For the dough:
in a bowl, combine the pieces of cold butter, sugar, salt and flour. RUB your hands into a crumb.
Add the egg and sour cream.
Knead the dough, collecting it in a ball. The dough is soft, not sticky to the hands, elastic.
Divide the dough into 1/3 and 2/3.
Put 2/3 of the dough in a baking dish (22 cm diameter, covered the bottom with parchment, and smeared the side with butter). Distribute on the bottom, form the sides, prick with a fork over the entire surface.Remove the form with the cake preparation and 1/3 of the dough (pre-wrap with film) in the refrigerator while we are engaged in filling.
Wash and dry the berries. Remove the cherry pits; gooseberry-tails, large can be cut.
Combine the berries in a bowl, add the sugar and cornstarch, and mix gently.
Get the form with the cake preparation from the refrigerator, put the berry filling, wrap the sides on top of the filling.
From 1/3 of the slightly cooled dough, make a grid for the top of the pie. I used a special roller for the bars, you can just make it out of strips of dough.Send to bake in a preheated 180-degree oven for 50-55 minutes (we focus on the features of your oven and the ruddy color of the cake).
The finished cake is taken out of the oven and allowed to cool completely.