Filling for pies from blueberries recipe. Pie with blueberry from yeast dough. Sand cake with blueberries

The berry season is not only jams with jam, fruit and compotes. Berries - an excellent filling for pies, big pies and a variety of Cull. That's just a filling is a capricious, because very juicy. Patties with berries are very often decayed, and the filling follows. How to avoid this and make perfect pies with berries, tells Elena Nikiforova, Chef Restaurant "Shinok":

- For pies, you can use different berries: raw or swept. The latter are made with a small amount of sugar, under its action berries give juice and slightly boiled in their own sweet juice.

If you want to make pies with raw berries, it is best for blueberries, raspberries, cloudberries, blackberries. But the fresh cherry put it is undesirable, it is better to let it. I advise you to write a cherry with the addition of raspberries, then the aroma of berries is even more enhanced.

So that the filling does not spread in the dough, add a bit of breadtime breads from white bread or a little starch. And, of course, sugar is added to the berry stuffing (in the case of bible berries, and with fresh).

To blind the cake with a berry is undoubtedly more difficult than, for example, with cabbage or rice. It will not work so that the filling is more than the test, as many love. On the contrary, good patties will turn out if we take 2 parts of the test on 1 part of the berries. There is another intake so that the filling does not flow out of the pies: add dry pectin to berries. It is now sold in almost every store. Pectin gels berry juice, and with it the filling will definitely not spread.

Lenten pyrogue dough

Recipe Maxim Syrnikov, Chef, Cooking, TV presenter, author of books about Russian cuisine:

1300 g of flour
700 ml of water
15 g Soli.
40 g Sakhara
35 g pressed yeast
80 ml of vegetable oil

Step 1. The yeast fall asleep with sugar, add some water and give to stand in a warm place.

Step 2. To sift the flour through the sieve. Add salt.

Step 3. Add warm water to flour, rushed yeast, knead the dough. Add vegetable oil.

Step 4. To knead the dough so that it moves away from the hands, let it be in a warm place. It should increase twice.

Step 5. Separate the dough into small balls, let them still come up for half an hour.

Step 6. Sculpt and bake pies.

Poppy dough

Recipe of chef Yuri Kulakovsky

2 cups of flour
1 cup of milk
1 egg
10 g yeast
2 tbsp. l. Sahara
½ h. L. Sololi.
50 g of vegetable oil

Step 1. Egg is rubbed with sugar. Salt. Add warm milk, yeast and beat everything.

Step 2. Pour vegetable oil, pour flour, knead the elastic dough. Endress it so that the dishes slowed down from the hands and walls.

Step 3. Close the lid and remove into a warm place.

Step 4. It came up the dough to divide into small pieces, shape from each piece of the ball. Give the balls to the ball.

Step 5. After the balls are suitable, sculpt the pies.

Blueberries are rightfully considered an extraordinary and tasty berry, which contains a large number of vitamins. Thanks to this, pies made of frozen blueberries are especially gentle and juicy.

You can make them open and closed, and also welcome to the recipe of cottage cheese, cream, other low-length berries and fruits. The dough can also be used by any - short, puff or yeast.

In any case, the inherited cake will be able to please close ones with a pleasant aroma and taste. To serve a dish is better in a warm form until the berry juice has absorbed into the dough, which will make it more dry.

Pies, as a filling in which blueberry berries are always juicy and satisfied. However, to prepare a valid delicious treat, you need to adhere to some simple rules. These include:

it is necessary to add lemon juice or sugar to the stuffing - it will help to save berries from bitterness, which appears as a result of heat treatment;
in order for the dish juicy, and the berry juice is not a bit, 250 grams of blueberries are recommended to take 2 large starch spoons - thanks to this, it will be possible to make a filling of thick;
so that the berries acquire a bright and pronounced taste, as they themselves are sweet, but tasteless, in the dough or stuffing for a blueberry cake, you can add a zest of any citrus, their juice or a little liqueur;
if you use a blueberry ice cream, you need to immediately cook the cake - you do not need to wait until it knows, otherwise the berries will lose juice, which will negatively affect the taste and appearance of the cake;
in the dough it is not recommended to put the soda, since because of this ingredient, the filling can acquire a green color, which, of course, will not give appetite dish.
Blueberry is a sufficiently juicy berry, so that it does not smooth the dough, it is possible to add not only starch, but also shredded crumbs or cookies. Also, you should not forget about the method of feeding the baking - it is best to supplement it with sweet whipped cream or sour cream with sugar.

