Frozen black currant pie. Frozen currant pie - let it always smell like summer! A selection of fragrant frozen currant pies

Since ancient times, homemade cakes have been considered an indispensable attribute of comfort and warmth. Many hostesses have their own signature recipes for making wonderful pies, cakes and buns. But what about those for whom baking is a super-complicated science? First, do not despair or be afraid! And secondly, strictly follow the recipes. One of the most delicious pastries is, of course, pie! Currant, blueberry, cranberry - all these berry fillings not only give 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 refers to the ancient Slavic language ("feast" - a festival). This treat is so strongly associated with Russian culture that it has become a special symbol of Russia. Many religious ceremonies and rituals do not go without a fragrant freshly baked cake. 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, yeast dough, butter, biscuit, puff. And how many different fillings can be put into this amazing miracle of cooking! Let's learn how to cook it soon!

Sour cream pie

The following recipe is very simple, therefore it is suitable even for the most novice hostesses. So, we need:

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

There are secrets in the preparation of any pastry, but even without knowing all the intricacies, you can prepare an amazingly tasty treat. The main thing is to adhere to the recommended ingredient ratios. Fresh currant pie is best prepared according to the following recipe:

Beat eggs with sugar well with a mixer. Add sour cream and softened butter to the same container, continuing to beat. Gradually add flour until the thickness of the dough begins to resemble homemade sour cream. Remember to add baking powder and vanilla.
Leave the dough for an hour and a half, and then divide into two portions: large for the base, and small for decoration.
Sculpt a circle out of the bulk of the dough and place in a mold. And so that the cake does not stick or burn, you need to grease the surface of the mold with oil in advance. Put the currants on top, gently pressing into the dough. Form the remaining dough into strips and decorate the cake. 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 cider or grapevine, to a teaspoon of baking soda. Our grandmothers also used this trick, calling this process "extinguishing 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 currant, because it is she who has 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. They can be used to brew fragrant tea, which has medicinal properties and helps to remove toxins from the body and purify the blood.

Currant pie with whipped cream

What if the guests suddenly appeared, but there were no treats for tea? Freshly baked pie is ideal. The following recipe will require the simplest ingredients that can always be found on kitchen shelves. So, for a medium sized cake, 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 baking soda;
150 g of currants;
cream of 20% fat;
icing sugar for decoration.

Step by step recipe

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

Beat eggs with sugar until frothy, add kefir and three tablespoons of melted butter or margarine.
Add flour and half a teaspoon of salt to the mixture. Knead the dough and leave for 40 minutes.
Pour the dough into a greased dish 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 making cream. If suddenly you do not have ready-made cream, you can make 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. Beat until almost thickened, add fresh currants and continue to beat everything together until a thick mass is formed.
When the base of the pie is already ready, put all the creamy berry mass on it and remove 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 do not have fresh berries, then you can 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 icing sugar;
1 pack of baking powder (10 grams);
300 g of 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, carefully beat the butter, 150 g of powdered sugar and 1 egg using a mixer.
Then you need to sift flour and baking powder or ordinary baking powder through a sieve in a separate container.
Add flour (sift beforehand) to the first bowl with whipped products and mix well. Make a dough circle - the base of the pie.
Turn on the oven at 190 degrees and put the cake in a preheated oven to bake. It will be ready in 10-15 minutes.
In another bowl, whip the vanilla essence and the remaining 50 grams of powdered sugar, bring to a uniform consistency.
Add 1 egg and currant jam to them. Then mix the resulting mass and leave for a few minutes.
Put the prepared filling on the freshly baked crust and put it back in the oven for 20 minutes.

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

Layer cake is the best treat!

The next recipe requires special attention, because this is a recipe for real puff pastry. As you know, puff pastry is a very capricious material; only skilled craftswomen can work with it. We will tell you how easy and simple it is to make a delicious currant pie from puff pastry.

First of all, you should prepare the base. This requires the following ingredients:

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

The main secret lies in the fact that in no case should you replace butter with margarine. We will need about 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 get such semi-soft flakes.
Then, in two steps, add flour sifted through a fine sieve into the same container.
Mix well and knead the dough. It will turn out to be quite sticky and soft.
Add water and sugar to the sour cream, mix thoroughly and pour this mass into the dough. Knead again. Sprinkle with flour if necessary.
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 particular part will be slightly larger in size), and the second is needed to decorate the pie on top.
Make an oval, rectangular or round shape of the future cake from the dough base. Then put currants in it, you can also frozen. Only in this case it is necessary to remove it from the freezer in advance and warm it up so that it becomes soft.
Fold the berries in the center of the pie so that they resemble a pyramid. Cover the top of the cake with the second dough, and connect the edges and mold a small pattern.

It remains to put the pie with fresh currants in a preheated oven and bake for 40 minutes at a temperature of 190 degrees. The ready-made treat will be the perfect dessert, it will complement any dinner party and will become its highlight. The pie can be garnished with citrus slices for even more zest when combined with lemon or lime slices. Your guests will be delighted with the aroma and exquisite taste of the currant pie.

We use frozen berries!

Many hostesses avoid making 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'll show you how to make a frozen currant curd pie.

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

350 g of cottage cheese (any will do, but it is better to take pounded);
2 eggs;
1 cup of sugar;
60 g butter;
2 tablespoons sour cream;
vanilla.

Prepare the soufflé 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.

Cake preparation

Put the curd souffle in the refrigerator for half an hour. At this time, you need to tackle the base of the pie. So, to prepare the dough, we 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, you need to grind the butter and flour with a fork, then add the egg, salt, sugar and mix everything thoroughly. Knead the dough and refrigerate while cooking the berry sauce.

While the base of the pie and the curd soufflé reach a uniform consistency, you can make currant sauce. To do this, cover the frozen berry with sugar and wait until it thaws. Then add the currants to boiling water, add a little starch and, stirring actively, bring to a thick sauce.

Remove the dough and soufflé from the refrigerator. A thin layer should be formed from the dough and placed in a split mold.

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

Berry pies are not only tasty, but also healthy. All sweet lovers will appreciate aromatic pastries with fresh or frozen berries.

I suggest making a pie with frozen black currants. The base of sweet dough is in harmony with the sour filling. This dessert is suitable not only for ordinary tea drinking with the family, but also for special occasions.

Let's prepare the necessary ingredients for the frozen black currant pie.

Let's start by making the dough. Combine flour, sugar and frozen butter, grated on a coarse grater in a container. We rub the contents into crumbs with our hands.

Add the egg and knead the dough. We knead quicklyuntil the butter softens. Putting the dough into a ball. If it doesn't work, then add ice water, but do not forget that an excess of liquid can lead to hardness of the dough, and a lack - to the fact that the dough will not roll out well. I didn't need water.

Sprinkle a little flour on the working surface and roll the dough into a circle. The circle should be 2-3 cm larger than the diameter of the mold. Using a rolling pin, transfer the dough into a mold covered with baking paper, form 3-4 cm sides. Prick the dough with a fork and remove the dough piece in the refrigerator for half an hour.

Put the frozen black currants in a colander and scald well with boiling water. While the water is draining, we are preparing the fill.

In a bowl, mix the ingredients: condensed milk, starch and milk.

We take out the form with the dough from the refrigerator and place it in an oven preheated to 200 degrees for 20 minutes.

Then we spread the currants on the cake. Pour the filling on top of the berry and put it back in the oven (temperature - 200 degrees) for 20-30 minutes.

Cool the finished pie with frozen black currants, cut and serve, sprinkle with powdered sugar.

Currant is a favorite summer berry that ripens on the bushes at our dachas. It is saturated with the sun, vitamins and a unique aroma. When, in our own dacha, the branches of the bushes begin to grow heavy from ripe berries, we recall all the possible recipes for its use and harvesting. You can eat fresh berries, you can prepare jam for the winter, or you can bake a delicious pie with currants and please the whole family with a delicacy.

