3.5 dl of all-purpose flour, 30 g. sugar, 110 g. butter, 1 egg.
Make an ordinary pastry, part the butter into dices and mix everything together. Let it stand in the refrigerator for 1 hour. This is important for the pastry to be nice to work with. Roll it out and make it a little bigger than the baking tin. Brush the form with butter; do not use liquid it wills just flows down from the edges. Add it so carefully into the tin and have the pastry go over the edge. Fill the baking tin with a bag of rice / boiler, so it covers the bottom. This is to prevent the pastry from creeping down. Bake it in the oven at 180 degrees C. for 10 minutes.
Blend 3 dl with red currants and 3 dl with raspberry and some sugar. Let the mixture be a little sour than you want the result to be. We’re going to have icing sugar on top and it makes it much sweeter afterwards. Mix in 3 tablespoons with cornstarch. Let some of the red currants be whole and crush the rest. Put it in the tin and bake for 25 minutes.
Let the pie be cold before you cut off that’s too much of your pastry around the edges. This way it is possible to achieve a fine and round edge. The form I used here is far too high in relation to the pie so it will not be 100% ‘pretty’. Make icing with lots of room essence and have at the top. Ornaments with what you like.
Then it’s just to enjoy.
|Writer – Morten Pedersen – E-mail
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