Pie with lingonberries and sour cream
8 servings
85 minutes
Lingonberry pie with sour cream frosting is a delicate combination of soft dough, fresh tart-sweet berries, and velvety cream. This dessert has roots in Russian cuisine, where seasonal berries and simple yet rich flavors are cherished. Lingonberries add a refreshing tartness to the pie that perfectly balances the sweetness of the sour cream frosting. The dough is soft and crumbly with a pleasant hint of vanilla. The pie is ideal for cozy family tea times or festive gatherings. After cooling in the fridge, its flavor becomes even richer and its texture softer. This dessert not only delights the taste but also offers health benefits as lingonberries are rich in vitamins and antioxidants. A perfect choice for lovers of traditional Russian sweets!
1
Cream the butter with sugar (150 grams of the total amount) and vanilla sugar.
- Butter: 100 g
- Sugar: 250 g
- Vanilla sugar: 2 teaspoons
2
Add eggs and mix.
- Chicken egg: 2 pieces
3
Add flour with baking powder, knead a not too stiff dough, and place it in the refrigerator for half an hour.
- Wheat flour: 300 g
- Baking powder: 1 teaspoon
4
Place the dough in a greased and breadcrumb-coated mold, creating edges.
- Butter: 100 g
5
Wash the lingonberries, let the water drain, place on the dough, and smooth it out.
- Cowberry: 200 g
6
Place in a preheated oven at 180 degrees. Bake for 35-40 minutes.
7
Whip the sour cream with sugar and pour the cream over the hot pie, then place it in the refrigerator for 3-4 hours.
- Sour cream 20%: 100 g
- Sugar: 250 g