Cottage Cheese and Sour Cream Shortcrust Pie

A taste that reminds me of the old times! It is just like tradition on a plate!

This is a pie that was once prepared in each and every household in continental Croatia, and when you try it, you will understand why.

Most often you would find this pie with some sort of cheese or apple filling, every part of Croatia has their own favourite variation, but this one might just be my most beloved.

A recipe that everyone loves, with crumbly shortcrust dough and something in between sweet and salty filling made of cottage cheese and sour cream, that nobody is able to resist.

Whisk flour with baking powder and sugar. Add diced room temperature butter, 2 egg yolks, vanilla extract, milk, a tablespoon of lemon zest and sour cream. Knead into a dough, then divide into two parts, wrap into plastic foil and refrigerate for at least 30 minutes.

Using an electric mixer beat the egg whites with a pinch of salt until hard peaks.

Combine cottage cheese, sour cream, an egg yolk, sugar and vanilla extract for the filling. Then with a spatula gently fold in the egg whites.

On a very floured surface roll out both chilled doughs into thickness of 5 mm.

Transfer the rolled dough into a baking tin and make sure the dough covers the whole bottom. Lightly poke the dough with a fork.

Spread the filling over the dough, then cover with the second dough and poke a few holes on the top dough to stop from rising. Bake in a preheated oven at 180°C/356°F for 30 minutes.

Let it cool down, then sprinkle with icing sugar.

Print

With ImageWithout Image

Cottage Cheese and Sour Cream Shortcrust Pie

Yield: 8

Ingredients

Dough

• All purpose flour - 300 g
• Baking powder - 1 tablespoon
• Granulated sugar - 100 g
• Vanilla extract - 1 teaspoon
• Butter - 150 g
• Egg yolks - 2
• Milk - 50 ml
• Lemon zest - 1 tablespoon
• Sour cream - 1 tablespoon

Filling

• Cottage cheese - 400 g
• Sour cream - 200 g
• Egg yolk - 1
• Egg whites - 3
• Granulated sugar - 50 g
• Vanilla extract - 1 teaspoon

Instructions

1. Whisk flour with baking powder and sugar. Add diced room temperature butter, 2 egg yolks, vanilla extract, milk, a tablespoon of lemon zest and sour cream. Knead into a dough, then divide into two parts, wrap into plastic foil and refrigerate for at least 30 minutes.
2. Using an electric mixer beat the egg whites with a pinch of salt until hard peaks.
3. Combine cottage cheese, sour cream, an egg yolk, sugar and vanilla extract for the filling. Then with a spatula gently fold in the egg whites.
4. On a very floured surface roll out both chilled doughs into thickness of 5 mm.
5. Transfer the rolled dough into a baking tin and make sure the dough covers the whole bottom. Lightly poke the dough with a fork.
6. Spread the filling over the dough, then cover with the second dough and poke a few holes on the top dough to stop from rising. Bake in a preheated oven at 356°F for 30 minutes.
7. Let it cool down, then sprinkle with icing sugar.