This time I will share with you a few different recipes for making currant pie. You can make pies different each time and easily use the entire currant crop. And if it's already a cold season, frozen berries, which we buy in the store or we froze ourselves in the summer, are quite suitable.

Shortcrust cake with currants

The biggest problem that I faced when baking currant pies according to various recipes is that the berry puts a lot of juice into the dough. Therefore, the shortbread currant pie is one of my favorites. A sufficiently dense dough does not spread from the leaking juice and you get a delicious crumbly pie with almost whole berries inside.

To make a pie you will need:

wheat flour - 3 cups,
granulated sugar - 1 glass + 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)
currants - 300 grams,
cinnamon - 1 teaspoon
starch - 1 teaspoon.

Preparation:

1. To make shortbread dough, soften the butter first. Mix it with sugar and egg until smooth.

2. Sift flour, add baking powder and mix them together.

3. Add flour to a bowl of butter and sugar and stir by hand until a thick, smooth dough is obtained. Such a dough first crumbles and seems too dry, but gradually the butter 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 in two. One should be slightly larger than the other. Wrap both pieces of dough in plastic wrap or place in separate bags. Put the smaller part in the freezer, and just put the larger part in the refrigerator for one hour. The dough should cool and harden again.

5. After an hour, take most of the dough and roll it out to the size of the pan in which you will bake the pie. If this fails, then the dough can be immediately placed on the bottom of the mold, lined with parchment paper and smoothed with your fingers until uniform thickness.

Shape the dough into walls so that the filling stays inside the cake and does not burn on the mold. Currants have this tendency.

puncture the bottom of the dough with a fork to prevent it from blowing up with an air bubble.

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. The starch is needed so that the resulting juice thickens and does not spoil the dough. Cinnamon can be replaced with vanilla or vanilla sugar, and you get a very wonderful taste too.

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 turns 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 the dough and flatten.

8. Remove the second piece of dough from the freezer and unfold. It will be quite hard, but not stone. Now grate it, holding it directly over the cake tin. The dough pieces will fall off unevenly, leaving small holes.

This cake is also called grated, precisely because of this technique.

You do not need to use a grater or freeze the dough, but simply crush 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 made with jam.

9. Put the future pie with currants in the oven preheated to 180 degrees. It is baked for about 40-45 minutes. But be sure to keep track of its readiness, because different stoves work in different ways and the time may vary.

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.

Only remove the cake from the mold when it has cooled down, otherwise you risk breaking it.

Now the shortcrust cake with currants can be cut into pieces and served with tea. Bon Appetit!

The second version of the currant pie in my arsenal is made on the basis of the same shortbread dough as the first. The whole difference will be in the filling. We will have this pie made of sour cream and cottage cheese. This delicate filling will definitely find its place in your menu. Currant berries will sink in a soft sweet curd soufflé. Delight!

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:

currants - 300-350 grams,
high fat sour cream - 250-300 grams,
cottage cheese - 100-150 grams,
egg - 1 piece,
sugar - 1 glass.

Cooking a pie with currants and sour cream filling:

1. First prepare the dough. To do this, grind the butter and sugar. This can be done with a fork or whisk. If you wish, even a mixer will do, as long as 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 are using dry powder for this. If you extinguish baking soda with vinegar, then add it to the liquid part of the dough.

4. Mix flour and egg buttered portion 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 it. Then, mix it with egg and sugar. You can beat them a little with a mixer, so that the lumps are better stirred and the mass becomes thicker.

7. After that add sour cream, it must be mixed well, but not whipped. The berry fill is ready.

A little secret. If you are worried that the filling will remain too liquid when 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 cooled dough with a rolling pin and cover the bottom and sides of the baking pan. You should get a kind of bowl for the liquid filling. Poke holes in the bottom with a fork. Don't worry, the filling won't leak there.

