The article offers you recipes for delicious lingonberry pies.

Lingonberry is not only a healthy berry, but also tasty. Preserves, jams, and even fresh lingonberries themselves can be added to any baking recipe to make it juicy, supplemented with a rich filling. For example, the most popular is a shortbread cake. The dough for this recipe is easy to prepare, and together with the berry, it will not seem dry at all. In addition, the curd will hold the filling and berries together, giving the product a creamy taste and a firm layer.

It will come in handy in the dough:

• Fatty sour cream (25-30% fat) - 210-220 ml.
• Eggs - 2-3 pcs. (if large, then 2 is enough)
• Sugar - 100-150 g (depending on how sweet the dough you prefer).
• Flour - 220-240 mg. (look at the structure of the test)
• Butter or spread - 50-60 g (you can also use margarine)
• Baking powder packaging (small)

It will come in handy in a creamy lingonberry filling:

• Cottage cheese (any) - 0.5 kg. (you can also replace it with any fatty curd mass or curd dessert).
• Sugar - here the amount of sugar should be measured by you yourself, according to your preferences. Stir the sugar into the curd mass and taste.
• Eggs - 2-3 pcs. (also the number of eggs depends on their size and how "liquid" the filling is).
• Semolina - 1-2 tbsp (to make the filling thicker)
• Lingonberry berries - incomplete glass

IMPORTANT: You can use the berry in any condition (fresh, frozen or soaked in syrup). The amount of lingonberry depends on how thick the curd filling is, 0.5 cup or 2/3 cup of berries will be enough for the pie not to "drip", but to acquire an unusual berry flavor.

Cooking:

• Beat eggs with sugar in advance, add baking powder, sour cream and soft butter.
• The whole mass is thoroughly mixed, flour is added gradually and in small portions.
• The "tougher dough" from the bowl is transferred to the surface and kneaded by hands.
• Use a rolling pin to carefully flatten the dough, do not be discouraged if the dough breaks.
• Prepare the mold. It should be abundantly smeared with any fat and only then carefully lay out a layer of dough, crushing it with your hands, leveling it into even layers, closing the holes with pieces.
• Don't bake the dough yet, prepare the filling
• If you have cottage cheese, it should be grated to a loose soft state using a regular sieve.
• Add semolina and beaten eggs to the curd. If the mass is steep in your opinion, then you can add another egg, try to mix very thoroughly.
• Add berries at the last moment so that they retain their shape and firmness. Stir gently one last time and place the filling on top of the dough.
• Straighten with a spoon, so your dish will turn out neat, send the form to the oven and bake exclusively at low temperatures (160-170 degrees) for 50-60 minutes. Check the readiness, if you have a low oven power, it may take another 20 minutes.

Filling: lingonberry jelly

Oven lingonberry puff pie: recipe

It is very easy to make a puff pastry with juicy lingonberries just because such a dough is completely easy to purchase at any store. It is puff-yeast dough that should be chosen so that it is fluffy. In fact, such a pie is a crispy shell with a juicy and healthy filling.

It will be useful for you:

• Ice cream dough - 0.5 kg. (of course you can use your own dough).
• Lingonberry berries - 350-400 g. In this recipe, it is advisable to use fresh, but you can also add thawed or lingonberry jam jelly).
• Sugar - several tablespoons sand
• Egg - for greasing baked goods to give it a "blush"

Cooking:

• The dough should be defrosted beforehand, it should be soft and elastic.
• A baking dish is needed exclusively with high sides, only such dishes will not allow the juice of the berries to flow out and make the cake "not presentable".
• Divide the whole dough into two 250g pieces (this will be the top and bottom layers).
• The form must be greased with any fat so that the dough does not stick.
• Gently line the rolled dough with the bottom layer. The layer should not be very thin, the edges of the dough should completely "wrap around the sides" and rise up.
• Put the washed and dried berries on top of the dough in an even layer, sprinkle the berries with sugar. You can also add your favorite pastry spices: zest, cinnamon, vanillin or nutmeg (all to your taste).
• Roll out the top layer of dough and gently cover the berries with it. The edges of the dough should be joined together and wrapped inward so that the cake is completely and practically "sealed".
• Brush the baked goods with an egg and send the cake to the oven. The temperature there should be no more than 170-180 degrees.
• This pie is baked very quickly and 25-30 minutes will be enough. Watch for the blush, as soon as the cake begins to darken and acquire a brown crust, turn off the temperature or lower it.

