Blueberry Sour Cream Pie on Whole Wheat Crust
Baking and Desserts • European
Description
I added about 5 tablespoons of sugar, it was sweet but not overly so. After baking, let the pie cool completely (otherwise the berries will leak), it's better to leave it in the refrigerator overnight.
Ingredients
- Wheat Flour 10 oz
- Butter 5 oz
- Sour Cream 15 oz
- Frozen Raspberries 10 oz
- Sugar to taste
- Egg white 1 piece
- Water to taste
- Semolina 5 tablespoons
- Vanilla extract to taste
- Semi-soft cream cheese 5 oz
Step-by-Step Guide
Step 1
First, you need to make the shortcrust pastry for the base. For this, cut the cold butter into the mound of whole wheat flour (leave a little for greasing the pan), chop the flour with the butter and rub it into crumbs with your hands, then gather it back into a mound and make a well in the top, where you add a tablespoon of sour cream and knead the dough. When it becomes a uniform mass and easily rolls into a ball, set it aside for a while.
Step 2
Mix the sour cream with sugar, stirring well, add the egg, vanilla extract, and cottage cheese, and prepare the filling.
Step 3
Grease the pie pan with butter and sprinkle with flour (shake off the excess).
Step 4
Press the shortcrust pastry into the bottom and compact it well, shaping the edges (the thickness of the pastry should be about 7-9 mm). Prick the crust with a fork, sprinkle with semolina, layer the frozen blueberries on top (do not defrost!!), pour the sour cream and cottage cheese mixture over it, and place it in a preheated oven at 355°F for about 1 hour.
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