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Print Recipe
Shortbread Pie with Black Currant Recipe
Shortbread with protein cream with black currant. Fragrant tender pastries on autumn days - a memory of summer. I took frozen berries. You can bake a pie with any berries.
Cook Time 90 minutes
Servings
Ingredients
For the dough:
For the cream:
Cook Time 90 minutes
Servings
Ingredients
For the dough:
For the cream:
Instructions
  1. Butter should be removed in advance from the refrigerator so that it is soft. Making the dough. The flour must be sifted. Separate the yolks from the whites of the eggs. Proteins stored in the cream. Combine flour with sugar and baking powder with a spatula. Mix and spread the yolks and softened butter.
    Butter should be removed in advance from the refrigerator so that it is soft. Making the dough. The flour must be sifted. Separate the yolks from the whites of the eggs. Proteins stored in the cream. Combine flour with sugar and baking powder with a spatula. Mix and spread the yolks and softened butter.
  2. Combine everything into a crumb and knead the shortbread dough with your hands. The dough is excellent and does not stick to your hands. Roll it into a ball. We take a form no more than 20 cm in diameter. My uniform doesn't require any greasing. Distribute the dough over the entire form, forming the sides. Prick the bottom with a fork and put it in the freezer. Remove the dough from the freezer after 20 minutes and send it to the preheated oven to t-180 C for 20 minutes, so that the dough gets a beautiful Golden hue.
    Combine everything into a crumb and knead the shortbread dough with your hands. The dough is excellent and does not stick to your hands. Roll it into a ball. We take a form no more than 20 cm in diameter. My uniform doesn't require any greasing. Distribute the dough over the entire form, forming the sides. Prick the bottom with a fork and put it in the freezer. Remove the dough from the freezer after 20 minutes and send it to the preheated oven to t-180 C for 20 minutes, so that the dough gets a beautiful Golden hue.
  3. Let the cake cool down well, and do the cream. Whites need to beat white with a mixer or blender. Continuing to beat, add sugar, followed by corn starch. If you will take potato starch, then take exactly half of it. Thanks to the starch, the juice from the berries will not spread. We spread the protein mass in a bowl, add the berries carefully to it and distribute them by weight with a spatula. The cake has cooled down, put the protein mass with berries in it and put it in the preheated oven to t-180 C for another 15 minutes. The cream should set. The pie is ready.
    Let the cake cool down well, and do the cream. Whites need to beat white with a mixer or blender. Continuing to beat, add sugar, followed by corn starch. If you will take potato starch, then take exactly half of it. Thanks to the starch, the juice from the berries will not spread. We spread the protein mass in a bowl, add the berries carefully to it and distribute them by weight with a spatula. The cake has cooled down, put the protein mass with berries in it and put it in the preheated oven to t-180 C for another 15 minutes. The cream should set. The pie is ready.
  4. Let the cake cool and decorate if desired. I put a little black currant on top and jelly marmalade, sprinkled with powdered sugar.
    Let the cake cool and decorate if desired. I put a little black currant on top and jelly marmalade, sprinkled with powdered sugar.
  5. Cut into pieces. Serve with tea. A wonderful simple pie. A crumbly base made of shortbread, with a pleasant sourness from black currant and a delicate meringue will delight You on autumn days, remind you of the past summer!
    Cut into pieces. Serve with tea. A wonderful simple pie. A crumbly base made of shortbread, with a pleasant sourness from black currant and a delicate meringue will delight You on autumn days, remind you of the past summer!

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