Blueberry filling for open. Pies with blueberries

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 6 2017

Content

Any pastry is good because it can be prepared with the most different stuffing- salty or sweet. In the latter case, berries are often used, fresh, frozen or in the form of jam. For example, blueberry pie is very tasty and contains many vitamins. You will find recommendations and recipes for its preparation below.

How to bake blueberry pie

Want to learn how to bake blueberry pie? You can make it different - open or closed, round or rectangular, small or large. In this case, any dough is used, whether it be shortbread, yeast, unleavened or puff. The only condition is that the berries on the sides are surrounded by "sides". They are formed from the test itself. Do not add too much sugar, because it promotes the release of juice. Better take powdered sugar.

Pie with blueberries in a slow cooker

If you have such a “helper” as a slow cooker in your kitchen, then you can easily bake such a healthy cake in it. This device has a special program. Blueberry pie in a slow cooker is cooked in the "Baking" mode. You just need to put the dough in the bowl of the device, add the berries, after which you can leave the cake to bake. On average, it will take about 40-60 minutes. A blueberry pie in a slow cooker is also prepared according to this principle. If the device has a temperature setting function, then its value is chosen in the range of 160-180 degrees.

Oven blueberry pie

More classic version is to bake a blueberry pie in the oven. The process of kneading the dough will take about 20-30 minutes. It will take a little more to bake itself - about 1 hour, and in some recipes it takes only 40 minutes. The dough can be poured into a form of any configuration - rectangular, square or round. Even a cast iron skillet is suitable for baking. After such heat treatment, the berry begins to taste bitter. In this case, before adding to the filling, it must be sprinkled with lemon juice.

blueberry pie recipe

Before choosing a specific blueberry pie recipe, you should familiarize yourself with the processing stage of the berries. They must be sorted out from debris, then washed under running water, poured over with boiling water, and then transferred to a colander, where they dry for a couple of minutes. No less tasty is baking from frozen berries. It is better to defrost them in a colander so that the fruits thaw in natural conditions and flow around from excess liquid. This treatment includes any blueberry pie recipe.

Pie with blueberries and sour cream filling

• Cooking time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 372 kcal.
• Cuisine: Russian.

Pie with blueberries and sour cream filling has a very soft and tender filling. So that its consistency is not too liquid, add a little starch. So the filling will definitely not leak out, so the product will turn out to be beautiful outwardly. Vanillin will make the cake more fragrant. Sour cream should not be taken too oily, but it should not be liquid either. It can be easily replaced with yogurt.

Ingredients:

• sour cream - 200 g;
• puff yeast-free dough- 250 g;
• sugar - 0.5 tbsp.;
• starch - 2 tablespoons;
• egg - 2 pcs.;
• blueberries - 1.5-2 tbsp.;
• vanillin - 1 sachet.

Cooking method:

1. Roll out the dough and put it on the bottom of the mold, pierce it several times with a fork, make the sides.
2. Mix part of the berries with sugar. Put them in a mold, and spread the whole blueberries on top.
3. Mix eggs with vanilla and sour cream, add starch there, beat everything.
4. Pour the resulting mixture of berries on top, bake for 25-30 minutes at a temperature of 180 degrees.

Frozen blueberry pie

• Cooking time: 55 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 234 kcal.
• Purpose: for an afternoon snack / for tea / for dessert / for children.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Frozen blueberry pie palatability practically does not differ from baking with fresh berries. This recipe is especially useful in winter. At this time, it is much more difficult to find any fruits fresh, but if you have them frozen, the process is greatly simplified. It is recommended to thaw berries in natural conditions when room temperature, although they are often placed immediately from the freezer.

Ingredients:

• baking powder - 1.5 tbsp;
• frozen blueberries - 2 tbsp.;
• flour - 1.5 tbsp.;
• salt - 1 pinch;
• egg - 4 pcs.;
• sugar - 1 tbsp.

Cooking method:

1. Crack the eggs into a medium-sized bowl, add sugar and beat well with a mixer or whisk until a strong foam.
2. Then sift the flour together with the baking powder, salt and mix until a homogeneous consistency.
3. Grease a baking dish, pour the dough into it, put the berries on top, lightly dipping them into the mass.
4. Bake at 200 degrees for about 40 minutes.

Sand cake with blueberries

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 380 kcal.
• Purpose: for an afternoon snack / for tea / for dessert / for children.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Shortbread pie with blueberries is one of the simple and delicious options such a dessert. The texture of the dough is soft and crumbly. For such a delicacy, both fresh and frozen berries are suitable. The latter must first be washed under water to get rid of pieces of ice. Unusual Ingredients this recipe uses buttermilk, which is left over from the production of butter. It tastes like skimmed cream.

Ingredients:

• egg - 1 pc.;
• blueberries - 1.5 cups;
• butter- 12 tablespoons;
• vanillin - to taste;
• salt - 1 tsp;
• brown sugar - 0.25 tbsp.;
• soda - 0.5 tsp;
• flour - 2 cups;
• salt - 1 tsp;
• buttermilk - 3/4 tbsp.

Cooking method:

1. Chilled butter in the amount of 10 tablespoons cut into cubes, grind with flour and salt. Put some of the resulting crumbs into a bowl.
2. Pour the buttermilk into the remaining loose mass, mix, beat in the egg and add vanillin.
3. Using a mixer, knead the dough for about 1 minute, then throw in the berries and mix everything with a wooden spatula.
4. Combine the reserved crumbs with sugar, add the rest of the oil.
5. Sprinkle the resulting loose mass on top of the berries.
6. Bake dessert for about 50-55 minutes at 180 degrees.

Blueberry pie from Yulia Vysotskaya

• Cooking time: 1 hour.
• Servings: 7 persons.
• Calorie content of the dish: 276 kcal.
• Purpose: for an afternoon snack / for tea / for dessert / for children.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Blueberry pie from Yulia Vysotskaya is very similar to the dessert from the recipe with sour cream filling. It is also very easy to prepare. The difference is that sour cream is added about halfway through the baking process. It is laid out on an underbaked cake, and then the dessert is prepared for about another half an hour. To prevent the filling from being too liquid, starch is added to the blueberry pie with sour cream.

Ingredients:

• vanillin - 1 pc.;
• ready dough- 250 g;
• sugar - 0.5 tbsp.;
• sour cream - 200 g;
• starch - 2 tablespoons;
• egg - 2 pcs.

Cooking method:

1. Roll out the dough with a layer of medium thickness, put in a baking dish.
2. Poke a few holes with a fork to keep the cake from puffing up in the oven.
3. Bake for a quarter of an hour at 180 degrees.
4. At this time, beat the eggs with the addition of vanilla, starch and sour cream.
5. Take out the unbaked cake, pour the resulting mass directly onto it.
6. Bake dessert for another half an hour at the same temperature.

Finnish blueberry pie

• Cooking time: 1 hour.
• Servings: 7 persons.
• Calorie content of the dish: 261 kcal.
• Purpose: for an afternoon snack / for tea / for dessert / for children.
• Cuisine: Finnish.
• Difficulty of preparation: medium.

Finnish blueberry pie is distinguished by an unusual combination of ingredients. It is prepared on the basis of almonds and cottage cheese. The aroma and taste of this dessert is simply amazing. It is not shameful to submit it to festive table. The filling is a mixture of sour cream filling with yolks and a mixture of berries directly. All this is laid out on a cake made of tender and dense curd dough.

Ingredients:

• egg yolk - 3 pcs.;
• cottage cheese - 100 g;
• sour cream - 200 g;
• salt - 1 pinch;
• ground almonds - 50 g;
• blueberries - 200 g;
• sugar - 75 g;
• vanilla sugar - 1 sachet;
• butter - 100 g;
• flour - 125 g;
• egg - 1 pc.

Cooking method:

1. Mix softened butter with cottage cheese, add flour, almonds and salt there.
2. Next, beat in the egg and mix well.
3. Roll out the dough on a floured board, then transfer to the bottom of the baking dish.
4. Make a few punctures with a fork and refrigerate for a third of an hour.
5. In another container, mix sugar with yolks, vanilla sugar and sour cream, pour the resulting mass onto the chilled cake.
6. After distributing the berries, send to bake in the oven for 1 hour. The optimum temperature is 180 degrees.

Open blueberry pie

• Cooking time: 1 hour 15 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 292 kcal.
• Purpose: for an afternoon snack / for tea / for dessert / for children / for a festive table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Better to prepare for the holiday table open pie with blueberries. It is not simple delicious dessert- He is also very handsome. Its top is decorated with strips of dough leftovers. Although it can be other elements of decoration - roses or twigs. The dough in this recipe uses shortbread, so it cooks quickly. After kneading, it must be cooled so that it is easier to roll out.

Ingredients:

• egg - 2 pcs.;
• granulated sugar- 5 tbsp. and 1/3 st.;
• flour - 250 g;
• margarine or butter - 200 g;
• blueberries - 1 tbsp.

Cooking method:

1. Sift the flour into a deep bowl, make a depression in the center, where to drive in the eggs, add sugar, pieces of butter and salt.
2. Knead the dough so that it is elastic, but not yet sticky to your hands. Wrap in cling film leave for 1 hour.
3. Next, the chilled base is divided in half. Roll out one part thinly and lay it on the bottom of the baking dish, forming beautiful sides.
4. On top of the resulting cake, you need to place berries, grated with sugar.
5. From the rest of the dough, roll out another layer, cut it into strips of medium thickness. Decorate dessert with them by laying blanks in the form of a lattice.
6. Send to bake for 20 minutes. The recommended temperature is 180 degrees.

Jellied pie with blueberries

• Servings: 7 persons.
• Calorie content of the dish: 286 kcal.
• Purpose: for an afternoon snack / for tea / for dessert / for children.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Has a very soft texture jellied pie with blueberries. It has an unusual not only taste, but also a name. The dessert is called Tsvetaevsky. It is believed that the famous poetess loved to eat such a pie. Although in those days it was hardly cooked in a slow cooker. Today, they do not have such a recipe. In addition, you do not have to guard the dessert at the oven. You just need to turn on the “Baking” multicooker mode and wait for the end signal.

