Bulk pie with cottage cheese and berries
8 servings
90 minutes
The perfect combination and the perfect pie - bulk dough and cottage cheese with berries. The last two are so tender that slightly browned dough crumbs are very good for them. In addition, we added finely ground almonds to the dough , so several different textures came together here: cottage cheese, berries, dough and nuts. The berries can be anything, as long as they get along with the almonds. We used currants and raspberries and were very pleased.
1
Prepare all the ingredients. Sort the berries and wash if necessary.
- Fresh berries: 400 g
2
Chop the almonds finely, but not into dust.
- Almond: 80 g
3
Sift the flour with the baking powder into a large bowl.
- Wheat flour: 300 g
- Baking powder (raising agent): 1 teaspoon
4
Grate cold butter on a large grater, occasionally dipping it in flour, so it will be easier to grate and won't clump together.
- Butter: 150 g
5
Add salt, 40 grams of sugar, and chopped almonds to the bowl.
- Salt: 0.5 teaspoon
- Sugar: 140 g
- Almond: 80 g
6
Mix everything thoroughly by hand until crumbly.
- Wheat flour: 300 g
7
For the filling, mix the cottage cheese with eggs and the remaining sugar.
- Curd cheese (tvorog): 400 g
- Chicken egg: 3 pieces
- Sugar: 140 g
8
Line the baking pan with parchment and pour half of the dough into it. Spread it evenly on the bottom and press down slightly.
- Wheat flour: 300 g
9
Spread the cottage cheese filling on the dough, and place the berries on top.
- Curd cheese (tvorog): 400 g
- Fresh berries: 400 g
10
Top with the remaining dough and send to an oven preheated to 180 degrees for 40-50 minutes.
- Wheat flour: 300 g
11
Let the finished pie cool completely on a rack.
12
Serve the crumb pie with tea.
