Cooking lingonberry pie from shortcrust pastry: 2 recipes

Traditional lingonberry pie
Berry-curd pie

Colorful reddish beads, this is exactly what the healthiest of all berries – lingonberries – look like. Who would have thought that such a tiny berry contains a whole storehouse of vitamins! But not everyone loves to eat it in its pure form. This is due to the sweet and sour taste with a strong color, which not many people will like. Therefore, you have to use your imagination to include healthy berries in your diet: they are used to make compotes, jellies, preserves and jam. But a more necessary delicacy would still be lingonberry pie. How to cook it?

Traditional lingonberry pie

Shortcrust pastry for berry pie is just the perfect base. Crumbly, tender, it will also be completely baked, will hold its shape and prevent the berry inside from spilling.

Another huge plus is a very simple recipe and the availability of ingredients. Thanks to all this, lingonberry pie made from shortcrust pastry can become a favorite treat for the whole family.

Butter – 150 g;
Flour – 2-3 cups (based on the dough);
Testicle – 2 pieces (medium or small size);
Baking powder – 1 teaspoon (or 2/3 teaspoon of soda);
Lingonberries – 1 glass;
Sugar – 1-1.5 cups;
Salt – a pinch.

The prepared ingredients must be at room temperature, so they must be removed from the refrigerator in advance. So let's get started:

When working with any baked goods, the first thing we need to do is turn on the oven. Usually, it takes as much time to make the dough and insides as it needs to warm up well.
The butter can be softened at room temperature by dividing it into several small cubes, but if you don’t have time for this, you can melt it in a water bath.
Add sugar (a couple of tablespoons) and salt to soft (or melted) butter, stir everything until smooth. This will happen even faster if the sugar is ground into powder, which dissolves almost instantly.
In a separate bowl, beat the eggs and add them to the butter. Mix everything very carefully.
Now it's time for the torment. It needs to be sifted. If you take the time to create this a couple of times, you can be sure that your dough will be amazingly soft and fluffy. Add baking powder to the sifted flour and mix. If you use soda, then it must be extinguished and sent to the watery ingredients.
The final step of preparing the dough will be mixing the dry and watery ingredients. This must be done in portions, since at first it is very difficult to find how much flour the dough will take, and its excess will make the base of the pie hard and not very tasty. Therefore, kneading evenly, we stop adding flour at the moment the dough does not stick to our hands. We immediately put it in the refrigerator.
Now let's move on to the internals. Thaw frozen lingonberries and let the juice drain (you can use it to create jelly or add it to compote). We carefully wash and dry the freshest berries. Then we mix everything with sugar and, in fact, the inside is ready. If after defrosting the berries become very soft, you can sprinkle them with starch so that they retain their shape and do not spread.
Take the dough out of the refrigerator. Lightly grease the baking dish with oil. We separate about a third of the dough, which will serve us for decoration, and put it in the refrigerator for a couple more minutes. From the larger part we make the base for our pie: we stretch it into shape and make the highest sides. Then we lay out the filling.
For decoration, we have several options: you can throw the pie open, using all the dough for the base, you can create a basket from the reserved third, dividing it into similar strips, or you can quickly put it in the freezer, then grate it and sprinkle berries on top. Place the crowned pie in an oven already preheated to 180 degrees for about half an hour.

The finished pie must be served already cooled, as hot berries can burn. The final touch before serving is a little sweet powder and a couple of new berries on the plate.

Berry-curd pie

The combination of curd and berry insides is simply amazing. The tender creamy taste, combined with the light sourness of the berries, makes an indescribable duet, and the crumbly shortbread dough further accentuates the airiness of the interior. By preparing shortbread pie with these berries , you will definitely amaze both your household and the guests who arrive at one point.

The ingredients for the dough are the same as in the previous recipe, so we will not repeat them. For the interior, we will need the following products:

Lingonberries – 300 gr;
Cottage cheese – 200 g (fat content is not particularly important);
Sugar – ½ cup (if you like it very sweet, you can increase the amount to a glass);
Egg – 1 piece;
Milk – 100 ml;
Starch – 1 tablespoon.