IMPORTANT: There is no hot cake and should not be cut, it should stand for about 20-25 minutes so that the berry juice becomes thicker as the sugar cools and the cake does not fall apart and crumble. The finished cooled cake can also be decorated with powdered sugar (it will melt on hot).

Puff Pie Option

Charlotte with lingonberries: recipe, photo

You can cook absolutely any pie with lingonberries, even the famous "Charlotte". The dough recipe is simple, and the berry will add flavor and juiciness to the dough. The main thing is not to overdo it with lingonberries and not to add too much of it, so that the baked goods do not "flow".

It will be useful for you:

• Flour - 240-250 g (this is exactly one glass, measured or faceted).
• Sugar - 150-200 g (adjust the amount to your liking)
• Eggs - 3-4 pcs. (depending on the size and "coolness" of the dough)
• Lingonberry - no more than 0.5-2 / 3 cups

IMPORTANT: This recipe is suitable for almost any kitchen equipment: ovens, multicooker, and even a bread machine.

Cooking:

• Initially, you should very carefully beat the egg white, separately from the yolk with sugar - this is the secret to the splendor of the baking.
• Then gradually add the yolk one at a time and knead the dough, adding flour in small portions.
• It is good to beat the dough not with a spoon, but with a blender with a whisk attachment or a mixer.
• Baking powder or slaked soda can be used as a baking powder.
• Such a cake should be baked at medium temperatures (180-190-200 degrees, depending on the power of the oven) for 40 minutes.

IMPORTANT: The hot cake should be cooled and only then removed from the mold, so that the berries do not flow and spoil the appearance, let the cake "stand" for about 15-20 minutes.

Charlotte with lingonberry

Open pie with lingonberries: recipe, photo

This recipe invites you to bake a pie with delicious sour cream filling. It is she who will not allow the berries to let the juice out and give the baked goods tenderness. The basis of such an "open" pie is shortbread dough.

It will be useful for you:

• Spread(vegetable-butter mixture) - 100 g (you can also use butter of any fat content or margarine, according to your preferences).
• Sugar- 100-150 g (make the sweetness of the cake to your liking, 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.
• (it is not recommended to replace with soda).
• Sour cream(preferably fat, at least 20%) - 200g. and sugar to taste in sour cream (you can do without it if you do not like sweets or on a diet).
• Cowberry- 1 glass of fresh berries

Cooking:

• Eggs should be beaten thoroughly with a little sugar.
• Stir in the gelatin there and add butter and flour in small portions, kneading the dough. When it becomes "tough" the dough should be kneaded by hand.
• While the dough is "resting" sort out the lingonberries, wash and dry them.
• The dough should be rolled out with a rolling pin and carefully laid out in a mold richly greased. Raise the dough to the height of the sides of the mold.
• Pour the berries, evenly distribute the lingonberries in an even layer over the dough.
• Make a cream filling with whipped sour cream and sugar. It is advisable to put a couple of tablespoons of corn or rice flour into the sour cream mass (you can replace it with semolina), 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 readiness of the baking and cut only the cooled pie.

Open pie

Yeast pie with lingonberries: recipe, photo

You can use both homemade and commercial frozen yeast dough to make this cake, which will simplify your cooking process.

It will be useful for you:

• Milk (any fat content) - 220-250 ml.
• Flour - 0.5 kg (plus it may also take about 80-100 grams 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 dusting fresh berries (by eye).

IMPORTANT: For golden brownness, the yeast dough can be brushed with a beaten egg before being sent to the oven. Also, instead of fresh lingonberry, you can always use lingonberry jelly, soaked lingonberry or dried lingonberry.

Cooking:

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

Yeast cake

Pie with lingonberries and sour cream: photo recipe

Useful 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 dough 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
• Fresh or frozen lingonberries- 1 glass of berries
• Sour cream (high fat)- 150-200 g.
• Corn flour- 1.5 tbsp. (you can replace the rice one).
• Sugar- to taste (only in cream)

Cooking:

• Shortcrust pastry 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 firm.
• Roll out the sheet thinly and put it in a greased mold, the sides should be covered with dough, let the excess hang down first.
• Put a layer of sugar on top of the dough on the bottom (just a few tablespoons, this will prevent the lingonberry juice from flowing out and turn it into syrup).
• Pour sour cream mixed with sugar and flour (rice or corn) on top of the lingonberries.
• Wrap the excess dough on the sides and put the cake in the oven for 35-40 minutes, at a temperature of no more than 190 degrees.

