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Delicious lean pie with berries recipe. Lean currant pie for dessert

For the filling, I took frozen black and red country currants. From these ingredients, a cake with a diameter of 26 cm is obtained.

In a bowl, mix 2 tbsp. sifted flour with sugar, vanilla sugar, salt, cold water and sunflower oil, mix everything well.


Add the remaining 0.5 tbsp. flour mixed with baking soda, mold the dough into a ball. The dough turns out to be soft and pliable, not sticking to your hands. Add more flour if necessary.
Wrap it in plastic and refrigerate for at least an hour.


Defrost the currants and drain off excess liquid. Mix berries with sugar and flour.


Divide the dough into 2 parts - about 1/3 and 2/3.


Roll out most of the dough into a circle larger than the diameter of the pan in which you will bake the pie, transfer to a baking dish, making the sides. I have a silicone mold, I did not lubricate it beforehand.


Put all the filling on top.


Roll out a circle from a smaller part of the dough and cover the pie with it, pinching the edges with the side of the pie.


Grease the cake with vegetable oil, make a cross-shaped incision in the center for steam to escape. Preheat the oven to 180 degrees, bake for 30 minutes. Focus on your oven, the cake should be slightly brown!


Cool the pie in the pan, then transfer it to a platter and sprinkle icing sugar.


Take a bite and enjoy delicious lean baked goods!


When I cooked it and tasted it, neither I nor my family could even say a word with pleasure. It turned out incredibly tasty! In general, I will not torment you, this is what you need for cooking.

Ingredients:
Dough
325 grams of wheat flour
220 grams butter (margarine if fasting)
3/4 teaspoon salt
1 tablespoon sugar
4 tablespoons cold water

There is nothing you can do about it, and the only thing to do is keep the dough in the refrigerator for some time to be able to work better with it. Besides the base of pies and muffins, the dough is also suitable for toasting cookies, and they themselves have a rich buttery flavor, are not too crumbly and melt in the mouth. I have a feeling that the possibilities of this dough are not limited, because it can be baked on its own in various forms, which are then filled with cream or on top of the still raw dough to distribute the filling to be baked.

Filling
3 cups fresh cherries or sweet cherries (if not in season, you can use frozen)
190 ml water
100 grams of sugar
2 tablespoons potato starch
I used cherries in this recipe, but I think the cherry pie will be even tastier.

Preparation

1. So, first let's prepare the puff pastry. To do this, beat the flour, butter, sugar, salt and water from the first part of the ingredients with a mixer.

Especially my favorite filling is the filling of almonds and pistachios, in which the cherries can of course be replaced with suitable seasonal fruits or pink muffins if you are in a very pink mood and have a little pitcher prepared this summer. There is perhaps no need to mention here, but if you do not like roses, you can replace the sweet one with any favorite fruit jam, jam or preserves.

The problem with cream filling is similar because it is a simple pastry cream and is suitable for all types of fruits, especially small pears and pears. Depending on the fruit it is paired with and personal preference, the cream can get the desired flavor with just one or two scoops of aromatic liqueur, rum or whiskey if you like. Whatever you take, enjoying the latest sunshine fruit and aromatic herbs will be able to warm up on cool autumn nights, and the scent left on the palate will remind you of the coming summer.

2. Mix until the dough is firm and large lumps appear.

3. Now work with your hands. Knead it well to form a tight ball.



4. Put the dough in a bowl, close it cling film and refrigerate for about one hour.



5. In the meantime, let's cook cherry filling... To begin with, you will need to meticulously cut each cherry into halves and take out the pit. By the way, it is much easier to do this with cherries because of its fleshy pulp.



6. Now put all the cherries in a saucepan, cover with water (190 ml) and simmer over medium heat for 10 minutes.



7. At this time, in a separate bowl, combine the sugar and cornstarch. Then add the mixture to the saucepan over the cherries.