9. Put the currant berries in the dough pan, and then pour the sour cream-curd mixture on top. 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 filling that looks "hardened".

The pie can be taken out and cut into pieces only after it has cooled down well, then the filling will not creep.

Such yummy can even replace a cake at a family celebration. Treat your guests and enjoy a summer cake with the whole family.

Open puff pastry currant pie

If there is not a minute of extra time, guests on the doorstep or hungry household members are already knocking spoons on the table. I use proven puff pastry recipes. Fortunately, now you can buy ready-made frozen dough in almost any store. Puff pastry currant pie is no worse than shortbread. In some ways even better.

A good yeast puff pastry will be soft, fluffy and airy, and the cake will be very tender. The cooking time will take noticeably less, because you no longer need to knead the dough.

For cooking you will need:

puff yeast dough - 1 pack,
currants - 200 grams,
sugar - 0.5 cups,
starch - 1 tablespoon
vanilla sugar,
egg for greasing the cake.

Preparation:

1. The main thing in making this pie is not to forget to defrost the dough in advance. Puff pastry is thawed 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. You may have had this experience.

2. Prepare the pie filling. 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 to make it the size of the baking dish.

I usually get a rectangle of dough, from which I cut a square and put it into a mold, leaving small edges, which I then fold over onto the berries. And I cut the trimmed part into stripes, they will come in handy a little later.

4. Place the dough in a greased or parchment paper-covered pan. Peel back the edges.

5. Place the sugar-coated berries on top of the dough and spread evenly. Lay the remaining dough strips in the form of a braid on top. Fold the edges of the dough.

6. Beat a raw egg lightly and brush over the edges and strips of dough on top of the cake.

7. The pie is baked in the oven at 180 degrees for half an hour to forty minutes, depending on its thickness. Watch the dough, the puff is cooked quickly enough. Once it is browned, carefully poke through the rim of the cake with a wooden toothpick and check it is done. The toothpick should not be wet.

Hello everyone))

Last year at the dacha there was a good harvest of currants, and, apparently, we were not alone, because after collecting and "packing" country berries for the winter, the neighbors treated us with a whole bucket of large glossy currants))

Since there are no jam lovers at home, I harvest it in very small quantities, and from the rest of the berries I either cook compotes, or grind it with sugar, but I freeze most of it.

Probably this is the most ideal way - vitamins are preserved, and tasty, and you need to mess around least of all 😉

By mid / late spring, the stock of berries usually ends, but this time the black currant was frozen so much that it would be enough until the next harvest.

To dispose of it, I began to spend it hard. But if it was quite acceptable to cook compote with dacha "small things", then the neighbor's "black beauty" of lime on the compote did not go up, such currants were worthy to decorate with themselves some delicious pastries))

So I suggest making a frozen blackcurrant pie with orange glaze. Its advantages include the fact that it turns out to be cool - large, rich, tasty and very fragrant))) Cooking?

For the test:

Butter (or margarine) - 250 grams

Powdered sugar - 2 cups

Flour - 400 grams

Eggs - 4 pieces

Baking powder - 1 pack (for 11 grams)

Milk 5 tablespoons

Black currant (I have frozen) - 250 grams

Zest of 1 orange

Nuts (optional, but very desirable)) I had walnuts, in principle, any others will do - 0.5 cups

Vanillin

For glaze:

Powdered sugar - 1 glass

Juice of 1 orange

The form is one-piece, 26 cm in diameter (I was 24 - too small).

Vanillin

Recipe

Grind the melted butter with powdered sugar, add eggs, baking powder, vanillin, orange zest and milk, mix. Add flour, stir, add half of the berries.

Pour the dough into a greased mold, sprinkle with the remaining currants and pieces of nuts. Bake for 45-60 minutes in an oven preheated to 190 degrees.

For icing, mix orange juice with powdered sugar and a pinch of vanilla, grind (or beat in a blender).

Pour glaze over a warm cake, let it soak.

