Rhubarb and strawberry pie
Strawberry season is in full swing! And we are baking a delicate pie with strawberries and sour cream filling! But we decided not to limit ourselves with strawberries, so we added rhubarb to the filling. Tender, tasty and summer-like!
Rhubarb and strawberry pie
Strawberry season is in full swing! And we are baking a delicate pie with strawberries and sour cream filling! But we decided not to limit ourselves with strawberries, so we added rhubarb to the filling. Tender, tasty and summer-like!
Ingredients
| FOR THE DOUGH: |
| butter 175 g |
| egg 1 pc |
| sugar 100 g |
| flour 300 g |
| leavening agent 1 tsp. |
| NACHINKA: |
| rhubarb 2 stalks |
| strawberries 150 g |
| sour cream (25-30%) 250 g |
| eggs 2 pcs |
| sugar 100 g |
| vanilla sugar 1 tsp. |
Instructions
Step 1
Beat the room temperature butter with the sugar. While continuing to beat, add the egg and the flour sifted with baking powder. Knead the dough well, wrap in cling film and put in the refrigerator for 30 minutes.
Step 2
For the filling, beat the eggs with sugar and vanilla sugar. Add the sour cream and whisk again.
Step 3
Cut off the tails of the strawberries and cut the berries in half. Cut the rhubarb into small bars. Add it and the strawberries to the egg and sour cream mixture and mix gently.
Step 4
Roll out the dough and carefully place it in a baking dish, forming sides. Pour the sour cream and fruit filling and bake for 30-40 minutes at 190C.
