Pie with frozen blackberries made from shortcrust pastry in the oven

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make shortcake with frozen blackberries? First, prepare the ingredients for the dough. In principle, you can use any shortbread dough: with margarine, with or without eggs, and so on. Here I cook it with sour cream and butter. All products should be chilled, and butter and sour cream should be just removed from the refrigerator.

2. STEP 2

   

   Cut the cold butter into small cubes. Why does the oil have to be cold? Only in this case we will get crumbly crumbs, and not a whole piece of dough.

3. STEP 3

   

   Place cold butter in a blender bowl, add flour, sugar and salt.

4. STEP 4

   

   Beat all ingredients in a blender until crumbly. If you don't have a blender, you can grind the dough with your hands. But you need to grind quickly, because the heat coming from your hands quickly heats the oil and the crumb will turn out less airy. Hands must be dry.

5. STEP 5

   

   Add cold sour cream to the shortbread crumbs and quickly knead the elastic shortbread dough. You can replace sour cream with 1 egg or 2-3 tbsp. l. ice water. With sour cream, the dough turns out less crumbly and does not crumble as much as with water. You cannot knead the shortbread dough for a long time, because this will melt the butter. Look at the consistency of the dough: if the elasticity is not enough, add a little more sour cream.

6. STEP 6

   

   Distribute the shortbread dough over the bottom and sides of the baking dish (Ø 26-28 cm), making low sides. Prick the dough with a fork. Place the pan with the dough in the refrigerator for about 40 minutes. For shortbread pies, it is better to use springform pans so that the finished cake can be easily removed without crumbling the fragile sides. If there is no such form, you can use a regular one, but place parchment with handles underneath. By pulling the handles, the cake is easily removed - see photo.

7. STEP 7

   

   Prepare the ingredients for the filling. Wash the eggs and dry with napkins. Unlike the ingredients for the dough, eggs and sour cream here should be at room temperature. This is necessary so that the sugar and vanilla sugar can dissolve faster. In cold sour cream, sugar does not dissolve well and can all settle at the bottom of the bowl.

8. STEP 8

   

   Thaw the blackberries in the refrigerator first. Drain off the juice that is released.

9. STEP 9

   

   Beat eggs with sugar, vanilla sugar and salt.

10. STEP 10

    

    Add sour cream and flour to the beaten eggs. Mix everything thoroughly with a whisk so that there are no lumps.

11. STEP 11

    

    You should get a homogeneous semi-viscous aromatic mixture.

12. STEP 12

    

    Pour the sour cream mixture into the dough basket. Place thawed blackberries on top. Bake the pie for about 40 minutes at 180°C until the sour cream filling has set. Determine the exact baking time and temperature based on your oven.

13. STEP 13

    

    Cool the finished pie slightly, cut into pieces and serve. Bon appetit!

Comments on the recipe

Stepanka

04.09.2023

5

I bake a simple charlotte with blackberries, cherries and currants. Both recipes are great.

Natalia M

04.09.2023

4.5

I didn’t have any frozen blackberries, but I had fresh ones, straight from the bush. I think there is not much difference) I really like pies like these, with a sand base and sour cream filling. Moreover, the berries are fresh and tasty. It’s not difficult to prepare, the hardest part is waiting for the dough to cool in the refrigerator, so I put it in the freezer. I spread the dough in the mold directly with my hands, it’s quick and convenient. The sour cream filling is very tender and the crust is so appetizing. Blackberries add freshness, juiciness and brightness to the pie. I highly recommend making this pie for anyone with a sweet tooth!