8. Cook the cherry filling until thickened - about 5 minutes.

Adapted from French cuisine: classic recipes and techniques. The tart tastes best when it is left overnight, during which some of the cream is absorbed into the dough and it becomes very tasty. For this purpose, the prepared base with the diluted cream is kept in a well-sealed box in the refrigerator and garnished with fruit before serving for a fresh look.

The indicated doses are for 1 cake with a diameter of 27 cm or 8 servings. Prepare a cake with a diameter of 27 cm with a removable bottom. A kitchen robot mixes butter, sugar and an egg. They break until a soft dough is formed that does not stick. The dough is taken from the bowl of the robot and shaped into a ball, which is pressed gently to form a disc. Wrap in stretch wrap and refrigerate for 20 minutes.

9. Then remove the saucepan from the stove and let the cherry cool before filling the pie with it.

10. Now let's prepare the cake base. Remove the dough from the refrigerator and transfer to a floured surface.

11. Cut the ball of dough into two pieces at a ratio of 2/3 and 1/3 of the total round. In general, one part should be twice the size of the other.



12. We will need most of it to form the shell of the pie. To do this, roll it on a floured surface into a 35 cm round pancake.

The chilled dough is rolled over a slightly assembled surface with a thickness of 3-4 mm. With the help of a movable pin, it is transferred into the baking dish and pressed against the bottom and against its walls. The excess dough is trimmed around the edges with a sharp knife. Cookies can be made from it, and the dough is rolled out to a thickness of 3-4 mm, and various shapes are cut out of it.

Place the dough in a baking dish with a fork in several places. Cover with aluminum foil, which is poured over the masses - ceramic balls, dry beans, or lentils. Place the weight base in a preheated oven for 20 minutes. Then the masses with foil are removed and the dough is soaked for another 8-10 minutes or until golden brown. It is cooled in the mold and then gently released from it. Place the base on the service plate or tray.

13. The second part of the dough should be rolled out with a rolling pin into a round pancake with a diameter of about 23 centimeters.

14. Now take the larger pancake and place it on the bottom of the baking pan. You can cut off the excess with kitchen scissors. You can make small holes in the center with a fork, although this is not necessary.



15. Then fill the dough with the delicious cherry filling.



16. It remains to make weaving. To do this, take a smaller pancake and cut it into small strips. I got 17 pieces.



First place half of the strips on top of the cake, evenly spaced apart.
Then unfold half of the strips (through one) to the side. By folding them in the center.
In the middle, put one long strip, perpendicular to the previous ones, as shown in the photo.
Unfold the folded strips over that strip and fold the rest!
Now put the second strip below, parallel to the first. In this case, unfold the folded strips over it, and fold the unfolded ones on the contrary. The photo above shows how this is done.
Continue this process in the same way until you have finished braiding the entire cake.
Cut off the protruding parts.
Turn the dough inside the cake and squeeze the edges with your fingertips.
In my opinion, this is a simple process. But if you are too lazy to do this, just cut out the stars from the dough and lay them on top of the cake.
18. Just for culinary pleasure, you can whip one egg yolk and grease them on the surface of the cake.


Fresh milk is poured into a saucepan. Add the peeled vanilla bean seed and heat over moderate heat until it boils. Separate yolks, sugar and cornstarch. The mixture will become relatively thick. For this, during continuous destruction, boiled milk is added to a thin stream. Continue until all the milk has been added and everything is very well mixed. The liquid is returned to the pot and kept at a moderate to low temperature. Stir constantly with a wire stirrer until thick cream forms until boiling.

19. Place the pan in a preheated oven and bake at 175 degrees for about 45 minutes until golden brown.

Then take out the cake and set it to cool for 2 hours.

That's all. A terrific cherry pie recipe is now available to you. Cut into pieces and serve.

Enjoy, dear readers!

Mix for 2-3 minutes, again with constant stirring and remove from heat. Add lemon and stir. The cream can still be heated on a fried and chilled base. If cooked until the cake base is ready, the surface of the cream is covered with a stretch film and allowed to cool. Before it is distributed over the base, the cream is ground briefly with a mixer or vigorously with a wire stirrer.