With lingonberries and sour cream

Recipe for a quick lingonberry pie with a photo

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

You will need:

• Egg - 4 things. (necessarily large)
• Flour -
• Milk - 1 glass (any fat content)
• Starch - 1 tbsp (any)
• Sugar -
• Small pack of baking powder
• 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 into it. Stir in flour in portions. The dough should not be very “tough” and should be easy to mix with the mixer.
• The roasting time depends on the power of the oven (approx. 40 minutes). Preheat to a temperature no more than 190 degrees.
• The finished pie should be cooled and stuffed already cold.

Quick pie

Sponge cake with lingonberries: recipe, photo

It will be useful for you:

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

Cooking:

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

Sponge cake

Lean lingonberry pie: recipe, photo

Even during fasting, you can please yourself with delicious lingonberry baked goods. It is not difficult to prepare a pie with simple ingredients.

It will be useful for you:

• 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 sieved
• Place the flour in a heap on a work surface.
• Add baking powder, starch to it, 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 butter you pour in.
• The dough should be kneaded for a very long time and thoroughly.
• Divide the dough in two
• Roll out one piece and place in a greased mold.
• Place an even layer of thick lingonberry jam on top of the dough
• On top of the jam, place another layer of dough, rolled out very thinly.
• Tie the bottom and top of the pie very tightly to the sides to prevent the filling from "running out."
• The product can be smeared with ready-made black tea brew
• 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 lingonberry pie: recipe, photo

It will be useful for you:

• Spread - 200 g (can be replaced with margarine).
• Egg - 1 PC. (only one yolk can be used)
• Flour - 330 g (see that the dough is not too loose).
• Sugar - not less than 100 g (or quantity 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 - fresh or defrosted berries

Cooking:

• Soft butter is thoroughly beaten with egg and sugar
• Gradually add flour, then knead the elastic dough with your hands.
• Rub the cottage cheese through a sieve, mix with sour cream and starch, add sugar.
• Roll out the dough, place on the bottom and edges of the mold
• Pour the berries onto the dough (if they have been thawed, drain the excess water).
• Sprinkle the berries with a little sugar and cover with pouring
• Send the cake to the oven and bake for 30-40 minutes on medium temperature (180 or 190 degrees).

Lingonberry pie

Frozen Lingonberry Pie: Recipe

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

You will need:

• Egg - 3 pcs. (necessarily large)
• Flour - 2 cups (watch and be guided by the consistency of the dough).
• Starch - 1 tsp (any)
• Sugar - 1 glass (but you determine the amount of sugar yourself).
• Butter - 50 g (can be replaced with a spread)
• Small pack of baking powder(you can also replace with baking soda if desired).
• Lingonberry berries - 2/3 cup (already thawed)

Cooking:

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

Lingonberry pie

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

It will be useful for you:

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

Cooking:

• Whisk the egg white separately from the yolk with sugar - this is the secret to the splendor of the baked goods.
• Then gradually add one yolk and 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 a multicooker bowl generously with fat and pour over the dough, bake for 40 minutes in the "Baking" or "Soup" mode.

multicooker recipe

Apple and lingonberry filling: recipes for the pie

Recipes for delicious pie fillings and brass pies will help you experiment with dishes by complementing them with different ingredients. In any pie, you can add not only lingonberries, but also other fruits.

Apple and lingonberry filling, which includes:

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

IMPORTANT: The apple should be peeled and chopped into small cubes, mixed with berries and sugar. This filling is perfect for jellied or puff pastry.

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 give extra water to baked goods. With such a filling, you can cook puff pie, jellied, open and yeast.

Preparing such a filling is simple:

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

Lingonberry and cottage cheese filling for pie: recipes

Preparation of the filling:

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

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

Lingonberry and sour cream filling for pie: recipes

Preparation of the filling:

• Grind a glass of lingonberries through a sieve
• Mix the pulp and juice of lingonberry with a glass of fat sour cream
• Add 0.5 cups sugar, whisk
• Add 1 tbsp. starch with a slide, stir

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

Video: "Lingonberry Pie"

In the tundra and temperate forest regions, at the very end of summer, meadows are covered with a red carpet.

