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.