Shortbread dough for grated pie. Sand pie with jam

14.03.2024 Vegetable dishes

The recipe for grated pie with jam will help you out when you need to quickly and deliciously welcome guests. 8 simple recipes with photos - for you!

I present to your attention everyone’s favorite recipe for grated pie. For me, like many others, when I see this baked goods, I immediately have memories of my childhood, when my mother took this ruddy delicacy out of the oven. The recipe is very simple, everyone will always have all the necessary products at hand.

flour - 4 cups;
butter - 200 gr.;
chicken eggs - 2 pcs.;
baking soda - half a teaspoon;
granulated sugar - 1 cup;
apple jam - 1 cup

Our pie is prepared using shortcrust pastry. To prepare it, the first step is to soften the butter. I cut it into pieces and put it in the microwave for 30 seconds.

The result was a creamy mass. Add 2 eggs to it and mix again.

After this, pour the mixture into a convenient bowl, add soda and 3.5 cups of flour. It must first be sifted so that there are no lumps.

Knead the dough thoroughly, it should be quite elastic and dense, and should not stick to your hands.

Usually the dough is divided into 2 parts, I have three of them, because it’s more convenient for me to grate it later. Grease a baking tray with butter.

Place most of the dough into it. Its thickness should not be more than 15 mm. It is also not recommended to make it too thin.

Distribute evenly throughout the entire layer.

The final step: we take out pieces of frozen dough from the freezer and do what gave this pie its name - grate the dough, spreading it evenly over the jam.

OK it's all over Now. All difficulties are behind us. Now all that remains is to place the baking sheet in an oven preheated to 200 degrees for 25 minutes.

Cut the finished pie into squares with a sharp knife and let cool so that the jam hardens a little and does not flow.

Recipe 2: grated pie with jam on margarine (with photo)

200 g margarine
1 cup of sugar
1 tsp. baking powder
jam
vegetable oil
3 cups flour
2 eggs
1 packet vanilla sugar
Brewed tea for greasing the finished pie

Melt the margarine over low heat or in the microwave and set aside to cool.

Beat eggs with sugar.

Pour cooled melted butter (margarine), vanilla sugar into the egg mass and mix. Gradually add sifted flour with baking powder to the resulting mixture. Knead the dough. The dough should be soft, elastic, but not too stiff, so don’t overdo it with flour.

Cut 1/3 of the dough and put it in the freezer for 30-40 minutes.

Place the remaining bulk of the dough in a shallow baking dish greased with vegetable oil. Distribute the dough with your hands over the pan and make sides.

Any thick jam, jam or jam is suitable for the filling. If the jam is not very thick, add a tablespoon of starch to it and stir. Place the filling on top of the dough and smooth it out.

Remove the chilled part of the dough from the freezer and rub it with a coarse grater directly onto the pie, so as to “hide” all the jam.

Bake in a preheated oven at 180 degrees for about 25-30 minutes.

Lightly pour freshly brewed black tea over the finished pie. Tea makes the dough soft, tender and does not go stale for a long time.

Cool the pie, cut into portions and serve with tea. Enjoy your tea!

Recipe 3, step by step: grated pie with jam without eggs

wheat flour - 3.5 cups;
butter – 200 g;
granulated sugar – 1 cup;
baking powder – 1 heaped teaspoon;
fine salt - a third of a teaspoon;
vanilla sugar – 1 sachet;
thick jam or jam with a sour taste - 5-6 tbsp. l.

I take the butter out of the refrigerator half an hour before kneading the dough, cut it into plates or cubes. This will soften it faster and mix with sugar more easily. Or I heat it in the microwave at medium power for 1-2 minutes. When it becomes soft, add sugar and start preparing shortcrust pastry for the pie.

I rub it with a fork, you can beat it with a mixer to speed up the process. After two or three minutes you get such a lush mass as in the photo.

I add eggs. There is no need to beat them, just mix them with the buttercream until smooth.

The cream should not be very thick, without lumps of butter.

