Pie with berry filling is an amazing dish: hearty, tasty, healthy, which can be eaten on weekdays and served at the holiday table. Each type of filler gives its own taste sensations and has its own set of vitamins and microelements necessary for a person to maintain health. Lingonberry pie has unique organoleptic qualities; its taste cannot be duplicated. Different recipes allow you to reveal it from different sides and add new notes to it. Among the options there are both simple ones, accessible to a novice cook, and more complex ones, which will require some skill. But they are all equally good and have their admirers.

Cooking features

Lingonberry pie can be made from different types of dough. Cooking time and technology will depend on the chosen recipe. But there are several features of preparing lingonberry pie, knowledge of which will not hurt, regardless of which cooking option you prefer.

• Always sift flour for dough. This will not only guarantee that insect larvae will not get into the cake. The flour will be saturated with oxygen, and the cake will turn out fluffier.
• The pie can be filled with fresh, frozen lingonberries or even lingonberry jam - it all depends on the recipe. Whether to chop the berries will also be indicated in it. However, if you are preparing the filling from fresh whole berries, be sure to sort them out, rinse them carefully, dip them in a colander several times in clean water, and dry them by scattering them on a towel.
• Before adding the berries to the dough, it doesn’t hurt to sprinkle them with flour, then they will be distributed evenly, will release less juice and will not cause the dough to fall off.
• You can add starch to the lingonberry filling so that it does not spread during cooking.
• When beating eggs for dough, first select a low mixer speed, then gradually increase the speed.
• Lingonberries have a bitter taste, so they are often mixed with sweeter berries or fruits, and sugar is added to the filling.

Lingonberry pie can be eaten hot or cold, served instead of a cake. It goes well with milk, tea, cocoa, coffee.

A simple recipe for lingonberry pie

• butter – 0.2 kg;
• wheat flour – 180 g;
• chicken egg – 2 pcs.;
• sugar - to taste;
• Lingonberries – 0.2 kg.

Cooking method:

• Cut the butter into pieces and melt in a steam bath or in the microwave until semi-liquid.
• Beat the eggs with half a glass of sugar.
• Sift the flour and set 2 tablespoons aside.
• Pour the egg-sugar mixture into a bowl with flour, add butter, leaving a little to grease the pan. Mix with a spoon or mixer using the dough hook.
• Set aside 2-3 tablespoons of dough, pour the rest into a pre-greased mold. Level the dough with a spoon.
• Sort the berries and rinse. Let it dry. To do this, it is best to scatter the lingonberries on a towel, which will quickly absorb excess moisture.
• Roll the berries in half of the reserved flour.
• Place the berry on the dough and smooth it out.
• Mix the reserved dough with the remaining flour and two to three tablespoons of sugar, stir and chop with a knife.
• Sprinkle the lingonberries with a little sugar, then the dough crumbs.
• Place the pan in an oven preheated to 180–200 degrees. Bake the lingonberry pie at this temperature for 40 minutes.
• Grind a spoonful of sugar to powder in a coffee grinder. Dust the cake with powder after removing it from the oven.

Before serving, it is better to cool the pie to room temperature, but it will also be delicious hot. Using the same recipe, you can cook the pie in a slow cooker, increasing the cooking time to 50 minutes. Use the "Baking" mode.

Pie with lingonberries and sour cream

• flour – 0.3 kg;
• sugar – 0.25 kg;
• butter – 100 g;
• sour cream – 0.25 l;
• fresh lingonberries – 0.25 kg;
• vanilla sugar – 40 g;
• chicken egg – 2 pcs.;
• baking powder for dough - 5 g or according to the instructions on the package.

Cooking method:

• Prepare the berries by sorting them, rinsing them and letting them dry.
• Mix the berries with a spoon of flour.
• Whisk the sour cream with half a glass of sugar and put it in the refrigerator.
• Heat the butter slightly until it softens. Mix it with eggs and remaining sugar. At the same stage, add vanilla sugar.
• By pouring sifted flour and mixed with baking powder and stirring the mixture, make sure that the dough is quite dense, but still soft and pliable.
• Place the dough in a greased pan, making two-centimeter sides.
• Sprinkle lingonberries onto the dough and cover with sour cream on top.
• Place the pie dish in the oven, preheated to 190 degrees, bake for 35-45 minutes until the pie is golden brown.

The sour cream in this pie becomes like thick buttercream, which makes the pie resemble a cake. It is pleasant to eat both warm and chilled. Some of the lingonberries in the recipe can be replaced with another berry. Then the dish will turn out not only tastier, but also healthier.

Pie with lingonberries made from puff pastry

• puff pastry dough – 0.5 kg;
• lingonberries – 150 g;
• apples – 0.4 kg;
• cinnamon - a pinch;
• sugar - to taste;
• starch – 40 g.

Cooking method:

• Wash the berries, sort and dry.
• Wash the apples and pat dry with a towel. Cut the core out of them. Remove the peel with a knife. Coarsely grate the pulp and mix with lingonberries.
• Divide the dough into two parts. If you purchased this product in a store and it comes in two layers, leave the layers whole.
• Roll out one layer until its thickness is about 2-3 mm.
• Raise the edges of the dough slightly and form low sides.
• Place lingonberry-apple filling. Sprinkle with sugar and starch.
• Roll out the remaining layer and cut into strips. Place the strips on top of the filling in a lattice shape.
• Preheat the oven to 200 degrees.
• Place the pie on floured parchment paper on a baking sheet or baking pan.
• Place the pie in the oven. After 20 minutes, check its condition. If necessary, extend the cooking time by another 5-10 minutes. During the first 20 minutes of baking the pie, do not open the oven door to prevent the dough from sinking.

The pie made according to this recipe looks delicious at home. Instead of fresh lingonberries, you can use lingonberry or lingonberry-apple jam. In this case, sugar is not required.

Pie with lingonberries made from shortcrust pastry

• flour – 0.3 kg;
• sugar – 0.2 kg;
• margarine – 150 g;
• lingonberries – 150 g;
• soda – 5 g;
• table vinegar (9 percent) – 5 ml;
• vegetable oil – 20 ml.

Cooking method:

• Prepare the berries - they should be clean and dry.
• Lightly freeze the margarine, then grate it on a coarse grater.
• Add 100 g of sugar and grind until smooth.
• Quench the soda with vinegar, add to the resulting mass, stir.
• Sift the flour, combine with margarine, knead the dough.
• Place the dough in the prepared pan, greased with oil. When laying out the dough, immediately form low sides.
• Mix lingonberries with sugar, leave for 15 minutes, drain the resulting syrup.
• Place the remaining berry mixture on the dough.
• Bake lingonberry shortcrust pastry pie in an oven preheated to 200 degrees for 30–35 minutes.

Some chefs use a mixture of several types of berries to fill such a pie, of which lingonberries take up only half. The second half can be replaced with currants or pitted cherries. The filling for this pie can also be made from frozen berries, allowing them to thaw and draining the juice released.

Lingonberry pie is a delicious and healthy dessert that is not prepared so often. If you learn how to bake it, this dish can become your calling card.

From time immemorial, the most popular dish of the Russian nobility was pie with lingonberries and sour cream. Nourishing, tasty and at the same time “airy”, it is still able to please even those who are culinary professionals.