Now frozen black currant pie recipe step by step

Melt butter or margarine (this time I took margarine) and rub with powdered sugar.

When I was preparing this cake for the first time, the amount of powder scared me, to be honest, but it turned out I shouldn't be afraid, the cake is just the right sweetness. Firstly, this amount of sweetness accounts for a fairly large amount of other products, and secondly, a glass of powdered sugar is less sweet than the same glass of sugar.

I usually grind the icing sugar myself, with the help of a coffee grinder it turns out for one or two))

You can also cook orange zest yourself by rubbing the top, brightest part of the orange peel on a fine grater.

Add eggs, vanillin, orange zest and milk, mix it all thoroughly.

Mix the baking powder with the dry component (that is, with flour), added in this way it "raises the dough" better. Now we sift the flour into the liquid mixture.

The dough turns out thick and slips off the spoon with reluctance. It shows beautiful yellow splashes of orange peel.

Grease the form with butter (or margarine). My form is 24 cm in diameter, but I would advise taking a couple of centimeters more - the cake will bake faster.

Stir in half of the berries into the dough.

Pour the dough into it and sprinkle with the remaining currants and ground nuts on top. I cut the nuts into large pieces. It turns out beautifully even though the cake is still raw.

We put the beauty in an oven preheated to 190 degrees and bake for about 45-60 minutes. The time, as usual, depends on your oven. Since my form was too small and the cake turned out to be high, 45 minutes was not enough for me.

We check the readiness with a dry wooden stick. Conveniently with a toothpick.

P.S. The aroma of the apartment is breathtaking 🙂

While the cake is baking, prepare the icing.

We "extract" juice from one orange.

Mix it with another glass of powdered sugar.

Add vanillin on the tip of the knife.

And rub the mass until it becomes soft and homogeneous. You can beat it in a blender, but it is easy to grind by hand.

When the cake is ready, pour the icing over without removing it. To make it soaked as best as possible, we make punctures over the entire surface of the cake.

Currant is a very useful berry, besides, it bears fruit perfectly and can be stored for the winter by any means, including freezing.

You can make compotes, medicinal fruit drinks from frozen berries, and what a gorgeous frozen currant pie turns out, the recipe of which in different variations we will study today! What a pleasure it is to feast on fresh pastries on cold winter evenings with a cup of hot tea, but take care of this you need comfort now.

About the benefits of frozen currants

Even a child knows that currants are one of the most delicious and effective folk remedies for many diseases, and copes well with colds. And what is especially important, both red and black berries retain all their medicinal qualities even when stored frozen for a long time. Therefore, frozen currant desserts have the same benefits as fresh fruits.

Undoubtedly, in the process of baking under the influence of high temperatures, some elements valuable for the body contained in berries are destroyed, for example, vitamin C.

However, there is so much of this substance in currants (200 mg per 100 grams of berries) that even after heat treatment this vitamin will remain, albeit not in such a concentration, but in a concentration sufficient for the daily norm.

Frozen Blackcurrant Pie

Perhaps the most delicious currant pie is cottage cheese with delicate butter cream and aromatic berries. This dessert is relatively quick to prepare and very simple. And in order to make such a treat with your own hands perfectly, we offer you a step-by-step recipe.

Dough ingredients

Flour "extra" - 1 glass;
Baking powder baking - 5 g;
Butter "Krestyanskoe" - 0.15 kg;
Granulated sugar - 0.1 kg;
Fatty sour cream - 3-4 tablespoons

Ingredients for the filling

Natural rustic cottage cheese - 0.4 kg;
Granulated sugar - 180 g;
Fatty sour cream - 1/3 cup;
Vanilla sweet powder - 1 pack;
Corn starch - 2 tablespoons;
Black currant - 0.3 kg;
Powdered sugar - 1 tablespoon