Add salt and vanilla sugar. I strongly recommend not to ignore salt - it makes the taste of shortcrust pastry contrasting and brighter. Without it it will turn out bland.

I added flour in portions, one glass at a time, to show you how the dough changes. Its quantity may differ slightly from that indicated, depending on many factors: humidity, gluten content, quality and others. Therefore, when you add it in parts, it will be easier to control the density of the dough.

I added baking powder with the first batch. You can use soda instead, extinguishing it with vinegar.

Mixed it up. At the first stage, the dough acquires a creamy consistency and is easily mixed with a fork or spoon.

Added a third part. He put it on the table and quickly kneaded it, adding another half a glass of flour during kneading. If you knead for a long time, the shortbread dough will “tighten” and baked goods from it will be tough. The dough should feel soft, tender, moderately oily, and not stick to the table.

I separated about a third with a knife - this part is wrapped in film and sent to the freezer for half an hour. The hardened shortbread dough can be easily grated.

I distribute most of it on a sheet of parchment according to the size of the baking sheet. There are two options - roll out with a rolling pin into a layer of 1-1.5 cm or pinch off pieces and lay one next to the other, kneading them with your palm. Choose one that is convenient for you, I rolled it out with a rolling pin. I trimmed the edges.

The base for the grated pie is ready. It is better to take jam, jam or marmalade with a pleasant sourness: from blackcurrant, plum, apricot, cherry. I had thick plum jam. Brush the surface of the dough evenly. I didn’t write the exact amount, rely on the thickness of the jam and the size of the baking sheet, but you shouldn’t spread it with a thick layer - the excess will leak out and the cake will burn.

The third layer of the pie will be from frozen grated dough. I take out the set aside piece and grate it on a grater with large holes directly onto the jam. You need to act quickly, keep the grater suspended and make sure that the shavings evenly cover the jam and do not collect in one place. Do not try to rub the dough onto the table and then spread it over the pie - nothing will work, the shavings will immediately stick together and you will have to start all over again. Shortcrust pastry is soft, and if it sticks together, it will be impossible to separate into pieces.

Place the baking tray with the pie in a preheated oven at 180 degrees on medium level. It will bake for 25-30 minutes until pinkish-golden. Do not brown too much; as soon as the top starts to turn golden, take it out, otherwise it will dry out and turn out tough.

I take the grated pie out of the oven, let it rest a little and cut it into pieces with a sharp knife.

Bon appetit!

Recipe 4: grated pie with thick jam (with photos step by step)

Butter - 200 g
Wheat flour - 420 g
Eggs - 2 pcs.
Sugar - 1 tbsp.
Baking powder - 1 tsp.
Vanilla sugar - 1 tsp.
Salt - 1 pinch

For filling

Jam – 370 ml

Combine softened butter with vanilla and regular sugar.

To make the dough more tender and homogeneous, you can use powdered sugar instead of sugar.

Grind the sugar and butter until smooth, or better yet, until the butter turns white.

Add one egg to the oil mass and grind until smooth.

It is better to first break the eggs into a separate bowl, one at a time, in case you get a rotten egg.

Add the second egg and mix everything until smooth.

Combine 300 g of flour with salt and baking powder, and then sift. Sift the remaining flour in the same way.

Add flour and baking powder to the egg-butter mixture and mix well.

Using a fork, knead into a soft, non-sticky dough.

As needed, add the remaining flour to the dough in parts.

Knead a moderately soft but not sticky dough.

Divide it into 2 unequal parts, roll each into a ball. Then wrap it in cling film and put it in the freezer for 30 minutes or in the refrigerator for 1 hour.

Remove the larger ball of dough from the refrigerator. Roll it out to the size of the mold, taking into account the sides.

Grease the mold with butter and transfer the dough into it, distribute it evenly over the mold, form the sides and, if necessary, trim off the protruding edges.

For convenience, the dough can be rolled out between two sheets of parchment paper for baking.

Place the jam in the mold and spread it into an even layer.

You can use absolutely any jam for the pie, as long as it is not too liquid.

