Yogurt and Sour Cream Filled Pie

This is a simple, but at the same time very tasty pie. The shortbread aromatic dough and delicate yoghurt-sour cream filling will not leave any sweet tooth indifferent. You can adjust the amount of sugar yourself. With the proportions I indicated, the pie turns out moderately sweet, not cloying.
cook time: 1h
Hazel Farrow
Yogurt and Sour Cream Filled Pie

Nutrition Facts (per serving)

294
Calories
16g
Fat
31g
Carbs
5g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 300 g
Butter 180 g
Sugar 80 g
Vanillin 0.33 tsp
Baking powder 1.5 tsp
Egg yolks 4 pc
Salt 0.33 tsp

For filling:

Sour cream 400 g
Yogurt 250 g
Egg whites 4 pc
Powdered sugar 160 g
Corn starch 40 g
Vanillin 0.33 tsp
Salt 0.33 tsp

Recipe instructions

Step 1

Step 1
To prepare the dough, first mix all the dry ingredients: sift 300 g of wheat flour, add 80 g of sugar, 1 ½ tsp. baking powder, ½ tsp. vanilla and a pinch of salt. Mix everything well.

Step 2

Step 2
Add 180 g of butter (softened) to the dry ingredients and grind the dough into crumbs.

Step 3

Step 3
Add 4 egg yolks. There is no need to knead for a long time.

Step 4

Step 4
Gather the dough into a ball and divide it into two parts. Wrap in cling film and place in the refrigerator for about 1 hour.

Step 5

Step 5
At this time, letʼs start preparing the filling. Mix 250 g of natural yogurt with 400 g of sour cream. First, I put the sour cream in cheesecloth in a colander overnight so that the excess liquid would drain out. The sour cream has become thicker.

Step 6

Step 6
Add ½ tsp to the sour cream-yogurt mixture. vanillin and 80 g of powdered sugar. Mix everything until smooth. Add 40 g of corn starch and mix again.

Step 7

Step 7
Separately, in a clean and dry bowl, add a little salt and begin to beat 4 egg whites at low speed. As soon as we get a rich foamy mass, add powdered sugar in portions. Beat until stiff peaks form.

Step 8

Step 8
Gradually add the whipped whites to the sour cream and yogurt mixture and mix gently so that the mixture does not lose its fluffiness.

Step 9

Step 9
I will bake it in a split ring on a baking sheet. I placed foil on the bottom, turning the edges up. The inside of the ring was lined with parchment paper, having previously greased the walls with vegetable oil. The diameter of the ring is 20 cm. Turn on the oven and preheat it to 180 degrees.

Step 10

Step 10
At this time, rub one of the parts of the dough on a coarse grater directly into the mold, level it and slightly compact it.

Step 11

Step 11
Spread the filling and level it again.

Step 12

Step 12
Also grate the rest of the dough on top using a coarse grater. Bake in the oven until the dough is well browned on top. I baked for 45 minutes with top-bottom heating and without convection.

Step 13

Step 13
Letʼs get the pie. Let it cool down. Remove the ring and parchment paper. If desired, sprinkle with powdered sugar.

Additional rubrics

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