Pie with Sour Cream and Blueberries

An ideal dessert for a Sunday afternoon when you want to treat your loved ones. The pastry is quick to prepare, and the addition of sour cream in the filling ensures its not overly sweet. If youre not a fan of blueberries, you can replace them with cherries from a compote.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Filling

  • 4 pieces Egg, egg white, fresh

  • 750 g Sour cream

  • 150 g Sugar, white

  • 6 spoon Wheat flour, white, multi-purpose

  • 300 g Blueberry, raw

  • pieces Powdered sugar

Shortcrust pastry

  • 300 g Wheat flour, white, multi-purpose

  • 180 g Butter, unsalted

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 0.5 bags Baking powder

  • 4 pieces Egg, egg yolk, fresh

  • 2 spoons Sour cream

Steps

  1. Mix flour, butter, sugar, baking powder, egg yolks, and sour cream to form a crumbly dough. Wrap one-third of the dough in plastic wrap and freeze it.

  2. Preheat the oven to 180 degrees Celsius. Grease a smaller rectangular baking dish (approximately 35 x 25 cm) with butter and add the dough that was not frozen. Spread it evenly over the entire surface and smooth the top.

  3. Beat the egg whites into stiff peaks. In a bowl, mix sour cream, sugar, and flour. Gently and slowly fold in the beaten egg whites with a spatula.

  4. Pour the cream mixture over the dough and sprinkle blueberries on top. Grate the frozen dough over the blueberries.

  5. Bake the pastry in the preheated oven for 30 minutes. Allow the dessert to cool completely before serving, then dust with powdered sugar, cut into pieces, and serve.

Nutrition Information (Per 100g)

  • Calories: 265.86 kcal
  • Fat: 14.81 g
    • Saturated Fat: 8.71 g
  • Carbohydrates: 28 g
    • Sugars: 14.29 g
  • Protein: 3.67 g
  • Fiber: 0.62 g