Pie on fermented baked milk with berries

Preheat your oven to 180°C, as if preparing a magical portal for culinary wonders. Prepare a baking dish, greasing it with butter and dusting it with flour, so the pie easily slips out after baking, like a freed genie from a lamp.

Sort through the berries, like precious stones, seeking out the most beautiful and juicy ones. Rinse them with cool water and let them dry, so they don't make the magical dough soggy.

Thoroughly wash the lemon, as if preparing an artifact for a potion, to cleanse it of its waxy coating. Carefully remove the zest, as if undressing the fruit to obtain its fragrant soul.

Prepare the dough: combine eggs, sugar, and a pinch of salt, as if creating a magical connection. Beat with a mixer until a fluffy mass forms, until the mixture becomes light and airy, like a cloud.

Sift the flour with baking powder, as if scattering fairy pollen. Pour in the fermented baked milk, add lemon zest and flour mixture to the bowl with beaten eggs, stirring until smooth, so that everything merges into a single magical substance.

Sprinkle the berries with starch and gently stir so they, as if enchanted, are evenly distributed in the pie. Pour half of the dough into the prepared form, and then distribute half of the berries. Add the remaining dough and spread the second half of the berries so that each piece is filled with a juicy burst of flavor.

Place the form in the oven and watch as the pie transforms into a golden miracle for 45 minutes. Check for readiness with a wooden skewer – it should come out dry from the baked pie, like a sword from the scabbard of a true hero. If necessary, extend the baking for another 10 minutes.

Take the pie out of the oven and let it rest in the pan for 10 minutes to recover from the heat test. Gently transfer to a plate and let cool completely, as if you are letting the passion itself cool down. Garnish with powdered sugar before serving, as if sprinkling it with magical dust.