Shortbread pie with blueberries and cottage cheese

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to bake shortbread pie with blueberries, cottage cheese and sour cream filling? Prepare all the necessary ingredients for the dough. Remove butter from the refrigerator immediately before cooking. Take a large egg.

2. STEP 2

   

   Combine the egg and sugar in a separate bowl and whisk until the sugar dissolves.

3. STEP 3

   

   Pour flour into a blender bowl, add cold butter, beat everything until crumbly. You can rub the flour and butter with your hands. But it's faster with a blender.

4. STEP 4

   

   Pour the beaten egg into the crumbs and quickly knead into a soft, elastic dough.

5. STEP 5

   

   Cover the finished dough with cling film and place in the refrigerator for 30 minutes. You can first distribute the dough into the mold and put the mold with the dough in the refrigerator. Turn on the oven to 180 degrees in advance.

6. STEP 6

   

   Prepare the necessary ingredients for the curd filling. Take high-quality cottage cheese, without milk fat substitutes. Read about how to choose cottage cheese for the filling in a separate article at the link at the end of the recipe. Remove the butter from the refrigerator in advance; it should be at room temperature. Vanilla sugar can be replaced with vanillin. To learn how to do this correctly, read the link at the end of the recipe.

7. STEP 7

   

   Combine cottage cheese, soft butter, eggs, vanilla sugar and flour into a blender bowl. Beat everything well.

8. STEP 8

   

   You should get a semi-liquid homogeneous mass. If the mass turns out to be too thick, you can add another egg to it and beat everything again.

9. STEP 9

   

   Prepare the necessary ingredients for the blueberry filling.

10. STEP 10

    

    Sort the blueberries, wash and dry. Sprinkle the berries evenly with flour.

11. STEP 11

    

    Prepare the necessary ingredients for filling. Choose thick sour cream. I used 15% sour cream, but it was very thick and not runny.

12. STEP 12

    

    In a blender bowl, combine sour cream, eggs and 100 g of sugar. Beat everything until smooth. I used a whisk for this.

13. STEP 13

    

    Line a baking pan with parchment. Read about how to choose the right parchment in a separate article at the link at the end of the recipe. Spread the shortbread dough over the bottom and sides and form high sides.

14. STEP 14

    

    Place the curd mixture on the dough and smooth it out.

15. STEP 15

    

    Scatter the blueberries evenly on top. Sprinkle the berries with two tablespoons of sugar.

16. STEP 16

    

    Pour sour cream filling on top. Bake the pie in an oven preheated to 180° for about 50 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

17. STEP 17

    

    Cool the finished pie in the pan, transfer to a dish and serve. Bon appetit!

Comments on the recipe

Lotus

21.08.2023

4.5

The recipe for shortcake with blueberries and cottage cheese could not pass me by thanks to such an attractive photo, and besides, there was a reason, not to mention the fact that the blueberries in the freezer had long been asking to be eaten. Therefore, it was decided to bake! All four components, so to speak, layers, of the pie were mixed without problems. I kneaded the shortbread dough by hand (a very soft, pleasant dough, by the way), the curd dough in a blender bowl, and the sour cream filling in a blender with a whisk attachment. I defrosted the blueberries, got rid of the excess liquid that had formed, and rolled them in flour. For some reason I was afraid that the pie would be too sweet, but my fears were not justified. The sweetness is just right, in moderation! And there were no cross-sectional photos in the recipe, so it was all the more interesting whether the layers would remain pronounced after baking. During baking, the unexpected happened: the filling became higher than the sides of the dough, although I made their height with a margin. But I didn’t get scared, I decided that such a filling might soon settle back after the oven. And I was not mistaken. After an hour (after 50 minutes it seemed to me that I could hold it a little longer), I took it out of the oven, and literally after 10 minutes the filling really dropped to its level (with the exception of its outermost edge, it remained at the height of the sides of the shortcrust pastry). And as a result of the tasting, I was pleasantly surprised by the pie. The smell is cottage cheese, delicate taste, a good combination of blueberries and cottage cheese. The only thing is that the dough turned out to be dry. But it’s still very tasty, so it didn’t spoil the overall impression. The pie turned out beautiful (in my opinion, at least), and the layers were in place, and delicious! Thanks for the recipe)

l.umnova

21.08.2023

4.8

Very interesting recipe! I’ll definitely make it as soon as fresh blueberries are available, I love shortbread dough with berries and cottage cheese, and there’s also sour cream filling, it should be very tasty)

Diana

21.08.2023

4.6

It turned out very tasty! But I added shadberry instead of blueberries because I like them better. The whole family loved this pie :)