Despite the fact that each recipe has its own “tricks,” preparing a pie with lingonberries and sour cream is quite quick and easy. Even the housewife who prefers not to mess with baking will get maximum pleasure from cooking.

Pie with lingonberries and sour cream

Ingredients

1. Lingonberries (fresh or frozen) - 200 gr.
2. Butter (butter) - 100 gr.
3. Sugar (regular) - 250 gr.
4. Sugar (vanilla) – 10 gr.
5. Egg (chicken, medium) - 2 pcs.
6. Flour (wheat) - 300 gr.
7. Sour cream (medium fat content) - 100 gr.
8. Baking powder - 1 teaspoon.

Preparation

This recipe is considered a classic. This is exactly the kind of pie that Saltykov-Shchedrin’s heroes were treated to.

1. Grind the butter with 150 grams of sugar, then add vanilla sugar.
2. Stir eggs into butter-sugar mixture.
3. Mix flour with baking powder and gradually add to sweet mixture. Knead the dough and put it in the refrigerator for thirty minutes. The dough should not be hard.
4. Grease the bottom of the baking dish with butter and sprinkle with breadcrumbs.
5. Roll out the dough into a flat cake and place it on the bottom of the mold, forming the sides.
6. Place the washed lingonberries on top of the “cakes” and smooth them out.
7. Place the dish in the preheated oven. Baking time is no more than forty minutes.
8. For the sauce, beat the sour cream with sugar. Drizzle over the cake immediately after it comes out of the oven.
9. Place in the refrigerator for several hours.

Pie with lingonberry and sour cream layer

Modern housewives would be worthless if, while working in the kitchen, they did not experiment with ingredients and did not present their own variations of classic recipes to the judgment of loved ones. This recipe is a bold and delicious improvisation on the theme of lingonberry pie.

Ingredients

1. Butter (butter) - 100 gr.
2. Milk (low-fat) - 125 milliliters.
3. Yeast (fresh) - 21 gr.
4. Flour (wheat) - 250 gr.
5. Sugar (white) - 125 gr.
6. Salt.
7. Sugar (vanilla) - two sachets.
8. Almonds (petals) - 50 g.
9. Sour cream (medium fat content) - 200 gr.
10. Gelatin - 5 layers.
11. Lingonberries mixed with sugar - 200 g.
12. Cream (33%) - 200 g.

Preparation

In order to prepare lingonberry pie with sour cream, you need to do the following manipulations.

1. Melt forty grams of butter in a water bath.
2. Heat the milk (without boiling), dissolve the yeast.
3. Mix flour with sugar (50 grams), salt and 1 packet of vanilla. Mix.
4. Stir melted butter and milk with yeast into flour mixture.
5. “Armed” with a mixer, beat the dough so that it becomes “glossy-smooth”, but not stiff.
6. Cover the container with the dough with a damp towel and place in a warm place for an hour.
7. Spread the dough over the bottom of the springform pan and leave in a warm place for another twenty minutes.
8. Make small dimples in the dough. Cut the butter into flakes and distribute them in the “pits”. Sprinkle with sugar.
9. Place an even layer of almonds on top and place in the oven for twenty-five minutes.
10. To make the layer, you need to melt gelatin in a water bath, mix sour cream with sugar.
11. Add vanilla in portions and whip cream.
12. Mix gelatin with sour cream, add cream and lingonberries.
13. Divide the cooled dough into 2 parts. Place lingonberry mixture on the bottom cake and cover with the top cake.
14. To set the cream, place in the refrigerator for 60 minutes.

Pie with lingonberries and sour cream

If you can’t work with expensive ingredients and spend a lot of time fiddling around in the kitchen, you should take note of this recipe.

Ingredients

1. Lingonberries - 300 g.
2. Butter (butter) - 100 gr.
3. Sugar - 300 gr.
4. Eggs - 2 pieces.
5. Flour (wheat) - 300 gr.
6. Baking powder - 1 pack.
7. Sour cream (medium fat content) - 300 gr.

Preparation

1. Grind the butter thoroughly with granulated sugar, add the eggs.
2. Mix flour with baking powder, knead the dough. It shouldn't be too steep.
3. Grease the bottom of the mold with oil and place the dough.
4. Place lingonberries on top and sprinkle with 150 grams of sugar.
5. Bake in the preheated oven for thirty-five minutes.
6. For the sauce, beat the sour cream with the remaining sugar and pour over the pie removed from the oven.
7. Let stand for three to four hours.

Open sour cream pie with lingonberries

You will need:

• Spread(vegetable-cream mixture) – 100 g (you can also use butter of any fat content or margarine, according to your preferences).
• Sugar– 100-150 g (adjust the sweetness of the pie to your taste, add more or less sugar).
• Eggs- 2 pcs.
• Flour - 340-350 g (one full glass and another third), look at the consistency of the dough.
• (replacing soda with soda is not recommended).
• Sour cream(preferably fatty, at least 20%) – 200g. and sugar to taste in sour cream (you can do without it if you don’t like sweets or are on a diet).
• Cowberry– 1 cup fresh berries

Cooking:

• Beat the eggs thoroughly with a little sugar
• Stir in gelatin and add butter and flour in small portions, kneading the dough. When it becomes “steep”, knead the dough with your hands.
• While the dough is “resting,” sort out the lingonberries, wash them and dry them.
• The dough should be rolled out with a rolling pin and carefully placed in a mold generously greased. Raise the dough to the height of the sides of the pan.
• Pour in the berries and evenly distribute the lingonberries in an even layer over the dough.
• Prepare a cream filling from whipped sour cream and sugar. It is advisable to add a couple of tablespoons of corn or rice flour (can be replaced with semolina) into the sour cream mixture; this will allow the cream to become denser and not “flow”.
• Bake the “open” pie for 40 minutes at a temperature of no more than 170-180 degrees, check the baking readiness and cut only the cooled pie.

Open Pie

Yeast pie with lingonberries: recipe, photo

To prepare this pie, you can use both homemade and store-bought frozen yeast dough, which will simplify your cooking process.

You will need:

• Milk (any fat content) – 220-250 ml.
• Flour - 0.5 kg (plus approximately 80-100 grams may be required for sprinkling).
• Dry yeast - 2 tbsp. (you can also replace with fresh ones in appropriate proportions).
• Sugar - 1-2 tbsp. (for yeast fermentation) and a small amount of sugar for sprinkling fresh berries (by eye).

IMPORTANT: To make the dough golden brown, you can brush it with beaten egg before putting it in the oven. Also, instead of fresh lingonberries, you can always use lingonberry jam jelly, soaked lingonberries or dried ones.

Cooking:

• The yeast should be covered with sugar, pour a glass of warm milk and let it stand for 10-15 minutes so that it begins to ferment.
• After this, add a few tablespoons to the mixture. flour, mix everything thoroughly and let the dough stand for an hour and a half in a warm place. This is necessary to ensure that the baked goods are fluffy.
• After time has passed, you can add more sugar to the dough (if you like sweets) and, stirring in the rest of the flour, make a dough.
• Place the dough on a greased table and knead it with oiled hands.
• Roll out the dough and place it in the pan, making a well in the center and raising the edges.
• Place lingonberries (pre-washed and dried, or canned berries without syrup) on top of the dough, do not add too much - one even layer is enough. If you have dough left, you can lay a figured mesh over the berries.
• Brush the pie with egg and place in the oven.
• The pie should be baked for 40-50 minutes at a temperature of 180-190 degrees, without opening the oven all this time. If the cake begins to darken, simply lower the temperature.

