3 cups fresh red or white currants, washed and removed from their stems
1 TBS cornstarch
2 c. flour
1 tsp baking powder
1/4 tsp salt
1 1/3 sticks salted butter (5.3 oz.), cut into cubes and chilled
Preheat the oven to 375°F. Grease an 8×8 or an 11×7 inch cake pan and set aside.
In a large bowl, gently stir together 1/2 cup of the sugar, the currants, and the cornstarch, until currants are coated with the sugar mixture.
In a separate large bowl, whisk together the remaining 2/3 cup of sugar, the flour, the baking powder, and the salt until evenly combined. Add the chilled butter cubes and the egg, and use a pastry cutter or a fork to blend the butter and egg into the flour. When finished, dough will be crumbly with pea-sized chunks of butter.
Press 2/3 of the dough into the prepared pan. Top with the currants. Clump the remaining dough together into a loose ball, then crumble it over the top of the currant mixture. Bake for 35-45 minutes, until currants are bubbly and top of crust is golden brown.