Cherry pie on shortcrust pastry

8 servings

100 minutes

Cherry pie on shortcrust pastry is a true masterpiece of Russian cuisine, captivating with its bright flavor and texture. The crispy shortcrust pastry made with butter and egg yolks creates a delicate base for the juicy cherry filling. Cherries, slightly cooked with sugar and starch, acquire a rich sweet-sour taste that perfectly complements the crumbly dough. This pie is a symbol of home comfort and traditions, often made in families for holidays and celebrations. It can be served warm with a scoop of vanilla ice cream, further enhancing its flavor depth. The subtle aroma of baking and cherries fills the home with a sense of comfort, turning each bite into a small delight.

Energy value per serving

• Calories: 499.8
• Proteins: 5.5g
• Fats: 23.4g
• Carbohydrates: 68.7g

Ingredients

• Wheat flour: 250 g
• Egg yolk: 2 pc
• Butter: 200 g
• Sugar: 225 g
• Water: 25 ml
• Frozen cherries: 800 g
• Potato starch: 4 tbsp
• Chicken egg: 1 pc
• Salt: pinch

Cooking steps

1. For the test, mix flour, 175 grams of softened butter, egg yolks, a pinch of salt, 75 g of sugar, and water. Mix everything thoroughly. Put the dough in the refrigerator for an hour. If the dough crumbles too much when rolling, you can add a little cold water and flour. Add until the dough reaches the desired elasticity.

   Required ingredients:

   • Wheat flour: 250 g
   • Butter: 200 g
   • Egg yolk: 2 pieces
   • Salt:  pinch
   • Sugar: 225 g
   • Water: 25 ml

2. For the filling, thaw the cherries. Squeeze out the juice. Mix half of the juice with starch and 150 g of sugar. Heat on the stove, stirring constantly until the mixture thickens.

   Required ingredients:

   • Frozen cherries: 800 g
   • Potato starch: 4 tablespoons
   • Sugar: 225 g

3. Add cherries to the mixture of starch and juice and mix.

   Required ingredients:

   • Frozen cherries: 800 g

4. Divide the dough into two parts of sizes 1/3 and 2/3. Roll out the larger part to a thickness of 3 mm. Place the resulting sheet in a form (the form is taken with a diameter of 31 cm). Remove excess dough from the edges.

5. Spread the filling on the dough in the form. Distribute small pieces of the remaining butter on top of the filling. Cover everything with a smaller layer of dough, rolled out like the previous one.

   Required ingredients:

   • Butter: 200 g

6. Pinch the edges, make several holes on top with a fork for steam to escape. Brush with beaten egg.

   Required ingredients:

   • Chicken egg: 1 piece

7. If desired, the filling can be decorated with a lattice made of dough or other interesting patterns.

8. Place the pie in a preheated oven at 180°C for 20-25 minutes. Remove when the dough has a nice golden color.

9. Cool the pie to room temperature before serving. I recommend serving it with a scoop of vanilla ice cream.