This ripe lingonberry.

Both animals and people are drawn to these berries.

This is no coincidence, because they have amazing healing properties and are rich in vitamins.

They can be dried, canned, eaten fresh, and made into pies and drinks.

And in the fall, the body just needs to prepare for winter.

Useful properties of ordinary lingonberry

Lingonberry is a semi-shrub: branching, low, perennial, which grows up to 20 cm.

It blooms with small bells of white and pink shades in late spring or early summer.

The fruits are small berries of a bright red color with an original sweet and sour taste that cannot be confused with anything.

Lingonberries contain a large amount of organic acids, carotene, pectin, carbohydrates, vitamins A, C, E, and other useful substances.

Berries are used in homeopathy.

They are useful dried and fresh for vitamin deficiencies, providing a tonic effect.

The fruits of this simple shrub improve visual acuity and are widely recommended for pilots, sailors, drivers, as well as people who use computers.

The shrub is also known for its antiulcer properties, helps to lower cholesterol, improve the activity of the gastrointestinal tract, and lower blood pressure.

Lingonberry fruits have an amazing quality: they do not lose their healing properties even after heat treatment and in dried form, therefore they are widely used for various purposes in cooking, especially in baking.

They can be frozen or used neat.

Baking with them has a surprisingly strong attractive smell, delicate sweet and sour taste.

Here are some recipes for this delicious lingonberry pie.

Quick Lingonberry Pie

If you have this healthy berry in your refrigerator, it means that you are always glad to all guests and are ready to regale them with delicious pastries.

And we will cook it quickly.

By the way, this recipe for lingonberry pie is also simple, very affordable and ideal for novice cooks.

The butter should be diced and melted in a steam bath or microwave until soft.

In a separate bowl, beat the chicken eggs and then add sugar to them.

To do this, you can involve a mixer.

All ingredients are thoroughly mixed, ensuring the complete absence of lumps.

The baking dish is lubricated with oil and the dough is poured there, leaving a small part for powder on top.

The dough is leveled with a spoon.

Filling: wash the lingonberries, wait for the juice to drain completely.

Sprinkle with sugar and stir in with other available berries.

You can add grated apple or lemon zest to the filling.

The leftover dough is often chopped with flour and sugar until a powder is obtained.

With the resulting powder, you need to decorate the dessert and then send it to the already preheated oven.

It is baked at 190-200 degrees for 35 to 50 minutes.

A wonderful quick lingonberry pie for this recipe is ready.

It needs to be allowed to cool, sprinkled with powdered sugar and you can treat your guests.

Lingonberry dessert is also quickly prepared in a slow cooker:

Lingonberry Yeast Puff Pie Recipe

This option is for those who are waiting for guests or decided to treat their relatives with a delicious, fragrant and healthy dish.

Baking is also made very quickly, because puff pastry is sold in stores.

But experienced, principled housewives can cook it on their own.

We need a set of products consisting of:

• 500 g of puff yeast dough;
• 1 cup lingonberries;
• 2 apples or 0.5 cups of any other berries;
• pinches of cinnamon;
• 1 cup sugar or a little more - to taste;
• 2 tablespoons of starch.

Rinse and dry the berries.

Large three apples and mix with lingonberries.

Add sugar, cinnamon, starch, stir everything.

Roll the yeast puff base into a layer and slowly put the whole filling on it, bending the edges.

From the remaining dough, cut into neat thin strips and lay them out with a mesh on top of the filling.

Bake the dessert in an oven preheated to 200 degrees, about 20 minutes, until tender.

Shortcrust pastry lingonberry pie recipe

This cooking method is good for lovers of crumbly desserts.

Let's go straight to preparing the products we need.

For the test:

• 12 tablespoons flour;
• 1 teaspoon of baking soda;
• 4-5 tablespoons of sugar;
• 150 g margarine.

For filling:

• fresh lingonberry - 1 glass;
• sugar - 100 g.

The berries are thawed.

Pre-freeze margarine, so that later it is easy to grate.

Add sugar, soda (you need to extinguish with vinegar), then add flour, and mix everything thoroughly.

The dough is laid out in a mold, leveled, and sides are formed.

Lingonberries and other berries are mixed with sugar, while the juice and excess liquid are drained, and the filling is laid out in an even layer.

