Village cottage cheese pie with shortbread crumbs
4 servings
60 minutes
The village cottage cheese pie with crumbly topping is a cozy treat infused with the spirit of the Russian countryside. Its roots trace back to traditional rural recipes where housewives used available ingredients to create simple yet incredibly delicious pastries. The delicate cottage cheese filling with a slight tang perfectly complements the crunchy, crumbly topping, giving the pie an exquisite texture. The dish's uniqueness lies in its versatility – it is suitable for both everyday tea time and family celebrations. With its soft, airy cottage cheese layer, the pie leaves a pleasant aftertaste while the crumbly topping adds harmony to its structure. It is best served slightly warm with a cup of fragrant tea or freshly brewed coffee to fully reveal its delicate creamy notes.
1
The margarine needs to be frozen. Keeping it in the freezer for an hour is enough.
- Margarine: 125 g
2
Mix 1/4 cup sugar + 1 cup flour + salt + baking powder. Grate margarine into this mixture. Mix well until it forms fine flour crumbs. Preheat the oven to 200 degrees.
- Sugar: 0.3 glass
- Wheat flour: 1 glass
- Salt: pinch
- Baking powder (raising agent): 0.5 teaspoon
- Margarine: 125 g
3
For the filling, mix cottage cheese with sugar and sour cream. I do this in a blender. An egg is useful if you need to bind the liquid mass. But then the filling will taste completely different, like a cottage cheese casserole. I've made both versions; I prefer the one without egg.
- Curd cheese (tvorog): 300 g
- Sugar: 0.3 glass
- Sour cream: 3 tablespoons
- Chicken egg: 1 piece
4
Line the pie dish with parchment. Sprinkle half of the crumb mixture, add the filling on top. Sprinkle with the remaining crumbs. Bake at 200 degrees for 30 minutes.
- Wheat flour: 1 glass
