Blackberry crumble pie
There's a blackberry pie on the table today. The bright taste and aroma of blackberries, crispy shortbread dough and a delicate curd layer. This homemade pastry is simple-cooked, so this recipe best suit for beginners.
Equipment
- 1 dishcloth
- 1 food processor
- 1 mix bowl
- 1 teaspoon
- 1 tablespoon
- 1 baking mold
- 1 blender
Ingredients
Dough
- 100 g butter
- 150 g flour
- 25 g sugar
- ½ tsp baking powder
Curd layer
- 300 g cottage cheese
- 150 g blackberry
- 3 pcs egg
- 100 g sugar
- 20 g flour
Instructions
- Prepare everything you need. Wash the blackberries in advance and sprinkle on a towel to dry the droplets of moisture.
- Put flour, pieces of butter, sugar and baking powder in the bowl of a food processor.100 g butter, 150 g flour, 25 g sugar, ½ tsp baking powder
- Press the start button a couple of times, and the contents will turn into a fine oil crumb
- For the filling, put the cottage cheese, eggs, sugar and flour in a bowl. Beat with an immersion blender, the cream should be homogeneous.300 g cottage cheese, 3 pcs egg, 100 g sugar, 20 g flour
- In the form, here rectangular 20×27 cm, pour out ¾ of the crumbs. Pressing your fingers against the sidewalls, form small sides, spread evenly over the bottom. Spread out half of the blackberries.150 g blackberry
- Spoon the curd cream over the berries.
- Scatter the blackberries again. Sprinkle with the remaining ¼ crumbs.150 g blackberry
- Bake the blackberry pie in the oven at 170℃ for 20 minutes, then turn off the heat and leave the mold inside for another half hour.
- The pie is ready, but it is better to cut and serve it in a slightly warm or cooled form, so the curd layer will thicken and it will be possible to carefully slice the dessert.
Nutrition
Calories: 182kcalCarbohydrates: 23gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 151mgPotassium: 64mgFiber: 1gSugar: 12gVitamin A: 271IUVitamin C: 3mgCalcium: 39mgIron: 1mg
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