Berry pie on curd dough
8 servings
180 minutes
Berry pie on cottage cheese dough is a delightful dessert with a tender, crumbly base and juicy berry filling. Its roots can be found in European culinary tradition, where cottage cheese dough is used to give special lightness and softness to baked goods. Berries enriched with natural sweetness and a hint of tartness create a vibrant flavor contrast, while the jelly layer makes the pie's texture particularly appetizing. This pie is perfect for cozy family tea times as well as festive treats, delighting the eye with its rich color and providing gastronomic pleasure. Each spoon reveals a harmony of flavors where the creaminess of the dough merges with the refreshing berry aroma, leaving a pleasant aftertaste.
1
Rub cold butter and flour into crumbs.
- Butter: 150 g
- Wheat flour: 150 g
2
Add sugar, salt, vanilla, cottage cheese and knead the dough. If the dough sticks to your hands, you can add more flour.
- Fructose: 100 g
- Salt: pinch
- Vanillin: 0.3 teaspoon
- Low-fat cottage cheese: 150 g
3
Wrap the dough in plastic wrap and refrigerate for an hour.
4
Prepare the filling. For this, wash the cherries and remove the pits. Place the cherries in a pot, add sugar, and set on low heat. The amount of sugar depends on the acidity of the cherries.
- Fresh berries: 500 g
- Fructose: 100 g
5
Soak the gelatin for 10 minutes.
- Gelatin: 10 g
6
When the cherries boil, turn off the heat and add the gelatin. Mix thoroughly until the gelatin is completely dissolved and let the filling cool.
- Gelatin: 10 g
7
Roll the dough to a thickness of 1 cm and evenly distribute it in a 24–26 cm baking dish. Prick with a fork. Bake the base in a preheated oven at 180 degrees for 15–20 minutes.
8
Let the prepared base cool down.
9
First, place the berries on the pie, put it in the fridge for 5-10 minutes, then pour the juice over. The juice should cool well and start to thicken a bit. Leave it in the fridge for 2 hours until fully set!
10
When the jelly sets, the pie will be ready to eat!