Pie with cottage cheese and black currants
A very tasty pie, though uncomplicated: sandy base, cottage cheese filling and black currant berries. It is the berries that add sourness and set off the flavor of the pie very well. Instead of currants, you can use any other sour berries or fruits.
Composition (for 26-28 cm mold):
Dough:
- flour - 1 tbsp.
- cream butter - 120 gr.
- sugar - 90 gr.
- egg - 1 piece
- leavening agent - 2 tsp.
stuffing:
- black currants (can be frozen) - 300 gr.
- cottage cheese - 500 gr.
- sour cream - 4 tbsp.
- sugar - 200 gr.
- eggs - 2 pcs.
- starch - 2 tbsp.
- vanilla sugar - 1 tsp.
Cooking pie with cottage cheese and black currants:
For the dough, sift the flour together with the baking powder into a bowl and add the diced cold butter.
For the dough, sift the flour together with the baking powder into a bowl and add the diced cold butter.
Mix the flour and butter to the consistency of flour crumbs.
Add the sugar and egg and knead into a smooth dough (add a little more flour if needed).
Roll the dough into a ball, wrap it in clingfilm and put it in the refrigerator for 30 minutes.
For the filling, beat the yolks with sugar, add the cottage cheese, sour cream and vanilla sugar and beat everything with a mixer until smooth.
Add the yolks and sugar to the filling.
Separately whisk the egg whites into a stiff foam.
Add the whites to the cottage cheese mixture and mix gently.
Grease the mold with oil and place the dough in it, making high sides.
Prick the dough with a fork and bake in a preheated oven at 180 degrees Celsius for 10 minutes.
.
Pick the berries, rinse and place in a colander to drain excess water. Defrost frozen berries beforehand.
Take the mold with the baked pie base out of the oven, place the curd filling in it and spread the berries on top.
Return the pie to the oven and bake for about 35 more minutes.
Cool the finished pie slightly in the mold and remove.
Good appetite!"