Bake on a medium shelf for about 30 minutes at 200 degrees.

Try using a mixture of cherries and lingonberries for the filling and you will get the following shortbread pastries:

Several secret tricks

1. The berries should cover the entire dough, the more of them, the tastier the cake.
2. You should always sift flour, even if it has already been sifted in the container. This simple rule will make your pies wonderfully fluffy.
3. All foods should be at room temperature before cooking.
4. Beat the eggs, gradually increasing the speed of the mixer.
5. It is better to cover the baking utensils with oiled paper or parchment. This will save the product from scorching, and will also absorb excess oil and allow the dessert to rise higher.
6. Before adding the berries, they need to be rolled in flour, this will allow the dough to be fluffy and not fall off.

With a little effort and desire, you will have a wonderful dessert on your table, which, moreover, will have a lot of useful properties.

Thanks to its delicate filling, a simple lingonberry pie recipe can become your calling card, and for children it can be associated with childhood and home for many years in the future.

For an experiment, you can prepare delicious baskets with berry filling, for example, as in the video below:

Step 1: prepare the dough.

To prepare this wonderful cake, you can take any slightly sweet yeast or puff-yeast dough, it can be made with milk, plain water, kefir and even whey, the site contains many interesting recipes for such semi-finished flour products that you will like. Well, if you don't want to bother, then you can just buy this ingredient in the store, which I did. At home, put the dough in a dry deep bowl, cover it with a kitchen towel and put it near the switched on stove on 15-20 minutes to rise.

At the same time, using kitchen scissors, cut out a small circle from baking paper under the diameter of a round non-stick baking dish, put it on the bottom of this dish and turn on the oven for heating at 200-210 degrees Celsius.

Step 2: prepare the filling and lubricant mixture.

Meanwhile, break a medium-sized chicken egg into a deep plate and beat it slightly with a table fork until fluffy. After that, we sort out the lingonberries, while simultaneously removing various types of litter from the berries, for example, such as small leaves, twigs or something else. Then we throw it into a colander, rinse it thoroughly under trickles of cold running water and leave it in the sink for a few minutes or until the excess liquid drains. Then slightly dip the berries with paper kitchen towels, put them in a deep bowl, sprinkle with granulated sugar, edible potato starch and gently, although slightly kneading, mix everything with a tablespoon until a homogeneous consistency - the filling is ready!

Step 3: form a yeast cake with lingonberries.

Now we crush the countertop with a tablespoon of flour and spread the risen dough on it. Slightly crush it with clean palms and cut it into two pieces with a metal kitchen spatula, one larger, and the second smaller, to be more precise, we leave one part weighing 350 grams, and the other 150 grams. Now we take the larger portion, knock it into a bun and roll it into a layer with a thickness of 1 to 1.5 centimeters. We wrap it on a rolling pin, transfer it to the bottom of the prepared form, lightly crush it with our fingers so that it lies flat, and spread the berry mixture on the flour base.

Divide the remaining dough into 8-12 equal portions, first roll each into a ball, and then into a long flagellum and lay them over the filling in the form of a mesh. Then we fold the edges of the still raw dessert, forming a raised or simple side, and proceed to the next, almost final step.

Step 4: bake the lingonberry yeast pie.

Using a baking brush, grease the surface of the pie with a beaten chicken egg, let it stand at room temperature at least 15–20, and preferably 30 minutes, so that the dough rises again, and then we send it to the preheated oven on the middle rack. We bake pastries for 20-25 minutes, for which it will reach full readiness and will be covered with a beautiful beige-brown crust.

As soon as the cake is browned, we pull the kitchen potholders over our hands, move it onto the cutting board, previously placed on the countertop, and cool it completely without removing it. Then we pry the pastries with a wide kitchen spatula, transfer them to a large flat dish and invite the whole family to try the resulting miracle.

Step 5: Serve the lingonberry yeast pie.

After baking, the yeast cake with lingonberries is cooled, then transferred to a more suitable dish, optionally decorated with powdered sugar and placed on the table as a dessert along with fresh cold or hot drinks, for example, tea, coffee, milk, jelly, kefir, yogurt, hot chocolate or whatever you like. Cook with love and enjoy!
Bon Appetit!

