Name: Berry and Sour Cream Custard Shortbread Pie
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8
Cuisine: Russian
Ingredients: Black currant - 100 g; Sugar - 50 g; vanilla sugar - 10 g; Raspberries - 100 g; Sugar - 50 g; Powdered sugar - to taste; Sour cream 33% - 150 ml; Eggs C0 - 2 pcs.; dough baking powder - 10 g; Egg C2 - 1 pcs.; Red Ribes - 100 g; Salt - 3 g; vanilla sugar - 1 tsp.; Butter 82.5% - 180 g; Flour - 280 g

Russian

Discover the magic of homemade baking with this incredibly delicate shortcrust pie! Juicy berries, nestled in a light sour cream filling, create a perfect balance of sweetness and a hint of tartness. This pie will be a true centerpiece for your table and offer unforgettable moments of delight.

Gather all the necessary ingredients to create this wonderful shortcrust pastry pie with berries and sour cream filling. Don't forget to prepare a baking dish; a springform pan would be ideal.

Melt the butter using a double boiler or microwave, doing so gradually to prevent it from boiling. Then, allow it to cool to room temperature.

Let's begin preparing the dough. In a deep bowl, combine the melted butter, eggs, sugar, and vanilla sugar. Whisk thoroughly with a fork or whisk until a light foam forms.

Add the baking powder to the flour and sift it to prevent lumps. Gradually incorporate the flour into the egg and butter mixture, kneading until a smooth and thick dough forms.

Lightly knead the dough by hand, then form it into a ball, wrap it in plastic film, and place it in the refrigerator for 20-30 minutes or in the freezer for 10 minutes.

Prepare the baking pan: grease it with butter and dust with flour, or line it with parchment paper. If using a silicone mold, no additional preparation is needed.

Place the chilled dough into the pan, creating high edges. Prick the dough all over with a fork and refrigerate the pan for 10-15 minutes.

Prepare a delicate filling for the pie. In a bowl, combine sour cream, sugar, and eggs. Gently stir with a spoon until smooth, avoiding whisking.

Sort through the berries, removing any spoiled ones and stems, then rinse them thoroughly in a colander and pat them dry on a kitchen towel. Frozen berries do not need to be thawed.

Preheat the oven to 180°C. Pour the prepared egg and cream mixture into the pastry shell, then evenly distribute the berries over the entire surface.

Place the pie in the preheated oven and bake for approximately 30-40 minutes. Check for doneness with a wooden skewer: it should come out clean.

Remove the finished pie from the oven and pan, then let it cool on a wire rack. Before serving, dust with powdered sugar through a sieve and cut into slices to enjoy this magnificent dessert with tea.

Berry and Sour Cream Custard Shortbread Pie

International

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Indulge in a world of tenderness and flavor with this delightful cherry pie! A crispy shortcrust pastry base, juicy cherry filling, and a delicate sour cream and egg custard create a perfect combination that will captivate everyone. This pie will be the star of any table, whether it's a cozy family dinner or a festive celebration. Bake it, and you'll understand why it has become such a beloved treat!

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Berry and Sour Cream Custard Shortbread Pie

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