Sour Cream Pie
8 servings
80 minutes
Sour cream pie is a delicate and airy dessert widely known in Russian cuisine. Its history traces back to the traditions of home baking, where sour cream was used to give the dough special softness and moisture. The pie has a light tanginess from the sour cream that harmonizes with the vanilla aroma and sweetness of the sugar cream. The finished dessert is soaked in cream, becoming even juicier and melting in the mouth. It can be served as an independent treat with tea or coffee, or used as a base for a cake, complemented with fruits or nuts. This pie embodies coziness and home warmth, perfectly suited for family evenings and friendly gatherings.
1
Mix 400 grams of sour cream, flour, sugar, vanillin, and baking powder.
- Sour cream 20% fat: 700 g
- Wheat flour: 1.5 glass
- Sugar: 1 glass
- Vanillin: pinch
- Baking powder (raising agent): 10 g
2
Place the prepared dough in a greased springform pan.
- Butter: 15 g
3
Preheat the oven to 175 degrees and bake the dough for 50 minutes.
4
Whip the remaining 300 grams of sour cream and powdered sugar in a blender or mixer.
- Sour cream 20% fat: 700 g
- Icing sugar: 1 glass
5
Remove the pie from the mold and cut it into two layers.
6
Spread the bottom layer with sour cream, place the top layer on it, pour the remaining cream over the pie, and refrigerate for at least half an hour.
