Pie with cottage cheese and blueberries - the best homemade baking recipes

Blueberries are a tasty and necessary berry, which is good both in its natural form and as part of various baked goods and desserts. The duo of blueberries and fermented milk products is considered especially tasty and beloved by almost everyone. So, for example, blueberry pie with cottage cheese has been holding a leadership position among other berry baked goods for quite a long time, which is not easy.

A catchy, wonderful and indescribably necessary dessert will make up for the lack of vitamins, stuff the body with a whole set of acids - malic, succinic, citric, lactic, vitamins C, E and PP, necessary for maintaining immunity, pectins and minerals necessary for the normal functioning of the digestive tract, as well as iron , sodium and phosphorus to improve blood composition (the internal environment of the human and animal body) . Blueberries are also considered an essential berry for those who dream of a child. Blueberry lovers will have an extra chance of conceiving, especially if both partners consume it for years.

Pie with blueberries and curd and sour cream filling

Blueberries are a very warm, sweet, slightly astringent berry, with a slight sour color. To preserve its unique taste during baking, it is best to surround the berry not with dough, but with a soft curd and sour cream filling. In this case, the thin crumbly dough will act as a form that will be able to hold the filling.

Ingredients for the base:

Flour – 250 g;
Sugar – 75 g;
Butter – 100 g;
Testicle – 1 piece;
Salt – 3 g;
Baking powder – ½ tsp;
Vanillin – 5 g.

Blueberries – 400 g;
Cottage cheese – 300 g;
Sour cream – 150 g;
Testicle – 1 piece;
Sweet powder – 100 g;
Lemon zest – 1 tsp.

The finished cake will be quite fragile, so it is better not to use deep or silicone molds for baking. It is better to choose a springform pan of a suitable diameter and properly oil it before baking. This way you can get the finished product without harming its appearance.

Making jellied blueberry pie with cottage cheese:

Combine all the ingredients for the base, mix them for a long time and painstakingly so that the result is a homogeneous plastic mass.
Turn on the oven to heat up, setting the temperature to 200° C.
Grease the mold with butter, place the dough in it, and create the highest sides. To prevent the dough from sticking, it is recommended to moisten your hands a little with cool water.
Wash the blueberries, place the berries in a colander to drain off excess liquid.
To make the filling, mix all the ingredients, except the blueberries.
Dump the berries onto the prepared base, then pour the watery curd and sour cream mixture over them.
The preliminary work is completed - you can send the cake to the oven.

The finished blueberry pie is somewhat reminiscent of a cottage cheese casserole. Wait until the cake cools completely so that the filling sets properly and does not spill when cutting. You can even cool the pie at room temperature, and then keep it in the refrigerator for 30-40 minutes - it will be even tastier. Gourmets can sprinkle the dessert with sweet powder when serving.

Pie with cottage cheese and blueberries on shortcrust pastry

This delicious berry pie has an indescribably smooth texture and excellent taste. The combination of ripe, slightly tart blueberries and sweet cottage cheese is simply amazing. The recipe is completely suitable for both home tea drinking and for treating guests.

Ingredients for the dough:

Flour – 250 g;
Butter – 150 g;
Sweet powder – 100 g;
Testicle – 1 piece;
Baking powder – 1 tsp.

Cottage cheese – 400 g;
Fresh blueberries – 300 g;
Testicles – 2 pcs;
Sour cream – 150 g;
Honey – 5 tbsp.

Shortbread dough is one of the easier ones to make. It is perfect as a base for various open berry baked goods, because... keeps its shape perfectly. A huge plus is the ability to store excess product in the refrigerator for 5-7 days.