The fruits are placed on the cream, up to 1 hour before the tartar serves to maintain its freshness. Decorated with fresh mint leaves. If immediate arrangement of the fruits is not possible, they can be mixed with a diluted small amount lemon juice or apricot marmalade and then pour in the cream. The marmalade will protect the fruit from drying out and give it a delicious shine.

Recipe number 2. Black currant sand cake
Incarnation from: Svena
Pie without eggs with berries and weaving on top ... perfect pie from the picture ... a dream pie, otherwise you will not say.

My dream soared like a weightless cloud in the land of dreams for a long, long time, for rolling out the dough, cutting it into strips, and then intertwining it in an incomprehensible way - all these manipulations seemed to me super complicated, inaccessible to amateurs.

The tart will keep in a well-sealed box in the refrigerator for up to 3 days. It could be juicy apple, a peach, a bunch of grapes, or a piece of chocolate. A recent trend is to make dessert almost every night. Half an hour after dinner, Valio was used to looking for something sweet.

Yesterday, to his question: "Do we have something sweet?" Following on from my negative answer and obvious disappointment with this. Okay, I said, tomorrow you will choose chocolate cake with zucchini or peach pie. Nothing, desire is desire, and this is possible, and the cake is cooked again.

Then I caught my eye great recipe with how this notorious weaving of dough strips is made.

Ingredients:
Dough
325 grams of flour;
220 grams of butter; (or margarine)
4 tablespoons cold water;
1 tbsp Sahara;
3/4 tsp salt.

Filling
2 cups black currant;
1 cup of sugar;
2 tbsp starch;
1 tbsp flour;
a pinch of vanillin.

Peaches are already coming to an end this year. Let me take the last one. For example, there are no big differences in classic peach pie recipes. The fruit is cut and mixed with sugar, cornstarch and spices. The tablet is most often a crumbly dough made from flour and butter. The dough is suitable for beginners because it mixes and rolls easily. Unlike regular loaf dough, it is softer and can be rolled several times without making it hard or hard. Of course, you shouldn't overdo it with flour.

The sugar in it makes it crispy and fluffy. Cookies, sweet muffins can be made from dough and, as we have already learned, fruit pies. It is used primarily for small muffins where the filling is applied directly to the raw dough and then baked. Taken together in this type of dough, the result of good and proper preparation is best seen after baking. It should be crispy, light and tender. This is why the everlasting instructions must be followed. Flour is always sieved in advance. The dough is quickly swallowed until the ingredients are collected.

Preparation

First, mix flour, salt and sugar, add butter and water and knead the dough.

It is easy to knead, and it turns out to be smooth and pleasant to the touch.

Then we roll the dough into a ball, cover with foil and put it in the refrigerator for an hour.

The filling for black currant pie is very simple: the berries are mixed with sugar, starch, flour and vanilla. So far, no wisdom, but we know what lies ahead ...

It's time to take the dough out of the refrigerator and divide. We divide it into two unequal parts: we put one third aside until future times, two-thirds we roll into a circle in diameter larger than our form, so that there is more than enough for the sides.

If your hands are cold, it is advisable to refrigerate until molt - in very cold water or in an ice bag. The dough should be refrigerated. It should be obtained with a golden brown color in the middle and slightly above the dark edges. Are you ready for a sweet dough peach pie?

The flour is sieved with baking powder and salt. The oil is added and, with quick fingers, rinses until the mixture is crumbly. Pour flour into the mixture and mix with a fork. The dough begins to gather quickly, but crumbs remain. It is poured onto a work table and moves quickly to form a ball. It is divided into two equal parts. Each is packed separately with transparent foil and placed in the refrigerator for at least 1 hour.

We grease the form with oil, send the resulting circle of dough into it and form a cake.

Put on top of the cake berry filling... The moment of truth is approaching ...

