Berry pie with sour cream filling. How to bake a delicious sour cream pie

10.03.2020 Salads

I am madly in love with homemade baked goods. From early childhood. I remember waking up to school in the morning, and the heady aroma of apple pie or cheesecakes is already floating around the house. You wash your face in a hurry, and now you are already eating at the table such delicious food that only mom can cook. Sometimes I even wonder how I didn’t turn into a kolobok? I am 100% sure that I am not the only one who loves baked goods. There are many of us here. Once I tried wonderful homemade pies or cookies, or, it would seem, an ordinary berry pie made from shortcrust pastry - and that's it! Forever, eternal in captivity of homemade sweets. I know that many will now say that today there is such an assortment of confectionery products on store shelves that sometimes you even wonder, and your eyes run up, and it is completely unclear why you should stand at the stove to invent something. I agree that mini-bakeries are opening now, whose products are really at their best. And yet ... Well, is it possible to compare the entire assortment with the berry pie with sour cream filling, which your mother baked? After all, only native hands are able to so carefully select the freshest, most juicy berries and knead the dough with love. Today I bake a pie with berries for my family and friends very often. These are bright, beautiful and delicious pastries. This is not just another pie, this is a delicate dessert that harmoniously combines the sweetness of sour cream, light berry sourness and a crispy shortbread base. The dough is very tasty. It is prepared without eggs. The recipe for making the pie is very similar to the Tsvetaevsky raspberry pie, which is on the site. The sour cream filling is so great that we remind you of a cream, so airy, tender with a light vanilla hint.

Ingredients:

for shortcrust pastry:

250 g of premium flour;
100 g sour cream;
150 g butter;
1 tsp baking powder for dough;

for sour cream filling:

300 g sour cream 20% fat;
200 g sugar;
1 large (or 2 small) eggs;
2 tbsp starch;
2 tbsp flour;
a few drops of vanilla extract or 1 tsp. vanilla sugar;

for berry filling:

600 g berries (currants, cherries, gooseberries, raspberries, etc.)
1-2 tbsp. sugar (depending on the selected berries).

Recipe for berry pie with sour cream filling and the most delicate shortbread dough

1. Sift wheat flour into a deep bowl to get rid of unnecessary impurities and enrich with oxygen. Add baking powder for the dough and soft butter to the flour, which has previously lay for at least an hour at room temperature.

2. Grind flour and butter with a fork until fine crumbs are formed.

4. After adding sour cream, grind the ingredients again with a fork until smooth.

5. Next, very quickly knead the dough into one piece. Gently flatten it with the right hand, wrap it in cling film and put it in the refrigerator for 1 hour. This is the most delicate shortbread dough you can imagine!

6. And while the dough cools in the refrigerator, you can prepare the berries for the filling. My berry pie contains black currant, gooseberry, raspberry and cherry. Rinse the berries under running water, leave for a while so that the excess liquid dries. Remove the seeds from the cherries. We put all the berries in one bowl.

7. Currants and gooseberries - berries are very sour, so you need more sugar than usual. We fill them with granulated sugar and starch. It should taste very sweet, but fear not, the acid released from the berries will balance the sweetness of the pie when baked.

8. Thoroughly mix the berries so that the sugar and starch are evenly distributed. Sugar will sweeten the sour berries, and the starch will remove excess juice, which will be intensely released during baking.

9. After an hour we take the dough out of the refrigerator, put it on the work surface and very quickly roll it out into a layer of the same thickness to the size of a baking dish. If the process is delayed, then the dough may stratify. It is better to choose a baking dish with low sides.

10. To make it easier to transfer to the mold, we wind the layer on a rolling pin.

11. Pre-prepare the form. It must be greased with oil and sprinkled with breadcrumbs or semolina. Gently spread the dough layer into the mold. We stretch it, press it to the shape, the sides can be pressed down with a fork, or the edges can be cut off at all to make the cake look more beautiful - this is at your discretion.

12. Put the prepared berries in a mold.

13. Now we are preparing the sour cream filling. To do this, break the egg into a deep bowl, add sugar and beat until foamy.

14. Pour in the starch and flour, stir again with a mixer.

16. Beat everything thoroughly until smooth.

17. Fill the berries in the form with the resulting sour cream. We send the form to the oven, preheated to 180 ° C. We bake a berry pie with sour cream filling for 40-45 minutes.

18. After 40-45 minutes we take out the cake from the oven. His ruddy appearance itself speaks of readiness. Cool the baking a little and only then cut it. As the cake cools, the cream will settle slightly. Don't worry, this is normal. Do not think that something has gone wrong.

19. Berry pie with sour cream filling is ready! Homemade cakes of this kind are just great! Beautiful, festive, appetizing, it is able not only to cheer up, but to turn an ordinary day into a small celebration of taste. Enjoy your meal!

