Berry Pie with Creamy Filling
Ingredients
Dough
- 90 g cold butter (82.5% fat)
- 100 g sugar
- vanilla paste or extract to taste
- 1 large egg (about 60 g)
- 200 g wheat flour
- 5 g baking powder
Berry filling
- 350 g any berries
- 10 g cornstarch (can substitute potato starch)
Cream filling
- 200 g sour cream (15% or higher)
- 90 g sugar (optionally brown)
Preparation
Prepare dough
Cut the cold butter into cubes and rub with sugar and vanilla until smooth.
Add the egg and mix well.
Add the sifted flour with baking powder and knead into a smooth, non-sticky dough.
Prepare berry filling
Wash the berries, dry them, sprinkle with cornstarch, and gently mix.
Make cream filling
Mix sour cream with sugar and let sit for 10 minutes.
Stir until sugar is fully dissolved.
Assemble and bake
Spread the dough over the bottom and sides of a 20 cm diameter pan with 2 cm sides; no need to grease.
Add the berries.
Bake in a preheated oven at 180°C (top-bottom heat, no convection) for 25-30 minutes until the shortcrust pastry is golden brown.
Remove the hot pie and pour over the cream filling.
Cool at room temperature, then refrigerate for at least 6-8 hours until the filling sets and the pie achieves the proper texture.
Tips
The pie turns out creamy, bright, and very summery. Save the recipe, share with friends, and comment if you love such berry desserts.