We remember that we have a small piece of dough left. Well, roll it out and cut it into strips, preferably of the same width. Started…

Ta-dam! The climax of the whole action. In the recipe above, I saw how easily and simply the dough strips are intertwined and beauty is obtained. It turned out that all the difficulties were far-fetched, and the fears were exaggerated. As always.

We cut off the excess dough from the edges of the mold, roll it into a long-and-and-and-nny sausage, from which we make an edging along the entire diameter of the pie in the hope that it will not let the berries spread (ha-ha).

It is good to have a little excess dough around the edges, which is then bonded to the top layer of the dough. The peaches are cut into large cubes. Mix with both types of sugar, corn starch and spices. When the dough is well cooled, one ball is removed from the refrigerator and rolled over the assembled surface with a thickness of about 3-4 mm. Excess flour is removed with a soft brush.

Pour in the peach filling. Small chunks of butter are spread on top. The second ball of dough is rolled in the same way. They can be covered with dough or in strips arranged in a grid pattern. The ends of the bottom and top dough are collected. The curved board can be shaped or assembled by pressing the plug.

You can grease the dough on top sweet water or sweet tea to make browning easier. That's it, we send our pie without eggs to the oven preheated to 180 ° C for 40-45 minutes.

We get ready-made pie from the oven and we see that the precautions in the form of an edging did not save - the currants still flowed out here and there. But we don't get upset about the little things, we just leave our lovely veggie pie to cool.

We cut the cooled pie with black currants into pieces and invite everyone who is lucky to be a guest today, drink tea or any other of our favorite drinks. Soon, only crumbs will remain of the miracle cake ... welcome to the harsh reality, the cake of dreams! Bon Appetit!

Return the bark with fresh milk and sprinkle brown sugar... If the upper crust begins to swell quickly, cover with aluminum foil. When the pie is ready, it is removed from the oven and allowed to cool before being sliced ​​and served. Hot fruit is not a pleasant mouthfeel, so be patient.

The cake is sweet and delicious without any additives. The peas are eaten on a large spool with a fork, straight from the tray. This is how it feels like your part will end soon. And you don't want that. This seems to be my favorite cake. This piece of the picture is a production. 🙂.

Recipe number 3. Cherry Pie WITHOUT EGGS AND BUTTER!
Author: Svena

The cake is great! I liked the dough very much, wonderful, simple and tasty. I didn't even expect this from an ordinary vegan dough!

Apples and blackberries in autumn are inherent in nature. The combination of these tastes did not make things natural, it is tasty, but tasty and tasty. This is a consensus that cannot be ignored in early fall. The sweet, messy bite is not just a line of red jellyfish or pond jelly, it can be trapped underground by these raw apples - apples and blackberries!

Apples are perhaps the most common fruit we know.

It seems to us, of course, gardens and orchards full of apple trees, paths lined with alleys. Apples are our most delicious fruits... For us, of course, for strangers from the tropics, this is incomprehensible. Their surprise was wonderful. There are no apples, even if they know it.

Blackberries with high health benefits

Dark brown blackberries are among the fruits with the highest amounts of antioxidants, even slightly overflowing with many flowers. They are said to have such antibacterial properties, which is why they are especially used as a tincture for infectious infections.

Ingredients:
Dough
300 grams of flour;
1.5 tbsp Sahara;
1 tbsp starch;
1.5 tsp baking powder;
4.5 tablespoons vegetable oil;
150 ml. hot water;
a pinch of vanillin.

Filling
450 grams of cherries;
100 grams of sugar;
1 tbsp starch;
1 tbsp semolina.

Preparation

We started ... we grind flour, sugar, baking powder, starch and vanillin with our hands into crumbs with vegetable oil.

Now, gradually adding hot water, knead the dough. It turns out to be pleasant to the touch, soft and not sticky - just a dream.

Genitive apple and blackberry combination loves Anglicans

In addition, they are rich in bioflavonoids and vitamin C, therefore, together with raisins, apples, plums and grapes, they are among the healthiest fruits. This is why they resemble wildlife as often as they did before. Apples are the perfect partner for blackberries. A combination that won not only in Great Britain in a sweet dessert - crumble, that is, only in frozen fruits with jelly, but also in a classic marriage, a country colib with a "hat". Maybe you are asking why there are only apples and blackberries?

