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Currant Pie

A pie with a crust made from flour and water, filled with currants.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Currant Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Mix flour with water to form a dough.

  2. Roll out the dough to make 2 crusts.

Assemble and bake

  1. Fill with currants and cover with the second crust.

  2. Bake at 400°F (200°C) for 15 to 20 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Flour
Forms the dough's structure, giving the crust body so it holds the filling.
Water
Hydrates the flour so its proteins form a cohesive, rollable dough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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