Prune Pie

Make the dough. Place the flour in a bowl. Grate the cold butter (straight from the refrigerator) on a coarse grater directly into the flour. Toss the mixture lightly from time to time to keep the pieces from clumping together.

Mix together, then pour in 5–6 tablespoons of cold water. Bring the dough together into a ball with your hands (don't knead it too long).

On a lightly floured surface, roll the dough out into a circle 2–3 cm larger in diameter than your baking pan.

Drape the dough over the rolling pin and transfer it to the pan (I used a 22 cm pan). Gently press it in, forming sides about 2–3 cm high. Prick the dough all over with a fork and refrigerate for 30 minutes.

If the prunes are firm, soak them in boiling water for 5 minutes. If they're already soft enough, simply rinse them well.

Stir together the sour cream, sugar, vanilla sugar, and 20 g of flour until well combined — no need to whip.

Arrange the prunes in the dough-lined pan.

Pour the filling over the prunes in a thin, steady stream. Place in an oven preheated to 200°C and bake for about 40 minutes.

Let the finished pie cool completely, then refrigerate for 30 minutes to 1 hour. It tastes best served chilled.

Here's what the prune pie looks like when sliced.