For the dough:
250 g all-purpose flour
a pinch of salt
1-2 tbsp oil
1-2 dl water
For the filling:
500 g fresh cottage cheese
200 g sour cream
corn flour (optional)
Combine the flour with salt and oil. Add just enough water to knead soft dough.
The amount of water will depend on the flour quality. If the dough seams too soft, add more flour. If it is too hard, grease the palms of your hands with oil and knead again.
Form a ball and leave to rest for 30 minutes.
Preheat the oven to 200 °C.
Grease an oven-size tin with butter and dust with flour.
To make the filling, beat the eggs with salt and add the cheese and sour cream. Add the corn flour (optional). Stir until uniform. Season with more salt if needed.
Roll out the dough to a size larger than the tin. Place on the tin, with the ends hanging over the rim.
Arrange the filling on the dough and fold the hanging ends over it.
Top with cold butter shavings.
Bake for 20-25 minutes.
Note: You can sprinkle the pie with sugar prior to baking to get a sweet & salty dessert with a nice golden crust (optional).