Grated Shortcrust Jam Pie
This Ukrainian grated pie is the simplest way to turn a jar of jam into something festive. Two-thirds of the shortcrust makes the base; the rest is frozen and grated over the top, where it bakes into a crisp golden tangle with dark pockets of jam showing through. Pick a jam with some sharpness — plum or apricot balances the sweet pastry.
- Prep
- 25 min
- Cook
- 40 min
- Rest
- 1 h 40 min
- Total
- 2 h 45 min
- Servings
- 12
- Level
- Easy
- Per serving
- 365 kcal
Ingredients
For the pastry
For the filling
Makes: one 20 × 30 cm pie, 12 squares
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
180 °C · top and bottom heat, no fan
With a fan: 160 °C
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Step 1: Grate in the butter
Mix the flour with the baking powder and salt. Coarsely grate the cold butter straight into the flour and quickly rub together with your fingertips into fine crumbs.
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Step 2: Make the dough
Stir the eggs with the sugar and vanilla with a fork until the sugar partly dissolves. Pour into the crumbs and quickly gather into a soft dough without kneading much.
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Step 3: Divide the dough
Take off a third of the dough, wrap it and freeze for 40 minutes. Press the rest over the base of a 20 × 30 cm tin lined with baking paper, forming a 1.5–2 cm rim, and refrigerate.
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Step 4: Heat the oven
Twenty minutes before the dough is ready, heat the oven to 180 °C (350 °F).
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Step 5: Spread the jam
If the jam is runny, stir in the cornflour. Spread the jam evenly over the base, leaving 1 cm clear along the rim.
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Step 6: Grate the topping
Coarsely grate the frozen dough straight over the jam, spreading the shreds evenly over the surface. Don’t press down — the looser the layer, the crisper the top.
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Step 7: Bake
Bake for 35–40 minutes, until the top is golden and the jam bubbles at the edges.
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Step 8: Cool and slice
Let the pie cool completely in the tin, at least an hour: hot jam is runny and the pie will fall apart. Dust with icing sugar and cut into squares.
Tips & variations
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Tip
Check the jam’s thickness: a spoonful on a saucer shouldn’t spread. Runny jam without starch soaks into the base and leaves it soggy.
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Tip
If the topping dough is too soft and smears on the grater, give it another 10 minutes in the freezer.
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Variation
Mix a handful of chopped walnuts into the jam, or lay thin slices of tart apple underneath it.
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Storage
Keep in an airtight container at room temperature for up to 4 days. We think it’s even better on day two.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 365 kcal | 4,380 kcal |
| Protein | 5 g | 54 g |
| Fat | 15 g | 174 g |
| Carbohydrates | 54 g | 648 g |
Approximate values calculated from standard ingredient data.
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