This time I used blackberry jam, but I love this pie with apricot, apple, plum, cherry and other types of jam.

Take the second ball of dough out of the refrigerator. Rub it on a coarse grater over the jam in an even layer.

You can also grate the trimmings that remain from the sides here.

Place the pie in an oven preheated to 185ºC and bake for 30-40 minutes.

Depending on the features of your oven, cooking times and temperatures may vary.

Cool the finished pie and divide into portions.

Recipe 5: grated sour cream pie with jam (step-by-step photos)

Margarine – 200 grams (we prefer “Creamy”; you can even replace margarine with butter)
Chicken eggs – 2 pieces
Granulated sugar – 1 cup (about 200 grams)
Table salt – 1/3 teaspoon
Baking powder for dough – 10 grams (this is approximately 1 teaspoon), can be replaced with 0.5 teaspoon of baking soda
Jam or marmalade – 1.5-2 cups (the amount depends on how liquid or thick the jam is)
Sour cream – 200 grams
Wheat flour – 4.5-5 cups (about 750-800 grams)

In a large bowl, cut the margarine into small pieces with a knife, place the bowl on the stove over low heat and, stirring, melt the margarine until liquid.

Remove the bowl from the stove, add sugar, salt, baking powder or soda and mix everything. “Scramble” the eggs in a glass, mixing the whites and yolks (it’s convenient to do this with a fork), pour the eggs into the same bowl and mix again. Place sour cream or mayonnaise in the same bowl and stir again until smooth.

Now gradually (a glass at a time, and after 4 glasses - half a glass at a time) add flour to the bowl, kneading the dough.

Stir the dough first with a spoon, and then knead with your hands until the dough sticks from your hands and from the walls of the bowl and a soft lump is formed.

Cut off about one third of the resulting dough or a little more. From this third we make several (3-4) lumps of dough, place them on a plate, and put the plate in the refrigerator, or better yet, in the freezer. We will then grate this part of the dough. The margarine dough with the addition of sour cream or mayonnaise is very soft and quite fatty; if it is not cooled (it does not have time to freeze), it will be very difficult to grate. If suddenly you do not have the opportunity to cool the dough, then, firstly, it is better not to add sour cream or mayonnaise to the dough, and secondly, add another half a glass of flour or a little more to the part separated for rubbing and knead this part of the dough again.

Grease a baking sheet with margarine or cover it with baking paper, place the remaining majority of our dough in the middle of the baking sheet and roll it out with a short rolling pin over the entire area of the baking sheet. If you don’t have a short rolling pin (and the sides of the baking sheet prevent you from using a regular one), you can roll out the dough using a wooden mashed potato masher or a clean, empty cylindrical glass bottle.

Using a table knife with a rounded tip, we make sides on the dough so that the jam does not leak out: with a knife we move the dough from the edge of the baking sheet to the middle, and on the other side we prop the dough with a finger in the opposite direction. Don't forget to trim (with scissors, of course) the protruding edges of the baking paper if you use it: the paper should not touch the walls of the oven.

Spread jam (we have lingonberries with apples in the photo) or jam evenly over the entire surface of the dough, up to the edges (remember: the edges of the dough are soft, try not to wrinkle them).

We take the cooled dough out of the refrigerator and grate it on a coarse grater, sprinkling it with jam. This can be done by holding a flat grater directly over the cake and moving it evenly over the surface of the cake.

Place the pie in the oven, preheated to 200 degrees (heating level above average, but not maximum) at medium height or higher. Bake for 8-10 minutes, after which we reduce the heating level to 160-170 degrees (this is, if you don’t have a thermometer in the oven, the level is below average, but not minimum) and bake for another 20-25 minutes. We determine the readiness of the shortbread pie by color: the pie will brown to a yellowish-brown color.

Shake the finished pie from the baking sheet onto a board, cut it into pieces while it is still warm (but better not hot, wait a little: hot jam or marmalade may leak out when cutting the pie into pieces). When the grated pie has cooled, transfer it to a plate or dish, possibly in several layers, one on top of the other.

