Tvorog pie is an amazingly simple yet incredibly delicious homemade treat that instantly creates a cozy atmosphere. The base is a crumbly, kefir-infused shortcrust pastry that bakes up into an appetizing crisp crust, hiding a delicate filling made of soft tvorog (farmer cheese) with a bright lemon aroma. Recipes like this have been passed down through families for generations, as this cheese-based pastry is always cherished for its wholesome qualities and balanced flavor. To make the filling exceptionally silky, use a high-quality cheese paste or press regular farmer cheese through a fine-mesh sieve—this little secret will elevate your dessert into something truly exquisite.
This golden and aromatic farmer cheese pie is the perfect ending to a family dinner. A hint of lemon gives it a special elegance.
For the Dough
- 300 g all-purpose flour
- 100 g granulated sugar
- 1 teaspoon baking powder
- 1 egg
- 150 g butter
- 50 g kefir (or buttermilk)
- a pinch of salt, a pinch of baking soda
- egg and sugar for glazing
For the Filling
- 350 g soft tvorog (farmer cheese paste)
- 1 lemon
- 1 egg
- 2 tablespoons potato starch
- 130 g sugar
How to Make Farmer Cheese Pie
Sift the all-purpose flour into a mixing bowl. Add the baking powder, a pinch of fine table salt, and fine white sugar.
Start by combining all the dry components to ensure the baking powder is evenly distributed throughout the dough.
Cut the cold butter into cubes, add it to the dry ingredients, and rub the mixture between your fingers until it resembles coarse crumbs. Next, pour in the kefir (a fermented milk drink, similar to buttermilk) or yogurt and crack in a fresh egg. If your kefir is highly acidic, add a pinch of baking soda to neutralize it.
Pour in the kefir and add the egg. This creates a base that makes our dough wonderfully soft and elastic.
Turn the mixture out onto a work surface and knead the dough by hand. If it feels too stiff, add 1-2 tablespoons of ice water; if it’s too sticky, sprinkle in a little extra flour.
The dough should be smooth and cohesive. If it sticks to your hands, you can add just a little bit of flour.
Wrap the finished dough and let it rest in the refrigerator for 30 minutes. Divide the chilled dough in half and roll each piece into a sheet about half a centimeter (1/4 inch) thick.
Roll the chilled dough into sheets. Try to maintain a thickness of about 5 mm (1/4 inch) to ensure even baking.
Line a rectangular baking dish with foil and grease it with butter or cooking spray. Lay the first sheet of rolled dough into the pan and prick it all over with a fork or score it with a knife. The foil will make it easy to lift the baked pie out later.
Lay the first dough layer into the pan. Pricking it with a fork prevents the pastry from puffing up while baking.
For the filling, whisk together the soft tvorog (farmer cheese), granulated sugar, an egg, and potato starch (cornstarch works beautifully, too). Wash the lemon thoroughly and rinse it with boiling water. Zest the lemon directly into the bowl and squeeze the juice from one half. Pour the lemon juice through a fine-mesh strainer to catch any seeds.
Use soft farmer cheese for the filling. Fresh lemon juice and zest are the secret to this pie’s bright, vibrant flavor.
Spread the cheese filling evenly over the bottom layer of dough. Cover it with the second sheet of rolled dough and gently crimp the edges together to seal the filling inside. Crack an egg into a small bowl, whisk it well, and brush it over the top of the pie. Sprinkle lightly with sugar. Preheat your oven to 180°C (350°F). Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top boasts a beautiful golden crust.
The pie is ready when a beautifully browned crust forms on top. The sugar sprinkled before baking gives a delightful crunch.
Let the pie cool in the pan, then use the foil overhang to carefully lift it out. Trim any uneven edges and slice it into neat portions.
Serve warm or chilled!
Allow the pie to cool slightly before slicing so the cuts are clean and the filling doesn’t run.
This farmer cheese pie is best served slightly cooled—this allows the filling to set and the lemon flavor to fully bloom. If you have any leftovers, store them in the refrigerator in an airtight container; by the next day, the pastry will soften, and the flavors will deepen. Pair this dessert with a fragrant herbal tea, freshly brewed coffee, or a tall glass of cold milk, which kids especially love.
Feel free to experiment with this base recipe by folding a handful of raisins, dried cranberries, or finely chopped dried apricots into the filling. For a more festive presentation, dust the pie with powdered sugar before serving or garnish with a sprig of fresh mint. Remember, the secret to that perfect golden crust is brushing the top with egg wash and sprinkling a little sugar right before it goes into the oven.
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