Yeast pie

Pie with lingonberries and sour cream: recipe photo

You will need it for the basic test:

• Margarine or spread – 100-120 g (can also be replaced with butter).
• Egg - 2-3 pcs. (depends on the size of the egg and how thin the batter is).
• Flour– 300-330 g (the dough should not be very liquid, but at the same time it should not be loose).
• Vanillin– 1 small package
• Baking powder– 1 small bag
• Lingonberries fresh or frozen– 1 glass of berries
• Sour cream (high fat content)– 150-200 g.
• Corn flour– 1.5 tbsp. (can be replaced with rice).
• Sugar– to taste (only in cream)

Cooking:

• Shortbread dough is prepared in the usual way: sugar to taste, melted spread and flour are added to the beaten egg mass in small portions.
• Knead the dough until it becomes dense.
• Roll out the sheet thinly and place it in a greased pan, the edges should be covered with dough, letting the excess hang down first.
• Place a layer of sugar on the bottom of the dough (just a few tablespoons, this will prevent the lingonberry juice from leaking out and turn it into syrup).
• Pour sour cream mixed with sugar and flour (rice or corn) over the lingonberries.
• Wrap the excess dough on the sides inside and place the pie in the oven for 35-40 minutes, at a temperature of no more than 190 degrees.

With lingonberries and sour cream

Recipe for quick lingonberry pie with photo

You can prepare a “quick” and tasty lingonberry pie using not fresh berries, but preparations: jam, jelly, jam, ground lingonberries.

You will need:

• Egg - 4 things. (must be large)
• Flour -
• Milk - 1 cup (any fat content)
• Starch - 1 tbsp. (any)
• Sugar -
• Lingonberry jam – 1 cup (determine the amount of filling yourself).

Cooking:

• Warm milk should be whipped with a mixer, adding egg mass, starch, and baking powder. Stir in flour in portions as well. The dough should not be very “steep” and should lend itself to the mixer.
• Baking time depends on oven power (approximately 40 minutes). Preheat to a temperature of no more than 190 degrees.
• The finished pie should be cooled and filled already cold.

Quick Pie

Sponge cake with lingonberries: recipe, photo

You will need:

• Flour - 1 glass (no more than 250 g)
• Sugar - 200-250 g (according to your taste and preferences)
• Eggs - 4 things. (not small ones!)
• Salt - pinch
• Lingonberry jam

Cooking:

• Separate the eggs and beat the chilled whites with a mixer (or a blender with a whisk attachment) until elastic foam, add a pinch of salt while whipping.
• Gradually add sugar to the protein foam and beat the mixture until it is completely dissolved.
• Add the yolks, and then the flour, 1 tablespoon at a time, without ceasing to beat.
• Place the resulting mass in a wide, flat square pan (a small baking sheet, for example) and bake for exactly 25 minutes at 180 degrees, remove and cool.
• Cut the cooled biscuit in half, spread lingonberry jelly on one part, cover with the other part, decorate the cake with powdered sugar.

Sponge cake

Lenten pie with lingonberries: recipe, photo

Even during Lent you can please yourself with delicious lingonberry pastries. A pie made from simple ingredients is not difficult to prepare.

You will need:

• Flour– 230-250 g.
• Starch (any: corn, potato)– 2-3 tsp.
• Vegetable oil (any) – 80-100 g.
• Sugar– more than 100 g (according to your preferences and taste)
• Lingonberry jam– 1 glass

Cooking:

• Flour must be sifted
• Place a mound of flour on your work surface
• Add baking powder, starch, mix
• Add sugar to taste
• Adding vegetable oil, knead the dough with your hands. How elastic your dough will be depends only on the amount of oil you pour in.
• Knead the dough for a very long time and thoroughly.
• Divide the dough into two parts
• Roll out one part and place in a greased pan.
• Place an even layer of thick lingonberry jam on top of the dough.
• Place another layer of dough, rolled out very thin, on top of the jam.
• Secure the bottom and top of the pie on the sides very tightly so that the filling does not “leak out.”
• The product can be lubricated with ready-made black tea to give it a rosy glow.
• It should be baked for no more than 40 minutes at an average temperature of 190 degrees and cut only after cooling.

Lenten pie

Jellied pie with lingonberries: recipe, photo

You will need:

• Spread – 200 g (can be replaced with margarine).
• Egg - 1 PC. (you can only use one yolk)
• Flour - 330 g (make sure the dough is not too loose).
• Sugar - at least 100 g (or amount according to your preferences)
• Corn starch - 1 tbsp. with a slide
• Cottage cheese - 180- 200 g (you can use curd mass)
• Sour cream (any fat content) – 200 ml.
• Cowberry - berries fresh or defrosted

Cooking:

• Soft butter is thoroughly beaten with egg and sugar
• Gradually add flour, then knead the elastic dough with your hands.
• Grind the cottage cheese through a sieve, mix with sour cream and starch, add sugar.
• Roll out the dough and place on the bottom and edges of the pan
• Sprinkle the berries onto the dough (if they have been defrosted, drain off the excess water).
• Sprinkle the berries with a little sugar and cover with filling
• Place the pie in the oven and bake for 30-40 minutes at medium temperature (180 or 190 degrees).

Lingonberry pie

Pie with frozen lingonberries: recipe

Before cooking, be sure to defrost the berries until soft and drain excess water.

You will need:

• Egg - 3 pcs. (must be large)
• Flour - 2 cups (watch and focus on the consistency of the dough).
• Starch - 1 tsp (any)
• Sugar - 1 cup (but you determine the amount of sugar yourself).
• Oil - 50 g (can be replaced with spread)
• Small packet of baking powder(You can also replace it with soda if desired).
• Lingonberry berries – 2/3 cup (already defrosted)

Cooking:

• Beat the egg separately, first the white into a foam with sugar, and then gradually add one yolk at a time.
• Mix the egg with starch and soft butter, add baking powder and slowly add flour in portions to knead the dough.
• Add the berries directly to the dough, check the consistency; if the dough is liquid, add a little more flour.
• Place the dough in the pan and bake in the oven for 35-40 minutes at 180-190 degrees until done.
• Remove the crust from the oven and let it cool (about 30 minutes).
• Cut the cooled cake in half horizontally and spread with a layer of lingonberry jam, cover with cake. Decorate the finished pie with powdered sugar.

Lingonberry pie

Kefir pie with lingonberries and apples in a slow cooker: recipe

You will need:

• Flour– 340-350 g (this is exactly one glass, measured or faceted).
• Sugar– 150-200 g (adjust the amount to your tastes)
• Eggs- 2 pcs.
• Kefir– 1 glass (at least 1% fat)
• Small packet of baking powder
• Cowberry– no more than 0.5-2/3 cup

Cooking:

• Beat the egg white, separately from the yolk, with sugar - this is the secret to the fluffiness of the baked goods.
• Then gradually add one yolk at a time, kefir, baking powder - knead the dough, adding flour.
• Berries are added to the thoroughly mixed dough, mixed by hand and poured into a greased form.
• Grease the multicooker bowl generously and pour in the dough, bake for 40 minutes in the “Baking” or “Soup” mode.

