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Lingonberry pie with sour cream filling from shortcrust pastry

0
760
Kitchen World
Calorie content 183 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 5.2 gr.
Fats * 8.4 gr.
Carbohydrates* 31.2 g
* per 100 gr. product
Lingonberry pie with sour cream filling from shortcrust pastry
Content

Lingonberries mixed with sugar are laid out in the base of shortcrust pastry. Everything is baked for about half an hour, after which it is poured with cream of sour cream with powdered sugar and sent to the refrigerator until it solidifies.

Ingredients

Cooking process

step 1 out of 8
We send the softened butter into a deep container. Add granulated sugar and two eggs to it. Beat everything until smooth.
step 2 out of 8
Then add the flour sifted through a sieve in portions and quickly knead the dough. It should be soft and elastic.
step 3 out of 8
We sort out the lingonberries, rinse them under running water and put them in a colander so that all the excess liquid is glass. Then pour it into a separate container, add sugar and mix.
step 4 out of 8
Put the shortbread dough in a baking dish and distribute it evenly over the surface. We form sides with a height of about 3-4 cm.
step 5 out of 8
Add the lingonberry filling with sugar, level it and put the mold in an oven preheated to 180 ° C for 20-30 minutes.
step 6 out of 8
At this time, we are preparing the fill. We send sour cream to a suitable container, add powdered sugar to it and beat until smooth.
step 7 out of 8
We take out the pie from the oven and fill it with the resulting sour cream.
step 8 out of 8
After the cake has completely cooled, we send it to the refrigerator so that the cream thickens. Now we cut it into portions and serve it to the table with hot coffee or tea. Bon Appetit!

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