Berry Pie with Black Currants

Make the dough. Combine the flour and sugar in a bowl. Grate the cold butter on a coarse grater directly into the bowl. Toss it with the flour occasionally to keep the pieces from clumping together.

Mix the flour and butter together, add the egg, and use your hands to bring the dough into a ball (don't overwork it). If needed, add a tablespoon of cold water.

On a lightly floured surface, roll the dough into a circle 2–3 cm larger in diameter than your baking pan. Roll the dough onto the rolling pin and transfer it to the pan (I used a 22 cm diameter pan). Press it in evenly to form sides 2–3 cm high. Prick the dough all over with a fork and refrigerate for 30 minutes.

Place the frozen black currants in a colander without thawing. Pour boiling water from a kettle over them and let sit for 10 minutes to drain completely.

Make the filling — mix together the starch, condensed milk, and milk.

Place the dough-lined pan in an oven preheated to 200°C. Bake for 20 minutes.

Then spread the black currants over the crust.

Pour the filling over the berries. Return to the oven and bake for another 20–25 minutes at the same temperature.

Let the finished pie cool completely.

Dust with powdered sugar through a fine sieve.