Ingredients:

• sour cream - 300 g and 70 ml for the test;
• granulated sugar - 0.5 tbsp.;
• egg - 2 pcs.;
• butter - 120 g;
• salt - 1 pinch;
• baking powder - 1 pinch;
• flour - 1 tbsp. and 2 tbsp. in the filling;
• starch - 2 tablespoons;
• blueberries - 0.5 tbsp.

Cooking method:

1. Grate the frozen butter, add the baking powder with flour, sour cream and salt, knead the dough while putting it in the refrigerator.
2. Next, combine the ingredients for pouring - sour cream with eggs, sugar and starch, beat with a mixer.
3. Put the dough on the bottom of the greased multicooker bowl, forming the sides.
4. Next, make a uniform layer of berries, pour them with sour cream mixture.
5. Turn on the "Baking" program for 80 minutes, wait for the end signal.

american blueberry pie recipe

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 342 kcal.
• Purpose: for an afternoon snack / for tea / for dessert / for children.
• Cuisine: American.
• Difficulty of preparation: medium.

American pies are characterized by a thin layer of crumbly dough and a large amount of toppings. She, too, can be very different. One of the options reflects this recipe American blueberry pie. Of the berries, it additionally uses cherries. This dessert is also unusual in terms of decoration. Stars and stripes are cut out of the rest of the dough. They are needed to decorate the top of the pie in the form of an American flag.

Ingredients:

• cherry - 5 tbsp.;
• butter - 110 g for dough and 2 tsp. For filling;
• sugar - 15 g and 1 tbsp. in the filling;
• lemon juice- 3 tablespoons;
• salt - 1 pinch;
• corn starch - 50 g;
• blueberries - 1 tbsp.;
• water - 3 tablespoons;
• flour - 180 g.

Cooking method:

1. Combine flour with salt and 15 grams of sugar, add softened butter for dough and water.
2. Knead the mass well, roll into a ball and, wrapping it with cling film, send it to the refrigerator for 1 hour.
3. After the specified time, you can roll out the dough with a layer and cut off the edges to fit the baking dish. From these remnants, make stars and stripes.
4. Next, combine the pulp of the cherry with 2 tablespoons of lemon juice, and blueberries with one.
5. Separately, mix sugar with starch, distribute it like this - 1 cup for each type of berry.
6. Put the cherry filling in the form with the dough first, and then the blueberry filling on it.
7. Brush the top of the berries with melted butter and decorate with stripes and stars like on the American flag.
8. Send to the oven preheated to 20 degrees for 30-40 minutes.

Grated blueberry pie

• Cooking time: 1 hour.
• Servings: 7 persons.
• Calorie content of the dish: 361 kcal.
• Purpose: for an afternoon snack / for tea / for dessert / for children.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Grated blueberry pie is a layered dessert made from crumbly dough and jam. The peculiarity of cooking is that the products are rubbed with each other. The result is a friable dough in the form of crumbs. It is laid on the bottom of the mold, fashioning a cake out of it. The rest of the crumbs are already sprinkled over the filling. It is also the usual jam, although you can also use fresh berries.

Ingredients:

• baking powder - 0.5 tsp;
• sugar - 150 g;
• flour - 1.5 tbsp.;
• blueberry jam- 150 g;
• oil - 125 g;
• salt - 1 pinch;
• egg - 1 pc.

Cooking method:

1. Leave the butter at room temperature to melt slightly.
2. Then add salt and sugar and beat.
3. Divide the eggs into whites with yolks, add the latter to the dough. Gradually pour the baking powder with flour there.
4. Knead the mass until it becomes crumbly.
5. Cover the baking dish with parchment, pour 2/3 of the resulting crumb on it, smooth it.
6. Next, lay the blueberry jam in a layer of about 1 cm.
7. Sprinkle the rest of the crumbs on top.
8. Bake at 250 degrees for about a quarter of an hour.

Yeast cake with blueberries

• Cooking time: 1 hour 40 minutes.
• Servings: 7 persons.
• Calorie content of the dish: 286 kcal.
• Purpose: for an afternoon snack / for tea / for dessert / for children.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fans of more lush pastries will love the blueberry yeast pie. The biscuit is very high, soft and airy. A dessert is prepared on the basis of dry yeast, and tender is obtained due to cottage cheese. It takes a lot of time to rise the dough, but otherwise the process is simple and fast. In addition to a pleasant taste, the dessert also has a beautiful appearance- all the same lattice of dough over the filling.

Ingredients:

• water - 150 ml;
• starch - 1.5 tbsp;
• sugar - 400 g;
• blueberries - 700 g;
• vegetable oil- 4 tablespoons;
• dry yeast - 1.5 tsp;
• egg - 3 pcs.;
• flour - 900 g;
• milk - 150 ml;
• salt - 1 tsp;
• cottage cheese - 250 g.