We wrap the dough in foil and leave for an hour at room temperature.

If we use frozen cherries (and where you can find another now), it's time to take them out of the freezer and leave them in the refrigerator for the same hour. So that it defrosts, but not very much :))

An hour later, grease the mold and divide the dough into two unequal parts.

What is the dough for apples with blackberries?

The simple, sour apple flavor is surprisingly delicious with sweet blackberries, and blackberries add to the muddy of every dessert, not just crumbs, but especially jerks. The prettier color of baked apples with blackberries is totally stylish. You can practically use anything, so a combination of apples and blackberries will be good for cheeks and debris on a plate of jelly, but also on sheet plaster. Just keep in mind that when it comes to coating coated blackberries, it leaves more pots, so it's good for using sweet crumbs or snacks, sweet crumbs or ground oatmeal that will keep the sweet.

The part that is larger is rolled out and laid out in the form, not forgetting about the high sides.

Take the cherries out of the refrigerator and mix them with the rest of the filling for the lean cherry pie.

We spread the cherry filling on the cake.

The rest of the test comes into play. As you may have guessed, we roll it out to close our pie on top.

We pinch the edges and turn inward. For beauty, you can sprinkle brown sugar on top of the cake.

We send our lean cherry pie to the oven for 40 minutes (at a temperature of 180 ° C) and wait. We take out the finished pie from the oven and wait again.

2-3 hours have passed ... we are already tired of waiting and we take a knife in our hands, going to cut off the longed-for piece for ourselves ...

Of course, no one forbids hoping that cherry pie will not spread and we will get wonderful, even triangular pieces, but ... this is exactly the situation in which the statement “hope is a stupid feeling” is more appropriate than ever.

Cherry pie is something extraordinary (thumbs up here).

Recipe number 4. Loose Blueberry Pie WITHOUT EGGS AND BUTTER!
Author: Svena
I bake this cake regularly. Very simple, fast and delicious. I recommend to everyone. Even my husband likes it :) this is rare, especially when you consider that the pie is lean.

Generally speaking, you can use any berries in this cake, but blueberry shortcrust pastry cake is a classic, such a classic. So we go to the forest (or to the market) for blueberries and get down to business ...

Ingredients:
Dough
3 and 1/4 cups flour;
3/4 cup vegetable oil
1 tsp salt;
4 tablespoons Sahara;
4 tablespoons orange juice.

Filling
2 cups blueberries
2 tbsp corn starch;
1 cup brown sugar
a pinch of cinnamon;
a pinch of nutmeg.

Preparation

Classic pie is a classic start. Mix in big platter all the dry ingredients of our lean shortbread dough: flour, salt and sugar.

Then add vegetable oil and Orange juice and do not knead the dough for a very long time. It turns out to be very oily and very crumbly.

Happened? Well, great, put it aside for a while.

Now, in a separate bowl, mix the berries with sugar, starch, cinnamon and nutmeg. We have got the filling for blueberry pie.

Did it work out? Well, great, let's leave her alone and go back to the test.

Lightly grease the mold (with a diameter of 24 cm). Separate a third from the dough and ... that's right, put it aside. Distribute the remaining dough according to the shape, not forgetting about the sides.

Distributed? Great, blueberry pie crust is ready.

Put the berry filling on top of the cake. We turn on the oven, it needs to warm up to 190 ° C.

We find somewhere out there, to the side, a third of the dough, which we put aside, and sculpt from it something like a "border" around the edge of the future cake. And we simply crumble the rest of the dough and fill our cake with the resulting crumbs on top.

Falling asleep? Great, we send it to the oven.

We keep the pie in the oven for 40-50 minutes and you're done!

The temptation to cut yourself off a slice of the still hot blueberry pie must be overcome: the berries will spread, the dough will crumble - no pleasure. But when our pie cools down a little, you can cut it, brew tea, call those who are nearby to the kitchen.

