Shortcrust pastry pie with blueberries: recipe

Sour cream pie with blueberries – blueberry pie with sour cream filling

Despite its luxurious appearance, preparing the pie according to this recipe is very simple. The shortbread dough does not have to be kept in the refrigerator; it can be baked almost immediately. True, you will have to wait a little until the filling hardens.

Berries can be taken fresh or frozen. In the latter case, you need to let them defrost at room temperature and transfer them to a colander so that all excess juice is removed.

Required ingredients:

• 100 g butter;
• 250 g sifted flour;
• 1 egg;
• 50 g sugar;
• A pinch of salt;
• 1 tbsp. l. sour cream.

For filling:

• 250 g blueberries.

For filling:

• 2 eggs;
• 200 ml sour cream;
• 100 g sugar;
• 1 tbsp. starch;
• 1 tsp. vanilla sugar.

Preparation:

1. Chop the cold butter with a knife or grate it. Grind the flour with your hands into coarse crumbs. Beat in the egg, add salt, granulated sugar and sour cream. Quickly knead the shortbread dough.

2. Using your hands, spread the dough over the bottom and form high sides. Pierce the crust with a fork. Cover the top with foil and sprinkle some cereal. Bake at 200 degrees for 10 minutes. Remove the foil with the weight and put it in the oven for another 10 minutes.

3. Wash the berries and dry them on a paper towel. Pour them onto the crust. Combine all the ingredients for the sour cream filling in a bowl and whisk until no lumps of starch remain. Pour on top. Bake at 180 degrees for 35 minutes. Check readiness with a skewer.

4. We wait until the cake has completely cooled in the mold and only then transfer it to a plate. Place in the refrigerator for 4 hours so that the sour cream layer hardens well. Only now can it be served.

Pie with cottage cheese and blueberries

This recipe will make an amazing blueberry pie that tastes just like a multi-layer cake. After all, it contains thin shortbread dough, curd and berry fillings, and even a creamy sour cream filling.

You should not take low-fat or low-calorie cottage cheese. Such products contain a lot of liquid, which is not needed in the cake. Instead of blueberries, you can safely use other berries, but only fresh ones.

Required ingredients:

• 200 g wheat flour;
• 150 g butter;
• 20 g sugar;
• 1 egg.

For the curd filling:

• 200 g cottage cheese;
• 80 g butter;
• 2 eggs;
• 20 g flour;
• 1 tbsp. l. vanilla sugar.

For the berry filling:

• 200 g blueberries;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. flour or starch.

For the sour cream layer:

• 150 g sour cream with 10% fat content;
• 120 g granulated sugar;
• 1 egg.

Preparation:

1. Beat eggs with sand until light foam. In a separate bowl, grind the butter with flour.
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2. Combine both mixtures and knead into a tight, homogeneous dough. Cover the bowl with a lid or film and leave in a cool place for 30 minutes.

3. Combine cottage cheese, eggs, vanilla sugar and flour. Beat with a blender to obtain a liquid, homogeneous mass.

4. Mix washed and dried berries with sugar and flour. Beat sour cream with egg and sand.

5. We take the dough out of the refrigerator and distribute it into the mold, making sides. Spread the curd mass. Distribute blueberries evenly on top and fill with sour cream.

6. Place in the oven for 50 minutes, preheated to 180 degrees. Cool the pie completely, remove from the pan and serve.

Blueberry pie made from shortcrust pastry

This pie is also called Finnish. Whether it was really invented there and what the secret of its origin is is unknown to us, but we know something else - this pie is incredibly tasty and will capture the heart of any gourmet. A crumbly, buttery shortcrust pastry base paired with a smooth creamy filling and whole sweet and tart blueberries is a fabulous treat. If you prepare this pie correctly, your dessert will deftly combine light berry sourness, creamy tenderness and the aroma of fresh baked goods. No one will doubt your culinary talent after trying this pie.

