This rustic yet refined pie celebrates the bright tang of sorrel, the creamy richness of eggs, and the salty depth of brined cheese. A buttery shortcrust cradle holds a luscious filling that bakes into a savory custard—perfect for a spring lunch or an elegant picnic.
About This Recipe
Sorrel, often called the "lemon of the greens," brings a vibrant acidity that cuts through the richness of eggs and cheese. Combined with a tender, flaky crust and a golden top, this pie exemplifies Eastern European home baking at its finest. The technique is straightforward: a quick pastry, a simple filling, and a short bake. The result is a dish that feels both comforting and sophisticated.
Ingredients
- 1 bunch fresh sorrel (about 100 g)
- 300 g brined cheese (such as feta or brynza)
- 3 large eggs
- 100 ml heavy cream (20% fat)
- Salt and freshly ground black pepper to taste
- For the pastry:
- 125 g all-purpose flour
- 120 g cold unsalted butter
- 200 g sour cream (30% fat)
- 3 g salt
Step-by-Step Instructions
1. Prepare the Sorrel and Cheese
Wash the sorrel thoroughly, dry it, and remove any tough stems. Finely chop the leaves. Grate the cheese on a coarse grater or crumble it with your fingers. Set aside.
2. Boil the Eggs
Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 7–10 minutes until hard-boiled. Cool under cold running water, peel, and dice into small cubes.
3. Make the Pastry
Sift the flour and salt into a bowl. Add the cold butter cut into small cubes. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse crumbs. Stir in the sour cream and quickly bring the dough together. Form a disc, wrap in plastic, and refrigerate for 30 minutes. For an even faster approach, a planetary mixer can combine the ingredients in seconds.
4. Blind-Bake the Crust
Lightly grease a round tart pan with butter or oil using an oil sprayer for even coverage. Roll the chilled dough into a circle slightly larger than the pan, line the pan, and trim the edges. Prick the base with a fork, line with parchment, and fill with dried beans or pie weights. Bake at 180°C for 10 minutes. For best results, bake in a wall oven microwave combo with air fryer for consistent heat.
5. Assemble the Filling
In a bowl, combine the chopped sorrel, two-thirds of the grated cheese, and the diced eggs. Season with salt and pepper. Spread the filling evenly into the pre-baked crust. Pour the cream over the top and sprinkle with the remaining cheese. For a silky texture, you can briefly blend the filling with an immersion blender before pouring.
6. Bake the Pie
Return the pie to the oven, still at 180°C, and bake for about 30 minutes, until the filling is set and lightly golden. Let cool slightly before serving. Garnish with fresh herbs if desired.
Tips for the Perfect Sorrel Pie
For a more pronounced crust, brush the blind-baked base with egg white before adding the filling. If sorrel is unavailable, substitute spinach with a squeeze of lemon juice to mimic its acidity. Squeeze any excess moisture from the chopped sorrel after washing to avoid a watery filling. Using a reliable convection oven guarantees even browning. For a quicker egg-prep, a microwave pressure cooker can steam eggs in minutes.
Delicious Variations
This pie welcomes adaptations: add fresh dill or chives to the filling, or swap the brined cheese for goat cheese for a tangier profile. For a heartier version, include sautéed leeks or bacon. Serve alongside a crisp green salad. Pair with a chilled glass of sweet, high-alcohol wine or an espresso for a delightful contrast. For a sweet twist, explore our Catalan sponge cake.
Frequently Asked Questions
Can I use frozen sorrel?
Yes, but thaw and squeeze out excess liquid before using to avoid a soggy pie. A wheatgrass juicer can help extract liquid, but simply patting dry with paper towels works fine.
What if I don't have brined cheese?
Feta, ricotta salata, or even a well-drained cottage cheese mixed with a pinch of salt can work. The key is a salty, crumbly texture.
How do I reheat the pie?
Reheat slices in a non-toxic air fryer at 160°C for 5–7 minutes, or in a low oven. Avoid microwaving to maintain crispness.
Can I make the dough ahead?
Absolutely. The dough can be refrigerated for up to 2 days or frozen for a month. Thaw in the fridge before rolling. A food processor can also pulse the dough in seconds.
Is this pie gluten-free?
Not as written, but substitute the flour with a gluten-free blend. Adding a tablespoon of organic vodka to the dough can improve flakiness.
What can I serve with this pie?
A simple tomato salad and a dollop of sour cream complement the tangy filling. For a beverage, try a George Howell coffee or top with chocolate-covered raisins for a sweet-salty garnish.
