Recipe: Favorite yogurt and sour cream pie step by step with pictures | Handy.Recipes

Favorite yogurt and sour cream pie

Cooked favorite yogurt and sour cream pie

Time to cook: 90 minutes

Total Servings: 6

Nutritional Value

This is a simple, yet delicious pie. Sandy flavored pastry and delicate yogurt-sour cream filling won't leave any sweet tooth indifferent. You can adjust the amount of sugar by yourself. With the proportions indicated by me, the pie comes out moderately sweet, not sugary

Author of the recipe

Ingredients for my favorite pie with yogurt and sour cream filling:


  • Wheat flour / Flour - 300 g
  • Butter (room temperature) - 180 g
  • Sugar - 80 g
  • Vanillin - 1/2 teaspoon
  • Dough leavening agent - 1.5 teaspoon
  • Egg yolk - 4 pcs
  • Salt - 1 pinch.


  • Sour cream (at least 20%) - 400 g
  • Yogurt (natural (without additives)) - 250 g
  • Powdered sugar (80 gr of whites + 80 gr of sour cream and yogurt) - 160 g
  • Vanillin - 1/2 teaspoon
  • Corn starch - 40 g
  • Salt - 1 pinch.
  • egg white (optional) - 4 pcs


  • Powdered sugar - 20 g

How to cook your favorite cake with yogurt and sour cream filling step by step with photos

To prepare the dough, first mix all the dry ingredients: sift 300g of wheat flour, add 80g of sugar, 1 ½ teaspoon of baking powder, ½ teaspoon of vanilla and a pinch of salt. Mix everything well.

Add 180g of butter (melted) to the dry ingredients and knead the dough into a crumb.

Add 4 egg yolks. Do not knead for a long time.

Form the dough into a ball, divide it into two parts. Wrap in cling film and leave in the fridge for about 1 hour.

In the meantime let's prepare the filling. Mix 250g of natural yogurt with 400g of sour cream. I've put the sour cream in a colander overnight, so that the excess liquid is gone. The sour cream got thicker.

Then we add ½ teaspoon vanilla, 80g powdered sugar, and 40g of cornstarch to the yogurt-sour cream mixture. Mix until homogeneous.

Separately, in a clean, dry bowl, lightly salt and begin beating the 4 egg whites at low speed. Once the mixture is abundant and foamy, add powdered sugar in portions. Beat until stiff peaks.

Gradually pour the beaten whites into the cream-yogurt mixture and mix gently, so that the mixture does not lose its puffiness.

I bake in a split ring on a baking tray. On the bottom I lay the foil, turning the edges up. Inside the ring lined with parchment paper, greasing the walls with vegetable oil. Ring diameter 20 cm. preheat the oven to 180 degrees.

At this time rub one part of the dough on a coarse grater directly into the form, flatten and lightly seal it.

Lay out the filling, flatten again.

Grate remaining pastry on top, also on a coarse grater. Bake in the oven until the dough is well browned on top. I baked for 45 minutes with the heat on top-bottom and no convection.

Take the cake out of the oven. Let it cool. Remove the ring and parchment paper. Sprinkle with powdered sugar if desired.

Nutritional Value:

Whole Dish:
4691.1 Calories
76.7 g
267.1 g
586.9 g
Per Serving:
781.9 Calories
12.8 g
44.5 g
97.8 g
279.2 Calories
4.6 g
15.9 g
34.9 g

Salt, Flour, Sugar, Butter, Yogurt, Sweet, Sour Cream, Creamy, Egg Yolk, Baking, Powdered sugar, Cakes, Corn Starch, Vanillin, Egg White, Dough Starch, Pastry

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