Sweet Sorrel Pie Recipe with Sour Cream Custard

Name: Sweet Sorrel Pie Recipe with Sour Cream Custard
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 slices
Cuisine: Ukrainian
Ingredients: 250 g all-purpose flour; 100 g cold butter; 1 pinch salt; 1–2 tbsp cold water, only if pastry needs it; 300 g fresh sorrel, washed and dried; 100 g sugar; 2 large eggs; 100 ml sour cream; 0.5 tsp baking soda

A baked sorrel pie with buttery pastry, sugared greens and a sour-cream egg topping.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 10 minMakes 8 slices

Jump to Recipe

The source gathers several separate sorrel ideas, including an omelet, a soup and salted leaves. Its first measured dish is a sweet sorrel pie, so this card follows that one recipe without mixing the other ingredients into it. Rub butter into flour with a pinch of salt, adding a little cold water only if the pastry will not hold together. Dry washed sorrel thoroughly before chopping; combine with sugar and let it soften briefly. An egg-and-sour-cream topping binds the filling while it bakes. The crust should color and the center should set rather than remain runny. Cool the pie before slicing so the tart green filling stays in place.

Recipe card

Sweet Sorrel Pie Recipe with Sour Cream Custard

Prep 30 minCook 40 minTotal 1 hr 10 minYield 8 slices

Adjust recipe Only numbered ingredient amounts change.

Equipment: Pie tin, bowl, pastry cutter, oven

Ingredients

250 g all-purpose flour 100 g cold butter 1 pinch salt 1–2 tbsp cold water, only if pastry needs it 300 g fresh sorrel, washed and dried 100 g sugar 2 large eggs 100 ml sour cream 0.5 tsp baking soda

Instructions

Prepare crust
Rub butter into flour and salt; add only enough cold water to hold together, then line a pie tin.
Prepare sorrel
Dry, chop and mix sorrel with sugar; rest 10 minutes and drain excess liquid.
Mix topping
Whisk eggs, sour cream and baking soda until even.
Fill and bake
Spread sorrel in crust, pour over topping and bake at 180°C for 30–40 minutes until crust is golden and center set.
Cool
Rest until warm, then slice.

How to tell when it is ready

Pastry is golden and the egg-and-sour-cream center is set.

Tips

Dry sorrel to avoid a soggy crust.
Add water to pastry sparingly.
Drain liquid from sugared greens.
Rest the pie before cutting.

Serving suggestions

Offer warm with tea.
Add a spoon of plain yogurt.
Serve with fresh berries.
Pack a chilled slice for later.

Make ahead

Measure ingredients ahead; mix and cook or bake according to the method on serving day.

Storage

Refrigerate covered up to 2 days.

Food safety

Wash sorrel well; cook egg filling through and refrigerate leftovers.

Frequently asked questions

Is this the sorrel soup recipe?

No. The source page lists several dishes; this card uses its first complete sorrel pie formula.

How should I store sweet sorrel pie with sour cream filling?

Refrigerate covered up to 2 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.