Ingredients
Dough:
- 300 gram Flour wheat / Flour
- 100 gram Butter
- 2 tablespoons Sour cream
- 1 piece Egg yolk
- 1 teaspoon Baking powder
- 1 pinch Salt
Filling:
- 200 gram Cottage cheese
- 300 gram Strawberry wild strawberry
- 1 piece Chicken egg
- 30 gram Sugar
- 1 tablespoon Corn starch
Instructions
- . Prepare shortcrust pastry: - In the bowl of the mixer, mix the flour ( flour can go a little more or less), a pinch of salt, butter ( the oil must be cold!)
- - Flour mixed with butter, turn into crumbs.
- - Add to the crumbs the egg yolk, baking powder, sour cream, (egg yolk and sour cream should be cold). Stir at low speed of the mixer to combine the dough.
- - Then take the dough out of the bowl of the mixer.
- - Roll out the dough into a layer according to the size of the mold. ( My shape is 26 cm in diameter.)
- - Transfer the dough to a greased form. - Make smooth sides. - Remove the dough together with the form in the freezer for 30 minutes. To make your dough freeze!
- Preparing the filling: - Cottage cheese, 150 gr. strawberries, sugar, egg, corn starch using a blender turn into a homogeneous mass.
- - Then add another 150 gr. strawberry berries and mix with a spoon.
- - Remove the cooled dough from the freezer and spread the filling.
- - Bake in a preheated oven to 180 g. approximately 20 min., the baking time depends on your oven.
- - The finished cake should be well cooled, and only then transfer to the dish. I have a cake cooled 1.5 hours of them half an hour in the refrigerator, and only then I transferred it to the dish.
- - From the top of the pie, decorate with strawberries and sprinkle with powdered sugar.
- The pie is best served chilled.