Blueberry pie made from yeast dough

Blueberry pie made from yeast dough

Ingredients

Wheat flour – 400 g

Chicken eggs – 2 pcs.

Instant yeast – 5 g

Butter – 35 g

Interior:

Sugar - to taste

Corn starch – 20 g

• 205 kcal
• 30 min.
• 2 hours 30 minutes
• 3 hours

Photo of the finished dish

Step-by-step recipe with photos

I started baking my first yeast pies a little over 3 years ago and, to be honest, I was quite afraid that it wouldn’t work out. It seemed to me that yeast baking was something indescribably complex. But in fact, everything turned out to be simpler than I thought. The main thing I remember is how yeast dough should look and feel. And I remember this from the time when my mother baked pies and all the neighbors came to her for recipes. Now I bake pies, and I do it with great pleasure.

Right now I'm making a blueberry yeast pie. You can use either fresh or frozen blueberries for the inside, but if you use frozen berries, you will have to add little starch to the filling, because frozen berries give a lot of juice. And it’s also very important that all the ingredients for the pie are not cold, so take the eggs out of the refrigerator in advance, melt the butter, and heat the milk to 35-38 degrees.

Before kneading the yeast dough, you need to create a dough. To do this, sift 100 grams of flour from the total amount, add fast-acting yeast and a teaspoon of sugar.

Pour milk over everything, mix and leave to rise for 25-30 minutes, covered with a towel or napkin.

After the designated time, the dough will increase in volume. Now you can knead the dough for the pie.

Transfer the dough to the remaining sifted flour and add the rest of the sugar. Break the eggs and beat with a fork until smooth. We'll pour it into the total mass, but if you want, you can add a little to lubricate the pies before baking. Mix everything with a spoon.

Lastly, add melted and cooled butter mixed with salt to the dough and knead the dough. We will knead only until the butter is one hundred percent incorporated into the dough, not more.

You can knead in a bowl or on the table, dusting it with a little flour. Before throwing the dough to proof, clear the bowl of any remaining flour and grease it with a little vegetable oil. Place the dough in a bowl, cover with a towel and leave to rise for 1.5 hours.

Add a little juice from the defrosted blueberries so that the inside is not too watery. Add starch and a little sugar to taste; for me, one spoon of sugar was enough for sweetness. Let's mix.

After the designated time, the dough rose and increased 2-2.5 times in volume. Now you can knead it and form a cake.

Turn on the oven in advance and preheat it to 180 degrees. Divide the dough into two parts: one larger, the other much smaller. I baked the cake in a tin with a diameter of 21 cm, but this dough is enough for a larger cake, approximately 26 cm in diameter. But I baked 3 small buns from the remaining dough. So, let's roll out a huge part of the dough and place it in a greased form so that it comes out with sides.

Place blueberry filling on top.

Roll out the second part of the dough, cut into strips and create cuts for decoration with a knife. Place strips of dough crosswise over the inside and seal the edges. Leave the pie in the pan for another 15 minutes, then brush with the remaining egg mixture and place the pan with the pie in an oven preheated to 180 degrees. Bake the blueberry pie for approximately 30-35 minutes, depending on your oven, so the time may vary.

When the pie is nice and golden brown, you can remove it from the oven. We check readiness with a wood stick, which remains dry if the cake is one hundred percent ready. The finished pie must be allowed to cool, and then cut into pieces.

And this is how the pie came out in the cut. You see, the inside did not leak anywhere and remained in place!

Blueberry pie made from yeast dough is not bad with tea or a cup of milk.

Open Yeast Blueberry Pie

For 2 pies:

For the dough:

For the main batch:

For the inside of any pie:

Pie from youth. Very old-fashioned and obscenely tasty. Try cooking!

PREPARATION:

In the video, I used the freshest dry blueberries as the inside, so I laid the filling directly on the dough without any extra tricks.
If your berry is not dry enough, you can: bake the yeast base in advance (5-10 minutes for the dough to set), and then quickly fill it with the insides, decorate and bake further; first add a thin layer of bread crumbs, then the filling and continue according to the recipe; cook the filling as I did in the recipe for blueberry baskets. If you cook with frozen berries, then use them frozen, without preparatory thawing. For the dough, take lukewarm water, add yeast and let sit for 5 minutes so that the yeast is saturated with water and swells. Stir until the yeast dissolves, add sugar and enough flour so that you get a dough that is thick enough to resemble oatmeal: it should be watery, but at the same time not run off a spoon.

Let the dough stand for 5–10 minutes to breathe, then cover the container with a lid or film and leave at room temperature for 2–3 hours to ferment. At first, the dough will grow, then its surface will be covered with bursting bubbles, wrinkles will appear on it, and it will begin to move in a reverse direction, i.e. fall off This is precisely an indicator of the readiness of the dough. The fermentation time of the dough depends on the ambient temperature, so it can fluctuate.

For baking, mix eggs, salt, sugar, butter and milk into a homogeneous mixture.

Stir the pastry into the dough. Add flour evenly and knead into a soft, elastic dough that will not stick to your hands or work surface.

