Mulberry Pie Crust with Sour Cream Filling

Steps

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  1. At first let’s make a crust pastry. In deep ware combine sifted wheat flour, half sugar, salt and vanillin. Thoroughly mix the mixture with a wire whisk, achieving homogeneous consistence.
  
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  2. To the flour mixture add cold butter grated on a grate with a large cloth. Quickly grind the mixture with your hands until receiving small crumbs.
  
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  3. Add one chicken egg to the pastry.
  
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  4. Mix homogeneous elastic dough. Cover it with food wrap and send crust pastry to the fridge for 30 minutes to make it more convenient to work with.
  
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  5. Distribute the cooled crust pastry in a heat-resistant ware with a diameter of 22-24 cm, forming edges with a height of 4-5 cm. Make perforation with a fork so that during baking the dough does not deform. Send the preparation to the oven pre-heated to 180 degrees for 5-7 minutes so that the base for the pie will bake a little.
  
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  6. Gently get the ware with the future pie out of the oven. Sort the mulberries, wash and remove the tails. Dry the berries from excess moisture on paper towels and put them on a baked crust base.
  
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  7. Let’s make sour cream filling. Combine sour cream and two chicken eggs in a separate ware.
  
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  8. Add the remained sugar and potato starch to the received mixture. Thoroughly mix sour cream filling with a wire whisk, achieving homogeneous consistency.
  
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  9. Gently pour the ready sour cream filling on the crust base.
  
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  10. Send a pie with mulberries to the oven pre-heated to 180 degrees for 30-35 minutes. When the sour cream filling is completely baked and reddened, the pie is ready.
  
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  11. Cool the finished pie to room temperature, gently get it out of ware and cut it into portion pieces.
  
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  12. Bon Appetite!