Classic Tatar Sour Cream Pie

An extraordinary pie made from yeast dough with a juicy filling! Classic Tatar sour cream tastes like ice cream in dough after cooling. In appearance, this is a beautiful pastry that looks great on the holiday table.
cook time: 3h
Miles Denholm
Classic Tatar Sour Cream Pie

Nutrition Facts (per serving)

250
Calories
11g
Fat
28g
Carbs
7g
Protein

Ingredients (8 portions)

Dough:

Wheat flour 400 g
Milk 250 ml
Eggs 1 pc
Sugar 2 tbsp
Vegetable oil 2 tbsp
Dry yeast 1 tsp

Filling:

Sour cream 500 g
Eggs 4 pc
Sugar 120 g

Recipe instructions

Step 1

Step 1
How to bake delicious classic Tatar sour cream with yeast dough? Very simple! To begin, prepare the necessary ingredients according to the list. Take the highest grade flour, large, selected or first category eggs. If you use fresh yeast instead of dry yeast, calculate it using a ratio of 1:3.

Step 2

Step 2
Dissolve sugar in warm milk heated to a temperature of 37-40°C. Then add the yeast. I scatter the yeast over the surface of the milk without stirring. Leave for 10-15 minutes until a fluffy cap appears. If a cap appears, then the yeast is active and you can continue working with it.

Step 3

Step 3
Add an egg at room temperature, pour in vegetable oil and mix again.

Step 4

Step 4
Add the sifted flour little by little.

Step 5

Step 5
Knead soft elastic dough. Depending on the quality of flour, the size of the egg, more or less flour may be needed. If necessary, you can add a little more flour, but do not rush to fill the dough with flour, otherwise it will turn out rubbery, tough and tasteless.

Step 6

Step 6
Cover the bowl with the dough with a towel and leave to rise for 1-1.5 hours in a warm place. I put it in a warm oven.

Step 7

Step 7
While the dough is rising, prepare everything for the filling. Sour cream needs a fat content of 20% or higher. The eggs are large and selective. You can adjust the amount of sugar to your taste.

Step 8

Step 8
In a bowl, combine sour cream, eggs and sugar.

Step 9

Step 9
Mix everything thoroughly with a whisk until smooth. You will get a liquid flowing mixture.

Step 10

Step 10
Roll out the risen dough. I didnʼt even sprinkle flour on the table — it didnʼt stick.

Step 11

Step 11
Transfer the dough into a springform pan or baking ring (Ø 26-28 cm) lined with parchment and greased with butter, forming high, even sides.

Step 12

Step 12
Pour the filling onto the dough. It should not reach the edges of the dough by about 1.5-2 cm.

Step 13

Step 13
Using scissors or the sharp tip of a knife, make cuts about 1 cm wide along the edge of the dough.

Step 14

Step 14
Bend the resulting cloves inward, after 1, towards the filling. Place the pie in an oven preheated to 180°C for about 20 minutes. Then reduce the temperature to 160°C and bake for another 20-25 minutes. The exact baking time depends on your oven and the thickness of the cake.

Step 15

Step 15
The filling should turn slightly yellow and rise, and the dough should brown. If the dough is already browned and the filling is not yet ready, cover the top of the pan with a double sheet of foil. During baking, turn the pan on the other side a couple of times so that the dough bakes evenly.

Step 16

Step 16
Let the finished pie cool, then refrigerate overnight. Bon appetit!

Additional rubrics

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