Gooseberry Pie (made from shortcrust pastry with sour cream)

Gooseberry shortcrust cake is a great summer dessert for the whole family. Loose tender shortbread dough on sour cream harmoniously combines with sweet and sour aromatic gooseberry filling. It's very simple to prepare - try it!

Ingredients

• For the test:
• Butter (cold) - 100 g
• Sour cream - 100 g
• Eggs - 2 pcs.
• Sugar - 100 g
• Flour - 380 g (3 cups with a capacity of 200 ml)
• Baking dough - 1 tsp
• For filling:
• Gooseberry - 300-350 g
• Sugar - 200 g
• Starch (potato or corn) - 3 tbsp. spoons

Directions

1. We prepare products. The butter should be cold - keep it in the refrigerator until called up.
2. Combine eggs and sugar in a bowl. Beat until sugar dissolves.
3. Sift flour and baking powder into a separate bowl. We mix.
4. Cut the butter into cubes.
5. Add oil to the flour mixture.
6. Rub it into crumbs with our hands.
7. We also send egg mass and sour cream there. First, mix with a whisk.
8. Then we knead the non-sticky dough on the table.
9. We wrap the dough in a bag and send it to the refrigerator while we prepare the filling. We turn on the oven to heat up to 180 degrees.
10. We wash the gooseberries and pass through a meat grinder.
11. Pour sugar and starch into the gooseberry. Mix well.
12. We spread the dough in a detachable form and distribute it with our hands over the entire surface of the bottom and bottom of the walls, forming the base of the pie with a low side (I have a form with a diameter of 22 cm).
13. We spread the filling on the dough, level the surface.
14. We send the cake to an oven preheated to 180 degrees for 35-40 minutes.
15. Let the pie cool down a little, 10-15 minutes.
16. We release the cake from the mold.
17. Sand pie with sour cream, with gooseberries, ready. Bon Appetit!