Simple shortbread pie with black currant in the oven

Step-by-step cooking

1. Step 1:

   

   How to make a simple shortbread pie with blackcurrant filling? First prepare the dough. measure out the products for him. Pre-cool the butter well. If you don't have time for this, then cut it into cubes and send it to the freezer for 15 minutes — this will be enough. The recipe is designed for a shape with a diameter of 20 cm.

2. Step 2:

   

   Take a bowl and sift flour into it, and then baking powder. Mix the products so that the baking powder is evenly distributed. Add sugar. I always put a pinch of salt in the dough, even if it is not listed in the recipe — it enriches the taste. Stir again.

3. Step 3:

   

   Take the butter out of the refrigerator, cut it into cubes and put it in flour. Chop the butter and flour with a knife.

4. Step 4:

   

   And then rub your hands to a fine crumble. Try to minimize the contact of hands and dough, so that the oil does not start to melt from the heat. As soon as a crumb similar to kinetic sand begins to form, immediately stop kneading. The butter will remain cold inside the flour capsules and will melt only in the oven. This will make the dough crispy.

5. Step 5:

   

   Pour ice water into the butter and flour crumbs by spoonful, collecting the dough into a ball. Divide it into two parts. Put one in the refrigerator right away — we will use it to decorate the top.

6. Step 6:

   

   Roll out the second part into a circle with a diameter of about 23 cm. To prevent the dough from sticking when rolling out, sprinkle it and the work surface with flour.

7. Step 7:

   

   Gently use a rolling pin to transfer the dough into the mold. I have a split form of 20 cm. It is not necessary to lubricate the mold, the shortbread dough does not stick. With your fingers, form the sides about 3 cm high . Prick the base with a fork so that it does not swell when baking. And put it in the refrigerator for a while while the filling is being prepared.

9. Step 8:

   

   Prepare the products for the filling. Currants can be taken both fresh and frozen. I have frozen, I have previously thawed it and drained the released juice. If the berry is fresh, it is enough to simply rinse and dry it. instead of corn starch, you can take potato starch, slightly reducing the amount.

10. Step 9:

    

    Prepare the berries in the above way.

11. Step 10:

    

    Add sugar and starch to the berries, mix. The filling is ready.

12. Step 11:

    

    Remove the dough for the top from the refrigerator. Roll it out into a square with a side slightly larger than 20 cm. Cut the dough into strips ~ 2 cm wide. You should get 10 strips. put the rest of the dough aside, they will come in handy.

13. Step 12:

    

    Take out the mold with the base. Put the filling on it, carefully distribute it.

14. Step 13:

    

    Lay out the strips on the pie in the form of a lattice. Trim the ends of the strips and the remains of the dough with a pigtail and decorate the edges of the pie.

15. Step 14:

    

    Bake the pie in the oven at 180 ° C for about 40 minutes until golden brown. Focus on the features of your oven. Remove the finished cake and cool it. Cold pie tastes better and is cut better.