Apple and lingonberry filling: recipes for pie

Recipes for delicious fillings for pies and baked pies will help you experiment with dishes, supplementing them with different ingredients. You can add not only lingonberries, but also other fruits to any pie.

Apple-lingonberry filling, which includes:

• Sweet apple - 2 pcs.
• Fresh lingonberries – 2/3 cup
• Cinnamon – 1 tsp
• Vanillin – 1 tsp
• Sugar - 0.5 cups
• Lemon juice - 1 tbsp.

IMPORTANT: The apple should be cleared of seeds and chopped into small cubes, mixed with berries and sugar. This filling is perfect for aspic or layer cake.

Lingonberry and starch filling for pie: recipes

IMPORTANT: Starch is added to the lingonberry filling so that the juicy berry does not “flow” and does not add excess water to the baked goods. With this filling you can make layer cake, aspic, open and yeast.

It's easy to prepare this filling:

• Place the sorted clean and dry berries on a layer of dough strewn with starch.
• Sprinkle the berries with sugar
• Sprinkle another small layer of starch on top, you can add cinnamon for flavor.

Lingonberry and cottage cheese filling for pie: recipes

Preparing the filling:

• A glass of lingonberries should be ground through a sieve
• Mix berry puree and juice with 2/3 sugar
• Add 2 cups of grated cottage cheese or ready-made curd mass to the mixture, mix thoroughly.
• Add 1 tbsp. potato or corn starch, stir again.

IMPORTANT: This filling is ideal for aspic and open pie on shortbread, biscuit or puff pastry.

Lingonberry and sour cream filling for pie: recipes

Preparing the filling:

• Grind a glass of lingonberries through a sieve
• Mix lingonberry pulp and juice with a glass of full-fat sour cream
• Add 0.5 cups of sugar, beat
• Add 1 tbsp. heaping amount of starch, mix

IMPORTANT: This lingonberry sour cream is ideal for an open pie or aspic pie on any dough.

Sweet baking recipes are gaining popularity. What is this connected with? Unknown. But it’s very good that people started making their own desserts. This is how they develop their culinary skills, and are sure that everything is prepared from quality ingredients and with love. As your cooking and baking skills increase, you develop your own taste, as well as a love of experimentation. For example, many people like the combination of sour and sweet. Then people begin to come up with their own cooking options. But so that you don’t suffer, we have already prepared for you a great way to combine sour and sweet in one set.

We will introduce you to the recipe for lingonberry pie. It will just have a pleasant contrasting taste, which simply promises to appeal to many people.

For some special occasions, this recipe is also suitable, since the pie ends up looking very beautiful and bright due to the red color of the berries.

This bright red effect is achieved because of one small detail, which is also a plus for some people. The fact is that the base of the pie is shortcrust pastry. It is quite simple to prepare, and it is considered one of the most successful in sweet baked goods. Plus, only it will perfectly hold the filling, preventing it from leaking out. We will cook in the oven, so don’t forget to turn it on right away, this is important.

Well, let's find out how to prepare this wonderful dessert.

Ingredients needed for cooking

• lingonberries – 200 g;
• butter – 100 g;
• sugar – 300 g;
• chicken egg – 2 pcs.;
• wheat flour – 300 g;
• sour cream at least 20% - 200 g;
• vanilla sugar – 2 tsp;
• baking powder for dough – 1 tsp.

That's all, all the ingredients are selected and measured in the correct proportions. The only thing that may cause problems is flour. This happens because different manufacturers produce completely different flours, which have different absorbent properties. Thus, you may need less or more of it. But there will be more about this as the recipe progresses. Please note right away that there is so much sugar because we need it for two purposes: for the dough and for a kind of cream.

By the way, if you have large chicken eggs, then it is better to use one or one and a half, if smaller, two will be just right.

At this point, the explanations about the products are completed, you can start preparing a delicious pie.

Kneading shortcrust pastry

As we said earlier, shortcrust pastry is just perfect for making this pie. And it’s very good that it’s extremely easy to prepare. The ingredients needed are the most basic, which are often found at home. Namely: butter, flour, eggs, 150 grams of sugar, vanilla sugar and baking powder. But they must be mixed in a separate sequence so that everything is well mixed.

1. First, you need to prepare the oil. It must be soft for kneading. Therefore, take out the briquette in advance and divide the product into several pieces. This method will help the butter to thaw faster at room temperature. After which it must be placed in a deep container in which all the ingredients will be mixed.

2. Secondly, there is one remark. The recipe calls for sugar, but you can use powdered sugar as it dissolves better. But both options are acceptable. First of all, mix the sugar and butter. Also add vanilla sugar. You should get a homogeneous mixture, without large accumulations of sugar.

3. The next ingredient is flour, which is best sifted and then mixed with baking powder. After this, pour the dry mixture in small portions into a common bowl. The result should be a dough that will not stick to your hands, but will be quite soft.

The main feature of a good dough is elasticity, which the finished lump should have. As we already said, you may need a little more flour.

4. The finished dough should be put in the refrigerator so that it sticks together better. Don't forget to cover it with film to prevent a crust from forming on the surface. You need to keep the bowl of dough in the refrigerator for about half an hour.

Preparing the berry and cream filling

Since the filling consists only of lingonberries, preparing it is very simple. It is enough to select the best and freshest berries and wash them thoroughly. Then just let the water drain and that’s it.

If you use frozen berries, then the procedure is exactly the same, but first you need to defrost them. This completes the preparation of all the filling.
Making the cream is also very easy. But we will need it at the very end of the recipe. You can make it in advance or after baking. It includes only two ingredients - sour cream and sugar. Simply put them in one bowl and mix or beat well. Then you can put it in the refrigerator until the pie is baked.

Baking a pie in the oven

1. As stated at the very beginning of the recipe, you first need to heat the oven to 180°.

3. Now place the berries on top. It must be leveled over the entire surface.

4. Immediately place the pan with the pie in the oven. It should bake for about thirty-five minutes.

5. After it is cooked, take it out and let it cool for five minutes. And pour our sour cream evenly on top. After which you can serve and eat it, or you can wait until it cools down.

This ends the recipe. Lingonberry pie turns out very tasty and beautiful. It is perfect for holidays and just unusual occasions. It will also help you diversify sweet baked goods with a little sourness. Delicious cream with sour cream can generally be considered a godsend for other baked goods. In any case, there will always be lovers of this “cake”, so try it, maybe you are one of them!

Good luck with your cooking and bon appetit!

Delicious lingonberry pie made from chopped dough with a very juicy sweet and sour filling. The amount of sugar and berries in it can be varied at your discretion.

To prepare lingonberry pie with sour cream we will need:

for chopped dough

• 300 grams of flour,
• 150 grams of margarine or butter,
• 100 grams of sugar,
• 20 grams of vanilla sugar,
• a pinch of salt,
• 1 egg,
• 1-2 tablespoons ice water,

For filling

• 250 grams of lingonberries (can be frozen) or currants, cherries, or any other berry,
• 200 grams of sour cream (15-20% fat content),
• 150 grams of sugar.

Recipe for lingonberry pie with sour cream.

Let's cook chopped dough. I described in detail the technology for preparing this type of dough. Now let me briefly recall the main stages.