Now let's start the manufacturing process:

Prepare the dough using the method described above and put it in the refrigerator.
First we make the curd mass. To do this, beat the eggs with sugar and starch until the sugar dissolves (if you use powder, this process will take a minimum of time). Starch can be replaced with a couple of spoons of semolina. Add the resulting mixture to the cottage cheese, then pour in the milk. Beat all ingredients with a mixer until smooth. the mixture should be slightly liquid.
We take out the prepared dough base. Place the washed and sugared berries on it. Then pour in the curd base.
We send our workpiece to the oven, preheated to 180 degrees. We will need 30-40 minutes for baking.

Shortbread pie with lingonberries

Frisky pie with lingonberries made from shortcrust pastry. Shortcrust pastry makes wonderful pies - playful and easy to make and very tasty. In addition to lingonberries, this pie can be prepared with any other berries. And first, cranberries are also added to the filling. You can also mix cranberries with lingonberries.

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Recipe groups
Shortbread pie with lingonberries

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	348 kcal
Belkov:	4 g
Zhirov:	15 g
Carbohydrates:	50 gr
Used:	6 / 22 / 72
H 4 / C 0 / B 96

Production time: 1 hour

Step-by-step production

Step 1:

Dough. To make shortcrust pastry for the pie we will need: flour, cool butter (it is better to put it in the freezer for 20-30 minutes); sugar; baking powder and vanillin.

Step 2:

Cut the cool butter into cubes.

Step 3:

Place flour, butter, sugar, baking powder and vanillin in a blender bowl.

Step 4:

Beat everything into small crumbs. If you don’t have a blender, you can grind the dough with your hands or chop the butter and flour with a knife.

Step 5:

Interior. To make the inside we will need: lingonberries and sugar.

Step 6:

Sort the lingonberries, remove the stems. Wash and dry the berries. Combine lingonberries with sugar and mix.

Step 7:

Pour a large portion (2/3) of the shortbread crumbs into the bottom of a rectangular baking dish lined with parchment. Flatten.

Step 8:

Place lingonberries on top in an even layer.

Step 9:

Sprinkle the remaining crumbs over the berries. Bake the pie for about 40 minutes at 180°C. The top of the pie should be slightly browned.

Step 10:

Cool the pie and cut into pieces. Bon appetit!

In Rus', lingonberries are called the king berry, the miracle berry, the berry of immortality for its beneficial characteristics and pleasant taste properties.

There is a very wonderful legend woven into the origin of lingonberries. The good swallow took droplets of living water into its mouth, dreaming of spraying the entire population of the earth with the water given to us in order to give them immortality. At the moment when the swallow was flying, she was stung by an evil wasp, who did not wish well to people. The bird felt pain and opened its mouth to cry out in pain (an experience associated with actual or potential tissue damage) . Water, naturally, spilled. People did not become immortal, but when drops fell to the ground from the sky, they fell on cedar, spruce, pine and lingonberry, so these plants became evergreen.

The value of lingonberries cannot be overestimated; they contain: beta-carotene, vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) C, E, potassium and manganese, iron and phosphorus, apple, citric, oxalic, benzoic acids, tannins, pectin, fiber Lingonberry leaf is rich in arbutin - a natural antiseptic and anti-inflammatory agent. Various acids, tannin and hydroquinone, also found in the leaves in a unique combination, determine its healing properties.

7 pies with lingonberries for lovers of sweet and sour combinations

Try baking with apples, sour cream, chocolate, nuts and more.

1. Shortbread pie with lingonberries

Ingredients

160 g flour;
80–100 g + 2–3 tablespoons of sugar;
ground cinnamon - to taste;
¼ teaspoon salt;
100 g butter;
2 egg yolks;
1–2 tablespoons of water;
300 g lingonberries;
2 tablespoons potato starch.

Manufacturing

Combine sifted flour, 80–100 g sugar, cinnamon and salt. Add cool cubed butter and grind into small crumbs.

Add the yolks and stir thoroughly. Gather the dough into a ball. If difficulties arise with this, pour in cool water. Wrap the mixture in cling film and put it in the freezer for half an hour.

Gently mix lingonberries with starch and remaining sugar. Pull out the dough, cut off about a third of it and put a small portion back in the freezer.

Roll out a large piece of dough onto parchment paper into a narrow sheet. Place the workpiece along with the paper in a baking dish and level it.

