Strawberry pie with sour cream filling
0
2052
Kitchen
World
Calorie content
144.3 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
4.8 gr.
Fats *
10.8 g
Carbohydrates*
21.9 gr.
Sour cream pies are a very common baking option with berries. This combination has already become traditional. We prepare shortbread dough as a basis, and in this case, we suggest taking strawberries for the filling. It is advisable to use sour cream for pouring fatter - the product will turn out to be more delicate, rich in taste. Strawberries, by the way, can be put both fresh and thawed.
Ingredients
Cooking process
To prepare shortcrust pastry, sift flour into a bowl, add salt and granulated sugar. Cut the butter into small pieces and put in flour. Rub the flour and butter with our hands until a uniform crumb is obtained. Then pour in ice water and knead an elastic dough that does not stick to your hands. Roll it into a ball and place it in a greased baking dish. Using our hands we distribute the dough along the bottom and sides of the form.
Preparing the sour cream filling. To do this, break the eggs into a separate container, pour granulated sugar and vanilla sugar. Beat everything together with a mixer until a fluffy light foam is obtained. Then add sour cream, starch and flour in the specified amount. Mix everything together with a whisk or mixer at low speed until smooth. Pour strawberries in a dough mold with the resulting sour cream-egg mass. The shape can be tilted slightly in different directions to distribute the fill evenly.
We preheat the oven to a temperature of 200 degrees. We put the form with the future pie on the middle level of the already hot oven and bake for approximately thirty-five to forty minutes. The baking time may be slightly longer or shorter, depending on the specific oven. The finished cake should be well browned around the edges and the surface should be golden creamy.
Bon Appetit!