Cottage cheese and raspberry pie

Cottage cheese and raspberry pie - shape 21 centimeters

INGREDIENTS:
Dough:
• butter - 100 grams
• eggs - 3 pieces
• sour cream - 100 grams or 3 tablespoons
• flour - 210-230 grams
• baking powder - 1 teaspoon
• a pinch of salt
• sugar - 100 grams
• vanillin - to taste

Cottage cheese filling:
• cottage cheese or soft cottage cheese - 200 grams
• egg
• starch - 1 teaspoon
• sugar - 1-2 tablespoons
• vanillin - to taste

Berry filling:
• raspberries - about 200 grams, you can use frozen

PREPARATION:
1. For the dough, mix eggs and sugar (you can use a mixer or a whisk), add sour cream, melted butter, flour, baking powder, salt and vanilla - mix everything until smooth.
2. The dough should be tender and not very thick.
3. Put a little more than half of the dough into the mold, spread the raspberries, and top with the rest of the dough.
4. Spread the curd filling on top, you can use a spoon or a pastry bag.
5. For the filling, simply mix cottage cheese, egg, sugar and starch.
6. You can decorate the top with raspberries.
7. We send it to a preheated 175 degrees with convection or 180-185 degrees without convection for 45 minutes, 10 minutes before the end, we reduce the temperature by 10 degrees.
8. We check the readiness with a dry stick.
9. Let the pie cool down a little so that the curd filling stabilizes a little and can be served to the table.

Enjoy your meal!