Shortcrust pie with prunes
Description
Homemade pastry for tea. This pie has a thin crust and a dense yet tender filling. Use pitted prunes, or remove the pits before chopping. If the prunes are too dry, soak them a little longer until soft. It is not advisable to replace butter with margarine, as the pie will turn out tougher. It is best to cut this pie while warm, as it will crumble less. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making shortcrust pie with prunes. Take the butter out in advance so it can soften.
- 2
Step 2
In a deep bowl, combine the softened butter and sugar. Beat everything until light and fluffy.
- 3
Step 3
Add half an egg and beat until fluffy. I first cracked the egg into a bowl, and then removed half with a spoon.
- 4
Step 4
Combine the flour with the baking powder and vanillin, and mix. Sift the flour mixture into the bowl with the whipped butter mixture.
- 5
Step 5
Quickly knead a soft, non-sticky dough.
- 6
Step 6
Divide the dough into two parts in proportions of 1/3 and 2/3. Put the smaller part in a bag and place it in the freezer for 15 minutes.
- 7
Step 7
Line the bottom and sides of a 20 cm baking pan with parchment paper. Place most of it into the pan and spread it evenly over the bottom and sides.
- 8
Step 8
While the small piece of dough is freezing, wash and soak the prunes in hot water for 5 minutes. Turn on the oven to preheat to 180 degrees.
- 9
Step 9
Drain the water from the prunes and place them in the blender bowl. Add the egg and sugar. Blend everything until smooth.
- 10
Step 10
Transfer the prune filling into the mold and smooth it out.
- 11
Step 11
Take out the frozen dough and grate it on a coarse grater over the prunes.
- 12
Step 12
Bake in a hot oven for 30 minutes. Remove from the oven and let cool.
- 13
Step 13
Baking is ready. Serve with tea.