Shortcrust pastry pie with sour cream and poppy seed filling

8 servings

55 minutes

A shortcrust pie with sour cream and poppy filling is a true culinary delight inspired by Italian traditions. Its delicate shortcrust creates the perfect base for a two-layer filling: velvety sour cream and aromatic poppy layers. Poppy adds a light nutty note to the pastry, while sour cream provides pleasant acidity and softness. This pie is great for cozy family tea times or festive gatherings. Its rich flavor and fragile texture make it a favorite among baking enthusiasts. It’s best served slightly cooled so that the filling reaches the right consistency while keeping the crust crumbly. Paired with a cup of strong coffee or herbal tea, this dessert becomes a moment of pure pleasure.

Energy value per serving

• Calories: 456.7
• Proteins: 8.9g
• Fats: 25.8g
• Carbohydrates: 47.1g

Ingredients

• Butter: 100 g
• Chicken egg: 3 pc
• Wheat flour: 200 g
• Sugar: 200 g
• Vanillin: to taste
• Baking powder: 10 g
• Poppy: 100 g
• Semolina: 1 tsp
• Milk: 125 ml
• Sour cream 20%: 250 g

Cooking steps

1. Make sand dough. Melt the butter. Cool it down. In a bowl, beat the egg with a cup of sugar, add butter, flour with baking powder, and vanillin. Knead an elastic dough and refrigerate for an hour.

   Required ingredients:

   • Butter: 100 g
   • Chicken egg: 3 pieces
   • Sugar: 200 g
   • Wheat flour: 200 g
   • Baking powder: 10 g
   • Vanillin:  to taste

2. First, prepare the filling. Grind the poppy seeds in a coffee grinder. Mix with semolina and 2 tablespoons of sugar. Heat the milk, and when it starts to boil, add the poppy mixture. Stir on low heat for 5 minutes. Remove from heat and let cool.

   Required ingredients:

   • Poppy: 100 g
   • Semolina: 1 teaspoon
   • Sugar: 200 g
   • Milk: 125 ml

3. Sour cream layer: mix (do not whip) 2 eggs, sour cream, 3 tablespoons of sugar, and vanillin in a bowl. Another option is to add condensed milk to the sour cream for extra flavor.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sour cream 20%: 250 g
   • Sugar: 200 g
   • Vanillin:  to taste

4. Now take the dough, place it in the mold, and form high edges. Make several holes in the dough with a fork or place peas or something similar on parchment to keep the base flat. Put it in a preheated oven at 200 degrees for 10 minutes.

5. Next, we take our base and add the filling. First the poppy layer, then we pour the sour cream. Bake in the oven at 180 degrees for 30-35 minutes.