Sorrel and Cottage Cheese Pie
Golden, aromatic and filled with an unusual sweet-tart filling! This hearty sorrel and cottage cheese pie is delicious with tea and makes an inviting treat for guests. For a savory version, reduce the sugar and add your preferred spices.
Updated : 09 September, 2026
Easy
About 45 min.
Ingredients
Dough
350 grams
Wheat flour
100 grams
Sour cream
1 teaspoon
Baking powder
100 grams
Butter
50 grams
Sugar
2
Eggs
to taste
Salt
Filling
150 grams
Sorrel
100 grams
Curd
2 tablespoon
Potato starch
2 tablespoon
Sugar
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. Take the eggs out of the refrigerator in advance so they can come to room temperature.
Step 2
Melt the butter in the microwave or over a double boiler, then leave it to cool.
Step 3
Crack the eggs into a mixing bowl, add the sour cream, sugar and a pinch of salt, then mix until smooth.
Step 4
Sift the flour and baking powder into the prepared mixture.
Step 5
Knead into a soft, elastic dough that does not stick to your hands. Wrap it in plastic wrap and refrigerate for approximately 20 minutes. Preheat the oven to 350°F.
Step 6
Rinse and dry the sorrel, then chop it and place it in a bowl. Add the sugar and salt, mix and gently massage with your hands. Add the starch and mix again.
Step 7
Add the cottage cheese to the sorrel mixture and stir until evenly combined.
Step 8
Divide the dough into 2 portions, making one slightly larger than the other. Roll the larger portion into a circle and place it in a greased baking pan, covering the bottom and forming raised edges. Prick the base several times with a fork.
Step 9
Spread the prepared sorrel and cottage cheese filling evenly over the dough.
Step 10
Roll the smaller piece of dough into a circle and place it over the filling. Pinch the edges together to seal the pie and make several slits in the center to allow steam to escape.
Step 11
Bake in the preheated oven at 350°F for approximately 50–60 minutes, until the crust is golden and fully baked. Leave the pie to cool slightly before slicing.
Author note
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