Cooking method:

1. Pour the yeast with warm water, after 5 minutes add half a spoonful of sugar and 2 cups of flour.
2. Keep warm for 10 minutes, then leave for another 2-3 hours in a place where there are no drafts, while covering with a lid.
3. Beat a couple of eggs with the addition of a glass of sugar and salt. Continuing to beat, pour vegetable oil with milk.
4. Add the resulting mixture to the dough, mix, sift the remaining flour here, knead the dough until a soft elastic state. Leave it for 1 hour.
5. Then divide the dough into 3 parts - large, medium and small.
6. Roll out the first piece in a layer and put it on a baking sheet, “glue” the sides from the middle piece with a beaten egg. Let stand for 20 minutes under a towel, then make a few punctures with a fork and send to bake for 10 minutes at 180 degrees.
7. Mix clean dry berries with 7 tablespoons of sugar, combine 2/3 of the mass with starch.
8. Make strips from a smaller piece of dough. Grind cottage cheese with 3 tablespoons of sugar.

Remove the butter from the refrigerator in advance (2-3 hours before preparing the dough) so that it becomes very soft, creamy, or soften it in the microwave immediately before cooking. Also, about 1 hour before cooking, put the required amount of sour cream and eggs from the refrigerator so that they also warm up.

Wash the lemon (orange) with hot water and soap and pour over with boiling water to wash off the layer of preservatives from its surface.

Immediately before kneading the dough, turn on the oven and heat it to 3.2 (180 ° C) (so that the dough can be put on it if there is no other warm place, for example, a radiator). In different containers, measure the amount required according to the recipe for the dough. wheat flour with salt and granulated sugar.

Heat the milk in a saucepan or aluminum bowl over low heat until warm (38-40 ° C). Add 1 tsp to it. with a small slide of sugar (from the total amount for the dough), mix so that it dissolves, and crumble fresh or add dry yeast into it. Place the bowl / saucepan in a warm place for 5-10 minutes so that the yeast gets wet and swells.

In a large mixing bowl (about 3.5 liters), beat the eggs with the remaining dough sugar until fluffy with a stand mixer.

Add swollen yeast to them, mix everything and enter, sifting through a fine sieve, 200 g of wheat flour for dough, stir in.

Put softened butter, sour cream and grated zest of half a lemon (or orange) into the dough, mix.

Add about 120 g more of the remaining flour to the dough (also sift and knead with a mixer) to make the dough thicker. And then (in 2-3 doses) add the rest of the flour and knead the dough with your hands until it becomes homogeneous and elastic and well behind the hands and the walls of the dishes. As a result, the dough should be soft and pleasant to the touch.

Form from ready dough ball and put back into the bowl, then cover it with cling film and put in a warm place for 40-60 minutes, so that the volume of the dough has increased by about 2-3 times.

At this time, wash and sort the blueberries for the berry filling. Leave the washed berries on the table in an open dish so that they dry out a little.

When the dough is ready, turn on the oven and heat it to 3.2 (180 ° C), if it was not turned on beforehand. Line a large baking sheet (28 x 38 cm) or any other similar or larger area you have with non-stick baking paper (sides are optional).

Knead the risen dough with your hands and divide, preferably with a scale, into 25 identical pieces, rolling each into a ball and placing on the table. Roll out each ball in turn (starting with those that were made first) (if necessary, lightly flour the table) with a rolling pin into a circle Ø 10 cm, put ⅓ teaspoon of starch on it, lightly smearing it with a strip in the middle of the circle, berries ( about 2 teaspoons with a medium slide) and sprinkle them on top with ¼-⅓ teaspoons of granulated sugar. Form the blank of the pie by folding the cake with the filling in half and pinching its edge first in the middle, and then in turn from each end to the center (do this carefully so that the berry juice does not leak out of the pie during baking). After this, the “scallop” of the dough must be wrapped with “pinches” on its side, moving from one end of the pie to the other, so that in the end a beautiful “pigtail” is obtained from the seam. Transfer the shaped pie to the prepared baking sheet. Do the same with the remaining balls of dough and filling, laying them out on a baking sheet at some distance from each other (so that they do not stick together, having increased during baking). If all the blanks do not fit on the baking sheet (I have about 12 pieces on the baking sheet of the indicated area), leave those that do not fit on the table at room temperature to wait for their turn in the oven.

Cover the future pies with a paper napkin (both those on the baking sheet and those on the table, if any) and place the baking sheet with the blanks in a warm place, letting them come up there so that they increase in volume.

When the workpieces fit, beat a small egg with a hand whisk or fork in a separate container, take a silicone brush and lightly grease the surface of the workpieces with it. Place the tray in the oven and bake the pies at 3.2 (180°C) until the top is golden brown, about 25 minutes. or as recommended in the instructions for your oven yeast dough. You can turn the baking sheet over on the other side after 15 minutes after the start of baking so that the workpieces are browned evenly.

Ready pies remove from oven, cover with paper towels and let them cool completely or until warm at room temperature. Then serve.

