Berry Sour Cream Pie

Wash or thaw the berries in advance.

Line the bottom of a 9-inch (24 cm) springform pan with buttered parchment paper, grease the sides, and dust them lightly with flour. Preheat the oven to 350 °F (180 °C).

In a bowl, combine the cottage cheese, milk, sugar, and butter. Sift the flour with the baking powder and knead into a dough. Shape it into a ball.

In another container, mix together the sour cream, sugar, cornstarch, vanilla sugar, and eggs—whisk until smooth.

Roll out the dough to a size larger than the pan, transfer it into the pan using a rolling pin, and form an edge/crust.

Pour in the cream filling and gently arrange the berries on top (very juicy ones can be tossed lightly in flour first). Make sure the filling doesn't spill over.

Bake for 40–50 minutes until the filling is set and still slightly jiggles in the center (cover with foil if necessary).

After cooling in the pan for 5 minutes, remove the sides of the springform, and carefully slide the pie off the parchment onto a wire rack.