origin: Traditional (National&Religious)
Mix the flour, baking soda and salt together in a large bowl and add cold shortening/unsalted butter. Knead the dough constantly and at the end measure the cold water. Do not add any more water than you need to. Stop adding water when the dough begins to clump. Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball, divide in 2/3 – 1/3 parts. Wrap each tightly in plastic wrap. Put into refrigerate for at least 1 hour (or up to 5 days or in the freezer for up to 2 weeks).
After one hour roll out the bigger part of dough to 3 mm thick and lay into a buttered pie mold.
Perch the half-plums onto the dough. Sour cream mix with 3 teaspoon sugar and put top of the plums. Roll out the remaining dough and slice 1 cm wide stripes. Cover the plums with these stripes in barred form.
Put into 180 Celsius degree preheated oven and bake it for overall 45-50 minutes. After 20 minutes reduce the degree to 150.