Goat Yogurt and Berry Pie
12 servings
60 minutes
Goat yogurt and berry pie is a refined blend of rustic simplicity and exquisite flavor. Its roots trace back to European cuisine, where homemade baked goods play an important role in culinary traditions. Goat yogurt adds a pleasant tang and delicate texture to the dough, while black currants contribute fresh, tart notes. The creamy yogurt-based topping completes the composition, making the dessert airy and harmonious. This pie is an ideal choice for morning tea or a cozy family dinner. It is not overloaded with sweetness, and its lightness makes it a great option for summer days. Enjoy this aromatic and tender treat that combines tradition with modern taste!
1
Grease the baking pan with butter. Melt the remaining butter carefully without boiling it. Beat it in a mixer with regular and vanilla sugar, eggs, and 200 ml of goat yogurt. Gradually add the sifted flour to the mixture.
- Butter: 100 g
- Sugar: 50 g
- Vanilla sugar: 10 g
- Chicken egg: 2 pieces
- Goat's milk yoghurt: 300 g
- Wheat flour: 150 g
2
Mix the berries into the dough, place the dough in a mold, and put the mold in the oven, where the pie should bake for twenty minutes at 180 degrees.
- Frozen blackcurrants: 150 g
3
Whip 100 ml of yogurt with powdered sugar. Take the finished pie out of the oven, let it cool completely, and spread yogurt cream on it.
- Goat's milk yoghurt: 300 g
- Icing sugar: 30 g
