Blueberry Cottage Cheese Shortbread Pie

Real summer baking! No one will remain indifferent! The blueberry and cottage cheese shortbread pie has a wonderful pastry! Usually shortbread dough crumbles a lot. Here the dough is very elastic and not so brittle due to the presence of eggs in the dough. The pie itself turns out incredibly aromatic, tender and delicious!
cook time: 2h
Isla Thatcher
Blueberry Cottage Cheese Shortbread Pie

Nutrition Facts (per serving)

305
Calories
19g
Fat
27g
Carbs
7g
Protein

Ingredients (8 portions)

Dough:

Wheat flour 200 g
Sugar 1 tbsp
Butter 150 g
Eggs 1 pc

Curd dough:

Wheat flour 1 tbsp
Butter 80 g
Eggs 2 pc
Cottage cheese 200 g
Vanilla sugar 1 tbsp

Blueberry layer:

Wheat flour 1 tbsp
Sugar 2 tbsp
Blueberry 200 g

Fill:

Sugar 130 g
Eggs 1 pc
Sour cream 150 g

Recipe instructions

Step 1

Step 1
How to bake shortbread pie with blueberries, cottage cheese and sour cream filling? Prepare all the necessary ingredients for the dough. Remove butter from the refrigerator immediately before cooking. Take a large egg.

Step 2

Step 2
Combine the egg and sugar in a separate bowl and whisk until the sugar dissolves.

Step 3

Step 3
Pour flour into a blender bowl, add cold butter, beat everything until crumbly. You can rub the flour and butter with your hands. But itʼs faster with a blender.

Step 4

Step 4
Pour the beaten egg into the crumbs and quickly knead into a soft, elastic dough.

Step 5

Step 5
Cover the finished dough with cling film and place in the refrigerator for 30 minutes. You can first distribute the dough into the mold and put the mold with the dough in the refrigerator. Turn on the oven at 180 degrees in advance.

Step 6

Step 6
Prepare the necessary ingredients for the curd filling. Take high-quality cottage cheese, without milk fat substitutes. Read about how to choose cottage cheese for the filling in a separate article at the link at the end of the recipe. Remove the butter from the refrigerator in advance; it should be at room temperature. Vanilla sugar can be replaced with vanillin. To learn how to do this correctly, read the link at the end of the recipe.

Step 7

Step 7
Combine cottage cheese, soft butter, eggs, vanilla sugar and flour into a blender bowl. Beat everything well.

Step 8

Step 8
You should get a semi-liquid homogeneous mass. If the mass turns out to be too thick, you can add another egg to it and beat everything again.

Step 9

Step 9
Prepare the necessary ingredients for the blueberry filling.

Step 10

Step 10
Sort the blueberries, wash and dry. Sprinkle the berries evenly with flour.

Step 11

Step 11
Prepare the necessary ingredients for filling. Choose thick sour cream. I used 15% sour cream, but it was very thick and not runny.

Step 12

Step 12
In a blender bowl, combine sour cream, eggs and 100 g of sugar. Beat everything until smooth. I used a whisk for this.

Step 13

Step 13
Line a baking pan with parchment. Read about how to choose the right parchment in a separate article at the link at the end of the recipe. Spread the shortbread dough over the bottom and sides and form high sides.

Step 14

Step 14
Place the curd mixture on the dough and smooth it out.

Step 15

Step 15
Scatter blueberries evenly on top. Sprinkle the berries with two tablespoons of sugar.

Step 16

Step 16
Pour sour cream filling on top. Bake the pie in an oven preheated to 180° for about 50 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

Step 17

Step 17
Cool the finished pie in the pan, transfer to a dish and serve. Bon appetit!

Additional rubrics

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