Lingonberry Sour Cream Shortcrust Pie

From ordinary products, appetizing and very tasty! Pie with lingonberries and sour cream made from shortcrust pastry is an example of a simple pastry for a cozy home tea party. It will be especially good in winter, when you want something hearty and flavorful. The slight tartness of lingonberries goes well with the sweet cream.
cook time: 40 min
Elijah Stroud
Lingonberry Sour Cream Shortcrust Pie

Nutrition Facts (per serving)

324
Calories
12g
Fat
46g
Carbs
5g
Protein

Ingredients (10 portions)

Basic:

Cowberry 1 cup

For dough:

Wheat flour 350 g
Butter 100 g
Sugar 150 g
Chicken eggs 1 pc
Baking powder 7 g

For cream:

Sour cream 200 g
Powdered sugar 100 g

Recipe instructions

Step 1

Step 1
How to make a pie with lingonberries and sour cream from shortcrust pastry? Prepare your food. You can use lingonberries either fresh or frozen. Take high-quality, natural butter and sour cream, without vegetable fats. Remove the butter from the refrigerator in advance so that it becomes soft.

Step 2

Step 2
Prepare the dough. How to make the dough? Mix soft butter, sugar and egg. Add sifted flour mixed with baking powder and, if desired, vanillin to this mixture. It is important to sift the flour to saturate it with oxygen. Then the dough will turn out airy and rise well during baking.

Step 3

Step 3
The dough turns out soft and elastic.

Step 4

Step 4
Spread the dough over the pan, making edges. I have a round one, 22cm in diameter.

Step 5

Step 5
Place lingonberries in the resulting sand bowl and sprinkle them with a little sugar. Place frozen berries immediately without defrosting. Place the pan in an oven preheated to 180 degrees.

Step 6

Step 6
Bake for 25-30 minutes. The dough will rise and become golden brown. Meanwhile, beat sour cream with powdered sugar. To make the cream thick, choose full-fat sour cream, at least 25%. Or first weigh out the liquid sour cream so that the whey drips off it — this will make the sour cream thicker.

Step 7

Step 7
When the pie with lingonberries and sour cream from shortcrust pastry is ready, take it out and fill the surface with sour cream. Cool to room temperature, and then put in the refrigerator for 3 hours. Cut the finished pie into portions and serve. Bon appetit!

Additional rubrics

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