Frozen Blueberry Sand Pie

Well established pies made of blueberries made on the basis of sand dough. It turns out in this recipe especially gentle and crumbly. And if you decorate the top with a dough with a lattice, baking will become even more appetizing. Prepare the dough is not difficult, and the recipe stove is fast enough.

Required products:

2 cups of flour (it may be necessary slightly more or less, since as a result it is necessary to achieve a certain consistency of the test);
tutu oil or margarine;
half kilogram of frozen blueberries;
3 sugar glasses;
3-4 starch spoons;
0.5 glasses of water (better to take cold).

Cooking method

First you need to prepare the dough. Margarine or butter, which is slightly tempered, is required to grate on the grater and mix with flour. It is important that they are not ice, but not too soft. As a result, a thin shavings should turn out.

Then we embarrass 1/3 of the sugar of the volume that requires a recipe, after which we mix the dough with your hands. At the same time, it is important to follow the crumb - it should not be too large and should not stick together, creating one com. If this happened, you need to add a little flour to the ground.

After that, water flows into the container and the dough is mixed. As soon as it becomes moderately thick and homogeneous, it is required to transfer it to the package and put it in the cold for 30 minutes.

We pull the berries out of the freezer and let it take a little so that they can easily be separated from each other. After that mix them with sugar residues and starch.

¼ Dough separating and laying to the side, and the rest slightening and shifting on the baking sheet. It is important not to forget to make sides, so that the juice from the berries does not pour out during cooking.

We decorate the filling, slightly grow up and decorate the remains of the test, which you need to fine-roll and cut into strips.

Preparation of blueberry cake is required at a temperature of 160 degrees. After 30-40 minutes, the appetizing dish will be ready. It is important to note that a large pie comes from this set of products, so if you have a small baking form, you can reduce the amount of ingredients or make two pie.

Frozen Blueberry Pie in Multicooker

This recipe can be compared with the charlotte, only apples and blueberries are used for its preparation. It is known that the quarreling is famous for its speed of preparation and a pleasant taste. And if you do baking in a slow cooker, the hostess does not need to follow the process of cooking, but the result will be excellent.

Ingredients:

3-4 eggs (their number depends on the size of the form in which the dish will prepare);
glass of blueberries (you can take more);
every egg is required to take on one large spoon of sugar and flour;
vanillin to taste.

Recipe

Blueberries cleanse from garbage and rinse well. If you take a frozen berry, it takes it a little defrost.

Eggs are well whipped before the appearance of a stable foam, after which they add sugar and simply mix the mass at the maximum speed.

After that, slowly suck the flour, while without ceasing to knead the dough. It is recommended to seek in advance so that the cake from the blueberries turned out to be more gentle and lush.

We add vanillin and blueberries, and then again slowly mix the workpiece.

Multicooker's form with oil, pour into it prepared dough and put it in the kitchen for 30 minutes. In this case, the mode should be chosen "Baking".

If there is a desire, you can cook the classic version of the charlotte - for this you first need to pour into the bowl of the berry, and then pour them with the test. The finished dish is recommended to sprinkle with a powder, and then chop and presented to the table.

Celebration of yeast dough

Such a recipe is simply prepared, and the result is delicious - as a result, the dish will not be ashamed to be presented to the table, if the guests will suddenly come.

Required products:

half kilogram of flour (it is best to use wheat);
75 grams of sugar + one spoon in filling;
little yeast bed (used instant);
350 ml of milk (if desired, they can be replaced with serum);
one egg for lubrication of the cake;
a pinch of salt;
200 grams of blueberries (you can take a fresh or ice cream berry;)
50 ml of oil;
2 large starch spoons.

Cooking process

I sift the flour, we snip into it with yeast and mix lightly. We add to the rash mass butter, a little heated milk, sugar and salt. Then I wash a lot of about 10 minutes so that it turns out elastic and slightly sticking towards the hands. We lay out the resulting lump in a plate, cover with a towel and leave for 1 hour in a warm place.

