Sour cream pie with berries

Preheat the oven to 180°C. Place a rack on the middle level. Prepare a round mold with a diameter of 26-28 cm. Grease the bottom and walls with butter. Dust the mold with flour and spread a thin layer over the entire surface. Shake off excess.

Place cottage cheese in a large bowl, pour in milk and vegetable oil, add sugar and puree with a blender. You should get a homogeneous mass without lumps, the sugar should dissolve.

Sift the flour and baking powder through a fine sieve. Pour the flour mixture into the bowl with the cottage cheese and begin kneading the dough with a spatula or tablespoon. Once the dry and wet ingredients are combined, knead the dough with your hands.

Sprinkle the work surface with a small amount of flour and roll out the dough into a layer no more than 1 cm thick. Carefully transfer the dough into the pan. In order not to deform the dough, transfer it to the mold on a rolling pin.

Press the dough into the corners of the pan so that the thickness of the crust is the same throughout the entire area of ​​the pie. Form high sides. Lightly press the dough into the edges of the pan to give the finished cake a nice wavy edge. Using a knife, carefully cut off any excess dough.

Prick the bottom of the dough piece frequently with a fork. This is necessary to ensure that the bottom of the pie is even and well baked. Cover the form with the dough with cling film and put it in the refrigerator for 20 minutes.

Prepare the sour cream filling for the pie. Place the full-fat sour cream in a bowl. Add eggs, regular sugar and vanilla. Add starch. Mix the filling with a mixer until smooth.

Sort the berries, remove the sepals and stalks. Place the berries in a colander, rinse with cold water and spread in a thin layer on a kitchen towel. The berries must be dry.

Remove the cake from the refrigerator and remove the film. Pour the sour cream filling into the mold onto the dough and smooth it out with a spatula. Scatter half of the dried berries over the pie; they should sink into the filling.

Place the pan in the preheated oven and bake the pie for 15-17 minutes. During this time, the sour cream filling should thicken a little. Remove the pie from the oven.

Randomly distribute the remaining berries on the pie. Since the sour cream layer has already set a little, the berries will remain on the surface of the pie. Sprinkle the berries with powdered sugar or fine crystalline sugar.

Cut the cooled butter into flakes and arrange randomly on the berries. Return the cake to the oven and continue baking for another 25-30 minutes. The edges of the pie should be browned and the filling should be completely firm.

Remove the cake from the oven and leave to cool in the pan for 10-15 minutes. The sour cream filling in the center of the pie may still be a little jiggly, but it will set when the pie cools completely.

Carefully transfer the pie to a flat plate and leave on the table; the pie should cool to room temperature. Slice the pie and serve with tea or coffee.