For the dough, mix the flour, sugar and salt in a bowl. Add the margarine and the ice-cold water and use the dough hook of the food processor to form a smooth dough. If the dough is too runny, add flour until it has a smooth but soft consistency. Shape the dough into three equal sized balls and chill for at least 30 minutes.
Line a springform pan with cling film and press one of the dough balls flat to the edge with your hands or a floured glass, then remove the film with the dough disk and place it on a board or a cake plate, this is the cake topper.
Now grease the form or line it with baking paper and form the base and an edge with the remaining two dough balls - if necessary, curl suitable strips of dough on a board beforehand.
Wash and sort the black currants. Now pour the currant juice over the berries. Carefully mix the sugar into the berries. Mix the flour, ground walnuts, starch and cinnamon powder separately, add to the berries and mix well. Then distribute the mixture on the dough base.
Place the prepared dough lid upside down on the filling and carefully peel off the cling film. Fold the overlapping edge of the pastry over the lid, using your fingers to shape the edge of the pastry into a wave-like shape. Finally, poke a few holes in the pastry lid, brush thinly with milk and sprinkle with sugar.
Bake the pie in the preheated oven on the grid on the middle rack at 200 ° C top / bottom heat (gas: level 3, fan: 180 ° C) for 1 hour. Note the experience of your own furnace! Cover with baking paper after 30 minutes. Remove the pie and let cool on a wire rack.
If you like, the berries can be mixed with more sugar, with the specified amount you get a sweet tart pie with a rather firmer filling after cooling.
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