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Russian Cuisine
Pirog (russian pie)
1 pound (about 4 cups) all purpose flour.
3 large egg yolks.
1 tablespoon freshly squeezed lemon juice.
11/2 cups (about 1/2 pound) unsalted softened butter.
1/2 cup of ice water.
9-inch spring form pan.
1 jar any flavor jam (250 g).

Use about one tablespoon of butter to grease pan. Beat the rest of the butter for 1 minute at high speed in an electric mixer. Add flour and beat at low speed for another minute. Combine egg yolks, lemon juice and water and add into the mixer. Replace electric mixer with dough hook and beat for 3 minutes. Form into a ball, cover with plastic wrap and refrigerate for one hour.
Pinch a quarter of the dough and set aside. Roll the larger piece of dough on a lightly floured surface into a 14 inch diameter circle, about 1/3 inch thick. Place into pan and press lightly so that the pastry adheres to the form. Roll out the remaining dough into a rectangle 1/8 inch thick and then cut into 9 slices about 3/4 inches wide. Set aside.
Preheat oven to 375F. Fill pan with jam and place strips criss-cross on top. Bake for 12-15 minutes. Lower heat to 350F and bake for additional 8-10 minutes more or until crust is light beige. Remove from oven, let cool and serve. 
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