Are they being devoured and praised? Well, great, so the cake is a success! Bon Appetit!

Recipe number 5. Chocolate cake with banana and berries WITHOUT EGGS AND BUTTER!
Author: Svena

The cake turned out to be wonderful, crumbly! The husband and children exclaimed in unison that it was delicious for them!
The contrast of the sweet crust and sour filling will appeal to any gourmet.

Ingredients:
Dough
300 grams of flour;
1 tsp baking powder;
150 grams of sugar;
150 grams of almonds (soaked in water overnight);
2 tbsp cocoa powder;
1 banana;
4 tablespoons almond milk;
1 tsp cinnamon;
10 tbsp vegetable oil;
zest of half a lemon.

Filling
1 cup frozen berries
1 banana;
some powdered sugar for dusting.

Preparation

As always, we start the cake preparation with dry ingredients. With a whisk (for better air penetration) in a large dish, mix the flour, baking powder, cocoa, zest and cinnamon.

Almonds, which according to the recipe are supposed to be chopped and sent to the batter for the pie, will shoot twice with us today.

We prudently soaked it in water, from which the obvious conclusion follows: we will do almond milk... That's right, Holmes. Fill the nuts with water, beat in a blender, get a white liquid with nut crumbs. We filter it - now we have milk separately, crumbs separately.

The nut residues are sent straight to the dough. And four tablespoons of milk are first whipped with a blender along with banana, sugar and vegetable oil, and only after this procedure they go there. In the dough that is. The dough for a chocolate cake without eggs should turn out to be oily, shorty, slightly crumbly.

Lubricate the cake pan a little and put the dough in it, crushing it well along the bottom and sides.

To make the berry filling, we use the irreplaceable blender to turn the banana with berries into a thick smoothie puree.

Then just pour the banana-berry mixture onto the chocolate crust.

From the remains of the dough, I made an edging for a pie, but it never finished. I had to twist the dough into flagella of arbitrary thickness and somehow spread it over the surface in the form of a grid.

There is just a little left: preheat the oven to 200 ° C and put our pie there for 20 minutes and wait patiently.

And here you are! We take out the berry-banana chocolate pie, cool slightly, sprinkle with powdered sugar for beauty and continue our finally WEEKEND day pleasant tea drinking... The award has found its heroes. They relaxed, flushed and softened. What they want you too. Bon Appetit!

Many of those who observe fasts find it hard to endure the ban not on meat, but on sweets - the Orthodox canon does not approve of butter, milk, eggs, and without them, what kind of pies? So the believers have to interrupt with lean sweets and cookies on margarine and trans fats and spoil their health. But there is a better option - wonderful recipe lean pie... Although we do not fast, we make this cake from time to time, experimenting with different fillings from fresh and frozen berries. Lean berry pie is cooked on olive oil, does not contain any eggs or dairy products.

The whole cake contains only 50 g of sugar, and it may not be in the filling at all if the berries are sweet. The first time we experimented with fresh blueberries. The filling turned out to be very juicy and rich, and the dough was amazingly soft and tender. This cake is very quick and easy to prepare, it tastes great. Try this lean pie, you will be surprised.


Ingredients for Lean Berry Pie

  • 200 g flour
  • 50 g sugar
  • 1 pinch of salt
  • 100 ml olive oil

Pie filling:

  • 1 cup blueberries, raspberries, cherries, or other berries
  • 1 tbsp starch
  • sugar depending on the acidity of the berries, for raspberries and blueberries it is not needed

Lean Berry Pie Recipe

  • Rinse the berries in advance, dry, sprinkle with starch and sugar, if necessary, mix gently.
  • Mix sifted flour with sugar and salt with butter, knead the dough with a fork. You should get a plastic ball of non-sticky dough. Add more flour if necessary. Put the dough in the refrigerator for half an hour.
  • In the meantime, preheat the oven to 180 ° C, cut the baking paper to fit the baking sheet.
  • Dust the paper and rolling pin with flour and quickly roll out the dough on the paper to a thickness of 3-4 mm.
  • Place the berries in the center of the layer, leaving 2-3 cm to the brim.
  • Fold the edges of the dough up, lifting them together with the paper.
  • Gently transfer the pie paper to a baking sheet and place in the oven on the top shelf.
  • Bake the cake for about 40 minutes. At the end of cooking, you can turn on the top grill for 2-3 minutes to brown the crust.