Recipe 6: Grated cranberry pie in a slow cooker

Butter – 100 g.
Egg – 2 pcs.
Sugar – 0.5 cup.
Flour – 2-2.5 cups.
Baking powder – 1 tsp.
Jam (from cranberries) – 200 gr.

I take the butter out of the refrigerator 30 minutes before cooking so that it has time to become soft. I cut it into small pieces. In a deep bowl, mix eggs and granulated sugar, beat with a whisk. Then add softened butter and stir with a fork, kneading the butter. Mix the flour with baking powder and gradually pour it into the egg-butter mixture. First I stir with a fork, and gradually I begin to knead the dough with my hands. It should turn out soft, elastic, not tight.

Roll the dough into a log, wrap it in cling film and put it in the refrigerator for 1 hour.

I take out the dough and cut it into two unequal parts: 2\3 and 1\3. I take most of the dough, put it in the thicket of the multicooker and knead it with my fingers along the bottom. I make a side, 2-3 cm high. Pour the jam onto the dough, level it with a spoon. The main thing is that the jam does not overflow over the edges of the dough sides.

Next I take the remaining 1/3 of the dough. I pinch off small pieces from it and put them on the jam. I do this until the dough is finished. The dough crumble should be quite thick, but the jam will still show through.

I put the bowl in the multicooker and turn it on to the Baking mode, cooking time is 1 hour 20 minutes. After this time, I open the lid of the multicooker and take out the bowl. I put it on a tray and leave it for 10 minutes.

Don't try to remove the pie right away, it may fall apart. And after 10 minutes, if you look closely, you will see that the edges of the pie have lagged behind the sides of the bowl. And now the pie will come out quite easily. I took it out of the multicooker bowl using a kitchen mitten.

Transfer the pie to a plate. You can decorate it with fresh berries, or sprinkle with powdered sugar. Or you don’t have to decorate it with anything; the pie turns out beautiful enough without it. Cut into pieces and serve with tea or milk.

Recipe 7: grated pie with apricot jam (photo)

flour – 3 tbsp;
sour cream – 2-3 tbsp. l.;
eggs – 2 pcs.;
butter – 250 g;
baking powder – 1 p.;
vanilla sugar;
apricot jam.

Sift the wheat flour together with the baking powder. Grate cold butter or margarine on a coarse grater and rub it into the flour with your hands. You should end up with a buttery crumb.

Using a whisk, stir (do not beat) the eggs and sugar until the sand dissolves. Add a packet of vanilla sugar, which will give the finished cake a pleasant aroma.

Add 2-3 tablespoons of thick, fatty sour cream to the eggs and stir everything.

Combine all ingredients for the dough in one container.

Knead the dough, divide it into two parts, put each in a bag and put in the freezer for 2-3 hours.

Grease a baking dish with butter and sprinkle with flour. Grate one part of the hardened dough on a coarse grater and distribute evenly over the bottom of the mold.

Place thick apricot jam on the dough layer and carefully smooth it out. Be careful not to turn the bottom layer of batter into a solid pancake.

Rub the second part of the dough on top of the jam layer.

Preheat the oven to 200 degrees and place the pie in it. Bake for 30-35 minutes.

Recipe 8, simple: grated jam pie in a slow cooker

You can very quickly make baked goods with jam in a slow cooker using the grated shortbread pie recipe.

butter - 250 gr
flour - 200 gr
eggs - 3 pcs
sugar - 1 glass
baking powder - ½ tsp.
jam - to taste

Break the eggs, separate the yolks from the whites. Set aside the whites. Grind the yolks with sugar to a homogeneous pale substance, add softened butter.

Sift flour and baking powder into a bowl and knead the dough. The dough should be elastic enough and not stick to your hands.

Depending on the properties of the flour, you may need more. Adjust this indicator yourself.

The main requirement is that the dough must be dense enough so that it can be easily grated.

Grease the multicooker bowl (both bottom and walls) with butter. Divide the dough into two unequal parts. The larger part is for forming the base of the pie, the smaller part is for sprinkling the top.