Store the leftovers of completely cooled blueberry patties in an open container under a paper towel for no more than 12 hours at room temperature, and then it is better to put them in the refrigerator in a closed plastic bag. There, at a temperature of 0-6 ° C, they can be stored for up to 2-3 days.

How to thicken the filling so that it does not leak out of the pie or bun?

5 WAYS TO THICKEN THE FILLING:

1. For a glass of filling - 1-2 tbsp. flour

2. For a glass of filling - 1-2 tbsp. semolina

3. For a glass of filling - 1 tbsp. oatmeal

4. For a glass of filling - 1 tsp. starch

5. For a glass of filling - 1-2 tbsp. l. ground crackers or ground biscuits

Advice: If lingonberries are used for the filling (the most capricious filling), it must be thawed, washed and dried well with a paper towel.

* * *

So that the filling does not leak out. Solutions

Wet fillings - jam, jam, fresh fruits often create problems for beginners in the kitchen: the filling from the jam follows, fruit pie from excess juice becomes wet and looks undercooked.

The simplest solution is to put less filling. Not everyone will like it, it tastes better when there are a lot of toppings. In addition, if the fruit is very juicy, the cake will get wet from a small amount of filling.

Another solution is to thicken the filling with a product that absorbs moisture. It is desirable that this product does not impose its taste.

There can be no exact recipe regarding the amount of filler, because the jam used for the filling can be of different thickness, and the quality of filler products today differs from different manufacturers.

Usually housewives find their method empirically.

To prevent the filling from leaking out of jam, jam or jam do this:

Boil the jam in advance, add semolina to it. On average, 1 teaspoon or 1 tablespoon per glass of jam, the amount of semolina depends on the density of the jam or jam. Cool the mass, it will thicken and will not flow out;

Add berry or jam powder to jam or jam. fruit jelly- 1 tablespoon per glass of jam;

Add about 1 tablespoon of flour (wheat or corn) or oatmeal to a glass of jam or jam;

Add corn or potato starch, you can pre-boil jam with starch. The amount of starch is 1-2 teaspoons per glass of jam. This is approximately, because starch is different in strength.
Which starch is best? Many people think that corn is less noticeable, but this depends on the manufacturer;

Add to jam breadcrumbs, better if you cook them yourself from a very good white bun;

Add ground cookies to the jam, to do this, crush it with a rolling pin on a cutting board. A cracker with a neutral taste, no flavors and unsalted is better;

You can make the following filling: stir the jam well, beat with a fork, add egg whites whipped into a thick foam;

Specially for baking, cook very thick jam with the help of natural gelling agents: pectin, Quittin, gelfix, confiture. This is when you make preparations for the winter.

By the way, it is with such jam or marmalade that you can very easily and quickly prepare fruit biscuit roll:

Bake thin biscuit cake rectangular shape, together with baking paper, roll it into a roll, then, when it cools down, carefully unfold and spread with jam or homemade marmalade, roll (without paper), put in a plastic bag, refrigerate for 1 hour.

To prevent the pie with fruit filling from excess juice from being too wet, you can do this:

Put the filling from fruits or berries on the rolled out dough, sprinkle the filling with oatmeal flour (grind the flakes in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You can not grind cereal;

By the way, cereals from whole grain They work great and don't affect the taste. I use German, we have been selling them everywhere for a long time.

Sprinkle the rolled dough with starch, gelatin or ground breadcrumbs, you can also use neutral cookies, put on top fruit filling. If the filling layer is high ii, sprinkle more on top;

I'm used to apple filling from the Golden variety, sprinkle only on top, these apples are moderately juicy.

Cut apricots, plums, small apples and pears into halves, remove pits, core, spread in one layer with the skin down, sprinkle with sugar, almond petals, ground breadcrumbs on top. It is possible to add washed and drained raisins or dried apricots to fruits to absorb moisture, but not completely dry, like a stone;

Large apples and pears can be cut into slices and put skin side down;

Prepare stuffing from baked apples without skin;

Pre-boil the fruit for a short time;

If you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., they must first be rolled in flour;

Rinse fresh cherries, let water drain, defrost frozen cherries, sprinkle with sugar, let stand for half an hour or an hour so that it starts juice, drain the juice. Put the cherry on the dough, sprinkle with starch on top.

I do differently, my cherry pie never gets wet. We have a family method:

First spread the rolled out dough with a thin layer without gaps. thick jam or melted honey (not hot!), This is a protection against leakage. Then sprinkle the prepared cherries with starch - 1 tablespoon per 400-500 grams of cherries (more can be, depending on the strength of the starch), mix, put on the dough, sprinkle with sugar on top to taste. You can do without sugar, because a layer of jam or honey gives sweetness. Then close with dough strips.

In the photo, the remains of the pie in the context in a day.

And yet, in order not to tear off burnt jam or dried fruit juice, for baking with wet fillings, always use baking paper.

The fastest blueberry pie in the world kefir dough a method in which all products, including berries, are mixed with each other into a single mass. After this mass is simply poured into a suitable shape, round or square, and baked in hot oven one cake.

