Shortcrust poured pie
Description
The recipe won't take much time. For this pie you can use any seasonal berries, as long as they aren't very juicy, otherwise the filling may stay liquid. To avoid this, sprinkle the berries with a little starch. Do not replace butter with margarine, as it will make the dough heavy and stiff. If you use margarine, add a leavening agent to the dough. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the pie.
- 2
Step 2
Pick through the berries, remove the leaves and stems, wash them and pat dry on a paper towel.
- 3
Step 3
Put the butter in a bowl, melt it and let it cool.
- 4
Step 4
Add half of the sugar to the butter and stir.
- 5
Step 5
Crack one egg into a bowl with butter and sugar, and mix until smooth.
- 6
Step 6
Sift the flour into the bowl with the butter mixture.
- 7
Step 7
Quickly knead a soft dough. Place the dough in a bag and refrigerate for 15 minutes.
- 8
Step 8
For the filling, place the sour cream in a bowl, add the remaining sugar, and crack the second egg. Beat everything well until smooth.
- 9
Step 9
Place the dough in a removable 20‑centimeter pan and spread it in a thin layer over the bottom and the sides.
- 10
Step 10
Pour the sour cream mixture over the dough.
- 11
Step 11
Spread the dried berries over the sour cream topping.
- 12
Step 12
Place the pie in a hot oven and bake for 40 minutes at 180 °C.
- 13
Step 13
Allow the finished pie to cool completely, dust it with powdered sugar, and serve.