Pie
Description
The bake is simple and quick to make. Do not overbake the pie in the oven or the top will crack. The filling puffs up well while baking but settles as it cools. The pie is moderately sweet, with a thin layer of shortcrust pastry and a very delicate creamy filling that is soufflé-like in texture. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients for making shortcrust pastry. Separate the eggs into yolks and whites.
- 2
Step 2
Grate the butter or cut it into small cubes. Add 50 grams of sugar, salt, and vanilla sugar.
- 3
Step 3
Add the egg yolks one at a time to the butter beaten with sugar, beating the mixture continuously.
- 4
Step 4
Combine the flour with the baking powder and sift through a sieve. Add to the butter–egg mixture and stir with a spatula.
- 5
Step 5
When the flour has absorbed the moisture, rub the dough with a spatula until it resembles crumbs. Turn the shortcrust pastry mixture out onto the work surface and gather the crumbs into a ball.
- 6
Step 6
Divide the dough into two parts. Wrap each piece in plastic wrap and refrigerate to chill.
- 7
Step 7
While the dough is cooling, prepare the filling. For the filling, use sour cream with 15–25% fat. Adjust the amount of sugar to taste. Instead of pudding mix, you can use cornstarch.
- 8
Step 8
Place the egg whites in the mixer bowl with a pinch of salt and start beating. When the egg white mixture holds its shape, gradually add 125 grams of sugar while continuing to beat. Add the pudding mix.
- 9
Step 9
Gradually add the sour cream to the egg white mixture and continue whipping for another 1–2 minutes.
- 10
Step 10
Take a portion of the dough out of the refrigerator and roll it into a sheet 0.5–0.7 mm thick. Transfer the dough to a baking pan and spread it over the bottom and up the sides. Prick the dough with a fork to prevent deformation during baking.
- 11
Step 11
Pour the prepared filling into the center of the pie crust.
- 12
Step 12
Grate the remaining chilled portion of dough and spread it evenly over the sour cream filling to cover the whole surface of the pie. Bake the pie in an oven preheated to 180°C for 40–45 minutes.
- 13
Step 13
After baking, cool the pie completely and chill it so the delicate filling can set.
- 14
Step 14
Try it—it’s very tasty and delicate! The dessert simply melts in your mouth!