Blueberry pie on cottage cheese dough with sour cream filling
8 servings
50 minutes
Blueberry pie on cottage cheese dough with sour cream filling is a true gem of Russian cuisine, combining tenderness and richness of flavors. The cottage cheese dough gives the pie softness and a slight tang, perfectly harmonizing with the juicy blueberry filling.
1
Preheat the oven to 190 degrees. Mix flour, baking powder, milk, cottage cheese, vegetable oil, half of the sugar, 1 packet of vanilla sugar, and a pinch of salt to make the dough. Place it on a baking sheet lined with parchment paper, roll it out slightly with a rolling pin and shape the edges.
- Wheat flour: 300 g
- Baking powder (raising agent): 11 g
- Milk: 100 ml
- Curd cheese (tvorog): 150 g
- Vegetable oil: 100 ml
- Sugar: 150 g
- Vanilla sugar: 22 g
- Salt: pinch
2
Wash the blueberries, dry them well, and evenly distribute them over the dough. Mix all remaining ingredients, pour the mixture over the filling, and bake for 30 minutes.
- Blueberry: 400 g
- Sugar: 150 g
- Vanilla sugar: 22 g
- Sour cream: 300 g
- Egg yolk: 3 pieces
- Lemon juice: 1 tablespoon
- Potato starch: 1 teaspoon
3
Before serving, sprinkle the pie with powdered sugar.
- Sugar: 150 g
