Blueberry and Lingonberry Pie

Remove the butter from the refrigerator and let it sit at room temperature for 15-20 minutes. Then mash it up. Pour sugar into a bowl of butter and grind the ingredients thoroughly.

Beat the eggs into the dough and stir until smooth. The easiest way to do this is with a blender with a whisk attachment or a mixer.

Pour baking powder into the flour. Sift them to oxygenate the flour and get rid of lumps and debris. Add the flour to the egg-oil mixture in several stages, stirring each time. When the dough thickens and becomes difficult to mix with a mixer, start kneading with your hands.

You should have a soft and elastic dough that will easily clump and won't stick to your hands.

Take a baking dish. A form with a diameter of 24 cm is ideal for such proportions of dough and filling. It is also preferable to use a split form, so that later it would be easy to remove the finished cake from it. Place the dough in a mold and distribute it evenly. Using a glass, form high sides, as if rolling the dough along the walls of the mold. Puncture the dough with a fork. Cover the future base of the pie with parchment, on which pour the load (beans, peas, etc.). This simple manipulation will allow the dough to maintain its shape and not deform during baking. Place the pan with the base for the cake in an oven preheated to 180 ° C and bake for a quarter of an hour.

While the base is baking, cook the filling. Sort out the lingonberries and blueberries. Remove all debris and spoiled berries. Then rinse, fold in a colander to allow the water to drain and dry. Pour the prepared berries into the cooled base.

For pouring, mix sour cream with sugar.

The resulting filling "Close" the berries and bake in the oven for half an hour.

Remove the finished lingonberry and blueberry pie and cool. During this time, the filling stabilizes and thickens. Serve the cake to the table, garnish with powdered sugar.