The lingonberry pie is lush. Baking with lingonberries

In autumn, in the forest you can pick up not only mushrooms, but also berries, for example, lingonberries. It can be used to make jam and various baked goods. The lingonberry pie made from lingonberries is very tasty. It is prepared quickly and requires few ingredients. There are a lot of recipes for such a dessert. But prepared from yeast dough will make any tea drinking more enjoyable.

Classic recipe

To make a lingonberry pie from yeast dough, you must first prepare all the ingredients. For the dough you need:

Half a glass of water, preferably warm.
½ pack of yeast.
Three large spoons of sugar.
½ teaspoon salt.
Three large spoons of flour.

To prepare the dough you need:

½ liter of milk.
A pack of margarine. It is best to take creamy one.
A tablespoon of vegetable oil.
Egg.
Wheat flour - as much as the dough requires.

To prepare the filling you will need:

Several full glasses of lingonberries.
Three spoons of sugar.
Starch.

lingonberry yeast dough

First you need to make a dough. To do this, mix warm water, fresh yeast, sugar, salt and flour in a deep container. Mix everything thoroughly and place in a warm place for 30 minutes. The dough should bubble.

To make a lingonberry pie made from yeast dough, you shouldn’t rush. Everything needs to be done slowly. After all, yeast does not like haste. After the specified time, warm milk must be added to the dough. If this product is not available, then it can be replaced with mayonnaise or yogurt. Put the egg, margarine and sunflower oil into the resulting mass. After this, add flour - do not add it all at once. It is better to introduce flour gradually. The result should be a plastic dough. After this, the composition must be placed again in a warm place, the dough should rise. This takes about two hours.

How to bake

Preparing the filling

First, you should sort out the lingonberries, separating leaves, twigs and other debris from them. After this, the berries must be washed with warm water, after placing them in a colander. This will allow excess moisture to drain; under no circumstances should it get into the baked goods, because the berries are already quite juicy. Therefore, the lingonberries should be dried.

How to bake a puff pastry pie

Lingonberry pie made from puff pastry dough bakes very quickly. First, preheat the oven to 180°C. Grease a baking sheet with vegetable oil and place the first layer of puff pastry on it. This will be the base. Pour the berries over the dough and distribute them evenly. After this, sprinkle the lingonberries with sugar. The amount of this component depends on your preferences. If you want baked goods with sourness, you need to add a little sugar.

The filling should be carefully covered with the second half of the dough, on which the cuts are made. After this, the edges of the layers need to be pinched so that there are no gaps between them. The lingonberry pie should be placed in a wind-free, warm place for about 15 minutes.

After the specified time, the baked goods should be brushed with egg and placed in the oven. The pie will be ready in 20 minutes.

Step 1: prepare the butter for the dough.

Place butter or margarine on a cutting board and, using a knife, cut into small pieces. Transfer the crushed component to a free saucer and leave aside for a while. The butter should completely melt and become soft. Attention: You should not speed up this process using a microwave. This can change the structure of the component, and the dough will turn out completely different.

Step 2: Prepare the flour mixture.

Pour the flour and baking powder into a sieve and sift over a medium bowl. This process will allow us to rid the first component of excess lumps, as well as saturate it with oxygen, which will allow the dough to become more tender and airy.

Step 3: prepare the lingonberries.

Be sure to sort out the lingonberries with clean hands and throw away the spoiled berries. Pour everything else into a colander and rinse well under running warm water. Next, leave the container aside so that all excess liquid can drain from the components.

Step 4: prepare the dough.

When the butter is soft, transfer it to a clean medium bowl. Pour vanilla and regular sugar here and, using a fork, mix everything thoroughly until smooth. Attention: the last components will not immediately dissolve in the mass, so do not worry if the dough turns out with sugar crystals.
Now, using a knife, break the shells of the eggs, and pour the yolks and whites into a common container. Beat everything again with the available equipment until smooth and proceed to preparing the dough.

Pour the flour mixture into the bowl in small portions and continue to mix everything with a fork. Important: When the mass begins to become quite thick, continue kneading the dough with clean, dry hands. We should get a not very cool mass from which we can easily mold a ball (which is what we are doing).

Step 5: prepare an open pie with lingonberries.

Grease the bottom and sides of the baking dish with a small piece of butter or margarine. Next, place a ball of dough here and flatten it, pressing it with your fingers. We do this until we have a cake that will extend onto the walls of the container. Attention: The thickness of the dough must be the same. I got approximately 0.5 centimeters.
Now pour the dried lingonberries into the mold and be sure to level them with a tablespoon so that they evenly cover the dough right up to the sides. Turn on the oven and preheat it to temperature 180 degrees. Immediately after this, place the container with the cake on the middle level and cook it for 35–40 minutes until the dough is golden brown.
In the meantime, you can prepare sour cream. In fact, it’s not necessary to add it (at least, I usually didn’t do that, but the recipe calls for sour cream and sugar, so I’ll tell you what’s what just in case). So, pour the liquid component into a small bowl and immediately pour the bulk component into it. Using a hand whisk or mixer at medium speed, beat everything until smooth. That's it, the cream is ready! Now we are waiting for the pie to bake.
As soon as this happens, use oven mitts to remove the pan and set it aside. Attention: We are not in a hurry to take the baked goods out of the container. Pour the sour cream over the pie and let it come to room temperature on its own. At the end, put the dish in the refrigerator for 3–4 hours. During this time, the cake will be well soaked in cream and become juicy. Important: For those who decided to do without this sauce, for example, like me, I offer another option. When the baked goods are ready, do not forget to turn off the oven. Now we take out the form from there and set it aside. Just sprinkle the lingonberries with sugar and let them soak. Since the berries are still hot, they will melt the sweet crystals, which will be absorbed into the juice (which, in turn, must be released during baking).