No starch? No problem! Substitute two tablespoons of sifted wheat flour;

If desired, you can prepare a mixed filling for the cake. Suppose you have only one hundred grams of lingonberries, with such a small amount of the pie, of course, it will not turn out very saturated, it is better to add one finely chopped apple, banana or sweet pear to these berries;

If desired, the remaining beaten egg can be poured into the filling.

Pie with lingonberries on yeast dough will delight any housewife, because households will certainly appreciate such an amazingly tasty culinary masterpiece.

Lingonberry ripens in mid-September and bears fruit until frost. Lingonberry berries have a large amount of useful acids and vitamins A, C, E. The healing properties remain during heat treatment, and the pies are juicy and bright.

There are a huge number of original recipes for this amazing cake. The appearance also has no less variety: a yeast cake 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

The yeast dough begins with a dough that maximizes the ideal "raising" 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.

Dough preparation

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 heat. 20 minutes will be enough.

When the time has passed, the dough will begin to foam. It is necessary to gradually pour milk into it. It must be warm or at room temperature. Instead of milk, you can use yogurt, kefir or mayonnaise.

Add butter, previously melted and cooled, to the resulting mass. Next, knead the egg, it is advisable to beat it slightly.

Kneading the dough

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

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

We collect the yeast dough into a lump, put 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. We put it back in a warm place for another 20 minutes. We repeat this procedure three to five times - this is the recipe for the perfect dough. It takes another 1-2 hours for it to fully rise. If necessary, you can wait less, but this hides the volume of baked goods, and the taste of the pie will change greatly.

Autumn Pie Berry Filling Recipe

The filling is the heart of the pie. The choice of berries and fruits must be taken seriously. Although frozen berries mixed with sugar are suitable for filling, it is advisable, if the season permits, to give preference to fresh berries.

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

Sour cream will be a great addition. An apple, pear, lemon peel, or pine nuts are also appropriate. In addition, you can season everything with cinnamon and a pinch of nutmeg and the taste will instantly change.

The filling should not "crumble" in the finished cake, so we will make it in the form of jelly.

You will need:

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

Before preparing the filling, the berries must be sorted out, removing the leaves and branches. Then wash and wait until the juice drains;

The starch is needed so that the filling does not start flowing during the baking process. We dilute it in two tablespoons of water. You can slightly change the recipe and instead of starch, roll the berries in flour beforehand.

Pour berries into a saucepan with a thick bottom and add sugar. Mix everything well and put on low heat.

When the lingonberry has boiled, remove the berry from the heat and pour a well-stirred solution into it. Then mix well again and leave to cool.

Pie shaping

Now is the time to prepare the baking dish. It is usually covered with an oiled parchment sheet to prevent scorching and remove excess oil. You can grease a baking sheet with oil without using paper.

From the finished dough, ¼ part is left for decoration.

From the remaining dough, a rectangular layer is rolled out, slightly exceeding the baking dish in width and length. The resulting base should not be thick (no more than 2 cm), it fits so that the sides remain.

Lingonberry filling is laid on top in a thick, even layer.

Final touches

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

The ¼ part of the dough, pre-cut for decoration, is well ground with flour. The dough should be tough and firm enough - the recipe is simple enough. The parts already ready and laid on the cake are greased with an egg, milk or warm water with a little oil before baking.

The most common decorating recipe

"Lattice"... The dough is rolled out and cut into thin strips, then laid out with a net on top of the cake. 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 string equal to the circumference of the pie. Place it on the greased edges, then pinch tightly

"Pigtail"... Such an ornament is braided from round, thin strips. The length of the pigtail is equal to the circumference of the pie. Or it could be two braids in a half circle. The finished decoration is placed on the edges greased with an egg, lightly pressed to secure 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 slightly cut the edges. Place on top of the filling or around the rim of the pie. Brush with an egg before baking.

Baking a cake

We put the sheet in the oven, preheated to 180 or 200 degrees. It will take 25 to 40 minutes to bake a yeast pie with lingonberries, depending on the filling and its amount. The readiness can be judged by the color and smell. The edges should turn a rosy golden color.

You can simply sprinkle the finished cake with two to three tablespoons of powdered sugar.

Cake 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. Spread thickly on the cooled lingonberry pie.

But there are many more options: butter cream with proteins or condensed milk, as well as custard and chocolate creams. They are all easy to prepare and taste great.

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 spoonful of vanilla sugar. Beat the cream well until thick and dense.

