Currant and Meringue Pie

Ingredients

For the dough:

Butter 90 g

Flour 150 g

Sugar 2 tbsp

Water 2 tbsp

Egg yolk 1 tsp

Salt

For the filling:

Black currants 250 g

Red currants 250 g

For the meringue:

Icing sugar 200 g

Egg whites 4 pcs

Cut the butter into cubes. Quickly knead the flour, butter, sugar, yolk, warm water, and a pinch of salt into a smooth dough. Wrap it in plastic wrap and refrigerate for 30 minutes.

 Roll the dough into a circle with a diameter of 28 cm. Line a 26 cm pie pan with it. Cover with parchment paper, sprinkle with peas, and bake the pie crust in the oven for 20-25 minutes at 180°C.

Mix the currants with powdered sugar and spread them over the dough. Beat the egg whites with powdered sugar until foamy and spread them over the berries. Bake for another 20 minutes at 200°C.

Bon appétit!