After 60 minutes, the dough should increase in the amount of 2 times, and if you press it with a finger, the formed of the fume will not be delayed.

We divide the workpiece into two identical parts and roll over one thickness of no more than 1 cm. On top of put the berries, sprinkled with starch and sugar. On top to put the remnants of a rolled dough and scour it with an egg (you can also make a lattice). Cover the cake with a towel and give a break for another 15 minutes.

Putting form is required in a preheated oven. Preparation time -25-30 minutes, and 180 degree temperatures. To make baking more delicious, it is recommended to sprinkle with a powder.

Cake with blueberries and cottage cheese on a puff dough

Today in stores you can find different baking on the basis of a puff pastry, however, the cake with blueberries and cottage cheese is extremely rare. Therefore, hostesses are required to independently prepare such a baking to pamper their households with tasty and useful meals.

Required products:

500 grams of bearing puff dough (used frozen);
200 grams of blueberries;
2 large sugar spoons;
one egg;
200 grams of cottage cheese;
package Vanillina.

Cooking method

In a big bowl mix cottage cheese, sugar, vanillin, egg and blueberries, after which we mix well.

We take the dough from the freezer and leave for a couple of hours so that it will defrost. Then we ripe it in the diameter of the form in which the baking will be prepared. In order for the dough to be soft, it is required to roll in one direction.

The form sprinkle with flour, after which we put the layers and slightly convert the edges. On top to put the stuffing and put a baking sheet in the oven. The temperature is worth choosing 180 degrees, and the cooking time is 60 minutes.

That's all - after that, baking is cut while it is still hot and served to the table.

The most speed inheriest cake is prepared on a kefir test by the method in which all products, including berries, are mixed with each other into a single mass. After this mass is simply poured into a suitable form, round or square, and baked in a hot oven by one korzh.

The five most commonly used ingredients in the recipes of the blueberry cake:

If there is time and desire to figure out something more complicated, you can take a shaky pie with berry filling. That is, where the dough goes separately from the filling. It can be yeast, puff, sandy. If it is dense and keeps the shape, it is rolled into the reservoir, to which the berry is laid out, mixed with sugar. If liquid, then poured on the bottom of the form, and the berries are neatly laid out on top. At the same time, they plunge into the dough, which looks very nice in the finished form.

Five fastest cake recipes with blueberries:

There is a third cooking option: with sauce or pouring on a cheesecake manner. In the cake there is a lower, main layer in the form of a basket with sideboards. And this basket is filled with sour cream or creamy mousse with blueberries. There are recipes where the gelatin is also involved. And the collected pie is not baked in the oven, but is cooled in the refrigerator.

Whatever the option is chosen, the pie will turn out not only with tasty, but also beautiful - thanks to the color of blueberries.

Frozen Blueberry Cake Recipe

Kitchenware:glass Baking Glass, Bakery Baking Pack, Several Misens of Different Diameter and Depth, Wooden Spoon or Rubber Shovel, Marley or Tassel, Flat Big Plate for Finished Baking.

Ingredients

Step-by-step cooking

Dough divide into two parts, one of which should weigh approximately 300 g. The smaller part is set aside. A larger piece of dough is evenly distributed by manually in shape and make sides.
On top of the test, lay off the bakery paper for baking and pour on it 220-300 g of beans or pea and spread these products on the surface of the workpiece. It must be done in order to do not swell the dough during baking.
We turn on the oven and warm it up to 180 degrees. Then we send a blank and baked approximately 10-12 minutes.
Pre-frosthed blueberry berries in the amount of 200-230 g pour into deep dishes.
On top of the berries, nuck 45-50 g of starch and stir the resulting mixture with the help of a rubber blade.
We take out the dough out of the oven, remove the paper with the beans and let the workpiece cool a little.
We lay on the basis of the cake of blueberry berries and evenly distribute them using a blade.
On top of the filling scatter 100-120 g of sugar so that each berry is covered with this ingredient.
The remaining dough is separated by 12-15 parts and roll them into flavors.
We lay out the shaped harnesses on top of the filling, creating a kind of mesh.
In a separate dish, we take a little bit of the yolk and lubricate the surface of the product. We send a fully formed cake in the oven approximately for 15-20 minutes.
I remove the finished baking from the oven, let me cool a little, and then shift onto a flat plate. From the top, if desired, generously sprinkle with sugar powder cake.

