Curd pie with berries and oatmeal
8 servings
60 minutes
Cottage cheese pie with berries and oats is a refined dessert that combines the tenderness of the cottage cheese filling, the crunchy texture of the oat crust, and the brightness of fresh berries. The origins of such a pie can be traced back to European baking traditions where cottage cheese is often used to add lightness and rich flavor to dishes. Oats make the crust crumbly and add a subtle nutty note, while berries bring pleasant acidity and freshness. This pie is especially good for cozy family tea times or a light breakfast when you want something tasty but not too heavy. It can be served warm or chilled, enjoying the contrast of textures and harmony of flavors. Bon appétit!
1
Beat the soft butter with sugar, then add the baking powder and crushed oats; the dough will be crumbly like crumbs.
- Butter: 100 g
- Sugar: 0.5 glass
- Baking powder (raising agent): 1 teaspoon
- Rolled oats: 1.5 glass
2
Prepare the filling: beat 0.5 cup of sugar with 2 eggs using a mixer, then add cottage cheese. Whip into a uniform fluffy mass. If the cottage cheese is lumpy, beat it until it becomes paste-like.
- Sugar: 0.5 glass
- Chicken egg: 2 pieces
- Curd cheese (tvorog): 250 g
3
Pour 2/3 of the dough into the baking form, evenly distribute the cottage cheese filling on top, then add the berries (can be frozen) and gently press them into the cottage cheese mixture. Cover with the remaining dough. Bake at 180 degrees for about 40 minutes until golden brown. Let it cool completely and enjoy.
- Rolled oats: 1.5 glass
- Curd cheese (tvorog): 250 g
- Fresh berries: 200 g
