Jellied Strawberry Sour Cream Pie

Cool the butter well in the refrigerator - it must be hard. We clean the strawberries of sepals and rinse with cool water, then dry them on a towel. My cherries, remove the seeds from them and drain off the excess juice. If the berries have been thawed, then it is also necessary to drain all the juice that has been released.

Cut the butter into small pieces with a knife. You can do this on a cutting board - in the same place we will knead the dough as a result.

Sift flour on top of chopped butter, pour salt and continue to mix and chop the mixture with a knife until fine crumbs are obtained. We make a slide with a depression out of the mass, break an egg into it and pour in ice water. Knead the dough.

We roll the resulting dough into a ball, wrap it with cling film and put it in the refrigerator for thirty to forty minutes.

After the specified time has elapsed, we take the dough out of the refrigerator and roll it out onto a floured surface into a layer. The approximate thickness is three to four millimeters. Grease the cake pan with odorless vegetable oil and put the dough in it in such a way as to cover the bottom and edges. It is necessary to form the sides to the height of the cake. You can additionally smooth and press the dough to the edges of the mold with your hands. We prick the bottom of the cake with a fork. We remove the mold with the dough in the freezer for fifteen minutes - this will fix the dough and will not slip from the sides.

Preheat the oven to a temperature of 200 degrees. We put the form with the dough on the middle level of an already hot oven and bake for ten to twelve minutes, until a light golden crust is browned on top.

While the dough is in the oven, place the prepared berries in a bowl and add granulated sugar and cornstarch to them. We mix.

We take out the baked crust from the oven and evenly spread the berries with sugar and starch on it.

To prepare the sour cream filling, mix the sour cream, vanillin, eggs and granulated sugar in a separate bowl. Stir until completely homogeneous with a whisk or mixer at low speed. Pour the berries in the pie with the resulting mass.

We place the cake in the oven, lower the temperature to 180 degrees and bake for forty minutes. The sour cream filling should set well and become golden-creamy.

We take the finished cake out of the oven and let it cool completely. We shift the pastries to a dish and serve cold. For decoration, the surface can be sprinkled with sifted powdered sugar.