1. From flour, sugar, vanilla sugar, salt and well-chilled butter we get butter-flour crumbs.
2. Add the egg and ice water to the crumbs.
3. Place the dough in the refrigerator for 30-40 minutes.

Let's preheat the oven to 180 degrees.

Place the dough from the refrigerator on a work surface dusted with flour, sprinkle a little flour on top and roll it out to the size we need. I took a mold with a diameter of 30 cm, with a side height of 3 cm. Carefully move the rolled dough into the mold, form the sides and remove the excess dough (this excess can later be baked separately, you will get delicious cookies). Prick the dough with a fork and bake in the oven for 10-12 minutes.

We take the base for the pie out of the oven, spread the lingonberries on it in an even layer (I put frozen berries without defrosting them) and let them bake for another 15-20 minutes.

While the cake is baking, prepare sour cream filling . To do this, mix sour cream with sugar until the sugar is completely dissolved.

Pour sour cream over the hot pie, let it cool slightly and put it in the refrigerator.

Before serving, cut the lingonberry pie into portions.

Bon appetit.

Lingonberry pie with sour cream filling is a delicacy that is prepared in different ways: by adding berries to the dough itself or evenly covering the surface of the pie with them. The dessert comes out tender, sweet, with a rich, wonderful aroma.

As a rule, for pies of this type, housewives prepare shortcrust pastry using eggs, sugar, butter or margarine, adding baking powder, vanilla and slaked soda. Its main advantage is that there is no need to wait for it to infuse or rise. However, it can be liquid or resemble the consistency of thick homemade cream.

Lingonberry itself is a low-calorie berry that promotes rejuvenation. It is saturated with vitamins A, B, C, E, contains carotene, carbohydrates, citric, salicylic and malic acids. It doesn’t matter what kind of lingonberries you use in cooking - fresh or frozen. A dish with a dressing made from this berry will be tasty and healthy.

Many cooks put lingonberries on the pie or place them between the layers. As for sour cream filling, it is prepared from eggs, flour, sugar and sour cream.

Ingredients

It will take about 45 minutes to prepare the lingonberry pie. The following components are used:

• flour – 2 cups (150 g each);
• sugar – 300-500 g;
• butter – 100 g;
• chicken eggs – 2 pcs.;
• baking powder for dough (you can also use soda) – 1 tsp;
• lingonberries – 200 g;
• vanillin – 1 sachet (you can add 1 tsp cinnamon);
• sour cream - 500 g (experienced housewives usually take from 4 large spoons of sour cream).

The cooking process is very simple. After reading the recipe for lingonberry pie, even a person who has never cooked before will be able to create a delicious masterpiece.

How to cook

1. Immediately preheat the oven so that by the time the dough is ready, the oven has heated to 180 degrees.

2. Next, melt the butter in a separate pan and add 150 g of sugar there. Stir until smooth. Then beat the eggs using a mixer, blender or whisk. Now add the oil from the pan and stir.

3. Sift flour with baking powder. Add a little to the container with the prepared mass, kneading the soft dough. If you want, you can add cinnamon or vanilla to taste.

4. Now start processing the lingonberries. To do this, rinse the berries well and dry.

5. Grease the mold with margarine or sunflower oil. If you don't have a mold, a frying pan will do. Place the dough in a greased baking container, carefully spread it over the bottom and form small sides. Place lingonberries on top.

6. Bake at 180 degrees for about 35 minutes. After this time, check the dough for doneness with a toothpick or a wooden match tip, piercing the pie in the middle. If the match or toothpick does not contain any pieces of dough, it’s time to take out the dish and prepare the sour cream filling.

7. Beat sour cream with 150 g of sugar with a mixer or blender, pouring the resulting cream over the pie. The recipe describes that you need to take 500 g of sour cream. In practice, they usually take no more than 4 spoons, but you can do it “correctly”.

8. Now let the cake cool and put it in the refrigerator for 2 hours. But you can eat the cake right away, not to mention that after excessive cooling the dough crumbles more.

The pie is best served with tea or coffee. The sour taste of the pie is piquant.

Bon appetit!

A pie with lingonberries on yeast dough will delight any housewife, because the family will certainly appreciate such an amazingly tasty culinary masterpiece.

Lingonberries ripen in mid-September and bear fruit until frost. Lingonberries have a large amount of useful acids and vitamins A, C, E. The healing properties remain even during heat treatment, and the pies turn out juicy and bright.

There are a huge number of original recipes for this amazing pie. The appearance is no less varied: yeast pie with lingonberries can be open, half-open, closed, and also in the form of an unusual roll. We will prepare a traditional lingonberry pie.

Ingredients

Yeast dough begins with a dough that maximizes the ideal “rising” of the dough. First you need to prepare the standard components.

So, you will need:

• 1 spoon or ½ package of fresh, dry yeast;
• ½ teaspoon salt;
• 2-3 tablespoons of sugar;
• 1 glass of milk;
• 30 grams of margarine or butter;
• 1 egg;
• flour.

Preparing the dough

The yeast must be diluted in a deep cup with half a glass of milk or water at room temperature. Add salt and sugar. Stir and place in a warm place. 20 minutes will be enough.

As time passes, the dough will begin to foam. You need to gradually pour milk into it. It must be warm or at room temperature. Instead of milk, yogurt, kefir or mayonnaise is suitable.

Add butter, previously melted and cooled, to the resulting mass. Next add the egg, preferably beating it slightly.

Knead the dough

The process begins with proper preparation. Sprinkle the work surface with a small amount of flour. You can additionally place a container of flour nearby to repeat this simple procedure. This will prevent the dough from sticking to the surface during kneading. To keep your hands clean during the process, lubricate them with vegetable oil.

Now you can gradually mix 500 grams of wheat flour into the prepared dough and knead a soft dough. If you add flour, the dough will be tight. Knead the dough until it begins to hold its shape. It is advisable to sift the dough every time during kneading, even if this was done in advance - this makes the baked goods surprisingly fluffy.

Gather the yeast dough into a ball, place it in a cup and cover with a linen cloth or napkin.

Leave the dough warm for 20-30 minutes, and then knead it again. Place again in a warm place for another 20 minutes. We repeat this procedure three to five times - this is a recipe for the perfect dough. It takes another 1-2 hours for it to fully rise. If necessary, you can wait less, but this will reduce the volume of baking, and the taste of the pie will change greatly.

Recipe for berry filling for autumn pie

The filling is the heart of the pie. You need to take the choice of berries and fruits seriously. Although frozen berries mixed with sugar are suitable for the filling, it is advisable, if the season allows, to give preference to fresh berries.

To add a “zest”, you can experiment with the filling. All garden types of berries (cherries, raspberries, currants) go well with lingonberries.

Sour cream would be a great addition. Apple, pear, lemon zest or pine nuts are also suitable. In addition, you can season everything with cinnamon and a pinch of nutmeg and the taste will instantly transform.

The filling should not “crumble” in the finished pie, so we will make it in the form of jelly.

You will need:

• 1-2 cups lingonberries;
• 2 tablespoons starch;
• 2 tablespoons of water;
• 1 cup of sugar.

Before preparing the filling, you need to sort the berries, removing leaves and branches. Then wash and wait for the juice to drain;

Starch is needed to prevent the filling from leaking during baking. We dilute it in two tablespoons of water. You can slightly change the recipe and instead of starch, first roll the berries in flour.

