Open shortcrust pie with cottage cheese and berries
Description
Homemade baked goods for tea. I have frozen sea buckthorn and cherries, but you can use other berry mixes too, both frozen and fresh—it will always turn out very tasty. I use a 20 cm diameter baking pan. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Lay out all the ingredients on the table at once. The butter should be soft, so take it out of the refrigerator ahead of time. There is no need to thaw frozen berries.
- 2
Step 2
Prepare the dough. Crack one egg into a bowl and add 60 grams of sugar. Beat these ingredients with a mixer until you get a light, fluffy mixture.
- 3
Step 3
Add soft butter to the egg mixture.
- 4
Step 4
Beat these ingredients with a mixer until the mixture is smooth and creamy.
- 5
Step 5
Sift the flour with the baking powder.
- 6
Step 6
Knead a soft dough that does not stick to your fingers and is very elastic.
- 7
Step 7
Line the bottom of the baking pan with parchment paper, spread the dough and use your hands to shape the base with sides about 4 cm high. Prick the flat surface of the base with a fork. Place the pan with the base on a refrigerator shelf for 30 minutes.
- 8
Step 8
Prepare the pie filling. Put the cottage cheese and sour cream in a bowl, crack in two eggs, add 100 grams of sugar and starch.
- 9
Step 9
Using an immersion blender, blend these ingredients until smooth and uniform.
- 10
Step 10
Take the tin with the base out of the refrigerator and spread the cherries and sea buckthorn evenly over the bottom.
- 11
Step 11
Pour the cottage cheese mixture on top. Bake the pie in an oven preheated to 180 degrees for 40–45 minutes.
- 12
Step 12
Cool the finished pie completely.
- 13
Step 13
Cut the pie into serving-sized pieces and serve at the table.