Frozen shortbread blackberry pie in the oven

8 servings
1 hour 40 min

Due to the shock freeze, blackberries retain all their taste. Berries do not spread or lose shape. Therefore, the difference between fresh and frozen berries is not felt.

How to make a sand pie with frozen blackberries? First, prepare the ingredients for the dough. In principle, you can use any shortbread: on margarine, with and without eggs, and so on. Here I cook it on sour cream with butter. All products must be refrigerated and oil and sour cream just removed from the fridge.

Chop the cold butter into small cubes. Why should the oil be cold? Only in this case we will get crumbly crumbs, not a whole piece of dough.

Put the cold butter in the bowl of the blender, pour in the flour, sugar and salt.

Whisk all the ingredients in a blender into crumbs. If there is no blender, you can rub the dough with your hands. But you need to rub quickly, because the heat coming from the hands quickly heats the oil and the crumb turns out to be less airy. Hands should be dry.

Add the cold sour cream to the sand crumb and knead the elastic shortbread pastry quickly. Sour cream can be replaced with 1 egg or 2-3 tbsp. l ice water. With sour cream, the dough is less crumbly and does not crumble as much as with water. You can't mix shortbread for a long time, because it will melt butter. Look at the consistency of the dough: if elasticity is not enough, add a little more sour cream.

Spread the shortbread over the bottom and sides of the baking tin (Ø 26-28cm), making low sides. Tip the dough with a fork. Place the dough tin in the fridge for about 40 minutes. For sand pies, it is better to use split molds so that the finished pie can be easily removed without crumbling the fragile sides. If there is no such shape, you can use the usual one, but put parchment with handles down. Pulling on the handles, the pie can be easily removed - see photo.

Prepare the ingredients for the filling. Wash the eggs and dry with napkins. Unlike the dough ingredients, eggs and sour cream should be at room temperature here. This is necessary so that sugar and vanilla sugar can dissolve faster. In cold sour cream, sugar dissolves poorly and can settle all at the bottom of the bowl.

Pre-thaw the blackberries in the refrigerator. Drain the juice that has stood out.

Whisk the eggs with the sugar, vanilla sugar and salt.

Add sour cream and flour to the beaten eggs. Mix everything thoroughly with a whisk so that there are no lumps.

A homogeneous semi-viscous aromatic mixture should be obtained.

Pour the sour cream mixture into the dough basket. Top with the defrosted blackberries. Bake the cake for about 40 minutes at 180 ° C until the sour cream filling has taken hold. Determine the exact time and temperature of baking by your oven.

Cool the finished cake slightly, cut into pieces and serve to the table. Enjoy your meal!