Blueberry Sour Cream Pie
Baking and Desserts • European
Description
Blueberry Sour Cream Pie
Ingredients
- Wheat Flour 10 oz
- Sugar 5 oz
- Milk 10 fl oz
- Butter 5 oz
- Dry yeast 0 oz
- Chocolate eggs 4 pieces
- Fresh Berries 0 lbs
- Cottage cheese 20 oz
- Potato protein 2 tablespoons
- Meyer Lemon Juice 0 fl oz
- Sour Cream 20 oz
- Grated Lemon Zest ½ teaspoon
Step-by-Step Guide
Step 1
Pour the flour into a bowl and make a well in the center. Dissolve the yeast with 50 g of sugar in 125 ml of warm milk and pour it into the well. Add a little flour from the edges and make a paste-like mixture for the dough. Cover and let it sit for 15 minutes.
Step 2
Distribute pieces of butter around the edges of the flour mixture, then add 1 egg. Mix the ingredients starting from the center to form a uniform dough. Cover and let it sit for 45 minutes.
Step 3
Meanwhile, wash the blueberries and let them dry. Knead the dough and roll it out on a floured surface. Grease a baking tray with butter, place the dough on it, and create high edges. Prick the dough in several places with a fork.
Step 4
For the filling, place the cottage cheese in a bowl and mix it with the remaining milk, 1 egg, starch, 3 tablespoons of sugar, lemon zest, and lemon juice. Spread the cheese mixture evenly over the dough, then top with the blueberries.
Step 5
Whip the sour cream, mixing it with the eggs and remaining sugar, and spread the resulting mixture over the blueberries. Bake the pie for about 35 minutes in a preheated oven at 390°F. If the surface darkens too much, cover it with aluminum foil.
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