We prepare all the products for the pie. Butter and eggs should be removed from the refrigerator in advance, at least 2 hours in advance. I will use an electric whisk and a silicone spatula to knead the dough. We take the dishes where we will knead the dough. Put sugar, eggs, yogurt and soft butter in it. Cut the butter into small cubes. Whisk everything under whisk. Sift the flour, add baking powder and vanilla, again whisk together. The dough is thick (see photo). At the very end of the batch, I mixed a little more with a silicone spatula. The dough is ready. Visually divide it into 2 parts.
Black currants, without defrosting, fall asleep with sugar, gently mix. Take the form. I have a form D-18.5 cm and a height of 4 cm, it does not require greasing. Spread the first half of the dough on the bottom and distribute it evenly in the form of a spatula. Next - black currant with sugar, distribute the layer. Put the second half of the dough on top and put it in the oven preheated to T-180 C for 35-40 minutes. I covered the top with foil about 10 minutes before the end of cooking. The pie quickly turned red. Be guided by your oven. After 35 minutes, I checked the pie for a "dry splinter" and kept it in the oven for another 5 minutes. The pie is ready, well risen and not darkened under the foil. Remove the pie from the oven and let it cool.