Cake video from frozen blueberries

Detailed description of the process of cooking cake with frozen blueberries according to the simple recipe described above, you can trace the video below.

In order to make it easier to distribute the sand dough in shape, from time to time sprinkles with sunflower oil or wheat flour.
If you prefer the sour-sweet baking, reduce the amount of sugar sand.

Did you know? Regular use of blueberry dishes makes it possible to significantly reduce the amount of blood sugar, improve the operation of the digestive tract, as well as, according to scientists, these berries increase visual sharpness. It is known that this fruit is rich in antioxidants, which contribute to a decrease in the risk of acquiring cardiovascular diseases and diabetes.

Recipe of the filling cake with blueberries

Total cooking time: 1 hour 40 minutes - 2 hours. Your participation: 15-25 minutes.
The number of portion pieces: from 7 to 16.
Calorie (100 g): 354-360 kcal.
Kitchenware:food processor, fine sieve, kitchen sharp knife, baking form with a diameter of 28 cm, rolling pin, bowl of large diameter and depth, paper towel, iron plug, rubber blade.

Ingredients

Step-by-step cooking

Prepare dough

Sift 300-320 g flour directly to the combine bowl. We add 5-8 g of the baking powder and 60-70 g of sugar.
Cut 150-170 g of butter into small pieces and send them to the dishes to the rest of the components.
Cover the combine with a lid and grind all the ingredients before getting small crumbs.
In the resulting mixture, add 1 large chicken egg and 15-20 ml of oily sour cream.
We stir the resulting dough for 3-5 minutes. It is not worth doing a long ear, otherwise the oil melts and it will be difficult to achieve proper consistency of the test.
We sprinkle a smooth surface of flour and lay the finished dough over it on top of it.
We form a cake from the dough, and then roll it into a thin round layer, with a diameter of about 25 cm. Put the sand blank in the form, gently stretch the dough in shape and make sides.
We send a form with a blank in the refrigerator for approximately 15-20 minutes.

Cooking filling

Prepare Pie

Cake video card with blueberry filling

The video footage suggested below will teach you how to quickly prepare a filling for a cake from frozen blueberries so that the pastries hit the aroma and admire the appearance.

If you use frozen berries of blueberries, do not defrost them, only rinse with cold water and lay out in filling.
Creamy oil can be safely replaced with high-quality margarine.
I advise chilled butter to grind on a large grater, so the baking will turn out more lush.
If the dough is obtained too sticky, add 15-30 g of flour into it. If, on the contrary, crumbs are collected in a solid lump, pour a little sour cream.
Starch will pre-miss through fine sieve, so you get rid of unnecessary lumps, and the filling will turn out to be more gentle.

Other reptile recipes from blueberries

Shortbread dough is best suited for cooking pies with berries. You already have one recipe, however, you simply must pamper your loved ones incredibly fragrant and incredibly appetizing, preparing differently.

I can not resist not to offer you a recipe very useful, especially for children and future mothers ,. A strikingly gentle and delicate delicacy will surprise with their taste of even the most pressing sweets. The kids will be delighted with this cake and will be happy to light the product from cottage cheese, who usually refuse to eat.

How to thicken the stuffing so that it does not flow out of the pupmy or buns?

5 ways to thicken the filling:

1. On a glass of filling - 1-2 tbsp. flour

2. on a glass of filling - 1-2 tbsp. Manna Crupes

3. On the glass of the filling - 1 tbsp. oatmeal

4. For a glass of filling - 1 tsp. Stachmala

5. For a glass of filling - 1-2 Art. l. Ground suchance or ground cookies

Tip: If a lingonberry (the most capricious filling) is used for the filling, it is necessary to defrost, rinse and dry a paper towel.

* * *

So that the filling does not flow. Solutions options

Wet fillings - jam, jam, fresh fruit often create problems for beginners in the kitchen: a jam filling follows, fruit pie from an excess juice becomes wet and looks impenetrable.