The five most commonly used ingredients in blueberry pie recipes are:

If you have time and desire to figure out something more complex, you can do cooking a pie with berry filling. That is, one where the dough goes separately from the filling. It can be yeast, puff, sand. If it is dense and keeps its shape, then it is rolled into a layer, on which the berry mixed with sugar is laid out. If it is liquid, then it is poured to the bottom of the mold, and the berries are carefully laid out on top. At the same time, they are immersed in the dough, which looks very nice when finished.

Five of the fastest blueberry pie recipes:

There is a third cooking option: with sauce or filling in the manner of a cheesecake. The pie has a lower, main layer in the form of a basket with sides. And this basket is filled with sour cream or creamy blueberry mousse. There are recipes where gelatin is also involved. And the collected cake is not baked in the oven, but cooled in the refrigerator.

Whichever option is chosen, in any case, the cake will turn out not only tasty, but also beautiful - thanks to the color of blueberries.

It is not known why, but blueberries are not very common in our country, although this wonderful and very tasty berry fills the forests in the middle of hot July. But it’s hard to imagine something tastier than a fragrant blueberry pie - this is a real feast for the tongue! And today we want to reveal to you a few secrets and tell you how to cook such a delicacy from different types test.

Blueberries are incredibly useful for vision, we have known this since childhood. But the benefits of the forest gift do not end there. The berry improves vision by increasing blood circulation in the structure of the eye, but it accelerates the blood throughout the body. Thus, metabolism is significantly improved, which improves overall health, and also contributes to weight loss. In addition, blueberries are even used as a cancer prevention, because they are powerful antioxidants. Therefore, neglecting such a well of health is simply a crime!

Blueberry pie is a dish with a very bright and pleasant taste It's simply impossible not to fall in love with him from the first bite. But to save everything useful qualities, blueberries are minimally processed, and this simplifies the process. So it turns out that preparing a delicious and healthy blueberry pie is also very simple and fast enough.

Pie with blueberries from puff pastry

A big plus of puff pastry is speed, because it bakes quickly and you don’t need to cook it yourself - buy good dough can be found in any supermarket. And that is exactly what we recommend you do. Making puff pastry is a very tedious and time-consuming process, which will also take you at least a couple of days. And to everything else, it may not work out in the end, because even experienced cooks It takes time to develop "your" recipe.

In the appendix below, we will write a recipe for puff pastry in case you really want to cook it.

Ingredients:

Fresh blueberry - 400 grams;
granulated sugar - 3-4 tablespoons;
vanillin or vanilla essence;
cold butter - 50 grams;
corn starch - 2 tablespoons with a slide;
a pinch of salt;
egg- 1 piece;
puff pastry yeast - 1 large layer (about 300 grams).

How to cook?

Step 1. First you need to defrost the dough. This moment is also quite important, everything needs to be done correctly. The fact is that the yeast dough begins to rise as soon as it is completely defrosted, and our task is to roll out the dough up to this point. In addition, the structure of the puff pastry is very delicate and in no case should it be damaged - otherwise the dough will not delaminate, will not rise and the result will not be the one we want to achieve. Therefore, lay out the sheet on a clean, lightly floured surface and check every 15 minutes. When the dough is already soft enough, but still cold, even slightly frostbitten, you need to start rolling it out.

Step 2. Fill the berries cold water and carefully, so as not to damage them in any way, rinse. Then, throw the berry into a colander or a large sieve to drain all the liquid - the filling will be very juicy.

Step 3. Dump the washed berries into a deep bowl, sprinkle them with sugar, a pinch of salt and add vanillin. Take a piece of butter, you can even take frozen, it should be very cold. Grate it on a coarse grater and add it to the filling - this will make its taste soft and creamy.

At this stage, you will need to add starch. We cannot not use this ingredient, because blueberries are very juicy berry and if this moisture is not thickened into a creamy state (starch will do this), the whole cake will fall apart and turn out to be very “liquid”. Starch, on the other hand, will be able to preserve the juiciness of the dish, but at the same time “grab” the filling. Corn starch we use it because it has no aftertaste and is much better for baking. If it was not possible to get it, you can use potato.

Gently mix the filling with a spatula, try not to damage the berries. After that, remove the filling in the refrigerator so that the butter does not melt.

Step 4. At this point, the dough should just melt. Sprinkle it with flour on both sides, take a large rolling pin and gently, with confident movements, begin to roll it out. Remember that it is impossible to damage the structure of the dough in any case, so the movements should be directed only in one direction. There is also no need to roll out too thin, about 3-5 centimeters will be enough.

Step 5. For such a cake, we need a deep form, which is usually used for biscuit pies. Cover the form with a layer of dough along with the sides, level the dough so that its shape repeats the shape of the dishes. Use a sharp knife to cut off any excess pieces of dough sticking out from the sides.
Now, cover the form with a kitchen towel or cling film and put in a warm place for about an hour - the dough should rise during this time.

