Usuba
Shortbread Pie with Poppy Seeds and Sour Cream
Delicate pie on a shortbread base with a two-layer filling: an aromatic poppy seed layer and a creamy sour cream topping. The dish requires chilling before serving to preserve its shape and layer definition.
- Total
- 55 min
- Standard serving
- 144.1 g
Ingredients
Total 10
Instructions
- 1
Step 1
Melt the butter and let it cool.
In a bowl, whisk the egg with sugar, add the cooled butter, flour with baking powder and vanilla.
Knead the elastic dough and refrigerate for 1 hour.
- 2
Step 2
Grind the poppy seeds in a coffee grinder and mix with semolina and 2 tablespoons of sugar.
Put the milk on the heat. When it starts to boil, add the poppy seed mixture.
Stir over low heat for about 5 minutes, then remove from heat and let cool.
- 3
Step 3
In a bowl, mix 2 eggs, sour cream, 3 tablespoons of sugar and vanilla. Do not whip the mixture.
- 4
Step 4
Remove the dough from the refrigerator, place it in the mold and form high sides.
Make several pricks with a fork on the bottom of the dough or lay out parchment with dry peas to keep the base even.
Place in a preheated 200-degree oven for 10 minutes.
- 5
Step 5
Remove the base from the oven, spread the poppy seed layer, then pour the sour cream mixture over it.
Return the pie to the oven preheated to 180 degrees for 30–35 minutes until done.
Let the pie cool before serving so it cuts well and holds its shape.
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