender. (Or if you don’t have a blender, grind through a sieve and then mix with sugar.) Add sour cream, starch, vanilla sugar and mix. If the curd mass is thick, 1 tbsp is enough. l. starch, otherwise add two.
Curd filling
Wash the blackcurrants and drain all the water thoroughly.
Grease a Ø 25 cm baking dish with butter and sprinkle with flour. I used a cast iron skillet without a handle. Or you can take silicone muffin tins - you’ll get small ones instead of a pie.
Using your hands, spread the dough along the bottom of the pan so that you get sides 4 cm high. Prick with a fork in several places.
Dough sheet with sides
Place the curd filling.
Layer of cottage cheese filling
Sprinkle with blackcurrants and sugar on top.
Place in an oven preheated to 180°C for 25-30 minutes.
cottage cheese ready

Only cut into the currant pie when it has cooled completely! It tastes great cold, even the next day. Sprinkle generously with powdered sugar before serving.

Curd pie with black currants

P.S. If you liked the recipe, don’t forget, as many more goodies await you.

Bon appetit!

Julia author of the recipe

Step-by-step photo recipe for making an open pie with black currants from the magazine website

Taking advantage of the abundance of seasonal berries, let's prepare an open-faced pie with sweet and sour blackcurrants. A refreshing, tonic filling on a thin and crumbly crust will be a good alternative to the usual and slightly boring sweet and sometimes cloying pastries.

Ingredients:

premium flour - 220 g;
eggs - 2 pcs.;
black currant - 300 g;
starch (any) - 2 tbsp. l.;
sugar - 120 g;
milk - 100 ml;
butter - 100 g;
salt - on the tip of the knife.

Step-by-step cooking process

1. Grind the eggs, adding a pinch of salt, with 50 g of granulated sugar - bring to a light foam.

2. Place a piece of melted and plastic butter and continue to grind.

3. Add flour in parts and knead the shortbread dough.

4. Having achieved an elastic and homogeneous state, wrap the dough in film and put it in the refrigerator for half an hour. When cooled, the flour mass will become more pliable, “obedient” and easier to work with when rolling out.

5. Having cooled, distribute the dough inside a container lined with baking paper, raise the low side around the circumference, and pierce the cake itself with a fork. Place the workpiece in a hot oven for the first 10-15 minutes and keep it at a temperature of 180 degrees until it dries and a thin crust appears.

6. At the same time, prepare the sweet filling for our open pie. Dissolve the remaining sugar and starch in cold milk and whisk until the dry ingredients are completely dissolved.

7. We sort the berries, remove the branches, and rinse thoroughly under running water. let the water drain completely and the currants dry slightly. We put clean black currants in a semi-finished “basket” - completely fill the base, focusing on the side.

8. Sprinkle berries that are too sour with a spoon or two of sugar.

9. Fill with milk filling, evenly covering the berries. And, returning to the oven, continue baking the pie for the next 15-20 minutes.

10. Before serving, cool the shortbread pie with black currants, allowing the filling to completely harden, mark the “edge” with powdered sugar and serve.

A white ice cream or a pyramid of whipped cream would be especially appropriate for the rich berry flavor and bright sourness.