Currant pie - a staple dessert on our summer table is best served with heavy cream. Mellowed with a bit of cane sugar, tart red currants fill the base of this simple, rustic pie.
In a stand mixer, or by hand, stir salt into flour. Then beat in chilled butter until the flour resembles corn meal. Beat in sourdough starter until the dough is smooth.
Form the dough into a ball. Wrap in plastic wrap and refrigerate for at least 4 and up to 24 hours.
Preheat the oven to 350 F.
Roll out the dough on a floured surface until it's about ⅛ inch thick. Place it in a pie tin and blind bake the crust for 12 to 15 minutes while you make the filling.
In a medium saucepan, mix currants with sugar, cinnamon, vanilla and arrowroot powder. Simmer over medium-low heat, stirring continuously, for 20 minutes.
Pour the filling into the pie crust, brush the crust with butter and bake for 20 to 35 minutes. Serve with heavy cream.