How to make frozen currant pie

Sift the flour through a fine sieve and mix with baking powder.
Add cold oil, grated with fine shavings to the dry mixture, and then grind all the components until crumbly.
Next, we introduce sour cream, granulated sugar into the composition, knead the delicate plastic dough and put it in the refrigerator, having previously wrapped it in cellophane wrap. It takes half an hour to keep the dough in the cold.
Now let's prepare the filling. Put cottage cheese, 100 g granulated sugar, sour cream, vanilla and starch in a blender bowl and beat well until tender, soft and homogeneous texture. If your cottage cheese is thick, then you can put 1 tablespoon of starch.
Defrost black currants at room conditions in a sieve so that excess liquid drains off during thawing.
We smear a baking dish with a diameter of 22-25 cm on the walls and bottom with oil, sprinkle with flour and put a rolled dough layer into it, forming sides with a height of 4 cm.In the cake, several punctures should be made with a fork so that it does not swell when baking.
Fill the pie with cottage cheese cream, distribute the currant berries on top and sprinkle them with the remaining sugar.
The cake should be removed for baking in a convection oven already heated to 180 degrees. The cooking time is half an hour.

The finished pie should not be cut immediately, but you need to let it cool for some time so that the curd filling does not spread. Sprinkle each slice of pie with icing sugar before serving.

Butter pie with frozen currant "Snail"

Ingredients

- 1 glass + -
- 1 stack + -
- 2.5 tbsp. + -
- 1/2 tsp + -
Dry yeast - 1/2 sachet + -
- 0.4 kg + -
Potato or corn starch - 30-40 g + -
Frozen black currant - 2 glasses + -
Powdered sugar - 60 g + -
Sesame seeds - 2 tsp + -

How to make frozen currant pie

Mix slightly warmed milk (no more than 37C) with sunflower oil, salt, sugar and yeast. Leave the prepared mixture warm for 15 minutes to activate the yeast.
Pour the dough into a wide and deep bowl, add the sifted flour and knead an elastic yeast dough that does not stick to your hands.
Leave the finished dough warm for 1 hour. Ideally, the volume of the dough should double or triple.
Sprinkle the defrosted currant berries with starch and powdered sugar. The filling is ready.
As soon as the dough rises, knead it a little more, grease your hands with oil, and put it on a table sprinkled with flour. Having rolled out a test layer half a centimeter thick, cut it into strips 10 cm wide. In the center of each strip we lay out the filling line and fasten the edges of the dough so that we get a long tube with the filling. We also glue the ends of the tube well so that the filling does not come out during baking.
We put the cake in a round heat-resistant form, wrap it in a spiral, starting from the outer edge to the center.
Sprinkle the "snail" with sesame seeds and send it to the hot oven. Baking time is 30 minutes. Baking temperature - 230C.

Grease the finished pie with ghee, leave to rest for 10 minutes and serve!

Frozen red currant pie in a slow cooker

You can cook chic currant pies at home not only in the oven, but also in your faithful assistant - a slow cooker. And even the simplest recipe can turn into a real culinary miracle in this smart kitchen utensil.

Ingredients

Frozen red currants - 1.5 glass;
Selected eggs - 4 pcs;
High-grade flour - 210 g;
Granulated sugar - 220 g;
Baking powder confectionery - 7 g;
Starch - 1 tablespoon;
A pinch of salt.

How to bake a frozen currant pie

Put the currant berries in a sieve and defrost at room temperature so that excess juice can drain.
Beat eggs with sugar and a pinch of salt until persistent peaks, and then in portions add a mixture of flour and baking powder into the protein foam, stirring the dough with a spatula from bottom to top.
Mix thawed and drained currant berries with starch and transfer to the dough.
Pour the pie mixture into a multi-cooker dish greased and sprinkled with semolina. We set the "baking" mode and a timer for 40 minutes on the taskbar. During the baking process, the lid of the multicooker cannot be opened, otherwise the biscuit will fall off.

The finished frozen currant pie can be sprinkled with powdered sugar, coconut, icing or covered with whipped cream or protein cream. But even without additional solutions, this dessert is very tasty and self-sufficient.