Juicy Blackcurrant Pie

Ingredients

Flour 200 g

Water 100 ml

Sugar 1 tbsp

Vanilla Sugar 10 g

Vegetable Oil 3 tbsp

Salt 1/4 tsp

Baking Powder 1 tsp

Blackcurrants 400 g

Sugar 100 g

Starch 1 tbsp

Breadcrumbs 2 tsp

Mix the flour with baking powder and salt, sift into a deep bowl, add the sugar and butter, and mix until crumbly. Pour in the water, knead into a soft dough, adding a little more flour if needed. Wrap the dough in a plastic bag and let it rest at room temperature for 1 hour.

 Place the blackcurrants in a bowl and let them sit at room temperature for 1 hour. It's important not to let them thaw completely, but only halfway, to prevent the juice from leaking out.

Preheat the oven to 180 degrees Celsius. Line the bottom of a 19-20 cm springform pan with parchment paper, grease with vegetable oil, and lightly dust with flour.

Knead the dough again and divide into two larger pieces. Roll the larger piece into a circle, place it in the pan, and form a high edge. Sprinkle the bottom with breadcrumbs to further absorb the juice and prevent the dough from becoming soggy.

Mix the blackcurrants with starch and sugar, place them on the dough, roll out the smaller piece of dough into a circle, place it on top of the berries, trim off any excess dough with scissors, crimp the edges well, and fold over the top of the pie.

 Lightly grease the top of the pie with vegetable oil, bake for 35-40 minutes, then carefully transfer to a wire rack and let cool slightly.

Enjoy!