I am sure that absolutely everyone will like a sour cream shortbread cake prepared according to this recipe. It turns out to be incredibly tender and so delicious! I recommend!

Ingredients

To prepare a shortcrust cake with sour cream filling, you will need:

For the test:

1 egg;
90 g butter at room temperature;

80 g sugar;
1/4 tsp soda;
180-200 g flour.
For filling:

2 eggs;
350-400 g sour cream (it is better to take with a fat content of 20%);
4 tbsp. l. Sahara;
1 pinch of vanillin;
1.5 tsp. (more) poppy (optional).

Cooking steps

Grind the butter with a fork, sugar and baking soda. Add the egg and grind until smooth.

Add 150 grams of flour to the resulting mass, mix. Then, gradually adding the remaining flour, knead the dough. It is not necessary to knead the dough for a long time, it should turn out to be soft.

Roll the resulting shortbread dough into a ball and put in the refrigerator for 1 hour.

To prepare the filling, beat the sour cream with a fork with eggs, poppy seeds, sugar, vanilla. The filling will turn out to be quite liquid.

Put the shortbread dough into a mold with a diameter of 20 cm, forming sides about 3.5 cm high.

Pour the sour cream filling onto the shortbread dough and send the cake to the preheated oven for 40-50 minutes at a temperature of 180 degrees.

Delicious, delicate pie, cooked with sour cream filling, COOL FULLY before slicing (you can leave it overnight). I'm sure you will love these wonderful pastries!

Enjoy your tea!

This apple pie with sour cream filling, very tasty and with an insanely tender, creamy filling can more than compete with everyone's favorite apple charlotte.

The dough for this cake is not so capricious and is kneaded in literally 5 minutes. At the same time, you do not need any kitchen utensils for kneading and cutting - everything is done simply and only by hand.

Sour cream and apple filling for a jellied pie is also the simplest. We simply peel the apples and cut them into thin slices. And the sour cream filling is prepared according to the principle “mix everything until smooth”.

Well, the result will definitely not leave anyone indifferent! The delicate crumbly base of the pie is surprisingly harmoniously combined with the filling - airy creamy and with a slight apple sourness. Mmm ... Yummy!

Taste Info Sweet tarts

Ingredients

butter or margarine for baking - 150 g;
sour cream (any fat content) - 0.5 tbsp.;
flour - 1.5 tbsp.;
baking powder - 1 tbsp. l .;
salt - a pinch.
For filling:
apples (sour or sweet and sour) - 600-800 g;
sour cream 15-20% - 1 tbsp.;
sugar - 3/4 tbsp.;
egg - 1 pc .;
vanillin - 1 sachet;
flour - 2-4 tbsp. l.

The volume of the glass is 250 ml.

How to make a delicious apple pie with sour cream sauce

The first step is to prepare a sand base for our cake. To do this, sift flour and baking powder into a bowl, throw in a pinch of salt. We also send melted butter, cut into pieces, there. The butter should be soft enough to easily grind it with flour.

Use our hands to turn the contents of the bowl into butter and flour crumbs. You need to grind quickly so that the oil does not have time to melt too much. Introduce sour cream into the resulting crumb. Here, the fat content of sour cream is not particularly important. The only thing is, if it is completely low-fat, a little more flour may be needed when kneading the dough.

Knead the dough quickly. It will not be elastic, therefore you do not need to knead it for a long time, it is enough just to collect all the contents of the bowl into one lump. The dough will be very soft and pliable.

We hide this lump in a bag and in the refrigerator. Now we put the oven to warm up (temperature 180 degrees) and start preparing the apple filling. Wash the apples, dry them and cut out the core. To peel them or not is a matter of taste and desire. But with peeled apples, the filling is softer. Cut apples into halves or quarters and cut into thin slices. If desired, sprinkle the apples with cinnamon to taste.

With a whisk, bring the mass to homogeneity, then sift the flour and knead everything well again. The fill is liquid. In consistency, it resembles pancake dough or low-fat sour cream.

Now we take out the dough from the refrigerator, knead it and distribute it with our hands along the bottom and sides of the shape chosen for the cake. There is a lot of apple filling, therefore the sides of the form should be quite high - 5-6 cm. Put apples into the resulting "bowl" of dough. The "bowl" is filled almost to the brim.

Fill apples with sweet sour cream filling. The apples should, if not completely hide in the filling, then at least cover them with a thin layer on top, otherwise the apples will burn. Shake the pan gently to spread the filling more evenly.

We load the apple pie into the oven and bake at 170-180 degrees for 50-60 minutes. Oven for the first 30 minutes. Don `t open. It is also useless to check for a dry match - the sour cream filling will create a feeling of raw dough and will "grab" well only after cooling down. Readiness should be guided by time (this is no less than 50 minutes) and by the degree of browning of the top.

