Open Curd Pie
4 servings
40 minutes
Open cottage cheese pie is a traditional dish of Russian cuisine that combines the tenderness of cottage cheese with the sweet texture of dough. Historically, such pies were made in villages where cottage cheese was the basis for many desserts. This pie is characterized by its simplicity of preparation and versatility, making it perfect for both everyday tea time and festive tables. Its taste is soft, moderately sweet, with a slight tang from the cottage cheese, and the golden lattice on top gives it a cozy appearance. It can be served warm or chilled and pairs well with berries, honey or sour cream. This pie evokes a sense of home comfort and warmth, while its aroma fills the house with memories of traditional family gatherings.
1
Prepare the dough: mix eggs with sugar, add 100 grams of cottage cheese, vegetable oil, gradually add flour, and put in baking soda.
- Chicken egg: 2 pieces
- Sugar: 100 g
- Curd cheese (tvorog): 250 g
- Vegetable oil: 6 tablespoons
- Wheat flour: 300 g
- Baking soda: 1 teaspoon
2
Grease the bottom of the springform pan with vegetable oil (baking paper can be an alternative to oil).
- Vegetable oil: 6 tablespoons
3
Line the bottom of the form with part of the dough, then spread the remaining cottage cheese on top, and cover with a lattice of dough.
- Wheat flour: 300 g
- Curd cheese (tvorog): 250 g
4
Preheat the oven to 180 degrees and bake the pie for 40 minutes.
