Sour cream pie made with shortcrust pastry
Description
What I like about this method is that there's plenty of filling! I mean, who doesn't love that? Also, I kept it slightly tangy—you can always add more sugar if you prefer. For now, take a look at it. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Using a mixer, cream the butter with vanilla sugar, regular sugar, and salt.
- 2
Step 2
Then add the sour cream and egg. Beat the dough again with a mixer.
- 3
Step 3
Sift the flour with the baking powder into the dough. Knead until a uniform mass is obtained.
- 4
Step 4
On a floured surface, knead the shortcrust dough. Shape it into a ball. Wrap it in plastic wrap and refrigerate for 1 hour.
- 5
Step 5
Prepare the filling. Thaw the cherries. Drain the juice that has formed. Add regular and vanilla sugar to the berries. Mix well, it's ready!
- 6
Step 6
Divide the prepared dough into 2 parts. Roll out one part to the diameter of the baking pan's bottom.
- 7
Step 7
And use the remaining dough to make edges and decorate the top of the pie with strips.
- 8
Step 8
Place the dough in the baking pan, covering the bottom and sides. Sprinkle with breadcrumbs.
- 9
Step 9
Place the filling on top. Cover the pie with dough in the form of strips.
- 10
Step 10
Brush the dough with beaten egg yolk on top.
- 11
Step 11
Bake the pie in the oven at 180 degrees for 45 minutes. Then let the pastry rest for a little while.