Royal Blueberry Vatrushka

Royal blueberry vatrushka is a pie made from shortbread crumb with a delicate cottage cheese filling and a layer of fresh berries, baked for 60 minutes at 180 °C in an 18 cm pan. The dough isn't rolled out - it's simply rubbed into crumbs by hand. I strongly recommend making this and treating your loved ones. Enjoy!

Royal Blueberry Vatrushka

A pie made from shortbread crumb with a delicate cottage cheese filling and a layer of fresh blueberries.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Chilling 8 hours hrs

Total Time 9 hours hrs 30 minutes mins

Servings: 10 servings

Ingredients Method

Ingredients

  

For the shortbread dough

• 300 g wheat flour
• 50 g sugar
• 100 g butter well chilled
• 0.5 tsp baking powder
• salt a pinch
• vanillin a pinch

For the cottage cheese filling

• 500 g full-fat homemade cottage cheese
• 100 g sugar
• 10 g vanilla sugar
• 3 eggs
• 100 g sour cream, 21%
• 100 g blueberries

Method

 

1. Put the butter in the freezer 20-30 minutes before mixing.
2. Sift the flour with the baking powder, salt, and vanillin into a bowl, add the sugar, and mix.
3. Grate the cold butter on a coarse grater and quickly rub the dough by hand into shortbread crumbs. Put the crumbs in the fridge.
4. For the filling, blend the cottage cheese, sugar, vanilla sugar, eggs, and sour cream until smooth (don't add the berries yet).
5. Line an 18 cm springform pan with parchment and brush the sides with vegetable oil. Pour in most of the crumb mixture for the base, press down, and form small edges.
6. Pour in half the cottage cheese filling, scatter the blueberries on top, then pour in the rest of the filling. Sprinkle the remaining crumb over the pie without pressing down.
7. Bake for 60 minutes in a well-preheated 180 °C oven.
8. Let the pie cool completely and chill in the fridge overnight.
   

Tips

• Put the butter in the freezer 20-30 minutes before mixing - only well-chilled butter gives the right shortbread crumb.
• Rub the dough together quickly by hand so the butter doesn't melt.
• Don't press down the top layer of crumb - it should stay loose and crumbly.
• After baking, be sure to leave the vatrushka in the fridge overnight so the filling fully sets.