Step 6. In the meantime, take another small piece of dough (or scraps if large enough) and roll it out thinly. From this test we will form a pattern. The easiest option is to cut it into strips about 1-1.5 centimeters thick and lay it out in a mesh on the surface of the product. But there are many other options as well. For example, you can mold some beautiful shapes or completely cover the cake and cut out a heart, an asterisk, or any other simple pattern only in the middle. This step is optional, the cake will be fine without it - but the serving becomes much more beautiful with a pattern.

Step 7. When the dough has risen, remove the film and spread the filling in an even layer in the pie. Top it with individual pieces of dough and, if necessary, secure them with the pie base.
Whisk an egg with a teaspoon of sugar and use a kitchen brush to brush the edges of the pie with the egg to brown it.

Step 8. Put the pie in an oven preheated to 200 degrees and bake for about half an hour. Check the cake periodically to make sure it doesn't burn. If your oven is very hot and you are afraid that the cake will burn, cover it with foil immediately and remove it 10-15 minutes before it is ready - then everything will bake smoothly and nothing will burn.

Serve hot with a scoop of ice cream or just like that - it will be delicious either way. Enjoy your meal!

Shortcrust pastry blueberry pie

This pie is also called Finnish. Whether it was really invented there and what is the secret of its origin, we do not know, but something else is known - this cake is incredibly tasty and will capture the heart of any gourmet. Crumbly buttery base shortcrust pastry combined with gentle creamy filling and whole berries of sweet and tart blueberries - a fabulous treat. If you cook this cake correctly, your dessert will cleverly combine light berry sourness, creamy tenderness and the aroma of fresh pastries. No one will doubt your culinary talent after tasting such a pie.

Ingredients:

Butter with a fat content of more than 80% - 160 grams
fresh blueberries - 420 grams;
wheat flour - 1.5 cups (a glass of 250 milliliters);
chicken egg - 2 things;
curd cheese - 200 grams (can be replaced with fat sour cream, then 250 grams);
vanilla;
powdered sugar - 210 grams;
baking powder dough - a teaspoon.

How to cook?

Step 1. Prepare the dough. Grate cold butter (preferably from the freezer). In a deep bowl, mix 140 grams of powdered sugar, baking powder and flour, it is advisable to sift the ingredients beforehand. Then beat in one egg and put the grated butter. Use your hands or a mixer to knead the dough. This must be done fairly quickly so that the butter does not have time to melt and the dough does not turn out to be too dense. Once you are sure that all the ingredients are mixed, roll the dough into a ball, wrap in cling film and refrigerate for 30 minutes - an hour.

Step 2 Rinse the berries with cold water and drain in a colander. Whilst the water is draining, stir in a deep bowl. cottage cheese(or sour cream) with the second egg, add vanilla and powdered sugar. Beat the ingredients with a mixer or whisk until a uniform, slightly airy consistency is obtained. Carefully place the blueberries in a bowl and mix the filling with a spatula.

Step 3. Take the dough out of the refrigerator. If the dough is not too hard, you can not even roll it out, but simply spread it evenly with your hands over the surface of the baking dish. Be sure to choose a shape with a border so that it holds the filling. Distribute the dough and send only the base of the pie to the oven preheated to 180 degrees for 12 minutes, make sure that the dough does not burn. Before doing this, pierce the dough with a fork in different places so that the dough does not rise unevenly in different places and does not bubble.

Step 4 Fill ready stuffing into a hot pie base. Reduce the heat in the oven to 170 degrees and put our almost ready pie in it. Bake the cake for 40 minutes, and then turn off the oven, open the door and let it stand for another half hour. This pie can be eaten hot or chilled. When cold, it looks a little like blueberry cheesecake. Overeating!

Enjoy your meal!

Frozen Blueberry Diet Pie

Fresh blueberries, unfortunately, happen only once a year, and cook delicious and healthy treats I want to all year round. Freezing is known to be The best way save the maximum useful substances in any fruit, berries or vegetables. Plus, it's incredibly convenient - even if you don't particularly enjoy the harvesting process, you can always go to the supermarket and buy almost any frozen berry. Buy as much as you want! Perhaps the main disadvantage of frozen blueberries is that they do not retain their elastic skin and you can get whole berries in the filling only if you prepare the filling quickly before they melt and lose their shape. But after all, we do not always need whole berries, the main thing is to pick up the right recipe and do not despair, there is nothing complicated in such recipes and the pie at the end turns out to be no less tasty!

In all previous recipes, despite a large number of useful berries in them, it could not be called dietary. Therefore, in this recipe we will prepare a completely different type of pie, even rather a light and airy dessert, so that even losing weight ladies can please themselves with a wonderful delicacy. Soft, gentle and air cake keep the maximum useful properties ingredients and will please everyone, even picky girlfriends.

Ingredients:

Frozen blueberries - 400 grams;
chicken eggs - 2 things;
cottage cheese 5% fat - 300 grams;
powdered sugar - 150 grams;
butter - 50 grams;
unsweetened yogurt - 1 cup;
vanilla;
semolina- 3 tablespoons;
wheat flour - 3 tablespoons.

How to cook?

