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Shortcrust Smetannik
A delicate traditional pie with a crumbly shortcrust pastry base and a creamy sour cream filling. A wonderful treat for a cozy family tea time.
Ingredients
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COMPONENT to taste
- to taste
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Method
For the dough, whisk together the flour, sugar, salt, and baking powder. Add the butter and cut it in until crumbly. Add the eggs and quickly bring the dough together. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Roll out the chilled dough, fit it into a tart or pie pan with edges, dock with a fork, and chill again.
For the filling, whisk together the sugar, vanilla sugar, and starch. Add the eggs and whisk to combine. Gently fold in the sour cream and zest, mixing until smooth.
Pour the filling into the prepared crust. Bake at 170°C (340°F) for 45-55 minutes until lightly golden and the center still has a slight wobble. Cool to room temperature, then refrigerate for at least 4 hours before serving.
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