Lingonberry and Sour Cream Pie
Description
You can use either fresh or frozen berries to make this pie—the taste of the baked goods won't suffer either way. The base can be yeast dough or shortcrust pastry; everyone can choose their preferred option according to taste. Read the recipe and start baking right now. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Melt the butter in a water bath or microwave, then pour it into a bowl.
- 2
Step 2
2. Meanwhile, gently warm the milk (do not let it boil), add the yeast, and mix well.
- 3
Step 3
3. To a bowl with room-temperature butter, add milk with yeast, egg, sugar, and a pinch of salt; mix thoroughly again.
- 4
Step 4
4. Sift the flour, add it in portions, resulting in soft dough.
- 5
Step 5
5. Cover the finished dough with a towel and let it rest at room temperature for 60 minutes.
- 6
Step 6
6. Grease the baking pan with butter, place the dough in it, and shape distinctive edges so that the filling lies well and holds in place. Rinse the berries and place them on top of the dough, then let it rest for 20 minutes.
- 7
Step 7
7. Place the pie in a preheated oven at 180 degrees for 35 minutes.
- 8
Step 8
8. Put sour cream and sugar into the mixer bowl, add vanilla sugar, and start mixing everything.
- 9
Step 9
9. Remove the pie from the oven, let it cool completely, then pour over the sour cream topping and serve. I like to put the pie in the refrigerator (after adding the cream) so the top firms up slightly.