Favorite pie with yogurt-sour cream filling

This is a simple, but at the same time very tasty pie. Shortbread fragrant dough and delicate yogurt-sour cream filling will not leave anyone indifferent to a sweet tooth. The amount of sugar can be adjusted independently. With the proportions indicated by me, the pie turns out to be moderately sweet, not cloying.

Olga Just Food

The author of the recipe

Favorite pie with yogurt and sour cream filling

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Composition / ingredients

servings:

For the dough:

Flour

300

Butter (softened)

180

Sugar

Vanillin

0.33

Baking powder

1.5

Egg yolks

Salt

0.33

For filling:

Sour cream

400

Yogurt (natural (without additives))

250

Egg whites

Powdered sugar (80 g in protein+ 80 g for sour cream-yogurt mixture)

160

Corn starch

Vanillin

0.33

Salt

0.33

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 5 g

Fats 31 % 16 g

Carbohydrates 60 % 31 g

287 kcal

GI: 10 / 3 / 87

Step-by-step cooking

Cooking time: 1 h

Step 1:
To prepare the dough, first mix all the dry ingredients: sift 300 g of wheat flour, add 80 g of sugar, 1 ½ tsp baking powder, ½ tsp vanilla and a pinch of salt. Mix everything well.
Step 2:
Add 180 g of butter (softened) to the dry ingredients and rub the dough into crumbs.
Step 3:
Add 4 egg yolks. It is not necessary to knead for a long time.
Step 4:
Assemble the dough into a ball, divide into two parts. We wrap it with cling film and send it to the refrigerator for about 1 hour.
Step 5:
At this time, we will prepare the filling. Mix 250 g of natural yogurt with 400 g of sour cream. Previously, I put sour cream in cheesecloth in a colander for the night, so that the excess liquid would go away. Sour cream has become thicker.
Step 6:
Add ½ tsp of vanilla and 80 g of powdered sugar to the sour cream-yogurt mixture. Mix everything until smooth. Add 40 g of corn starch and mix again.
Step 7:
Separately, in a clean and dry bowl, lightly add salt and start whipping 4 egg whites at a low speed. As soon as we get a plentiful foam mass, we add powdered sugar in portions. Whisk until "persistent peaks".
Step 8:
Whipped whites are gradually transferred to the sour cream -yogurt mass and gently mixed so that the mixture does not lose its splendor.
Step 9:
I will bake in a detachable ring on a baking sheet. I put the foil on the bottom, wrapping the edges up. Inside, the ring was lined with parchment paper, having previously lubricated the walls with vegetable oil. The diameter of the ring is -20 cm. Turn on to preheat the oven to 180 degrees.
Step 10:
At this time, one of the parts of the dough is rubbed on a coarse grater directly into the mold, leveled and slightly compacted.
Step 11:
We spread the filling, level it again.
Step 12:
We also rub the rest of the dough on top on a coarse grater. Bake in the oven until ready, until the dough is well browned on top. When I heated the top-bottom and baked without convection for 45 minutes.
Step 13:
We take out the pie. Let it cool down. We remove the ring and the parchment paper. If desired, sprinkle with powdered sugar.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !