Grandma's Pie
6 servings
150 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Prepare the cream. In a pot, combine starch, turmeric, and salt, add a tablespoon of plant milk and mix well to avoid lumps. Gradually add milk while constantly stirring the mixture. Then add butter, sugar, lemon zest, and juice.
- Cornstarch: 40 g
- Turmeric: pinch
- Salt: to taste
- Plant milk: 80 ml
- Soy milk: 500 ml
- Sunflower oil: 320 ml
- Cane sugar: 175 g
- Lemon: 1 piece
2
Place the pot on low heat and, stirring constantly, bring to a boil. Let it boil for 2 minutes and turn off the heat. Leave the cream to cool.
3
At this time, prepare the dough. Mix flour, starch, sugar, vanillin, and salt. Mix everything well. Add milk and butter. Knead a stiff dough. Then wrap the dough in plastic wrap and refrigerate for an hour.
- Wheat flour: 350 g
- Potato starch: 20 g
- Cane sugar: 175 g
- Vanillin: 0.5 teaspoon
- Salt: to taste
- Soy milk: 500 ml
- Sunflower oil: 320 ml
4
After an hour, take a baking dish with a diameter of 20-22 cm. Roll out 2/3 of the dough on baking paper. Make a circle slightly larger than the diameter of the dish.
5
Place the dough in the mold and trim the edges if necessary. Then evenly spread the cream on top. Roll out the remaining dough into a circle the size of the mold and place it over the cream. Seal the edges of the pie so that the cream is inside the dough.
6
Bake in a preheated oven at 180 degrees for 45 minutes. Let the pie cool, then remove it from the mold.
7
Serve the pie decorated with powdered sugar and lightly toasted pine nuts.