Combine softened butter with sifted wheat flour.
Add sweet powder evenly into the butter-flour mixture. In principle, it is possible to get by with ordinary sweet sand, but with powder it is easier and faster to achieve a homogeneous mixture.
Add an egg, a pinch of baking powder and mix all ingredients well.
Knead the dough, gather it into a ball, then roll it into a circle about 5-7 mm wide.
Grease the prepared baking dish with a piece of butter, place the prepared sand base in it, lightly compact it with your hands and create sides.
Place the pan with the dough in an oven preheated to 190 C for 10 minutes.
To make the inside, in a separate container or blender bowl, mix cottage cheese, eggs, sour cream (you can replace it with heavy cream) and honey. The structure of the inside should be creamy and homogeneous.
It is excellent to wash blueberries from dust and dirt.
Place the sweet curd mixture on the cooled sand base and distribute blueberries on top.
Place the pan in the oven.

Cottage cheese blueberry pie

When it’s cloudy and damp outside, it’s so nice to sit on an armchair, wrapped in a comfortable blanket, and enjoy watching an exciting movie or reading an interesting book, with a cup of hot, fragrant tea and a piece of freshly baked berry pie. This wonderful blueberry cottage cheese pie recipe will amuse even the most taste-loving gourmet.

Ingredients for the dough:

Flour – 300 g;
Sugar – 200 g;
Testicles – 2 pcs;
Butter – 170 g;
Salt - a pinch;
Cinnamon – 1 tsp;
Almond and vanilla extract – 1 tsp each;

Blueberries – 400 g;
Cottage cheese – 400 g;
Sugar – 150 g;
Sour cream – 50 g.

Turn on the oven to heat up, setting the temperature to 180°C.
In a deep bowl, mix flour with sugar, cinnamon, salt and eggs.
Melt most of the butter in a saucepan or microwave (leaving a piece to grease the pan), cool to room temperature, add to the rest of the base ingredients. Knead the dough with brisk movements.
Grease a baking pan (it is advisable to use a springform pan), place the dough in it, lightly pressing the base and forming the sides.
Create the filling by combining soft cottage cheese with sour cream and sugar and, if possible, adding a teaspoon of vanilla and almond extract to the ingredients.
Wash the blueberries well.
Spoon the curd filling into the base and spread the blueberries over it.
Place the pie in an oven preheated to a suitable temperature. After 30 minutes, you can check the readiness of the product using a stick. Depending on the oven, it usually takes about 30-40 minutes to make a fragrant blueberry cheesecake pie.

You can serve the finished dessert by sprinkling with almond petals and garnishing with a scoop of vanilla ice cream or whipped cream. You just have to wait at least an hour until the baked goods cool down. This pie is especially good when chilled.

Yeast pie with blueberries and cottage cheese

For the dough:

For the main batch:

For the inside:

Another version of an open pie from youth. This time with blueberries and cottage cheese. What else should I add? Delicious. No not like this! It's VERY delicious! Try it!

PREPARATION:

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.

Divide the dough that has risen a second time approximately in half. The smallest half will be used for sides and decoration, and roll out the larger half into a rectangle the size of the baking sheet. Line a baking tray with baking paper and transfer the rolled out dough. Spread the dough onto the baking sheet, trim off any excess that may be present. Separate about two-thirds of the remaining dough for the pie edge. You can form the side using various methods. Now I have made a flat braid. For the braid, first roll the dough into a rope, then roll it into a tongue, and then cut it into strips about 2 cm wide. Divide into 3 strips and weave into a braid.

Brush the edge of the base of the pie with an egg, loosened with a small amount of water, and stick along the entire perimeter of the braid.

Cover the pie with a towel and leave for 20-30 minutes, or even longer for proofing. For decoration, roll out the remaining dough into a layer. Cut part of the rolled out dough into 1.5 cm strips. Make cuts on each strip on the right and left.

For each flower, cut out 2 circles using a glass. Make notches around the perimeter of the circles.

Place the circles on top of each other and press and fasten them in the middle.