Pour the berries into a thick-bottomed pan and add sugar. Mix everything well and put on low heat.

When the lingonberries have boiled, remove the berries from the heat and pour the well-mixed solution into them. Then mix well again and leave to cool.

Forming the cake

Now is the time to prepare the baking dish. Usually it is covered with an oiled parchment sheet, this will prevent burning and remove excess oil. You can grease a baking sheet without using paper.

¼ of the finished dough is left for decoration.

Roll out the remaining dough into a rectangular layer, slightly larger in width and length than the baking pan. The resulting base should not be thick (no more than 2 cm); it is laid so that the sides remain.

The lingonberry filling is laid out on top in a thick, even layer.

Final Touches

Cake decorating is an art. There are many culinary tricks for decoration.

¼ of the dough, previously cut off for decoration, is well ground with flour. The dough should be cool and quite hard - the recipe here is quite simple. The parts that are already prepared and placed on the pie are brushed with egg, milk or warm water with a small addition of butter before baking.

The most common decoration recipe

"Lattice". The dough is rolled out and cut into thin strips, then laid out in a grid on top of the pie. We pinch the ends of the mesh with the edges of the pie and hide the seams in the sides.

Original recipes for decorating lingonberry dessert

"Rope". Roll out two equal pieces of dough into thin strips. Then twist them into a rope equal to the circumference of the pie. Place it on the greased edges, then pinch tightly

"Pigtail". This decoration is woven from round, thin strips. The length of the braid is equal to the circumference of the pie. Or it could be two half-circle braids. The finished decoration is placed on the edges greased with egg and lightly pressed to secure it well.

"Leaves". Roll out the dough thinly and cut into small strips, cut them into diamonds. Give them the shape of a leaf, make veins with a knife, and lightly cut the edges. Place on top of the filling or along the edge of the pie. Brush with egg before baking.

Baking a Pie

Place the sheet in the oven, preheated to 180 or 200 degrees. The yeast pie with lingonberries will bake from 25 to 40 minutes, depending on the filling and its quantity. Readiness can be judged by color and smell. The edges should turn golden brown.

The finished pie can simply be sprinkled with two to three tablespoons of powdered sugar.

Pie Cream Recipes

The easiest option is to mix sour cream with granulated sugar and add vanilla sugar. Then beat the whole mass, turning everything into a homogeneous consistency. Coat the cooled lingonberry pie thickly.

But there are many more options: butter cream with egg whites or condensed milk, as well as custard and chocolate creams. All of them are easy to prepare and give excellent taste.

Condensed milk goes well with lingonberries, but then you should add less granulated sugar to the filling. First, soften two hundred grams of butter in a cup. Add the same amount of condensed milk, a third of a teaspoon of cinnamon and one spoon of vanilla sugar. Beat the cream well until it becomes thick and dense.

To prepare it you will need:

• a little less than a glass of sugar;
• 500 ml milk;
• 3 egg yolks;
• 50 grams of butter;
• 150 ml heavy cream;
• 1 teaspoon vanilla sugar;
• 2.5 tablespoons of starch.

The milk is brought to a boil, mixed with a third of the egg mass and whisked. Then the remaining mixture is gradually added. Keep everything on low heat, stirring until it thickens.

The cream likes to stick to the walls, and therefore requires attention. The secret of the recipe: to make the sweet cream, it needs to be cooled well. It goes into the refrigerator for at least four hours!

It is tasty and easy to prepare. Melt two hundred grams of chocolate in a water bath, stirring constantly. When it cools down, pour two hundred grams of cognac into it, stir and put in the refrigerator for an hour. Immediately after cooling, whip the cream.

Whatever cooking recipe you choose, lingonberry pie will be a real decoration for any table. It goes well with black, green and herbal teas, as well as cold drinks. Another advantage of this pie is that when it cools, it remains no less tasty.

Bon appetit!

The healthy northern berry lingonberry is very reminiscent of cranberries, which is not at all surprising. Both berries represent the same genus, the same family and are close relatives.

Therefore, in cooking and medicine, cranberries and lingonberries are interchangeable. True, lingonberries have a slightly milder taste and are practically not cultivated on farms, but this only benefits them.

Today we will prepare a simple but very tasty crumbly pie from lingonberries. Those who love shortcrust pastry pies with berry filling will surely like it very much.

To prepare lingonberry pie, prepare the ingredients according to the list.

For the dough, mix eggs with softened butter and sugar.

Add flour, add a pinch of salt and quickly knead into a soft, elastic dough.

Spread some of the dough into a mold about 23 cm in diameter. Leave a small piece for the top. Place the form with the dough in the refrigerator for 30-40 minutes, and place a piece of dough in the freezer for the same time.

At this time, grind the berries into a puree and mix them with sugar and starch. Bring to a boil over low heat and cook, stirring constantly, for 7-10 minutes. When the lingonberry pie filling has thickened, remove from heat, transfer to a chilled bowl and let cool completely.

When the dough has cooled well, place the cooled lingonberry filling on it, and grate a piece of frozen dough that was in the freezer on top. Place the pie in an oven preheated to 200 degrees for 30-35 minutes.

The pie is baked when the dough on top is browned. Remove it from the oven and let it cool in the pan. Then carefully remove and put in the refrigerator for several hours so that the filling thickens well.

Now the lingonberry pie is ready. It can be served topped with vanilla sauce or condensed milk. Enjoy your tea!

In forests with a temperate climate, at the end of summer you can see lingonberries ripening. Its fruits have beneficial properties and contain many vitamins. What to cook with it? In addition to jam and compotes, you can bake a delicious pie. With sour cream, apples, puff pastry or yeast dough - these and other step-by-step recipes are presented below.

How to make lingonberry pie

This baking option is very easy to prepare. The basis, if desired, can be any dough - puff pastry, butter dough, yeast or unleavened, kefir or milk, and even shortbread. The cooking time will also depend on it. The fastest way to make it is from puff pastry, because it is sold frozen. It’s easy to make lingonberry pie from unleavened dough, but you’ll have to tinker with yeast dough. Externally, the dessert can be closed or open. The classic version uses an oven, but the pie is no less tasty in a slow cooker. Each method has its own advantages and secrets.

In the oven

In most recipes, the oven is the usual method for baking. Important conditions in this case are time and temperature. Lingonberry pie in the oven takes about 35-50 minutes to cook on average at 180-220 degrees. Puff pastry bakes the fastest, because it is laid out in not very thick layers. Yeast takes a little longer to prepare. You can make any pie in the oven - open or closed. A deep pan, cast iron frying pan or saucepan is suitable for baking.

In a slow cooker

If a pie can burn in the oven, then with a slow cooker everything is completely different. This modern device has special programs for any dish, including baking. It is very easy to prepare a lingonberry pie in a slow cooker. The recipe is practically no different from the oven method. The appropriate mode is called “Baking”. Cooking time is about 1 hour. You just need to make the dough, place it correctly in the bowl along with the berries, and then wait for the signal to finish.

Filling

In addition to the dough, it is important to properly prepare the filling for the lingonberry pie. This berry has a sour taste, so sugar is added to it. It is often replaced with sweet fruits, such as apples or condensed milk. This will improve the taste of the pie - it will not be too sour. To prevent the filling from coming out, starch is added to it. Since berries are often eaten with sour cream, it may also be included in the recipe. The lingonberries themselves are added whole or chopped - whichever you prefer.

