Two different shortcrust pastry pies

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Carefully separate the whites from the yolks and put them in the refrigerator.

2. STEP 2

   

   Grind the yolks with sugar, add salt.

3. STEP 3

   

   Grind the softened margarine with sifted flour, which we introduce gradually throughout the entire batch. There is no need to pour it all at once.

4. STEP 4

   

   Add sour cream, pour in cognac.

5. STEP 5

   

   Quench soda with vinegar

6. STEP 6

   

   Pour in the yolk mixture

7. STEP 7

   

   Knead the loose dough until elastic. Place in the refrigerator for now

8. STEP 8

   

   Mix the curd mass with sour cream. You can use cottage cheese of any fat content instead of the mass, adding sugar to taste. Here I have a curd mass with dried apricots and a little regular cottage cheese so that it doesn’t get cloying. You can enter yolk for color. In the recipe, the amount of cottage cheese is taken approximately: some people like a lot of filling, others don’t. So be guided by your taste.

9. STEP 9

   

   Roll out the dough and place it on a greased baking sheet, making sides.

10. STEP 10

    

    Place the curd filling. Bake in a preheated oven over medium heat until half cooked and the edges of the dough are golden brown.

11. STEP 11

    

    Chop nuts

12. STEP 12

    

    Beat the chilled whites with a pinch of salt with a mixer, add sugar.

13. STEP 13

    

    Remove the pie from the oven, cover with nuts and beaten egg whites. Place back in the oven and bake until the egg white mixture is golden brown. You can turn on the upper grill, slightly.

14. STEP 14

    

    Remove the pie from the oven and let cool.

15. STEP 15

    

    Cut into pieces.

16. STEP 16

    

    Place the rest of the dough in the mold, forming sides. Cover with berry filling. If the filling is runny, add starch.

17. STEP 17

    

    Sprinkle nuts. Bake until half cooked.

18. STEP 18

    

    Brush with egg white mixture and bake until done.

19. STEP 19

    

    Remove the finished pie from the oven. My second form is slightly smaller in size than the first, so the layer of shortcrust pastry turned out to be thicker.

20. STEP 20

    

    Cut when cold so that the berry filling does not spread.

Comments on the recipe

Ira

23.08.2023

4.6

Galina, what delicious cookies in the photo! And you can’t tell that they were once a pie. So much berry filling - delicious!!! Thank you very much for the recipe!