Redcurrant pie

This dessert is dedicated to the memory of Fridays evenings.

Ingredients for dough:

  • 300 g flour
  • 240 g unsalted butter, cut into small pieces
  • salt
  • 1 dl iced water

and for filling:

  • 8 cups redcurrant, blueberry
  • 37 g cornflour
  • 80 g brown sugar
  • 2 tablespoons butter, cut into small pieces
  • 1 tablespoon lemon juice

at the top:

  • 1 egg yolk and 2 tablespoons doublecream to brush

for 11 inches tart pan

  • To make the dough combine the butter and the flour in a mixing bowl and add iced water untill the dough holds together without being wet. Wrap in plastic and refigerate for at least 1 hour.
  • After that devide the dough in half and roll them out. Fit one of them into the pan, transfer the other one onto a baking sheet and chill them for at least 30 minutes.
  • Place berries in a large bowl and crush half cup of them with your hands.
  • Add sugar, cornflour, butter, lemon juice and stir to combine. Spoon the stuff into the pie shell.
  • Place the remaining dough over the berries.
  • Press both layers of dough along the edge of the pan.
  • Cut some vents in top of the pie to allow steam to escape and brush the surface with the mixture of the egg yolk and double cream.
  • Prehaet oven to 200°C and refigerate the pie for at least 30 minutes.
  • Place pie into the oven and bake it for 20 minutes. Reduce oven temp. to 180°C and  continue to bake untill crust is deep golden brown, about 40-45 minutes.
  • Cool it completely.

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