open pie from shortcrust pastry with strawberry filling and sour cream filling, popularly known as tsvetaevsky, vanilla, but butter, flour, sugar, chicken eggs and a little cold water. first we make the dough, sift one and a half cups of wheat flour, add 50 g of sugar to it, grate half a pack of cold butter, grind everything until crumbs form, add 50 ml of cold water and a chicken egg into the dough, mix everything well, the dough should come together in... wrap it in film and put it in the refrigerator for half an hour, while we prepare the filling ourselves. place 300 g of sour cream in a blender bowl and add to it. 100 g of sugar and vanilla sugar, beat in two eggs , add 50 g of flour, beat until smooth, take out the dough and roll it out directly on parchment, this will make it easier to put it in a baking dish, level the sides and pierce the bottom with a fork, dry the dough in the oven for 15 minutes so that it does not become soggy from the wet filling, take out the mold and fill it evenly with berries, then pour in the sour cream mixture, bake in the oven for 25-30 minutes at 180°. ser