Gluten-free cottage cheese pie with berries
8 servings
70 minutes
Gluten-free cottage cheese pie with berries is a delicate and aromatic treat from European cuisine. The base of the pie is an airy cottage cheese mass with subtle notes of vanilla, complemented by corn flour for softness and lightness. The berry topping adds a refreshing tartness that harmonizes with the sweetness of the dough. This pie is perfect for those avoiding gluten but wanting to enjoy exquisite desserts. It can be served warm or chilled, accompanied by a cup of fragrant tea or freshly brewed coffee. A great option for cozy family tea time or festive gatherings, this pie delights not only with its taste but also with its colorful appearance—juicy berries create an appetizing and attractive glaze that makes each piece a true culinary pleasure.
1
Pour milk over corn flour and let it steep to swell.
- Cornmeal: 100 g
- Milk: 50 ml
2
Preheat the oven to 180 degrees.
3
Beat the eggs in a bowl.
- Chicken egg: 2 pieces
4
In a separate bowl, beat the cottage cheese with a mixer (if using dry granular cottage cheese, add 50 ml of milk and beat well) until smooth. Gradually add sugar (100 grams) and mix at medium speed. Then add softened butter, beaten eggs, and seeds from the vanilla pod halves (cut the pod in half and carefully scrape out the seeds with a sharp knife), mixing thoroughly with the mixer. Finally, add the swollen corn flour.
- Curd cheese (tvorog): 500 g
- Milk: 50 ml
- Sugar: 235 g
- Butter: 50 g
- Chicken egg: 2 pieces
- Vanilla pod: 0.5 piece
5
Pour the cottage cheese dough into a form greased with vegetable oil. Lift the form 10-15 cm above the surface and release it, repeating this action several times. This will allow excess air bubbles to rise to the surface.
- Vegetable oil: 1 teaspoon
6
Bake the pie in the oven for 45-50 minutes until a light golden crust forms. Turn off the oven, leave the pie inside for 5 minutes, then place it on a rack (to allow air to circulate around it).
7
At this time, prepare the berry topping: in a saucepan, mix frozen berries (I use a berry mix) with 3/4 cup of sugar, cinnamon, and cornstarch, and bring to a boil over low heat while stirring constantly, allowing the mixture to thicken slightly (cook for about 5-7 minutes).
- Frozen berries: 300 g
- Sugar: 235 g
- Ground cinnamon: pinch
- Cornstarch: 3 tablespoons
8
Evenly spread the thickened berry mixture over the pie. Cool to room temperature.
