Strawberry and sour cream pie
9 servings
80 minutes
Strawberry and sour cream pie is a delicate treat from Russian cuisine, captivating with the combination of fresh berries and creamy tartness. Its origins can be found in traditional village recipes where natural ingredients come together in harmonious flavor. The crumbly dough made with butter complements the juicy pieces of strawberry, while the sour cream filling with vanilla adds softness and an airy structure to the pie. Perfect with a cup of tea or coffee, this dessert delights at any time of year, especially in summer when strawberries are most fragrant. The pie can be served warm or chilled and garnished with mint leaves or powdered sugar for added elegance.
1
Place 250 grams of wheat flour in a deep plate. Add pieces of chilled butter and thoroughly mix the butter with the flour until crumbly (or blend the flour with the butter in a blender).
- Wheat flour: 300 g
- Butter: 100 g
2
Add sugar (1 tablespoon) and an egg (1 piece), mix thoroughly.
- Sugar: 170 g
- Chicken egg: 4 pieces
3
Now combine the dough into a ball, gently kneading it. Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.
4
Meanwhile, prepare the sour cream sauce. Add flour (3 tablespoons), sugar, and vanilla sugar to the sour cream. Beat in the eggs.
- Sour cream 15%: 300 g
- Wheat flour: 300 g
- Sugar: 170 g
- Vanilla sugar: 10 g
- Chicken egg: 4 pieces
5
Thoroughly mix the sour cream filling for the pie with a whisk, beating it slightly until smooth.
6
Cut fresh strawberries in half, or into quarters if they are too large. If your strawberries are frozen, thaw them first and squeeze out the water well.
- Strawberry: 500 g
7
Spread the dough on the bottom and sides of the mold, prick with a fork.
8
Place pieces of strawberries and pour the berries with sour cream sauce.
- Strawberry: 500 g
9
Preheat the oven to 180 degrees and bake the strawberry pie until the dough and filling are ready. It took me 50 minutes.