Shortcrust Pie with Meringue
Original, beautiful, appetizing and melt-in-your-mouth! Shortcrust pie with meringue combines a crunchy crust, the most tender curd filling and airy whipped-egg-white meringue. It takes a bit of effort to make, but the result is absolutely worth it - the pie turns out amazingly delicious!
Updated : 27 November, 2025
Easy
About 45 min.
Ingredients
Dough
1 cup
Wheat flour
80 grams
Butter
2 tablespoon
Sugar
1
Eggs
1 teaspoon
Baking powder
Filling
500 grams
Curd
100 grams
Sour cream
3
Egg yolks
0.5 cup
Sugar
1 tablespoon
Semolina
to taste
Vanillin
Topping
3
Egg whites
3 tablespoon
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients, starting with those for the shortcrust base. Choose good-quality butter, real and without vegetable additives. About 30 minutes before you start, put it into the freezer so it firms up a little - it will be easier to grate.
Step 2
Take a bowl and sift the flour into it. This not only removes any possible debris, but also enriches the flour with oxygen, which will make the baked crust lighter. Add the baking powder to the flour and mix well so it is evenly distributed.
Step 3
Take the butter out of the freezer. Grate it on a coarse grater directly into the bowl with the flour. To keep the butter from melting in your hand, roll it in the flour first - it will be much easier to grate. Then rub the flour and butter together with your hands until you get a crumbly mixture.
Step 4
Add the sugar to the crumbs; I also always add a pinch of salt to balance the flavor. Add the egg. Knead the dough.
Step 5
It will very quickly come together into a ball. As soon as this happens, stop kneading - shortcrust dough is not kneaded for long, otherwise it becomes tough. Put the dough into the refrigerator for half an hour.
Step 6
While the dough is chilling, prepare the curd filling. Get the ingredients ready. You can use curd and sour cream of any fat content - the richness of the dessert will depend on this. Choose fresh, natural dairy products without vegetable-fat substitutes.
Step 7
Put the curd into a bowl. Separate the eggs into yolks and whites. Set the whites aside and add the yolks to the curd. Add the sour cream, sugar, semolina and vanilla. Be careful with vanilla - in large amounts it can taste bitter. Add just a little, on the tip of a knife.
Step 8
Mix all the ingredients until completely smooth. I had soft, creamy-style curd, so I just mixed the filling with a spoon. If your curd is grainy and dry, use a blender.
Step 9
Take the dough out of the refrigerator. Prepare a baking tin. I use a 20 cm (about 8 inch) springform tin. You do not need to grease the tin - there is enough butter in the dough, so it will not stick. Cutting off slices of dough of equal thickness, press them into the bottom and sides of the tin to form the base and edges of the pie.
Step 10
Pour the curd filling onto the base. Preheat the oven to 180°C (about 355°F). Put the pie into the oven and bake for 20-30 minutes, until lightly golden. The exact time will depend on your oven.
Step 11
Five minutes before the baking time is up, start making the meringue. Beat the egg whites with a mixer at high speed, gradually adding the powdered sugar. Use powdered sugar specifically, because granulated sugar crystals will not have time to dissolve and will crunch on your teeth later. Beat the whites until stiff, glossy peaks that hold their shape.
Step 12
When about 20 minutes have passed and the pie has turned golden, take it out of the oven, but do not turn the heat off. Spread the whipped egg whites over the top of the pie and, if you like, make a nice pattern with a spoon.
Step 13
Return the pie to the oven for another 15 minutes. The meringue should brown, but not too much, so keep an eye on it. When this happens, take the pie out and let it cool completely.
Step 14
Remove the pie from the tin, transfer it to a nice serving plate and bring it to the table. Enjoy!
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