Lingonberry pie recipe

Anyone who has ever tried homemade lingonberry pie with sour cream filling, apples, dried berries or another will remain a fan forever. The most delicate dough combined with a sweet and sour filling and a sugar crust - just imagine how delicious it is. What could be better than eating a piece of this pie with hot tea. Feel free to please your guests with dessert. This holiday recipe will help you with this. Although there are no fewer simple and quick options. All of them are presented in the ranking of the most popular recipes with photos.

With sour cream

• Time: 50 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 255 kcal.
• Cuisine: Russian.

Pie with lingonberries and sour cream has a very delicate filling. It consists of individual berries and cream. The latter is prepared by whipping sour cream with sugar. As a result, the cream increases in volume and turns out light and airy. After baking, it becomes denser and does not spread, which is why the lingonberry pie with sour cream looks beautiful.

Ingredients:

• flour – 290 g;
• sugar – 140 g for dough and 130 g for cream;
• butter – 90 g;
• sour cream – 220 g;
• fresh lingonberries – 220 g;
• vanilla sugar – 2 tbsp;
• egg – 2 pcs.;
• baking powder – 1 tsp.

Cooking method:

1. Keep the butter for a couple of minutes at room temperature, then cut into cubes and mix with vanilla and regular sugar.
2. The next step is to beat in the eggs, sift the flour with baking powder and knead the dough.
3. Start preparing the berries - sort, rinse and place on a paper towel to drain off excess water.
4. Add the sugar for the cream to the sour cream, beat with a mixer until smooth, then put it in the refrigerator.
5. Place the dough in a baking dish, make sides, and distribute the berries over the entire area.
6. Pour sour cream on top and place in the oven for half an hour. Recommended temperature is 190 degrees.

From shortcrust pastry

• Time: 50 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 296 kcal.
• Purpose: for a festive table / for tea.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Among the simple dough options, shortbread takes not the least place. It is inferior to puff pastry, because it only needs to be defrosted, but it also cooks quickly. Therefore, you can mark lingonberry pie made from shortcrust pastry as a quick recipe. The base consists of a minimum of products - margarine, sugar and flour with baking powder. The lingonberry pie itself, made from shortcrust pastry, turns out crumbly, but at the same time soft and tender.

Ingredients:

• sugar – 1.5 tbsp;
• margarine – 150 g;
• vanillin – 0.5 tsp;
• lingonberries – 200 g;
• baking powder – 1 tsp;
• flour – 2 tbsp.

Cooking method:

1. Sift the flour with baking powder into a deep bowl, add sugar and vanilla.
2. Grate the margarine. Also add to the flour mixture and rub it into crumbs with your hands.
3. Divide the dough into 3 parts, 2 of which are evenly distributed along the bottom of the baking dish, forming sides.
4. Turn on the oven to warm up to 200 degrees.
5. Sprinkle the berries with sugar, mix and pour the resulting mass into the mold.
6. Cover the top of the filling with the remaining dough.
7. Bake for half an hour.

With apples

• Time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 236 kcal.
• Purpose: for a festive table / for tea.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The recipe for pie with lingonberries and apples will help you prepare not just a tasty, but also a very bright and beautiful dessert. In addition, combining these berries with fruit will make the treat even sweeter. This “union” is often used in compotes. Apples and berries are added to the dough itself, and some are left for decoration on top. The taste of the pastry resembles charlotte, but it is distinguished from it by a slight sourness.

Ingredients:

• flour – 200 g;
• starch – 2 tbsp;
• honey - to taste;
• lemon juice - to taste;
• soda – 0.25 tsp;
• apple – 1 kg;
• sugar – 230 g;
• water – 50 ml;
• lingonberries – 200 g;
• egg – 1 pc.;
• butter – 100 g.

Cooking method:

1. Cut the softened butter into small slices, mix with the egg, half the sugar and soda.
2. Next, add the pre-sifted flour, knead the dough and place it on the bottom of the baking dish.
3. Flatten the mixture with your hands, forming sides, then put it in the refrigerator.
4. Wash all the apples, peel half of the seeds and core and cut into pieces.
5. Add half the berries and the remaining sugar to the fruit and put on fire.
6. Next, pour in water with starch dissolved in it, cook for about 5 minutes.
7. Remove the pan from the refrigerator and place the filling on the dough.
8. Cut the remaining apples into slices, sprinkle with lemon juice and place on top like a fan.
9. Cook in the oven for half an hour at 180 degrees.
10. When finished, sprinkle with berries and leave to cool.

From yeast dough

• Time: 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 268 kcal.
• Purpose: for a festive table / for tea.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Would you like to try a dessert similar to Austrian strudel? Then find out how to make lingonberry pie from yeast dough. In it, the berries remain whole and juicy due to the addition of starch, which is why the filling looks nice. Berries can also be taken frozen. For the filling they are simply mixed with sugar and starch. The pie itself is closed, made from two layers of dough.

Ingredients:

• starch - 1 tbsp;
• puff pastry dough – 500 g;
• sugar – 3 tbsp;
• Lingonberries – 200 g.

Cooking method:

1. Divide the defrosted dough in half and roll both into layers.
2. Place one on a baking sheet, mold the sides, and distribute the berries over the entire area.
3. Sprinkle sugar and starch on top, cover everything with a second layer and carefully roll it up.
4. Make cuts along the entire length of the half roll in a checkerboard pattern.
5. Roll the resulting tourniquet back and grease the top with oil.
6. Bake at 180 degrees until golden brown. This will take 30-35 minutes.

Opened from yeast dough

• Time: 50 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 290 kcal.
• Purpose: for a festive table / for tea.
• Cuisine: Russian.
• Difficulty of preparation: medium.

For the holiday table, it is better to prepare an open pie with lingonberries from yeast dough. Externally it turns out to be very bright and beautiful. Such a product takes a little longer to prepare than in cases with shortbread or puff pastry. Yeast You can use live or dry yeast. In the latter case, they will have to be revived with warm milk. It is better to let the finished pie cool, and only then cut it into portions.

Ingredients:

• starch - 1 tbsp;
• flour – 3 tbsp;
• egg – 2 pcs.;
• salt – 1 pinch;
• milk – 2 tbsp.;
• lingonberries - 2 tbsp.;
• dry yeast – 1 tbsp;
• sugar – 0.5 tbsp. and 1 tbsp. For filling;
• vanillin – 1 sachet;
• butter – 100 g.

Cooking method:

1. Pour the milk into an enamel pan, add salt and sugar.
2. Heat the mixture to about 30 degrees, then remove from heat and mix in the yeast with two cups of flour.
3. Knead the dough and leave in a warm place under a towel for half an hour.
4. Next, add melted butter, beat in the egg and add the remaining flour.
5. This time leave the dough for 20-30 minutes until it doubles in size.
6. Turn on the oven, setting the preheating temperature to 180 degrees.
7. Mix the berries with starch and add sugar.
8. Take a baking tray and grease it with any oil.
9. Divide the dough into two parts in a ratio of 3:1.
10. Place a large lump on a baking sheet and form it into a layer with sides.
11. Add the berry filling and distribute it evenly.
12. Roll out the second piece of dough into a layer about 3 mm thick, cut thin strips from it and make a lattice out of them on top of the filling.
13. Bake for about half an hour, then cover with a towel and let cool.