We chose the second option (most of the crumbs were placed in a bowl as a base): the grated dough is crispier and airier when finished.

If the dough is very soft, it will be difficult to rub. Place the lump of dough in the freezer for half an hour, after which you can easily grate it.

Spread jam over crumbs.

Turn the second (smaller) half of the dough into crumbs and add the filling.

A pie with jam in a multicooker will be baked in the appropriate mode - “Baking” - for an hour. The top of the finished product acquires a pleasant golden color, and the edges are slightly browned.

After the cooking signal, leave the cake in the multicooker for another ten minutes: during this time, excess steam will be released and the baked goods can be easily removed.

At the last stage, use the steaming basket. Leave the cake in the steamer until it cools completely.

Today I propose to prepare “grated” shortbread pie with jam. It is called “grated” because part of the dough for the top layer of the pie is grated - simple and delicious. The shortcrust pastry for this pie is as simple as possible and does not require a large amount of ingredients. And for the filling you can use any jam, the main thing is that it is not too liquid. The result is a delicious and aromatic pie, probably familiar to many from childhood.

Ingredients:

200 gr. margarine or butter
1 tbsp. sugar - if the jam for the filling is very sweet, you can put less sugar in the dough
2 eggs
1 tsp. baking powder
on the tip of a knife
2.5-3 tbsp. flour
300 gr. or
1 tbsp. l. starch - optional
1/4-1/3 tbsp. tea
sunflower oil

Preparation:

Melt margarine or butter and cool.
Beat eggs with sugar with a fork or whisk.
Pour melted margarine or butter into the eggs, add vanillin, mix.
Add sifted flour (mixed with baking powder) to the resulting mixture little by little, kneading the dough. The dough should be elastic so that it can be gathered into a ball, but not too stiff, so you should not overdo it with flour.
Cut off a third of the dough and put it in the freezer for 30 minutes - 1 hour. Place the remaining dough in a shallow baking dish greased with sunflower oil. Distribute it in shape, pressing lightly with your hands or using a rolling pin. You can pre-roll the dough on the table, but do not add a lot of flour when rolling so that the finished product does not turn out tough.
If you want to make the pie filling thicker, add starch to the jam and stir. Spread the filling onto the dough in an even layer. Fold the edges of the pie inward.
We take the remaining third of the dough out of the freezer and rub it on a coarse grater directly above the pie, trying to ensure that its surface is covered evenly.
Place the shortbread pie with jam in a hot oven and bake at 180º for 25-30 minutes. Take the finished pie out of the oven and lightly pour tea over its surface using a tablespoon, paying special attention to the edges. This will make the cake softer and more tender. Let the pie cool a little.
Then cut the pie into portions and place on a plate. Serve "grated"

Without a doubt, this is one of the best shredded pie recipes! The recipe has been in our family for more than one generation. The cake ALWAYS turns out very tender and crumbly. And the dough itself is very pleasant: elastic, soft and pliable. One problem: it is eaten even faster than it is cooked)))

Ingredients:
2.5 tbsp. flour
1 pack of margarine (200 g)
1 egg
0.5 tbsp. Sahara
0.5 tsp soda
2 tbsp. spoons of mayonnaise
1 tbsp. spoon of lemon juice
0.5 cups not very liquid jam or marmalade

Preparation:
Mix flour with soda, grate margarine into it, and rub well into crumbs with your hands.
Beat the egg with sugar, add lemon juice and mayonnaise, stir.
Add the egg mixture to the crumbs and knead into an elastic dough, divide it into 2 almost identical pieces, put the slightly smaller one in film in the freezer for 5-10 minutes.
Roll out a larger piece thinly 0.3–0.4 mm onto a baking sheet (I bake in any case on paper greased with margarine.)
Spread with jam or marmalade.
Take the second piece out of the freezer and grate it on a coarse grater, distributing it evenly over the entire surface.
Place in a preheated oven at 200 C for 20 minutes (use your preference – until golden brown).