Step 1. Take two deep bowls, one of them must be perfectly clean and dry and made of glass or ceramic. Neither metal nor plastic will fit. Divide the eggs - whites into ceramic dishes, yolks - into the second.

Step 2. Put the cottage cheese and butter in the yolks. The mass must be beaten with a blender or rubbed on its own with a fork, but maximum uniformity must be achieved. No grains, pieces of butter. The consistency of the mass will resemble the sweet curd mass sold in supermarkets. Then, add yogurt to the mass and mix thoroughly again. Yogurt is a very light and low-calorie product, so we use it. But be careful, it should be plain white yogurt. Sweet yogurts can hardly be called dietary.

Mix thoroughly again until smooth. Stirring constantly, add semolina and flour so that the mass then grabs and is a little more dense. If desired, flour can be removed from the recipe altogether. Add vanilla.

Step 3. Now, you need to beat the egg whites. Of course, this can be done manually, but the process will turn out to be very complicated and long, so it’s better to feel sorry for yourself and use a mixer. At first, at low speed, gradually increasing it further, beat the egg whites. At first, the foam will be large and liquid, but over time, the foam will begin to thicken and increase greatly in volume. At this stage, you need to start adding powdered sugar. Gently introduce it with tablespoons so as not to form lumps and continue to beat. The mass will still thicken and gradually begin to become glossy and viscous like marshmallows. When such a consistency is obtained, you can stop whipping.

Step 4. Put the protein mass into the dough with a silicone spatula and very carefully, trying to do it as quickly as possible, mix the mass. In no case do not beat it, everything must be done carefully and quickly so that the bubbles do not collapse and we get a light, airy mass. At the same time, add frozen berries.

Step 5 Lubricate the form, preferably sliding, with butter, and lightly sprinkle the bottom with semolina. fill in the form curd mass, level the surface with a spatula. You can lay out some pattern of berries on top or, for example, lay out a layer of some kind of fruit - apples, peaches, bananas or pears. It will turn out a very unusual, interesting taste and texture.

Step 6. Preheat the oven to 175 degrees and put the pie in it. You need to bake it for 30-40 minutes, in no case open the door in the process. Are you afraid that the surface will burn? Cover with foil and remove 15 minutes before done, but this should be the only time you open the door a little during the entire baking time. When the cake is ready, turn off the oven and open the door slightly, but do not remove it for about an hour. Then, when the cake has cooled, put it in the refrigerator for 4-5 hours and serve only the next day.

Of course, it is often difficult to wait so long, but you can believe that the result is worth it. Not only is this cake very light and low-calorie, its taste will appeal to anyone.
Enjoy your meal!

Blueberry pie secrets or how to make a delicious blueberry pie?

Secret 1. If you are making a pie with only berries, without dairy products, always add starch so that the pie holds its shape and does not spread. Also, always add small pieces of cold butter. You can simply put them on top of the berries, or you can mix them into the filling. During the baking process, the butter will begin to melt and spread over the cake, thereby giving it unforgettable taste and softness.

Secret 2. Homemade puff pastry for blueberry pie.
It will take a lot of time to prepare such a test - about 4-5 hours. But, you can cook more dough and store it for several days. You can defrost it any day and cook it. delicious pie. The taste of such a test, of course, is better than any purchased one, so at least once you need to allocate time for this.

We will need:

Butter - 250 grams;
wheat flour - 315 grams;
ice water - half a glass;
a pinch of salt.

How to cook?

Step 1. Take cold butter and quickly cut it into large cubes.

Step 2. Sift the flour onto the work surface, salt on top.

Step 3. Drop the butter cubes into the flour and stir quickly but lightly to coat the butter in the flour. Make a well in a hill of flour and butter and pour some cold water into it. Start actively stirring the dough so that all the water is absorbed into the flour and the mass begins to gather in a lump. Then, pour out the remaining water and begin to actively knead the dough. This process is incredibly difficult to do by hand, so it's best to just beat the dough with a mixer.
Or, carefully go over the dough with a sharp knife to cut the butter into small pieces, you can wipe it on the track, after keeping it in the refrigerator for 5-10 minutes. Knead the dough until the ingredients are completely mixed.

Step 4. Roll out the dough into a thin layer, fold it into an envelope as many times as possible, wrap it in cling film and send it to the refrigerator for half an hour.

Step 5. Then, roll the dough thin again, fold it several times again and keep it in the refrigerator for 30 minutes again. You need to do this step 5-6 times so that the dough is well layered and becomes smooth, pliable and uniform.

Step 6. Then, put the dough back in the refrigerator for at least an hour. Only after that you can start preparing products from it. You can store such dough for pies in the refrigerator for a week, and in the freezer for several months.

Secret 3. If you don't want to use so many blueberries, you can dilute it with pear slices in absolutely any dish. It is the pear that has the same sweet taste and delicate, almost creamy texture, so adding it to the cake, you can create a very unusual and delicious combination which are sure to be appreciated. In this case, honey can be used instead of sugar in the dough, especially for the dough. You can also add cinnamon.

We wish you successful experiments and delicious pies!

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