Fast

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 286 kcal.
• Purpose: for a holiday table / for tea / in a hurry.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A quick lingonberry pie has advantages other than just the speed of preparation. This is a richly sweet dessert with a crispy crust and a delicate filling inside. If you've run out of cookies at home and guests are already arriving, you can easily serve this delicacy with tea. The basis of the pie is the baking. This is the name for a dough made from butter, sugar, eggs and flour. When finished, it has a crumbly structure.

Ingredients:

• lingonberries - 1 tbsp.;
• egg – 2 pcs.;
• flour – 450 g;
• sugar – 250 g;
• lemon – 2 pcs.;
• butter – 200 g;
• baking powder – 1 tsp.

Cooking method:

1. Take a deep bowl and mix 100 g of sugar with the same amount of butter.
2. Grind the mixture until smooth, then beat in the eggs and gradually add 300 g of flour with baking powder.
3. Knead the dough and put it in the refrigerator for half an hour.
4. At this time, take care of the berries - wash them, lay them out on a paper towel, and let them dry.
5. Add lemon to them, previously processed in a blender.
6. In a separate bowl, grind another 150 g of sugar with 150 g of flour and 100 g of butter. The powder should look like crumbs.
7. Turn on the oven to warm up to 180 degrees.
8. Grease a baking pan, place the dough in it, distribute evenly, mold the sides.
9. Next fill with berry filling.
10. Sprinkle with pastry crumbs on top and bake for 40 minutes.

On kefir

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 241 kcal.
• Purpose: for a festive table / for tea.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Lingonberry pie with kefir has a more delicate structure. The dough for it turns out liquid. It is also called lazy, because it is poured into a mold. This dough does not need to be infused - the ingredients are simply combined. Flour is poured so that the consistency of the mass is similar to thick sour cream. The berries are mixed directly into the dough, because they will not stick to the surface.

Ingredients:

• flour – 1.5 tbsp;
• egg – 1 pc.;
• vanilla sugar – 1 pinch;
• sugar – 1 tbsp;
• kefir – 1 tbsp.;
• vegetable oil - a little to grease the mold;
• soda – 1 tsp;
• lingonberries – 1 tbsp.

Cooking method:

1. In a bowl, beat eggs with sugar and kefir until smooth.
2. Next, sift the flour there, add vanillin and soda.
3. Add clean dry berries and mix.
4. Grease a baking dish with oil and pour the finished dough into it.
5. Place in the oven for 40 minutes. Bake at 180 degrees.

Pie with lingonberry jam

• Time: 1 hour 10 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 257 kcal.
• Purpose: for a festive table / for tea.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you have a jar of jam in your refrigerator for a long time, then prepare a delicious pie with it. Its basis will be shortbread dough. It is done very quickly and easily. With a simple recipe, pie with lingonberry jam turns out delicious. Even jam or confiture will do. It all depends on whether you like the berries to be chunky or prefer a smooth filling.

Ingredients:

• lingonberry jam – 4 tbsp;
• flour – 3 tbsp;
• egg – 1 pc.;
• salt – 1 pinch;
• sugar – 2 tbsp;
• baking powder – 10 g;
• butter – 200 g;
• vanilla sugar – 10 g.

Cooking method:

1. Grind half the flour with butter.
2. Add vanilla and regular sugar, salt, and beat in the egg.
3. Next add the remaining flour along with the baking powder and mix well.
4. Divide the dough in half and place in the freezer for 10 minutes.
5. At this time, preheat the oven to 180 degrees.
6. Spread half of the dough over the bottom of the pan, forming sides.
7. Next, pour in the jam and smooth it out.
8. Grate the rest of the dough and sprinkle it on top.
9. Bake for 25 minutes.

From puff pastry

• Time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 240 kcal.
• Purpose: for a festive table / for tea.
• Cuisine: Russian.

If guests are already on the way, then you can easily have time to prepare a puff pastry pie with lingonberries. The basis for such baking is sold frozen in any store. If you keep at least a pack of this dough in the refrigerator, you can bake something delicious for tea at any time. The lingonberry filling for an open pie according to this recipe is prepared with the addition of apples. This makes it sweeter.

Ingredients:

• lingonberries - 1 tbsp.;
• starch – 2 tbsp;
• apple – 2 pcs.;
• cinnamon – 1 pinch;
• puff pastry – 500 g;
• sugar – 1 tbsp.

Cooking method:

1. Wash the berries and place them on a paper napkin to drain them.
2. Wash the apples, dry them and chop them finely. Then mix with berries.
3. Roll out the puff base into a layer, put the filling on it, and fold the edges.
4. Cut strips from the remaining dough and make a net over the berries.
5. Send to bake for 20 minutes at 200 degrees.

With pickled lingonberries

• Time: 40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 217 kcal.
• Purpose: for a festive table / for tea.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Charlotte is prepared not only with apples. For such baking, any other filling is suitable, for example, lingonberries. If you drink the compote, but there are berries left from it, then it is not necessary to throw them away. The pie with pickled lingonberries turns out very tasty. The dough is made from just three ingredients - sugar, flour and eggs. Berries are added directly to the base. They go great with sweet dough.

Ingredients:

• egg - 3 pcs.;
• lingonberries – 200 g;
• sugar – 1 tbsp;
• flour – 1 tbsp.

Cooking method:

1. Lightly beat the eggs with a fork, add sugar and continue stirring.
2. Gradually add flour and knead the dough.
3. Add berries, mix, pour the base into an oiled pan.
4. Place in an oven preheated to 180 degrees for 25 minutes.

With cottage cheese

• Time: 1 hour.
• Number of servings: 9 persons.
• Calorie content of the dish: 217 kcal.
• Purpose: for a festive table / for tea.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The pie with lingonberries and cottage cheese has an even more delicate taste. If you haven’t tried this combination yet, be sure to prepare this dessert. The softness of the cottage cheese and the tartness of the sour berries complement each other perfectly. The filling is prepared with the addition of semolina, so it comes out airy. It also contains sour cream, which softens the pie.

Ingredients:

• semolina – 1 tbsp;
• sugar – 220 g and 100 g for filling;
• vanilla sugar – 1 pinch;
• flour – 1 tbsp.;
• egg – 2 pcs. for dough and 3 pcs. into the filling;
• butter – 50 g;
• cottage cheese – 500 g;
• vegetable oil – 1 tbsp;
• fresh lingonberries – 2/3 cup;
• sour cream – 220 g;
• baking powder - 1 tbsp.

Cooking method:

1. Take a springform baking dish, grease it with butter and lightly sprinkle with flour.
2. Using a mixer, beat the eggs into a fluffy foam, add vanilla and regular sugar, mix well.
3. Next add melted butter with sour cream. Beat again with a mixer.
4. Combine the flour with baking powder, sift them, and only then add them to the dough. Mix carefully, preferably with a tablespoon.
5. Pour the resulting mixture into the mold.
6. Beat the cottage cheese with a mixer or puree it with a blender, then beat in the eggs, add sugar with vanilla, semolina and mix.
7. Pour the curd filling into the middle of the mold.
8. Distribute the berries on top and place in the oven for 40 minutes. The optimal temperature is 200 degrees.

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