Blueberry cottage-cheese pie

Blueberry cottage-cheese pie
Ingredients
pie dough
  • 315 Gram (g) flour
  • 30 Gram (g) baking soda
  • 1 Peck salt
  • 240 Gram (g) unsalted butter
  • 1 Table spoon (tbsp) sugar
  • 100 Millilitre (ml) water
filling
  • 250 Gram (g) cottage cheese
  • 1 Piece egg
  • 3 Table spoon (tbsp) sugar
  • 150 Gram (g) blueberry
  • 1 Table spoon (tbsp) lemon juice

season: Summer

occasion: 4Holidays, 4Gift

origin: Innovation

Tags

Method

pie dough

As June-July is the season of blue and red berries you may prepare this easy summer pie, no need special ingredients only cheese and some berries. First sift the flour in a bowl, mix with baking soda a peck of salt and the sugar. Once the mixture is consistent, crush the ice-cold butter with your finger. At the and you should add the ice-cold water to this flour-butter crumb getting a moderately soft pie dough. Put into a plastic bag and set aside into a refrigerator for an hour.

filling

For the filling first dispart the egg white and yolk. Just mix the sugar, cottage cheese and egg yolk. Roll out the pie dough approx. 2 mm thin and place into pie pans or just a normal cake pan (I used to lay on baking paper). Form 2 cm tall edge from the dough avoiding flow the filling under the dough. Pile up the cheese filling and put the blueberry on top of. Beat up the egg whites and place on the middle of the pie whith a spoon. Bake the pie in preheated oven on 170 C degree for 20 minutes, take care of the egg white shouldn't be burnt. If necessary, reduce the temperature to 140 C degree after 10 minutes. Best to serve warm.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
gramm
(g)
fluid onces
(oz)
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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