To prepare it you will need:

• slightly less than a glass of sugar;
• 500 ml of 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 beaten with a whisk. Then the remaining mixture is gradually added. Keep everything on low heat, stirring, until it thickens.

The cream loves to burn to the walls, and therefore requires attention. The secret of the recipe: in order for the sweet cream to turn out, it must be well cooled. It is put away in the refrigerator for at least four hours!

It's delicious and easy to prepare. Two hundred grams of chocolate, stirring constantly, must be melted in a water bath. When it cools down, pour two hundred grams of brandy into it, stir and put it in the refrigerator for an hour. Beat the cream immediately after cooling.

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

Bon Appetit!

Lingonberry is a very tasty forest berry with a rich vitamin and mineral composition. Jams, compotes, jams, sauces and aromatic homemade cakes are made from it. In today's article you will find an interesting selection of recipes for yeast dough lingonberry pies.

Basic principles

For the preparation of such baked goods, it is advisable to use only fresh and high-quality products, since the taste of the final product depends on them. You can not only knead the dough with your own hands, but also buy it in the store. In the latter case, you will save a fair amount of time and effort.

If you prefer homemade dough, it is recommended to knead it in water, milk or kefir. As for yeast, it can be either dry or pressed. To make the baking soft and airy, at the end of the batch, it is advisable to add softened, but not melted butter to it.

It is recommended to use fresh lingonberries for the filling. But if you do not have this opportunity, you are allowed to use frozen berries or jam instead. In addition, sugar must be added to the filling for the lingonberry pie made from yeast dough. To prevent the baking from getting wet, lightly sprinkle the berries with starch or flour. Often, sweet apples, vanillin, cinnamon and even cream cheese are added to the filler.

Traditional option

The baked goods made according to the recipe below turn out to be very aromatic and stay fresh for a long time. To make a delicious yeast dough open lingonberry pie you will need:

• 100 grams of sugar.
• 200 milliliters of water.
• 30 grams of yeast.
• A kilo of bread flour.
• 20 grams of salt.
• 500 milliliters of pasteurized cow's milk.
• ¾ a pack of butter.
• 3 large eggs.
• 50 milliliters of vegetable oil.

All this is required to knead the dough. To make a fragrant filling, you will have to add to the above list:

• 100 grams of sugar.
• Kilo of lingonberry.
• 20 grams of powdered sugar.
• 50 g white bread crumbs.

The process should begin with the creation of a dough. To do this, the yeast is dissolved in warm water, and then combined with a small amount of granulated sugar and flour. Warmed milk, eggs and salt are added to the matched dough. All this is mixed with flour, sugar residues and soft butter. The finished dough is covered with a towel and left in a warm corner. As soon as it increases in size, it is divided into two unequal parts. A large piece is carefully distributed over the bottom of a slightly oiled form, a kind of pigtail is made from the smaller one and laid around the sides.

Sprinkle the dough with breadcrumbs and lingonberries mixed with sugar. All this is left for proofing. After half an hour, the edges of the product are greased with a pre-beaten egg and sent for heat treatment. Lingonberry pie is prepared from yeast dough at 200 degrees. Then it is sprinkled with powdered sugar, cooled and served with tea.

Option with cinnamon and cloves

This spicy pastry will surely please both big and small sweet tooth. It turns out to be very soft and unusually fragrant. To make a yeast dough lingonberry pie, you will need:

• 50 grams of sugar.
• A pound of bread flour.
• 50 grams of good margarine.
• Large egg.
• 130 milliliters of water.
• 10 grams of yeast.
• A pinch of salt.

To make a spicy filling you will need:

• A pound of lingonberries.
• 200 grams of sugar.
• Cinnamon.
• 2 carnations.

Yeast dough for lingonberry pie (step by step):

1. The yeast is dissolved in heated water.
2. Sugar, egg, margarine and salt are added to the resulting liquid.
3. Little by little flour is poured into the common dish, the dough is kneaded and left in a warm place for four hours, not forgetting to periodically knead.
4. The raised mass is divided into two unequal pieces. Most of it is spread over the bottom of a slightly oiled form and covered with a layer of puree filling made from lingonberries, pre-cooked with sugar, cinnamon and cloves. Spread the remaining piece of dough on top, rolled out in a thin layer, and gently pinch the edges.
5. The product is sent for proofing, and then baked at 220 degrees until the dough is completely ready.