I’ve already written a lot about this, but I’ll repeat it anyway... During the kneading process, it is important to achieve non-stickiness of the dough not with a heavy dose of flour, but with quite a long kneading.
Kneading should last about 10 minutes. During this period of time, the gluten of the flour has time to swell, and the dough acquires the characteristics we need. During the kneading process, use flour only when necessary and in small quantities, only so that the dough does not stick to your hands and the board. The kneading process looks something like this: dust the table with flour, knead the dough until it starts to stick intensively, how did this happen, dust it again, knead again, etc. to a non-sticky dough. The portions of flour will be evenly reduced, and the time between dustings will increase. At the very end, the dough must be kneaded well on a board without dusting. Place the dough in a bowl, cover with film or a lid and leave at room temperature until it doubles in volume. If you have time, punch down the risen dough and let it rise a second time.

For the pie, I only used half the dough. Separate about a third of the dough and set aside. We use this dough to decorate the pie. Roll out the rest of the dough and transfer to a baking tray lined with baking paper. From part of the reserved dough, roll out a rope the length of the rolled out dough. Beat the egg with a small amount of water and brush the edges of the base. Stick on the tourniquet.

Cover the cake base with a towel and leave for 20-30 minutes to proof. Roll out the remaining dough. For roses, cut out small circles using a glass. Place 4-5 circles in a line and roll them into a tube. Pinch the center and cut.

As a result, you will get 2 roses. For the leaves, cut the dough into ribbons about 2cm wide and trim to the appropriate length. On any piece of ribbon, make notches on both sides.

Brush the sides of the pie base with the scrambled egg. For decoration, make notches around the perimeter.

Mix blueberries, sugar, starch and fill the base. I would like to draw your attention to the fact that this must be done almost as a last resort, so that the berry does not give up its juice. Place the prepared decor on top and brush with the scrambled egg.

Bake at 180–200°C until golden brown.
Baking time depends on the reactivity of the oven and averages 20–30 minutes. Enjoy your tea!

Blueberry Pie “Airy”

There are a huge number of options for yeast dough recipes. And there will be no end to them. After all, by changing the quantity of ingredients, and the ingredients themselves, something new comes out every time. I tried all kinds of yeast dough, but now a new one came out. I highly recommend it.

Ingredients for “Airy Blueberry Pie”:

• Chicken egg - 2 pcs
• Butter - 80 g
• Sugar - 100 g
• Vanilla sugar - 1 packet.
• Yeast (dry) - 2 tsp.
• Wheat flour / Flour - 500 g
• Salt - 0.5 tsp.
• Milk - 1 cup.
• Blueberries – 300 g

Nutritional and energy value:

Recipe for “Airy Blueberry Pie”:

Unfortunately, I came to my senses late. When the pie was in the oven, I remembered that I could take a photo. Therefore, I only captured the final result. But it's not creepy. I describe the detailed process. Take a glass of milk (or half a glass of water, preferably mineral water with gas, and half a glass of milk), heat it up a little, add dry yeast and wait until it dissolves. We put half the amount of sifted flour there. This is our dough. After half an hour the dough will rise. Then we separate the yolks from the whites of the eggs. In the dough we put the yolks, sugar, vanilla sugar, salt, soft butter and the whites whipped into a stiff foam at the end. Pour the remaining flour into the dough. Mix well with a spoon and place in a warm space to rise. The point is that the dough will not be stiff and it is not allowed to roll it out. Due to the small amount of flour, the cake comes out breathtakingly airy and doubles in size in the oven. When the dough has risen, grease the pan with oil, preferably sunflower oil. I put in some greased baking paper. Lubricate your hand well with oil and lay out half of the dough. Then put the filling and the second half of the dough on it. Grease with yolk, let rise a little and put in the oven for 40-50 minutes on medium heat.

This is how beautiful it comes out.

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Recipe: Yeast Pies – with Blueberries

For the pie, first we need to prepare the sweet yeast dough. To do this, heat a glass of milk briefly in the microwave, pour it into a bowl, add a packet of dry yeast there

add 3 tablespoons of sweet sand

mix everything thoroughly, place in a warm space for 15 - 20 minutes, until a yeast cap appears

While the dough is rising, break the eggs into a bowl

add vegetable oil and eggs to the prepared dough, mix

sift the flour evenly through a sieve; you shouldn’t add all the flour at once, because it’s not clear how much flour the dough will take

carefully knead the dough, it should turn out soft and elastic, leave in a warm place for 1 - 1.5 hours, covering with a towel on top

The dough should rise 2 - 3 times

Sprinkle a little flour on the work surface to prevent the dough from sticking. Roll out the dough into a layer

We cut out a circle with a diameter slightly larger than our shape, and cut off the excess later. Grease the pan with oil and lay out the base of the pie

Here on the website I saw the most beautiful cake from a girl, and I decided to try and create it just like her. Now we need to roll out a small piece of dough into a long layer and cut out 3 strips

let's braid a braid from dough, you need to create 2 braids

Place the braids on the base, pierce the base with a fork

place in a preheated oven at 200 degrees for 10 minutes

I took out the blueberries and defrosted them in advance, because frozen berries give a lot of juice and if this is not done, the pie may leak. Mix blueberries and sugar in a saucer

pour the berries into the pie, smooth it out carefully

cut out several strips of dough for the top layer of the pie

Make a mesh and brush the top with beaten egg.

place the pie in a preheated oven at 200 degrees for 15 - 20 minutes