It is better to cut the finished jellied apple pie into portions when it cools a little. Delicate sour cream filling, coupled with the finest apple slices, gives the filling a very delicate, creamy consistency. Hot or warm, this filling is difficult to cut. But after it cools down, it “grasps” and you won't have any problems with cutting. If desired, you can lightly sprinkle the cake with icing sugar when serving.

Delicious shortcrust cake with berries and sour cream filling is an ideal dessert for tea. It can be prepared in advance and left in the refrigerator for a day. The open berry pie combines a delicate crumbly dough, pleasant sourness of berries and a delicate filling that melts in your mouth.

how to make a shortcrust cake with berries recipe with photo

Berries in the filling can be either fresh or frozen. For jellied filling, currants, blackberries, strawberries, raspberries, cherries, gooseberries, blueberries, or even allsorts are suitable.

Ingredients:

eggs - 2 pcs.;
granulated sugar - 100 g;
butter - 100 g;
baking powder - 1 tsp;
flour - 200 g;
berries - 1 tbsp.

Ingredients for pouring:

eggs - 1 pc.;
sour cream - 200 ml;
granulated sugar - 3 tbsp. l .;
starch - 1 tbsp. l .;
flour - 3 tbsp. l .;
vanilla sugar - 1 sachet.

Cooking process:

Cooking a pie with berries and sour cream should be started by kneading the shortcrust pastry dough. Break eggs into a bowl and add granulated sugar to them. The amount of sugar can be slightly changed to taste, add or, conversely, remove 1-2 tbsp. l.

With a mixer on medium speed, beat the eggs and sugar for 5 minutes until bubbles form.

The butter must be melted beforehand. It should be at room temperature. Pour the butter into the egg mixture and beat again until smooth.

Then you need to mix the flour with baking powder. After that, sift the mixture and pour into the dough in 2-3 doses.

When the mass begins to gather into a lump, you can knead with your hands. The dough should be very soft and tender. You should not add a lot of flour to it so that the cake crust is light and crumbly. The finished dough must be wrapped in plastic wrap and refrigerated while pouring.

For sour cream pouring, combine the egg and granulated sugar.

Beat them until light foam forms. Then you need to add sour cream. Its fat content does not matter, but the less it is, the less nutritious the dessert will be. Sour cream must be mixed with egg mass.

Then you should mix vanilla sugar, starch and flour and add them to the filling.

You should get a homogeneous mass without lumps, similar to pancake dough.

Place baking paper on the bottom of the round baking dish. Then you should put the cooled dough on it and distribute it along the bottom and sides with your hands.

With a mold diameter of 20-22 cm, the height of the sides should be 2 cm. The edges should be trimmed. The thickness of the crust should be the same all over the bottom.

On top, you need to lay out fresh or frozen berries.

Pour sour cream over them. Shake the cake pan slightly so that the filling is evenly distributed throughout the entire volume, leaving no voids.

The berry pie should be baked in an oven preheated to 200 degrees for 30–40 minutes. Readiness can be checked by touching the fill with a wooden stick. There should be no traces left on it, the fill should adhere well.

After baking, the berry pie should cool completely. It can then be carefully removed from the mold and refrigerated for 2 hours. When serving, garnish with fresh berries, mint leaves, chocolate chips or sprinkle with powdered sugar.

Gayane told how to cook a quick open berry pie, the recipe and the author's photo.

Sand cake with berries and sour cream filling is a real delight in taste! The dish turns out to be so aromatic and attractive in appearance that it is even a pity to cut it.

I love making shortbread dough as it is the easiest option for making desserts. The main thing is to distribute it in a thin layer in the form so that it is baked, and at the same time the form itself does not need to be lubricated, because the dough already contains fat.

Choose berries for dessert according to your taste. It is advisable to use fresh ones, but I added the defrosted ones, as I was preparing the pie in the winter. Add sugar to your liking - if the berries taste sour, then add a little more sugar.

Remember that for molds with a larger diameter, the rate of ingredients must be increased!

So, let's prepare the necessary ingredients for the berry pie and start cooking!

Melt the butter in a microwave oven or in a water bath. Be sure to make sure that it does not boil, otherwise the egg mass will immediately curdle upon contact with it. Pour half the amount of granulated sugar and salt into a container with melted butter. Mix thoroughly.

Add a chicken egg and beat gently to avoid splashing.

Pour in wheat flour and knead a dense buttery shortbread dough.

Leave it under the plastic for 15 minutes in the refrigerator.

After that, distribute it with our hands in a shape with sides.

In another container, beat a chicken egg, combine with the remaining granulated sugar and sour cream.

Rinse the berries in water, remove the tails.

Pour the sour cream filling onto the dough, put the berries in any order. Place the workpiece in an oven preheated to 220 C and bake the cake for about 30 minutes.