Grated pie with cottage cheese and jam
Description
For the pie to taste its best, bear these points in mind. Because the dough is shortcrust, don’t knead it for long. As soon as it forms a smooth ball that doesn’t crumble and doesn’t stick to your hands, stop kneading. It’s ready to roll out. For the filling, use medium-moisture cottage cheese, leaning toward dry. The jam should be thick and sweet-tart so the pie doesn’t end up cloying. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Melt the butter and add the sugar to it. Stir.
- 3
Step 3
Add 2 eggs and mix thoroughly with a fork.
- 4
Step 4
Pour in the flour, add baking powder and salt.
- 5
Step 5
Start mixing the dough with a fork. As soon as the dough begins to form clumps, knead it by hand until smooth and even.
- 6
Step 6
The finished dough should be soft and not sticky to the touch, yet pliable.
- 7
Step 7
Divide the dough into three equal portions and refrigerate in the freezer for 30 minutes.
- 8
Step 8
Make the cottage cheese filling. In a bowl, combine cottage cheese, egg, vanillin and sugar. Refrigerate.
- 9
Step 9
When the time is up, take a baking pan. Coat it with a thin layer of butter. Take the dough out of the freezer. Grate one portion of the dough into the pan.
- 10
Step 10
Spread the cottage cheese filling on the dough, leaving a small margin from the edge. If a lot of liquid has formed, drain it off.
- 11
Step 11
Grate the second portion of dough over the filling layer. Spread it evenly so it covers all the cottage cheese.
- 12
Step 12
Spread the jam evenly over the dough, again leaving a small margin from the edge of the tin.
- 13
Step 13
Grate or crumble the remaining dough over the jam. Spread it evenly. Bake the assembled pie in an oven preheated to 180°C for 35–40 minutes. Allow for how your oven behaves.
- 14
Step 14
When the time is up, take the pie out of the oven. Let it cool in the pan, then serve.
- 15
Step 15
Done. Serve at the table.