Sour Cream Berry Pie
Crisp crust, delicate cream, and juicy filling! Sour cream berry pie is a versatile bake made from simple ingredients and very easy to prepare. You can swap out the filling, changing the flavor every time - hundreds of variations in one recipe!
Updated : 05 March, 2026
Easy
About 30 min.
Ingredients
Dough
250 grams
Wheat flour
180 grams
Curd
80 milliliters
Milk
80 grams
Sugar
50 milliliters
Vegetable oil
9 grams
Baking powder
Pour-over
500 grams
Sour cream
80 grams
Sugar
3
Eggs
2 tablespoon
Potato starch
1 tablespoon
Vanilla sugar
Filling
250 grams
Berries
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the dough. It’s best to use slightly moist, non-lumpy curd. The fat content doesn’t matter much. Brick-style curd works perfectly - it’s soft, moderately moist, and smooth. If your curd is dry and clumpy, blend it with 1-2 tbsp milk or press it through a sieve. Use good-quality all-purpose flour.
Step 2
Combine the curd with the milk, sugar, vegetable oil, and baking powder.
Step 3
Mix everything thoroughly.
Step 4
Sift the flour into the mixture and knead an elastic dough.
Step 5
You may need a little more or less flour - this depends on how moist the curd is and on the flour quality. So don’t add all the flour at once: add half first, then gradually add the rest as needed. The finished dough shouldn’t stick to your hands.
Step 6
Press the dough into a greased pan and form high sides. The pan diameter can be 24-28 cm (about 9.5-11 in).
Step 7
Prepare the ingredients for the topping (custard). Use higher-fat sour cream (20% or more). With thin sour cream, the custard will set slowly and may not set fully by the time the crust is done. Use large eggs. If your eggs are small, use 4.
Step 8
In a bowl, combine the sour cream, eggs, sugar, vanilla sugar, and starch.
Step 9
Mix well - you should get a semi-thick mixture.
Step 10
Pour the sour cream-egg mixture over the crust.
Step 11
Rinse the berries and pat dry. Use any berries you like - cherries, strawberries, currants, blueberries, etc. I used a mix of fresh black and red currants with gooseberries.
Step 12
Sprinkle some of the berries evenly over the pie so they sink into the filling. Bake in a preheated oven at 180°C / 356°F for 15 minutes. During this time, the sour-cream custard will begin to set and thicken.
Step 13
Remove the pie from the oven and scatter the remaining berries on top. Return it to the oven and bake for about 20 minutes more.
Step 14
Cool the finished pie, remove it from the pan, slice, and serve. Enjoy your meal!
Author note
Share the recipe
