Homemade pie with curd cream and blackberries
8 servings
120 minutes
Homemade pie with cottage cheese cream and blackberries is the embodiment of Russian culinary tradition, combining the tenderness of cottage cheese and the sweet-sour freshness of blackberries. This dessert evokes cozy evenings over a cup of tea when the whole family gathers at the table. Its crispy base soaked in butter, soft whipped cottage cheese and airy egg cream, along with aromatic berries create a harmony of flavors. The nut crumble adds a pleasant texture and a light caramel hue to the pie. This pie is perfect for Sunday breakfasts as well as festive treats, bringing warmth and comfort to every slice.
1
We prepare the dough. Mix flour with butter, add baking soda and lemon juice. Put 1/4 of the dough in the freezer, roll out the rest and place it in a baking form, previously lined with parchment paper. Poke the dough with a fork.
- Wheat flour: 200 g
- Butter: 150 g
- Soda: 1 teaspoon
- Lemon juice: 1 tablespoon
2
Preparing cottage cheese cream. For this, beat sugar with eggs until creamy consistency, then add cottage cheese and beat again. It's better to use cottage cheese with 5-9% fat content, it can be paste-like.
- Sugar: 100 g
- Chicken egg: 2 pieces
- Cottage cheese: 320 g
3
We spread the filling on the dough. On top, we distribute the berries. I used frozen ones, but if the berries are fresh, they should be thoroughly dried after washing.
- Blackberry: 200 g
4
Chop the nuts (I took hazelnuts) into coarse crumbs. If you prefer a stronger aroma, it's better to lightly roast the nuts beforehand.
- Nuts: 100 g
5
Take the dough out of the freezer, mix it with nuts. Sprinkle the pie with the mixture, cover the form with foil, and place it in an oven preheated to 180 degrees for forty minutes, then remove the foil and bake for another 10 minutes.
- Nuts: 100 g