The simplest solution is to put less stuffing. Not everyone will like it, tastier when a lot of stuffing. In addition, if the fruit is very juicy, the pie will swapping and from the small number of fillings.

Another solution - a stuffing should be thickened by the product that absorbs moisture. It is desirable that this product does not impose his taste.

The exact recipe relative to the amount of filler can not be, because the jam used for the filling can be of various density, and the quality of fillers is different today from different manufacturers.

Usually, the hostesses find their own method.

In order not to flow filling from jam, jam or jama do this:

Peel the jam in advance, add the semolina to it. On average, 1 tea or 1 tablespoon on a glass of jam, the amount of mankey depends on the denotomy of jam or jam. Cool the mass, it thickens and will not flow;

Add to jam or joy of berry or fruit jelly powder - 1 tablespoon on a glass of jam;

Add about 1 tablespoon flour (wheat or corn) or oat flakes on a glass of jam or jam;

Add corn or potato starch, can be pre-dried up with starch jam. The number of starch 1-2 teaspoons on a glass of jam. It is approximately, because the starch is different by strength.
What starch is better? Many believe that corn is less feels, but it depends on the manufacturer;

Add to jam breadcrumbs, better, if you cook them yourself from a very good white bun;

Add ground cookies to the jam, to crush it with a rolling pin on a cutting board. It is better a cracker with a neutral taste, without taste fillers and unsalted;

You can make such a stuffing: to stir well jam, beat the fork, add egg whites whipped in a thick foam;

Especially for baking to prepare a very thick jam with natural gelasting substances: pectin, quittine, flakms, configure. This is when you make blanks for the winter.

By the way, it is with such a jam or marmalade that can be prepared very easily and quickly prepare a fruit biscuit roll:

Bake a thin biscuit corge of a rectangular shape, along with bakery paper to roll it with a roll, then when it cools, carefully deploy and smear with a jam or homemade marmalade, roll (without paper), put in a cellophane package, put for 1 hour in the refrigerator.

To pieces with fruit filling from excess juice turned out too wet, you can do this:

Share a filling of fruits or berries on rolled dough, sprinkle with filling of oatmeal flour (flakes to grind a blender in advance), for example: 1-2 tablespoons on 4-5 medium-sized apples. You can not grind flakes;

By the way, oatmeal from solid grain perfectly cope with the problem and do not affect the taste. I use German, we have long been selling them everywhere.

Rolled dough sprinkle with starch, gelatin or ground breadcrumbs, can and neutral cookies, on top of laying out a fruit filling. If the layer of the filling is highiy sprinkle also from above;

I got used to the apple filling from the Golden variety to sprinkle only from above, these apples are in the mere of juicy.

Apricots, plums, small apples and pears cut on halves, remove bones, core, lay out in one layer skurt down, sprinkle with sugar, almond petals, hammer cream. It is possible to add moisture to the fruit for fruits washed and dyed raisins or dried, only not quite dry, like a stone;

Large apples and pears can be cut on the slices and lay out the skin down;

Prepare stuffing from baked apples without skin;

Preliminarily dried fruit;

If you add small pieces of fruit into the dough (instead of raisins): apricots, apples, pears, etc., they must be pre-cut into flour;

Fresh cherry rinse, give a track of water, frozen to defrost, sprinkle with sugar, withstand half an hour or an hour so that it let juice, juice merge. Share the cherry on the dough, sprinkle with starch from above.

I'm doing differently, my cherry pie will never mock. We have a family method:

Rolled the dough first lubricate the thin layer without gaps with thick jam or melted honey (non-rigid!), It is protection against the flow. Then the prepared cherry sprinkled with starch - 1 tablespoon at 400-500 grams of cherries (it is possible, it depends on the starch strength), mix, put on the dough, sprinkle with sugar to the taste. It is possible at all without sugar, because the layer of jam or honey gives sweetness. Then close the test strips.

In the photo, the remains of the cake in the cut in a day.

And yet, so as not to dy away from the borrowed jam or desaming fruit juice, for baking with wet fillings, always use bakery paper.