Lingonberry Pie

Cut chilled butter into pieces, add sugar and vanilla. Mix to combine.

Add the egg and a pinch of salt, mix again.

Combine flour with baking powder, add to the dough and knead into a soft, elastic dough that doesn't stick to your hands.

Grease a 26–28 cm baking pan with butter. Evenly press the dough into the bottom and up the sides, forming about a 2 cm crust.

Toss the lingonberries (fresh or thawed) with cornstarch.

Spread the berries in an even layer over the crust.

Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, adjusting to your specific oven.

For the topping, whisk together the sour cream and sugar until smooth.

Pour the sour cream topping evenly over the hot pie as soon as it comes out of the oven.

Let cool, then refrigerate the pie for 3–4 hours until completely set and chilled.