Simple Shortcrust Blackcurrant Pie (Oven-Baked)
Shortcrust berry pie is a home-baking classic. Blackcurrants pair perfectly with crumbly pastry, creating a harmonious sweet-and-tart balance. This recipe comes from European cuisine, where shortcrust is traditionally used for fruit and berry pies.
Updated : 17 December, 2025
Easy
About 45 min.
Ingredients
Dough
170 grams
Wheat flour
100 grams
Butter
1 tablespoon
Sugar
1 teaspoon
Baking powder
3 tablespoon
Water
Filling
1 cup
Black currant
200 grams
Sugar
3 tablespoon
Cornstarch
1 teaspoon
Vanilla sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a simple shortcrust pie with blackcurrant filling? First, make the dough. Measure out the ingredients. Chill the butter well in advance. If you don’t have time, cut it into cubes and place in the freezer for 15 minutes - that will be enough. The recipe is рассчитан for a 20 cm (8 in) pan.
Step 2
Sift the flour into a bowl, then add the baking powder. Mix so the baking powder is evenly distributed. Add the sugar. I always add a pinch of salt to the dough, even if it’s not listed - this enhances the flavor. Mix again. Keep in mind you may need a little less or more flour depending on its properties; go by the dough consistency.
Step 3
Take the butter out of the fridge, cut into cubes, and add to the flour. Chop the butter into the flour with a knife.
Step 4
Then rub it in with your hands until you get fine crumbs. Keep hand contact minimal so the butter doesn’t start melting from warmth. As soon as the crumbs resemble kinetic sand, stop mixing. The butter stays cold inside “flour capsules” and melts only in the oven - this makes the crust crisp.
Step 5
Add ice-cold water one tablespoon at a time, gathering the dough into a ball. Divide it into two parts. Refrigerate one part right away - this will be used for the top decoration.
Step 6
Roll the second part into a circle about 23 cm (9 in) in diameter. Dust the dough and work surface with flour so it doesn’t stick.
Step 7
Carefully transfer the dough to the pan using a rolling pin. I use a 20 cm (8 in) springform pan. No need to grease the pan - shortcrust doesn’t stick. Shape sides about 3 cm (1¼ in) high. Prick the base with a fork so it doesn’t puff while baking. Refrigerate while you prepare the filling.
Step 8
Prepare the filling ingredients. You can use fresh or frozen blackcurrants. I used frozen: I thawed them in advance and drained the released juice. If using fresh berries, just rinse and pat dry. You can replace cornstarch with potato starch, using a slightly smaller amount.
Step 9
Prepare the berries as described above.
Step 10
Add granulated sugar, vanilla sugar, and starch to the berries. Mix thoroughly so there are no lumps. The filling is ready - let it stand for 10-15 minutes before baking. Adjust sugar to taste.
Step 11
Take the dough for the top out of the fridge. Roll it into a square with sides slightly over 20 cm (8 in). Cut into strips about 2 cm (¾ in) wide. You should get 10 strips. Set aside any scraps - they’ll be useful.
Step 12
Remove the pan with the chilled base. Spoon in the filling and spread it evenly.
Step 13
Arrange the strips on top in a lattice pattern. Braid the trimmed ends and leftover dough and use it to decorate the edges of the pie.
Step 14
Bake at 180°C / 356°F for about 40 minutes, until golden. Do not open the oven door during the first 20 minutes. Remove the finished pie and let it cool. It tastes better cold and slices more neatly.
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