Black Currant Pie

Make the dough. Beat the softened butter together with the sugar until combined.

Add the egg and mix well.

Add the flour in portions, stirring thoroughly with a spoon each time. Then bring the dough together into a ball.

Press the dough into a pan (I used a 22 cm diameter pan), spreading it evenly across the bottom and forming sides about 3 cm high. Refrigerate for 30 minutes.

Place the black currants in a blender (do not thaw). Add 100 ml of boiling water and blend until smooth.

Strain the mixture through a fine-mesh sieve (discard the solids).

Lightly beat the eggs until smooth.

Add the blended black currants, sugar, heavy cream, and starch to the eggs. Stir well until everything is combined and the sugar has dissolved.

Place the dough-lined pan in an oven preheated to 180°C. Bake for 15 minutes.

Remove the pan from the oven and pour in the filling.

Return to the oven and bake at the same temperature for about 30 minutes. Let the finished pie cool completely.

Done.