Usuba
Blueberry Pie with Sour Cream Topping
Yeast cake with cottage cheese and berry filling and sour cream frosting. Delicate dough, juicy blueberries, and airy sour cream topping create a harmonious combination of flavors. Perfect for family meals and festive menus.
- Total
- 180 min
- Standard serving
- 254.8 g
Ingredients
Total 12
Instructions
- 1
Step 1
Pour the flour into a bowl and make a well in the center. Dissolve the yeast with 50 g of sugar in 125 ml of warm milk and pour it into the well. Add some flour from the edges and mix until you reach a paste-like consistency. Cover and let it rest for 15 minutes.
- 2
Step 2
Distribute butter flakes along the edges of the flour dough, add 1 egg. Mix from the center until you get a homogeneous dough. Cover and let rest for 45 minutes.
- 3
Step 3
Rinse the blueberries carefully and let them dry. Knead the dough and roll it out on a flour-dusted surface. Oil a baking sheet, place the dough on it, and form high edges around the sides. Prick the dough with a fork in several places.
- 4
Step 4
Place cottage cheese in a bowl and mix with the remaining milk, 1 egg, starch, 3 tablespoons of sugar, lemon zest and lemon juice. Spread the cottage cheese mixture in an even layer on the dough, and arrange blueberries on top.
- 5
Step 5
Whip the sour cream with the remaining eggs and sugar. Spread the resulting mixture over the berries. Bake the pie at 200 degrees for about 35 minutes. If the surface starts to darken too much, cover it with aluminum foil.
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