Ingredients:

• butter with a fat content above 80% - 160 grams • fresh blueberries - 420 grams; • wheat flour – 1.5 cups (glass 250 milliliters); • chicken egg – 2 pieces; • curd cheese – 200 grams (can be replaced with full-fat sour cream, then 250 grams); • vanilla; • powdered sugar – 210 grams; • baking powder – a teaspoon.

How to cook?

Step 1. Prepare the dough. Grate cold butter (preferably from the freezer) on a coarse grater. In a deep bowl, mix 140 grams of powdered sugar, baking powder and flour; it is advisable to sift the ingredients first. Then beat in one egg and add grated butter. Using your hands or a mixer, knead the dough. This needs to be done fairly quickly so that the butter does not have time to melt and the dough does not turn out 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 to an hour.

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

Step 3: Remove the dough from the refrigerator. If the dough is not too hard, you don’t even need to roll it out, but simply spread it evenly with your hands over the surface of the baking dish. Be sure to choose a pan with a side so that it holds the filling. Distribute the dough and place only the base of the pie in an oven preheated to 180 degrees for 12 minutes, making 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. Pour the prepared filling into the hot pie crust. Reduce the heat in the oven to 170 degrees and place our almost finished pie in it. You need to bake the cake for 40 minutes, then turn off the oven, open the door and let it sit for another half hour. This pie can be eaten either hot or chilled. When cold, it tastes a bit like blueberry cheesecake. Consolidation!

Bon appetit!

Yeast berry pie

We offer a not quite familiar, but successful and very quick recipe for yeast dough. An ideal option when you don’t have time to tinker with the dough for a long time.

Ingredients:

• 25 g pressed yeast;
• 3 eggs;
• 7 tbsp. l. regular sugar;
• 1 tbsp. l. vanilla;
• 60 g butter;
• 500 ml milk;
• Zest of one lemon;
• Flour - how much it will take.

Preparation:

1. Crumble the yeast, add 2 tbsp. l. sugar, a little warm milk and mix.
2. Separately, beat the eggs with the remaining milk, granulated sugar, and vanilla.
3. Add 1 tbsp. flour, mix with a whisk and add soft butter and grated lemon zest.
4. Add flour in portions and stir. The result should be a mass with a consistency slightly thicker than that of pancakes.
5. At this stage, add the yeast dough. Mix thoroughly with a whisk.
6. Cover with a towel and leave in a warm place for 35 minutes.
7. Grease the pan, lay out the batter and top with the berry filling.
8. Leave to proof for 10–15 minutes, then bake in the oven at 180 degrees.

Blueberry jellied pie

The dough recipe is universal and suitable for any sweet filling. Its beauty is in the simplicity and availability of ingredients. Mixes in minutes and the oven does the rest.

Ingredients:

• 2 eggs;
• 160 g sugar;
• 150 g sour cream;
• 50 g butter;
• Zest of half a lemon;
• 1 tsp. baking powder;
• 2/3 tsp. soda;
• 1⁄4 tsp. salt.

Preparation:

1. Beat eggs with sugar and salt until white. It is best to use a mixer.
2. Add sour cream, butter at room temperature, beat again.
3. Gradually sift the flour along with baking powder and soda.
4. At the very end, add the chopped zest.
5. Pour the berries directly into the dough, mix and bake at 180 degrees until done.

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. They use any dough, be it shortbread, yeast, unleavened or puff pastry. The only condition is that the berries be surrounded by “sides” on the sides. They are formed from the dough itself. Do not add too much sugar, as it promotes the release of juice. It's better to take powdered sugar.

Blueberry pie in a slow cooker

If you have such a “helper” in your kitchen as a multicooker, then you can easily bake such a healthy pie in it. This device has a special program. Blueberry pie in a slow cooker is prepared 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 pie to bake. On average it will take about 40-60 minutes. 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 selected within 160-180 degrees.

Blueberry pie in the oven

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

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