Dough: in a bowl, combine the flour, a pinch of salt and pieces of cold butter. Use your hands to grind into a crumb.
Add sour cream.
Knead the dough with your hands, collecting it into a ball (if the dough continues to stick to your hands - add a little flour, if it continues to crumble - a little sour cream).
Wrap the dough in plastic wrap and put it in the refrigerator for 30-40 minutes.
Filling: zucchini and eggplant cut into small cubes.
Heat the vegetable oil in a frying pan and add the garlic cloves.
Put the vegetables in the pan and fry over low heat, stirring occasionally (about 7-8 minutes). Remove the vegetables from the heat and allow to cool.
Remove the garlic from the vegetables, season the vegetables with salt and black pepper to taste, add the Basil.
Add eggs, grated cheese and finely chopped dill to the cooled vegetables. Stir.
Spread the cooled dough on the bottom of the mold, form the sides (form 22 cm, cover the bottom with parchment).
Put the vegetable filling and send the pie to bake in a preheated oven to 190 degrees for 55-60 minutes (we focus on the Golden top of the filling and dough, the features of your oven). Remove the finished pie from the oven and let it cool.