Shortcrust Pie with Sour Cream and Poppy Seed Filling

⏳ Time

55 minutes

🥕 Ingredients

🍽️ Servings

Description

Voila! The most delicious and fragrant pie is ready) Be sure to let it cool so that it slices well and retains its shape and flakiness) Bon Appétit! ♡

Ingredients

Butter - 3.5 oz
Chicken Egg - 3 pieces
Wheat Flour - 7.1 oz
Sugar - 7.1 oz
Vanillin - to taste
Baking Powder - 0.4 oz
Poppy seed paste - 3.5 oz
Semolina - 1 tablespoon
Milk - 4 fl oz
20% Sour Cream - 8.8 oz

Step by Step guide

Step 1

Make a shortcrust pastry. Melt the butter and let it cool. In a bowl, beat the egg with a cup of sugar, then add the cooled butter, flour with baking powder, and vanilla. Knead into a smooth dough and refrigerate for an hour.

Step 2

Meanwhile, prepare the filling. Let's make the poppy seed layer. Grind the poppy seeds in a coffee grinder. Mix them with semolina and 2 tablespoons of sugar. Put the milk on the stove, and as soon as it starts to boil, add the poppy seed mixture. Stir over low heat for about 5 minutes. Remove from heat and let it cool.

Step 3

Sour cream layer: In a bowl, mix (do not whip) 2 eggs, sour cream, 3 tablespoons of sugar, and vanilla. Alternatively, you can add condensed milk to the sour cream for extra flavor.

Step 4

Now take out the dough, place it in the mold, and shape high edges. Make several fork holes in the dough or place peas or something similar on parchment paper to keep the base even. Put it in a preheated oven at 392°F for 10 minutes.

Step 5

Next, take out our base and add the filling. First, layer the poppy seeds, then pour the sour cream mixture over it. Bake in the oven at 356°F for 30-35 minutes.