Blueberry curd pie
Very tasty pie - soft pastry, very tender cottage cheese layer. The berry layer adds flavor and sourness. Instead of blueberries you can use other berries - black currants, blackberries, etc.
Constituents:
Batter:
- kefir - 150 ml
- flour – 400 gr.
- butter – 125 gr.
- baking soda – pinch
- salt – a pinch
- sugar - 1 tsp.
stuffing:
- cottage cheese - 400 gr.
- egg – 2 pcs.
- cottage cheese
- sugar - 100 gr.
- starch - 3 tbsp.
- blueberries (can be frozen) - 400 gr.
Cooking:
Mix all the ingredients for the dough and knead an elastic dough, not sticky to the hands.
For the filling, rub the cottage cheese through a sieve or pass it through a meat grinder twice and mix it with sugar, reserving 2 tbsp of sugar for blueberries. Add eggs, 2 tbsp. of starch to the cottage cheese and mix.
Divide the dough into 2 uneven parts. Roll out the larger part and place it on the mold, making sides. For more convenient removal of the cake from the mold, you can cover the tray with parchment. Spread the cottage cheese mixture on top of the dough.
Mix the blueberries with 1 tbsp of starch and 2 tbsp of sugar and spread them on the dough.
Form a pattern out of the remaining dough and place on top of the blueberries.
Bake in an oven preheated to 180 degrees Celsius for 35-40 minutes.
Bake in an oven heated to 180 degrees Celsius for 35-40 minutes.
Once the pie is browned, remove the pie, cool without removing it from the mold, and only then remove the pie.
Enjoy!"
