Blueberry and sour cream pie on whole grain crust
8 servings
80 minutes
Blueberry sour cream pie on a whole grain crust is a harmony of tenderness and rich flavor. Its roots go back to European culinary tradition, where healthy ingredients and refined flavor combinations come together. The crunchy whole grain crust adds a light nutty note to the pie, while the filling of sour cream, cottage cheese, and vanilla makes it velvety and tender. Blueberries bring a slight tartness without losing their freshness and aroma, creating a perfect balance of sweetness and fruity undertones. This pie is not just a dessert but a cozy ritual ideal for family gatherings and leisurely tea times.
1
First, we need to knead the shortcrust pastry for the base. For this, we cut cold butter into a mound of whole grain flour (leaving a bit for greasing the pan), chop the flour with the butter, and rub it into crumbs with our hands. Then we gather it back into a mound and make a well at the top, where we add a tablespoon of sour cream and knead the dough. When it becomes a uniform mass and easily rolls into a ball, we set it aside for a moment.
- Whole grain flour: 250 g
- Butter: 100 g
- Sour cream: 400 g
2
Mix sour cream with sugar thoroughly, add an egg, vanilla essence, and cottage cheese to prepare the filling.
- Sour cream: 400 g
- Sugar: to taste
- Chicken egg: 1 piece
- Vanilla essence: to taste
- Soft cottage cheese: 200 g
3
Grease the pie pan with butter and sprinkle with flour (shake off the excess).
- Butter: 100 g
- Whole grain flour: 250 g
4
Spread the shortcrust pastry on the bottom and press it down well, shape the edges (the thickness of the pastry is about 7-9 mm). Prick the base with a fork, sprinkle with semolina, place frozen blueberries on top (without thawing!!), pour over the sour cream and cottage cheese mixture and bake in a preheated oven at 180 degrees for about 1 hour.
- Semolina: 5 tablespoon
- Frozen Blueberries: 300 g