Shortcrust pastry pie with jam
8 servings
30 minutes
A shortcrust pastry pie with jam is an embodiment of home comfort and warmth, preserving the traditions of Russian cuisine. This delicate and crumbly dessert emerged from simple, accessible ingredients used by housewives to create sweet pastries. The pie's taste surprises with its contrast: the slight tartness of the jam harmonizes with the buttery, slightly vanilla base of the shortcrust pastry. Its texture is airy yet crispy, especially due to the grated layer of dough on top. Such a pie makes an excellent addition to family tea time and requires no complex culinary skills to prepare. It is perfect for both everyday treats and festive tables, filling the home with a cozy aroma of fresh baking.
1
Melt the margarine and let it cool.
- Margarine: 200 g
2
In a bowl, add sugar, melted butter, eggs, vanillin, and mix well. Gradually add the sifted flour mixed with baking powder and knead the dough. The dough should not be stiff.
- Sugar: 1 glass
- Margarine: 200 g
- Chicken egg: 2 pieces
- Vanillin: pinch
- Wheat flour: 600 g
- Baking powder: 1 teaspoon
3
Divide the dough into 2 unequal parts. Place the smaller part in the freezer for about an hour. Evenly spread the larger part on the baking sheet. The dough can be rolled thin or laid out in a thicker layer.
4
On top, spread a layer of jam on the dough and carefully smooth it with a spoon. Take the smaller part of the dough from the freezer and grate it on top of the jam.
- Jam: 200 g
5
Place the pie in a preheated oven at 200 degrees and bake for 20-25 minutes.