Shortbread pie with jam
8 servings
60 minutes
Sand pie with jam is a classic of Russian cuisine filled with the warmth of home comfort. Its tender, crumbly dough combined with aromatic jam creates a harmony of taste—sweet but not cloying, soft yet with a crispy crust. This recipe has a long history: similar pies were made in pre-revolutionary Russia when housewives used available ingredients to create simple yet delicious desserts. It is perfect for cozy family tea gatherings, especially on cool evenings when you crave something homemade and warming. This pie can be made with various jams—currant, raspberry, apricot—making it versatile and loved by many generations.
1
We melt margarine or butter in a water bath. We cool it down. We preheat the oven to 200 degrees. We pour sugar into a bowl, add melted butter, vanilla, break in eggs, and mix everything thoroughly.
- Margarine: 200 g
- Sugar: 1 glass
- Vanillin: pinch
- Chicken egg: 2 pieces
2
We mix wheat flour with baking powder and gradually add it to the mixture in the bowl. We knead a stiff dough and divide it into two unequal parts. The smaller part is placed in the freezer for an hour.
- Wheat flour: 3 glasss
- Baking powder (raising agent): 1 teaspoon
3
Now we evenly spread the second part on the baking sheet and place a layer of jam on top. We smooth it out carefully with a spoon. After that, we take the second part of the dough from the freezer and grate it over the jam using a coarse grater. We put the baking sheet in the oven for 20 minutes. After time is up, we take the shortcake out of the oven and serve it warm.
- Jam (preserve): 200 g
