Sour cream pie with berries
10 servings
60 minutes
Sour cream pie with berries is a delicate treat that combines airy yeast dough, the refreshing taste of berries, and the velvety creamy texture of sour cream filling. This dessert is rooted in European culinary traditions where simplicity of ingredients transforms into an exquisite delight. The sweet sour cream mixture soaks into the base, creating a wonderful contrast between creamy softness and the tart freshness of berries. This pie is perfect for cozy home tea gatherings, and its preparation allows for a subtle play of flavors despite a minimal set of components. Left overnight in a cool place, it gains richness and delights with a balance of sweetness and tenderness when served. It is good as an independent dessert or accompanied by a cup of fragrant tea or coffee.
1
Whip the sour cream with sugar, carefully add the starch, preferably through a sieve to avoid lumps.
- Sour cream 20% fat: 500 g
- Cane sugar: 250 g
- Potato starch: 2 tablespoons
2
Pre-thawed dough is rolled out: it is usually sold in a roll, in which case the dough should be folded in half and rolled out that way.
- Yeasted puff pastry: 1 piece
3
Place parchment on the baking tray, then add the dough. Evenly distribute the berries on top and pour the sour cream mixture over it.
- Yeasted puff pastry: 1 piece
- Fresh berries: 110 g
- Sour cream 20% fat: 500 g
4
Bake at a temperature of 170–190 degrees for 40 minutes to an hour. You can check readiness by the cracks appearing on the sour cream — this means it has thickened enough. The pie should rest overnight in a cool place; it's better not to serve it hot, you might burn yourself!
- Sour cream 20% fat: 500 g