Bake 🥧

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2. Pie with lingonberries and sour cream filling

Ingredients

55 g butter;
200 g + 1 tablespoon of fat sour cream;
100–130 g + 1 teaspoon of sugar;
120 g + 1 tablespoon flour;
1 teaspoon baking powder;
1 testicle;
vanilla sugar or vanillin - to taste;
200 g lingonberries.

Manufacturing

Mix melted butter, 1 tablespoon sour cream and 1 teaspoon sugar. Add 120 g of sifted flour and baking powder and knead the dough.

Use your hands to spread it over the shape, making small edges. Place the pan in the freezer while you prepare the filling.

Beat the remaining sour cream, sugar, flour, egg and vanilla. Place the berries on the chilled dough and pour in the sour cream mixture. Cook the pie for 30–35 minutes at 180°C.

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3. Pie with lingonberries and snow-white chocolate

Ingredients

100 g butter;
120 g sugar;
90 g snow-white chocolate;
2 testicles;
200 g flour;
¼ teaspoon baking powder;
¼ teaspoon of soda;
130 g lingonberries.

Manufacturing

Melt the butter with sugar and chocolate and cool slightly. Add eggs one at a time and beat the mixture. Sift flour, baking powder and soda together. Pour into butter mixture and stir.

Add berries to the dough. Spread it over a parchment-lined pan. Bake for 30–40 minutes at 180°C.

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4. Spicy pie with lingonberries and protein-sour cream cream

Ingredients

125 g butter;
520 g sugar;
5 eggs;
½–1 teaspoon ground cinnamon;
½–1 teaspoon ground cloves;
½–1 teaspoon ground nutmeg;
1–2 teaspoons finely grated lemon zest;
1 teaspoon cocoa;
½ teaspoon of soda;
1 tablespoon lemon juice;
2 tablespoons honey;
400 g flour;
500 g fat sour cream;
500 g lingonberries.

Manufacturing

Grind the softened butter with 120 g of sugar. Add the egg yolks and beat the mixture. Add cinnamon, cloves, nutmeg, zest and cocoa and stir.

Quench soda with lemon juice. Mix the oil mixture with baking soda, honey and sifted flour. Roll out the dough and spread it over the bottom and sides of a tall baking dish.

Using a mixer, beat the egg whites, evenly adding the remaining sugar, until the mixture is creamy and snow-white. Mix the mixture with sour cream.

Distribute the berries over the dough, pour over half of the protein-sour cream and stir gently. Pour the second part of the cream on top.

Place the pan in an oven preheated to 180°C for approximately 1 hour or a little more. 10 minutes before the end of cooking, reduce the temperature to 170 °C. Turn off the oven and leave the cake in there for another 10 minutes. Then cool it completely and put it in the cold for several hours.

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5. Chocolate pie with lingonberries and nuts

Ingredients

4 testicles;
320 g sugar;
200 g butter;
50 ml black coffee;
4 tablespoons cocoa;
250 g flour;
1½ teaspoons baking powder;
100 g walnuts;
150 g lingonberries.

Manufacturing

Beat the eggs and sugar until a snow-white creamy mixture. Pour in slightly cooled melted butter and coffee. Add cocoa and flour, sifted with baking powder, and stir thoroughly.

Coarsely chop the nuts. Add them and lingonberries to the dough and stir again. Pour the mixture into a mold and place in an oven preheated to 180°C for approximately 45 minutes.

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6. Pie with lingonberries and apples

Ingredients

250 g butter + for greasing;
200–250 g sugar;
vanilla sugar or vanillin - to taste;
5 eggs;
350 g flour;
1¼ teaspoons baking powder;
3–4 apples;
150 g lingonberries.

Manufacturing

Using a mixer, beat the softened butter with regular and vanilla sugar or vanillin. Add eggs one at a time while continuing to beat the mixture.

Combine the sifted flour and baking powder, add to the mixture and stir until the mixture is homogeneous. Cut the peeled apples into small cubes. Add them and lingonberries to the dough and stir thoroughly again.

Line a baking pan with parchment and grease it with butter. Distribute the dough into the mold and place in an oven preheated to 190°C for 40 minutes.

Prepare 🍏

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7. Yeast pie with lingonberries

Ingredients

1½ teaspoons dry or 9 g new yeast;
100 g + 1 teaspoon + 2 tablespoons sugar;
150 ml + 1 teaspoon milk;
1 testicle;
¼ teaspoon salt;
280 g flour;
40 g butter;
vegetable oil - for lubrication;
150 g lingonberries;
2 tablespoons cornstarch.

Manufacturing

Mix yeast with 1 teaspoon of sugar. If you are using fresh yeast, grind it thoroughly. Pour in 150 ml of warm milk and leave for 15–20 minutes. Bubbles should appear on the surface.

Beat the egg and set aside a little for greasing. Add 2 tablespoons of sugar and salt and stir. Add yeast and whisk again.

Sift the flour, pour in the yeast mixture and stir. Add cooled melted butter. Transfer the dough to a table lightly greased with vegetable oil and knead for about 10 minutes. Your hands can also be lubricated for convenience.

Grease a bowl with oil and place the dough in it. Cover with a clean towel and leave in a warm place for 1.5 hours. Then transfer the mass to a table greased with oil and cut off a third part from the dough.

Roll out a large portion of the dough into a thick layer and place it in a mold, making small sides. Cover with film or a towel and leave for 20 minutes.

Add almost all the starch and remaining sugar to the lingonberries and stir. Sprinkle the remaining starch over the dough in the pan and distribute the berries.

Cover the pie with a layer of the 2nd part of the dough and pinch the edges. Make several cuts on top. Cover with film or a towel and leave for another 10 minutes.

Then mix the remaining egg and 1 spoon of milk and brush the pie. Bake for approximately 20 minutes at 190°C.

Shortbread pie with lingonberries

There are many recipes for making lingonberry pies. And any prepared dessert will amaze with its inimitable, memorable taste. The recipe for shortbread pie with lingonberries combined with sour cream will amuse lovers of shortbread desserts.

Lingonberry pies are loved by almost everyone for the unique taste of the inside. These desserts are table decoration. And there are many recipes for making dough for such pies: yeast, shortbread, curd, puff pastry. Baking from shortcrust pastry is constantly popular with both experienced and novice housewives. The main feature of this dough is the quick baking of the product and the small amount of materials needed to make it.

We suggest baking shortbread pie with lingonberries. The interior for the dessert will be extraordinary: lingonberries combined with sour cream. Sour cream imparts lightness and airiness to the interior, and lingonberries add a light, pleasant bitterness. And the taste of such baked goods is inimitable and memorable. The combination of berries and low-fat sour cream will dilute the nutritious shortbread dough, which is based on butter.

The recipe is designed for 10 servings, the calorie content of the dish is 301.3 kcal.

The dessert making time is 120 minutes.

Ingredients

Dough

wheat flour – 250 gr.
chicken egg – 1 pc.
salt – 0.5 tsp.
baking powder - 0.5 sachet
sugar – 100 gr.
butter (margarine) – 130 gr.

Interior

Berries – 200 gr. lingonberries
potato starch - 1 tbsp. l.
sugar – 80 gr.

sour cream - 200 g (15%)
sweet powder – 80 gr.

Manufacturing

1. Mix flour, baking powder, add an egg and finely mashed butter with sugar, salt, knead the dough until elastic.
Place the dough in the refrigerator for 1 hour. 2. Wash the lingonberries and place them in a colander to drain.
Combine sugar with starch and add to berries. Mix all ingredients. 3. Then remove the dough from the refrigerator, knead again and roll out on a floured surface.
4. The mold can be covered with baking paper or greased with butter.
We level the dough around the entire perimeter and make a side 2.5 cm high. Prick the surface of the dessert with a fork. 5. Place the berries on top of the dough and bake at 180-220 degrees for 30-35 minutes.
6. And here is the highlight of this recipe: sour cream.
To make it, combine sour cream with sweet powder and beat until smooth. It is better to do this with a mixer. 7. Fill the hot pie with cream. After cooling, place the dessert in the refrigerator for 3 hours.

Secrets of making dessert

Products made from shortcrust pastry are very crumbly (hence the name). Therefore, the dessert must be carefully removed from the mold!
Starch is added to the filling so that the lingonberries do not flow out (“float”) from the pie;
Before baking, after placing it in the mold, prick the dough with a fork so that it does not swell and bakes moderately;
Since sour cream is not very fatty, we use sweet powder to obtain the appropriate thickness of the cream. The cream comes out tender and airy, the most homogeneous;
To reduce the calorie content of shortcrust pastry, we use berry filling and low-fat sour cream;
Pour hot sour cream over the pie so that it soaks in better.

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