Blackberry Shortcrust Pie

Very simple, very tasty, very juicy and very easy! Pie with frozen blackberries turns out incredibly tasty and aromatic. The good thing about it is that it can be done in any season, even in the middle of winter. As a result, we will get a piece of warm summer on shortbread dough! And cooking couldnʼt be easier!
cook time: 1h 40 min
Noah Merrick
Blackberry Shortcrust Pie

Nutrition Facts (per serving)

284
Calories
15g
Fat
30g
Carbs
5g
Protein

Ingredients (8 portions)

Dough:

Wheat flour 250 g
Butter 120 g
Sour cream 50 g
Sugar 2 tbsp
Salt 2 g

Filling:

Sour cream 300 g
Blackberry 200 g
Sugar 100 g
Eggs 2 pc
Wheat flour 1 tbsp
Vanilla sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make shortcake with frozen blackberries? First, prepare the ingredients for the dough. In principle, you can use any shortbread dough: with margarine, with or without eggs, and so on. Here I cook it with sour cream and butter. All products should be chilled, and butter and sour cream should be just removed from the refrigerator.

Step 2

Step 2
Cut the cold butter into small cubes. Why does the oil have to be cold? Only in this case we will get crumbly crumbs, and not a whole piece of dough.

Step 3

Step 3
Place cold butter in a blender bowl, add flour, sugar and salt.

Step 4

Step 4
Beat all ingredients in a blender until crumbly. If you donʼt have a blender, you can grind the dough with your hands. But you need to grind quickly, because the heat coming from your hands quickly heats the oil and the crumb will turn out less airy. Hands must be dry.

Step 5

Step 5
Add cold sour cream to the shortbread crumbs and quickly knead the elastic shortbread dough. You can replace sour cream with 1 egg or 2-3 tbsp. l. ice water. With sour cream, the dough turns out less crumbly and does not crumble as much as with water. Do not knead the shortbread dough for a long time, because this will melt the butter. Look at the consistency of the dough: if the elasticity is not enough, add a little more sour cream.

Step 6

Step 6
Distribute the shortbread dough over the bottom and sides of the baking dish (Ø 26-28 cm), making low sides. Prick the dough with a fork. Place the pan with the dough in the refrigerator for about 40 minutes. For shortbread pies, it is better to use springform pans so that the finished cake can be easily removed without crumbling the fragile sides. If there is no such form, you can use a regular one, but place parchment with handles underneath. By pulling the handles, the cake is easily removed — see photo.

Step 7

Step 7
Prepare the ingredients for the filling. Wash the eggs and dry with napkins. Unlike the ingredients for the dough, eggs and sour cream here should be at room temperature. This is necessary so that the sugar and vanilla sugar can dissolve faster. In cold sour cream, sugar does not dissolve well and can all settle at the bottom of the bowl.

Step 8

Step 8
Thaw the blackberries in the refrigerator first. Drain off the juice that is released.

Step 9

Step 9
Beat eggs with sugar, vanilla sugar and salt.

Step 10

Step 10
Add sour cream and flour to the beaten eggs. Mix everything thoroughly with a whisk so that there are no lumps.

Step 11

Step 11
You should get a homogeneous semi-viscous aromatic mixture.

Step 12

Step 12
Pour the sour cream mixture into the dough basket. Place defrosted blackberries on top. Bake the pie for about 40 minutes at 180°C until the sour cream filling has set. Determine the exact baking time and temperature based on your oven.

Step 13

Step 13
Cool the finished pie slightly, cut into pieces and serve. Bon appetit!

Additional rubrics

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