Grease the pie base with a loose egg and place in an oven preheated to 180–200°C for 10 minutes so that the dough has time to set and bake.
To prevent the dough from puffing up during baking, you can prick the base with a fork ahead of time. Personally, I don't do this. If something suddenly swells here and there, you can pierce it and settle it. While the dough is baking, prepare the filling. Mix blueberries with sugar. This time I separated approximately a third of the entire berry from the sugar and mixed this third part with starch, so that the berry with starch was guaranteed to be at the bottom and so that the starch was not completely felt. In principle, it is not necessary to create this. You can add starch to all the blueberries and stir. I cooked with the freshest berries. If you have frozen blueberries, you don’t need to defrost them ahead of time. Mix sugar and cottage cheese, stir. After you take out the baked base of the pie, you need to quickly lay out the filling and decor. Since I had blueberries with and without starch, I first placed blueberries with starch on the bottom of the pie, then about half of the entire curd inside, blueberries without starch and the remaining cottage cheese.

I laid out the cut strips to form a mesh.

I quickly placed flowers on top. She smeared everything with the loose egg. I placed a berry in the center of each flower.

Then return the pie to the oven and bake until fully cooked and browned (about another 20 minutes).

Cooking Master class Culinary recipe Pie with blueberries and cottage cheese Food products

Good day! Now I’m preparing a very tasty pie. Open, made from yeast dough, with an interior of blueberries and cottage cheese. Let's start making!

For the dough:
Water – 100 ml
Dry yeast – 1 teaspoon
Sugar – 0.5 teaspoon
Flour – 130 g

For the dough, take lukewarm water + yeast

and let stand for 5 minutes so that the yeast is saturated with water and swells. Stir until yeast dissolves, add sugar

and such an amount of flour that you get a dough that is thick enough to resemble oatmeal.

Let the dough stand for 5–10 minutes to breathe, then cover the container with film and leave at room temperature for 2 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 a reverse movement, i.e. fall off This is precisely an indicator of the readiness of the dough.

For the main batch:
Milk – 100 ml
Eggs – 1.5 pieces
Vegetable oil – 3 tablespoons
Sugar – 4 tablespoons
Salt – 1 teaspoon
Flour – about 350 g

For baking, mix eggs + salt + sugar + vegetable oil into a homogeneous mixture.

and flour. Knead for about 10 minutes by hand or in a bread machine.

The dough is almost ready

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.

Place the dough in a bowl, cover with film and leave at room temperature until doubled in volume.

Cottage cheese blueberry pie

Preparation time: 2 hours

Production time: 40 min.

Number of servings: 6 pcs.

Ingredients

Blueberry-curd pie made from shortcrust pastry

Blueberry curd pie is a light berry dessert with curd inside, which is suitable for breakfast and also as a dessert. If you don't have new berries, you can swap them for frozen ones.

The pie is very simple and quick to prepare. Curd insides mix well with fruit additives, which can be poured over the pie before serving.

How to cook “Cottage cheese and blueberry pie” step by step with photos at home

To make cottage cheese pie with blueberries, we will need flour, chicken eggs, butter, sugar, cottage cheese, blueberries, vanillin and baking powder.

Sift 200 grams of wheat flour through a sieve with 1 teaspoon of baking powder. Add 1 chicken egg and 50 grams of sugar to the mixture.

Add 50 grams of butter to the mixture and mix.

Roll the resulting dough into a ball, wrap it in cling film and put it in the refrigerator for 30 minutes.

Let's get to the inside! If you have grainy cottage cheese, it is better to swirl it in a blender in advance until smooth.

Mix 400 g of cottage cheese, 100 g of sour cream, 2 chicken eggs, 50 g of sugar and a pinch of vanillin until smooth.

Take out the dough and divide it into 2 unequal parts. Roll out the base for the pie from the larger piece. From the other - a narrow strip for the side.

Pour in the filling and place washed fresh blueberries (100 g) on top.

Place the pie in an oven preheated to 180°C for 35 minutes. When finished, leave the cake in the oven to cool for about an hour. Blueberry pie with cottage cheese filling is ready!