Blueberry pie with sour cream topping

Prepare the necessary ingredients. You can use any berries and replace sour cream with thick yogurt. The recipe is designed for a form with a diameter of 18-20 cm.

Separate the eggs into yolks and whites.

Knead the dough: chop cold butter with flour using a knife until crumbly, add salt, water, and 2 yolks, quickly mix until combined. Cover with plastic wrap and refrigerate for 40 minutes to an hour.

Roll out the chilled dough into a sheet with a diameter equal to the diameter of the mold plus the sides.

Place the dough in the mold, prick it with a fork, and bake it in a preheated oven at 200 degrees Celsius for 10 minutes. Remove the base, then reduce the temperature to 180 degrees Celsius.

Mix sour cream, egg whites, sugar, and starch in a bowl. The recipe calls for cornstarch, but you can use any starch you have.

Spread the berries on the prepared base. If using frozen berries, there is no need to thaw them beforehand.

Pour the sour cream mixture on top. Alternatively, you can mix the berries with the cream and spread them on the base, in which case the cream may turn purple if the berries are ripe.

Bake for 50-60 minutes until done. The edges of the pie will become slightly golden, but the center should still be jiggly and liquid in appearance.

To stabilize the pie and allow the cream to set, it should be chilled thoroughly before serving in the refrigerator.