Yogurt pie ingredients for the dough:
250 grams of soft flour,
100 grams of sugar,
1 vanilla sugar,
1 baking powder,
180 grams of margarine,
4 egg yolks.
Stuffing:
3 cups of yogurt,
2 glasses of sour cream,
150 grams of sugar,
5 spoons of flour,
4 egg whites,
lemon zest,
a little lemon juice (I didn’t add it).
Preparation
Knead the dough, divide it into two equal parts, roll one immediately to the size of a baking sheet, and put the other in the freezer for half an hour. In the meantime, make the filling. Combine the sour cream and yogurt, in another bowl beat the egg whites with sugar until stiff, combine the two masses and mix with a mixer. Add flour and mix gently.
Heat the oven to 200 degrees Celsius, spread the filling over the dough, put it in the oven for about 10 minutes so that it catches the crust a little. Then grate the other half of the dough from the freezer on top and put it back in the oven for about 40 minutes or until golden brown. When it cools down, sprinkle it with powdered sugar. It needs to cool well so that I can cut the pie nicely.
The size of the sheet is 20×30, maybe it could be a little bigger so that it would be a shade lower and easier to cut.
Quick pie
Dough: 280 grams of lard and ground in a meat grinder, 280 grams of flour, 2 egg yolks, 2 large spoons of powdered sugar. Dissolve the yeast in a little milk and immediately pour it into the dough (so that the dough is mixed), knead the dough.
Divide into two crusts. Grease the pan and sprinkle with flour. Place the melted crust in the pan. It can be filled with poppy seeds, walnuts or apples. Poppy filling: 200 grams of ground poppy seeds, 100 grams of granulated sugar and 2 handfuls of raisins. Put the poppy seeds in a pan and on the stove, pour a little milk and stir to cook.
Add raisins (cleaned and soaked in hot water and washed), cook a little longer. When it is removed from the heat, add sugar. Mix everything again, add a little lemon juice. Leave to cool. With this, the first crust is filled and then the second crust is rolled out and covered
stuffing. Prick the crust in several places with a fork. Bake on moderate heat.