Sour cream option

Many busy housewives will surely like this fragrant lingonberry pie made from yeast puff pastry. It prepares very quickly and easily. And the main plus is the use of a purchased basis. To create such baked goods, you will need:

• 500 grams of lingonberries.
• 220 milliliters of sour cream.
• 390 grams of ready-made yeast puff pastry.
• 125 g sugar.
• 80 grams of cranberry jam.

The thawed dough is evenly distributed over the bottom of the oiled form, not too lazy to make neat sides. On top it is smeared with lingonberry jam and sprinkled with lingonberries. All this is poured with sour cream, whipped with sugar, and put into the oven. Lingonberry pie from yeast dough is baked at 200 degrees for about forty minutes.

Option with apples

These delicious homemade baked goods can be a great example of a successful combination of soft butter dough with a juicy sweet and sour filling. To prepare it, you will need:

• 45 grams of quality butter.
• 50 milliliters of water.
• Large egg.
• 110 milliliters of non-fat pasteurized milk.
• 300 grams of bread flour.
• A couple of teaspoons of dry yeast.
• 75 grams of sugar.
• 3 sweet apples.
• A large spoonful of starch.
• 100 grams of lingonberries.
• 3 large spoons of powdered sugar.

The yeast is dissolved in 50 milliliters of heated water. A tablespoon of sugar is added there and left to come up. After a few minutes, the fermented yeast is poured into a bowl, at the bottom of which there is already warm milk, granulated sugar and melted butter. The resulting liquid is mixed with flour and removed to a secluded corner. After about an hour, most of the risen dough is distributed over the bottom of the oiled mold, not forgetting to make neat sides. Top with a filling consisting of chopped apples, lingonberries, sugar and starch. The future cake is decorated with strips rolled out of the remains of the dough and placed in the oven. The product is baked at a temperature of 180 degrees until the dough is completely ready.

Red wine option

This apple and lingonberry pie with yeast dough is better known as "Stolle". It is prepared using a relatively simple technology. To play it you will need:

• 800 grams of bread flour.
• 500 milliliters of milk.
• 11 grams of fast acting dry yeast.
• A couple of eggs.
• 180 grams of quality butter.
• A teaspoon of fine salt.
• 100 grams of sugar.
• A couple of large spoons of vegetable oil.
• A glass of red wine.
• A pair of large sweet apples.
• 2 cups lingonberries.

Yeast, sugar, flour, chicken eggs, salt and butter are dissolved in warmed milk. All mix well and put away in a warm corner. While the dough is coming up, you can do the filling. For its preparation, washed and peeled apples are cut into small pieces, put in a deep frying pan, poured over with wine and boiled for fifteen minutes. Then lingonberries and sugar are added to the softened fruit and simmer continues over low heat.

The risen dough is mixed with vegetable oil and divided into two unequal parts. A larger piece is spread over the bottom of the mold and covered with a layer of cooled filling. On top of the cake, decorate with pigtails made from the remaining dough. It is baked at 180 degrees for 45 minutes.

Option with a creamy layer

This interesting cake is baked on the basis of soft yeast dough. To prepare it, you will need:

• Half a packet of butter.
• 125 milliliters of milk.
• 21 grams of fresh yeast.
• A couple of bags of vanillin.
• 250 grams of bread flour.
• 5 plates of gelatin.
• 125 grams of sugar.
• 200 milliliters of 21% sour cream.
• 50 grams of almond petals.
• 200 milliliters of 33% cream.
• 200 grams of lingonberries with sugar.
• A pinch of salt.

Process description

The yeast is dissolved in warmed milk and mixed with 40 g of melted butter. A bag of vanillin, flour, salt and 50 grams of sugar are also added there. The resulting dough is removed to a warm corner, and then distributed along the bottom of the mold and recesses are made in it. In the resulting recesses, place the remaining butter, cut into thin flakes, and sprinkle it with 50 g of sugar. Distribute almond petals evenly from above and send it all to the hot oven.

Bake the base for the cake at 200 degrees for about 25 minutes. Then it is taken out of the oven, cooled and cut into two pieces. The bottom half is smeared with a cream made from dissolved gelatin, sour cream, sugar, whipped cream, and lingonberries. Spread the second cake on top and put the dessert in the refrigerator.