Syrnoye Pirog

🔥 Prep

• Measure out 300 g of flour and place it in a mixing bowl.
• Soften 150 g of butter at room temperature, then cut it into small cubes.
• Crack 2 eggs into a separate bowl and lightly beat them.
• Grate 300 g of cheese and set aside.
• Measure 100 g of sour cream into a small container.

🔥 Cook

• 1. Preheat the oven to 180°C (350°F).
• 2. In the bowl with the flour, add the softened butter cubes and rub together until the mixture resembles coarse crumbs.
• 3. Add the beaten eggs to the flour‑butter mixture and stir until a smooth dough forms.
• 4. Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.
• 5. While the dough chills, combine the grated cheese with the sour cream in a bowl; mix until evenly blended.
• 6. Remove the dough from the fridge and roll it out on a lightly floured surface to fit a 20 cm pie dish.
• 7. Press the dough into the dish, trimming any excess, and prick the base with a fork.
• 8. Spread the cheese‑sour‑cream filling evenly over the dough base.
• 9. Fold the overhanging dough edges over the filling to create a rustic crust, or place a second rolled dough sheet on top and seal the edges.
• 10. Brush the top with a little extra beaten egg for a golden finish.
• 11. Bake in the preheated oven for 30‑35 minutes until the crust is deep golden and the filling is set.
• 12. Remove the pie from the oven and let it cool on a wire rack for 5 minutes before slicing.

🔥 Serve

• Serve slices warm, optionally drizzled with a spoonful of extra sour cream.
• Pair with a cup of hot black tea or a glass of kvass for an authentic Russian experience.
• Accompany with light pickled vegetables or a fresh cucumber‑dill salad to balance the richness.
• Garnish with a sprinkle of freshly chopped chives or dill for added color and flavor.