Fresh red currant pie
This is a fresh dessert pie with a filling made of red currants and blueberries. It makes an absolutely perfect summer dessert.
Servings: 6
Calories: 343kcal
Ingredients
For the crust:
- 300 ml flour
- 125 g plant based butter
- 75 ml sugar
- 1 tsp baking powder
- 75 ml vegan milk
- A pinch of salt
For the filling:
- 500 ml red currants
- 100 ml blueberries
- 200 ml vater
- 100 ml jelly sugar
Serve with:
- Whipped soy cream
- Fresh berries
Instructions
- Preheat the oven to 440.
- Combine the dry ingredients to the pie crust in a bowl.
- Add butter and mix it.
- Add the vegan milk. Let the dough rest under a plastic foil in the refrigerator for 10 minutes.
- Roll the dough until it's about 5mm thick and put in a pie tin *.
- Bake for 8-10 minutes or until the pie crust is golden brown.
- Fill the pie with berries, save about 100 ml of berry.
- Pour water, jelly sugar and the rest of the currants in a pot. Boil for about 1 minute and then pour over the berries.
- Put the pie in the fridge to let the jelly set.
- Serve with whipped soy cream and fresh berries.
Notes
* If you put the pie tin with the dough in it in the fridge for a while before baking it, the risk of the pie crust slipping down the edges is lower.
Nutrition
Calories: 343kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 146mg | Potassium: 234mg | Fiber: 3g | Sugar: 22g | Vitamin A: 48IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 2mg