Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup sour cream
- 1/4 cup cold water
- 1/2 tsp salt
- 2 cups chopped mushrooms
- 1 cup chopped onions
- 1 cup chopped cooked chicken
- 1 cup sour cream
- 2 eggs
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the sour cream and cold water to the mixture and mix until a dough forms.
4. Roll out the dough on a floured surface and transfer it to the pie dish. Trim the edges and prick the bottom with a fork.
5. In a saute pan, cook the mushrooms and onions until they are softened and lightly browned. Add the cooked chicken and cook for an additional 2-3 minutes.
6. In a mixing bowl, whisk together the sour cream, eggs, and fresh dill. Season with salt and pepper to taste.
7. Spread the chicken and mushroom mixture evenly over the pie crust.
8. Pour the sour cream mixture over the chicken and mushroom mixture.
9. Bake the pie for 35-40 minutes, or until the filling is set and the crust is golden brown.
10. Let the pie cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 28g
Protein: 14g
Sodium: 300mg
Substitutions for ingredients:
- Instead of chicken, you can use cooked turkey or ham.
- Instead of fresh dill, you can use dried dill or other fresh herbs like parsley or chives.
Variations:
- Add cooked bacon or sausage to the filling for extra flavor.
- Use different types of mushrooms like shiitake or portobello.
- Add grated cheese to the sour cream mixture for a cheesy twist.
Tips and tricks:
- Make sure the butter is cold when you mix it with the flour to achieve a flaky crust.
- Blind bake the crust for 10-15 minutes before adding the filling to prevent a soggy bottom.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a platter with a sprig of fresh dill on top.
Garnishes:
Garnish the pie with chopped fresh parsley or chives.
Pairings:
Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green bean casserole
- Mashed potatoes
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of cold water at a time until the dough comes together.
- If the filling is too runny, bake the pie for an additional 5-10 minutes.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Smetankowyi Pie is a traditional Russian dish that is typically made with sour cream, mushrooms, and onions. It is often served as a main course or as a side dish.
Flavor profiles:
Smetankowyi Pie has a creamy and savory flavor with a flaky crust.
Serving suggestions:
Serve the pie warm with a dollop of sour cream on top.
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Region: Ukrainian