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I tried, new to myself, recipe for lean chocolate pie with frozen berries black currant... It turned out very well. Black currant flavor and chocolate dough not trivial, but very organic. Chocolate with cherries is a culinary classic. With black currant, it is also very good, sour and sweet at the same time. Well this lean baked goods, you can diversify the menu of those who are fasting.

The products you need are the simplest and most affordable. And frozen black currant berries are stored by most amateur gardeners. If not, then frozen black currants are also on sale. Before starting the preparation of the pie, the frozen berries must be defrosted.

First, we make two mixtures: dry and liquid. The dry mixture is flour, cocoa, salt and vanillin (it is possible without it). We mix everything.


Stir until smooth.


We extinguish the soda with vinegar or lemon juice.


Then we mix liquids: water, vegetable oil. She took very cold water.

Then sugar is added. Instant coffee I first dissolved it in water, then added it to the liquid mixture. Add slaked soda there. We mix everything.

We combine both mixtures: dry and liquid. And we mix our, already almost ready, dough.

Add black currant berries to the dough. First, the berries must be defrosted.

Mix berries and dough.

The form in which we will bake the cake should be lightly sprinkled with flour.

Pour the dough into a mold.

The oven is preheated to 200 degrees. We put the pie there and then lower the temperature oven up to 180 degrees. The cake is baked for 45 minutes.

It separates very easily from the mold. I have it simple form, with regular edges. The pie stood for a while, and it perfectly starred on a plate of a suitable diameter, with no defects at all.

If you bake two cakes (and I indicated the volume the right products only on one cake), decorate both with icing and put one on top of the other, you get an almost lean cake. The dough turns out to be very chocolate, sweet and sour, but due to the juice of black currant, it is somewhat "sticky", very moist. But on the other hand, it is very original, not trivial.


The cost of such a lean cake is extremely low if you have your own frozen berries. Budget, lean baking option.

Enjoy your tea!

Cooking time: PT01H00M 1 h.

Such a lean pie will become great dessert for tea both in summer, when fresh currants are in abundance, and at any other time of the year, when frozen currants can be used for it.

If you store berries for the winter by freezing them in the freezer, then the oven delicious pies tea for you is as easy as shelling pears. Well, if you don't have your own frozen berries, this is not a problem, since such berries can be found in abundance in any supermarket. So, we take currants and bake a delicious lean pie for tea.

Lean currant pie recipe for dessert

Photo: findfood.ru

3 and 1/4 cups wheat flour

2 cups black currant

1.3 cups sugar

3/4 cup refined vegetable oil

4 tablespoons water

2 tbsp potato starch

1 tsp salt

How to make a lean pie for tea with currants:

Sift flour, mix with 4 tablespoons. sugar and other dry ingredients.

Pour oil and cold water into the dry mixture, knead the crumbly dough.

Pour a glass of sugar and starch into the currants, stir, if the berry is frozen, mix the products, after defrosting it and draining the juice.

Distribute a third of the dough along the bottom and walls of the cake pan, making the base for the pie with sides, put the berry currant filling on top.

Crumble the remaining dough onto the filling on top.

Put the pie in an oven heated to 180 degrees and bake for 40-50 minutes.

Cool the finished lean pie with currants, leaving for 2 hours at room temperature, then cut into portions and serve.

Enjoy your tea!

The pie should be cooled in the form - the filling should cool down and "set" before you cut the pie. Instead of currants, you can use almost any other berry.

Friends, what recipes for simple homemade pies with berries do you know? Share them in the comments.