So today, we have an exceptional recipe – fresh redcurrant pie. It is a very summery pie made with flaky and tender crust and berries straight from the garden. It represents all summer’s goods. Now, feel free to use any berries you like, only today, I’m gonna show you an example with redcurrant.
5 tips to make the fresh redcurrant pie dough perfect
As you probably noticed or knew before, the American pie structure is very basic. It’s simply a crust and filling. But as almost everything that looks or sounds basic usually is pretty complex and requires some knowledge to achieve it.
The American pie pastry is called flaky pastry (find out more HERE), and the winner of this dish is the crust. You must know that it has to be fully cooked, a little bit, but not too much golden-brown on the outside, and tender, buttery, flaky on the inside. Read everything carefully to avoid greasiness.
We create flaky and layered texture by rolling and flattening fat chunks into thin sheets and, when baking, steam and water from the dough separate those layers and give us flakes. If, before baking, the dough’s temperature is too high, it’s possible layers gonna stick together and create a greasy, non-flaky crust. To avoid it:
- Make butter pieces AT LEAST pea-size.
- Use a pastry or all-purpose flour. Be careful with gluten development.
- Be quick.
- The refrigerator is your best friend.
- Read THIS article Flaky pastry section.
Now, I don’t promise you success from the first time; anyone, who does, is a liar. What I promise is that each time you’ll get better, and these tips will really help.
There’s also a traditional chicken pie recipe for your delicious dinner and practice.
What is blind baking?
If you’re afraid that the fresh redcurrant pie crust won’t cook through and become pale and soggy, because of heavy filling, you can use a blind baking technique.
Baking blind means baking a pastry empty without filling so you could get a crispy, fully cooked crust. How to do it? Line the pie crust with parchment paper and put some beans, rice, or special pie weights on it so the crust won’t puff up while baking. Then bake it, remove rice, beans, or whatever you put there, and here you go!
Blind baking is also used when the filling takes less time to cook than the crust, or when making cream pies, where the filling shouldn’t be cooked at all.
*Pro tip* If you wish for a crispier bottom crust, higher the oven temperature and put the dish on the lowest rack or directly on the oven floor.
Fresh redcurrant pie recipe - American pie
- 315 g all-purpose flour
- 1 tsp sugar
- ½ tsp salt
- 225 g unsalted butter cold
- 2-3 tbsp ice-cold water
- 600 g redcurrant berries
- 200 g sugar
- 45 g cornstarch
- ½ tsp salt
- 2 tbsp butter cut in small cubes
- Make the dough. In a food processor, pour flour, sugar, and salt. Mix them a little, so they distribute evenly. Then add cold butter (cut in large cubes) and pulse everything until you get pea-sized or a little larger butter pieces.
- Pour in the ice-cold water (DON'T POUR EVERYTHING AT ONCE!) and pulse until the dough holds together. The dough shouldn't be wet or sticky, but you shouldn't see any dry spots.
- Take it out of the food processor, knead fast, but confident for a few seconds. Divide into two equal parts, wrap in plastic, and refrigerate for an hour or freeze for 15 minutes.
- Place the redcurrants in a large bowl, add sugar, cornstarch, salt, and mix everything. Let it sit for 15 minutes. You will notice the berries have released their juices, and the sugar with cornstarch dissolved into them.
- Preheat the oven at 175°C.
- With a rolling pin, roll half of the dough (one part) into a circle (it has to fit in a pie pan, but shouldn't be too thin), and place in a pie pan.
- Pour the filling, and dot with butter cubes. Cover with another half of the dough. It's your choice of how you want the top to look, but I usually choose lattice; it looks more traditional. Freeze the pie for 15 minutes or refrigerate for up to 1 hour to chill the dough.
- Bake for 40-50 minutes, cool down, and enjoy!