Take it out and cut it as desired.

Thanks to mayonnaise, the dough turns out very tender and crumbly. You can do it with sour cream, but with mayonnaise it’s better.
By the way, try making “Grated” pies out of it. Also VERY tasty!

Bon appetit!!

Grated pie is a real godsend for housewives; it is easy and simple to prepare from available ingredients. This dessert can be used to decorate a home tea party or friendly gatherings.

Let's prepare the necessary ingredients for making grated pie with jam on margarine.

Add soft margarine, eggs and vanillin to a bowl with sugar. Mix thoroughly.

Add soda to the flour, mix, sift through a sieve and pour into a bowl with the “wet” ingredients. Mix the dough. It turns out soft, tender and a little sticky. Don’t add any more flour, no matter how much you want to.

Divide the dough into two parts of equal weight. Flatten each part, wrap it in cellophane and put it in the freezer for 60 minutes.

We take one part of the dough out of the freezer and, using a grater, grate it evenly into a baking dish (diameter - 26-27 cm). Now spread the thick jam evenly over the entire surface, not reaching the edge.

Grate the jam on top and distribute the second part of the dough evenly.

The layer of dough should cover the jam. Place the pie in an oven preheated to 180 degrees for 30–40 minutes (depend on your oven), until beautifully golden brown.

Grated pie with margarine jam is ready. Cool it until warm in the mold, then put it on a plate and cut into portions.

I want to offer you an excellent recipe for a simple homemade pie, or rather, a grated pie with jam on margarine, which is quite easy to prepare. There are many variations of this dessert, and from one dough it is possible to make a product with different tastes; to do this, just take a different jam each time. Cherry, plum, apricot jam goes well with sweet shortbread dough, or maybe you like something else, so use it in cooking. If you don't like margarine, replace it with butter or a vegetable-cream mixture.

Following the step-by-step recipe with photos, your grated pie will be very tasty, and it simply cannot fail, which will certainly please novice cooks. If this pie is not enough for you, then feel free to double the amount of ingredients; believe me, it is eaten very quickly, sometimes even faster than it takes to cook. If you make a double portion, bake not in a mold, but on a large baking sheet, it will be much more convenient. I will be very glad if you like my recipe, which has been tested more than once. This delicacy is a great addition to tea. Cook with love and you will succeed.

Ingredients:

Chicken egg – 1 pc.
Sugar – 0.5 tbsp.
Soda – 0.5 tsp
Margarine – 125 g
Flour – 200 g
Cherry jam - for filling

Number of servings: 12

European cuisine

Baking time: 30 minutes

Cooking method: in the oven

Calorie content: 284 kcal per 100 g

How to make grated pie

To make a sweet pie with jam, first I make a simple shortcrust pastry. Melt the margarine and leave to cool. Pour sugar into a deep bowl, beat in the egg and mix well with a whisk. My glass is 200 ml, take this into account when adding ingredients.

And lastly I add flour. First, I add half of the required amount, mix the dough with a spatula, and then add a couple of tablespoons and knead the shortbread elastic dough.

Now it needs to be divided into two parts, one of them should be large and the second small. I wrap the smaller part in cling film and put it in the freezer for 20 minutes to harden. This will make it easier to grate it later.

I will bake the grated pie in a glass pan, which I pre-grease with oil so that the finished baked goods can be easily removed from it. I put most of the dough in the pan and distribute it evenly with my hands. I form small sides on the sides, which will prevent the jam from leaking out.

The jam must first be strained, removing excess liquid. And it must be seedless if you don’t want to break your teeth while eating. Then I spread the jam in an even layer on the dough.

During this time, the second part has already hardened a little in the freezer, so I take it out and grate it directly onto the pie. That is precisely why it is called grated pie with jam, prepared in my case with margarine.

I bake it in a preheated oven at 180 degrees for 30 minutes until nicely golden brown.

Then I carefully remove it from the mold, do this with a spatula, and transfer it to a board or dish. I leave the finished pie with jam to cool a little, and then cut it into portions, as in the photo.