Fresh red currant pie, perfect as dessert
This is a pie that’s good for all occasions and is a hit for both adults and children. Today I’ve made a pie with red currant and blueberries which is e great combination, the currants gives the pie a freshness and the blueberries balances the fresh with its sweetness perfectly.
I made four small pies, but of course it’s just as good to make one large pie instead.
Fresh berries straight from the garden
One of the best things about summer is being able to go to the forrest, or in my case, the garden, to pick all sorts of fresh berries and fruits to use in pastries and other sweets. I have a few red currant bushes in the garden that really started to get burned and take some damage from the extreme heat in Sweden right now, of course I wanted to save as much of the berries as possible so I went out in the garden and saved as much as I could.
My first thought was to make juice or jelly of most of it, but then I got some cravings for a pie, and what’s better than a fresh pie in the middle of the summer heat? Except from the red currants I had some blueberries at home that I also used in the pie.
Serve with whipped soy cream
Whipped soy cream is one of my absolute favorites to use in and to pastries. You can vary it in a thousand ways by blending it with whatever you want it to taste and for me it replaces the classic whipped cream better than I’d ever dreamt of.
The soy cream has a hint of sweetness and is light and fluffy, and it doesn’t feel heavy at all to eat that whipped cream sometimes does. If you haven’t tried it out yet I can highly recommend it.
- 300 ml flour
- 125 g plant based butter
- 75 ml sugar
- 1 tsp baking powder
- 75 ml vegan milk
- A pinch of salt
- 500 ml red currants
- 100 ml blueberries
- 200 ml vater
- 100 ml jelly sugar
- Whipped soy cream
- Fresh berries
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.
* 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.