Pie with frozen blackberries from shortbread dough in the oven

Step-by-step cooking

1. Step 1:

   

   How to make a shortbread pie with frozen blackberries? First, prepare the ingredients for the dough. In principle, you can use any shortbread dough: on margarine, with or without eggs, and so on. Here I cook it on sour cream with butter. All products should be chilled, and the butter and sour cream have just been taken out of the refrigerator.

2. Step 2:

   

   Cut the cold butter into small cubes. Why should the oil be cold? Only in this case we will get crumbly crumbs, and not a whole piece of dough.

3. Step 3:

   

   Put cold butter in a blender bowl, add flour, sugar and salt.

4. Step 4:

   

   Whisk all the ingredients in a blender into crumbs. If there is no blender, you can rub the dough with your hands. But you need to rub it quickly, because the heat coming from the hands quickly heats the oil and the crumbs will turn out less airy. Hands should be dry.

5. Step 5:

   

   Add cold sour cream to the sand crumbs and quickly knead the elastic shortbread dough. Sour cream can be replaced with 1 egg or 2-3 tablespoons of ice water. With sour cream, the dough turns out less crumbly and does not crumble as much as with water. It is impossible to knead the shortbread dough for a long time, because this will melt the butter. Look at the consistency of the dough: if elasticity is not enough, add a little more sour cream.

6. Step 6:

   

   Spread the shortbread dough on the bottom and sides of the baking dish (Ø 26-28 cm), making low sides. Prick the dough with a fork. Put the dough form in the refrigerator for about 40 minutes. For shortbread pies, it is better to use detachable molds so that the finished pie can be easily removed without crumbling the fragile sides. If there is no such form, you can use the usual one, but put the parchment with handles down. Pulling the handles, the pie is easily removed - see photo.

7. Step 7:

   

   Prepare the ingredients for the filling. Wash the eggs and dry them with napkins. Unlike the ingredients for the dough, eggs and sour cream should be at room temperature here. This is necessary so that sugar and vanilla sugar can dissolve faster. In cold sour cream, sugar dissolves poorly and can all settle at the bottom of the bowl.

9. Step 8:

   

   Pre-defrost the blackberries in the refrigerator. Drain the juice that has been released at the same time.

10. Step 9:

    

    Beat eggs with sugar, vanilla sugar and salt.

11. Step 10:

    

    Add sour cream and flour to the beaten eggs. Mix everything thoroughly with a whisk so that there are no lumps.

12. Step 11:

    

    A homogeneous semi-viscous aromatic mixture should be obtained.

13. Step 12:

    

    Pour the sour cream mixture into the dough basket. Place the thawed blackberries on top. Bake the pie for about 40 minutes at 180 ° C, until the sour cream filling seizes. Determine the exact time and temperature of baking according to your oven.

14. Step 13:

    

    Cool the finished cake slightly, cut into pieces and serve to the table. Enjoy your meal!