Step 6: Serve the open-faced lingonberry pie.

Carefully transfer the steeped pie to a special plate and serve it to the dessert table. By the way, you can also leave the baked goods in the mold itself if you are afraid that the lingonberries may fall out of the dough. The pie turns out really delicious and aromatic! The delicate juicy berry filling with a crispy crust melts in your mouth, leaving behind an unforgettable pleasant aroma of homemade sweets.
Enjoy your tea party everyone!

To prepare delicious dough, try to use only the highest grade, finely ground wheat flour and a trusted brand;

In addition to lingonberries, you can add currants, cherries, and cranberries to the pie. It turns out to be a sort of berry mix;

If you still decide to prepare the cream and pour it over the baked goods, then try replacing the sour cream with liquid cream. It also turns out very tasty and tender!

The article offers you recipes for delicious lingonberry pies.

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

You will need this for the dough:

Full-fat sour cream (25-30% fat content) – 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 test structure)
Butter or spread – 50-60 g (you can also use margarine)
Packaging of baking powder (small)

You will need the following for the 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. Mix 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 – partial glass

IMPORTANT: You can use the berries in any condition (fresh, frozen or soaked in syrup). The amount of lingonberries depends on how thick the curd filling is; 0.5 cups or 2/3 cups of berries will be enough so that the pie does not “drip”, but acquires an unusual berry taste.

Cooking:

Beat the 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 “stiffer dough” is transferred from the bowl to the surface and kneaded with your hands.
Using a rolling pin, carefully flatten the dough; do not be upset if the dough tears.
Prepare the mold. It should be generously coated with any fat and only then carefully lay out a layer of dough, pressing it with your hands, leveling it into even layers, covering the holes with pieces.
Don’t bake the dough yet, prepare the filling
If you have cottage cheese, you should grind it to a loose, soft state using a regular sieve.
Add semolina and beaten eggs to the cottage cheese. If you think the mixture is too steep, you can add another egg, try to mix very thoroughly.
Add the berries at the last moment so that they retain their shape and elasticity. Gently stir one last time and place the resulting filling on top of the dough.
Level with a spoon, so your dish will be neat, place the pan in the oven and bake exclusively at low temperatures (160-170 degrees) for 50-60 minutes. Check readiness; if your oven power is low, it may take another 20 minutes.

Filling: lingonberry jelly

Layered pie with lingonberries in the oven: recipe

It is very easy to prepare a layer cake with juicy lingonberries only because such dough is absolutely easy to purchase in any store. You should choose puff-yeast dough so that it is fluffy. Essentially, this pie is a crispy shell with a juicy and healthy filling.

You will need:

Ice cream dough - 0.5 kg. (of course you can use your own homemade dough).
Lingonberry berries – 350-400 g. In this recipe, it is advisable to use fresh ones, but you can also add defrosted or lingonberry jam jelly).
Sugar - a few tbsp. sand
Egg - for greasing baked goods to give them a “blush”

Cooking:

The dough should be defrosted in advance; it should be soft and elastic.
A baking dish is only needed with high sides; only such dishes will not allow the juice of the berries to leak out and make the pie “unpresentable.”
Divide the entire dough into two parts of 250 g each (these will be the top and bottom layers).
The mold must be greased with any fat so that the dough does not stick.
Carefully place the rolled out dough on the bottom layer. The layer should not be very thin; the edges of the dough should completely “flow around the sides” and rise up.
Place 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 confectionery spices: zest, cinnamon, vanillin or nutmeg (all to taste).
Roll out the top layer of dough and carefully cover the berries with it. The edges of the dough should be brought together and folded inward, so that the cake is completely and effectively “sealed.”
Brush the pastry with egg and place the pie in the oven. There the temperature should be no more than 170-180 degrees.
This pie bakes very quickly and 25-30 minutes will be enough. Keep an eye on the browning; as soon as the pie begins to darken and turn brown, turn off the temperature or lower it.

IMPORTANT: You should not eat or cut a hot pie; it should stand for about 20-25 minutes so that the berry juice becomes thicker as the sugar cools and the pie does not fall apart or crumble. The finished, cooled pie can also be decorated with powdered sugar (it will melt when hot).

Layer pie option

Charlotte with lingonberries: recipe, photo

You can make absolutely any pie with lingonberries, even the famous “Charlotte”. The dough recipe is simple, and the berries 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”.

You will need:

Flour – 240-250 g (this is exactly one glass, measured or faceted).
Sugar – 150-200 g (adjust the amount according to your tastes)
Eggs – 3-4 pcs. (depending on the size and “coolness” of the dough)
Lingonberries - no more than 0.5-2/3 cup

IMPORTANT: This recipe is suitable for almost any kitchen equipment: oven, slow cooker and even bread maker.

Cooking:

Initially, you should beat the egg white very thoroughly, separately from the yolk and sugar - this is the secret to the fluffiness of the baked goods.
Then gradually add one yolk 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.
You can use baking powder or slaked soda as a baking powder.
This pie needs to be baked at medium temperatures (180-190-200 degrees, depending on the oven power) for 40 minutes.

IMPORTANT: The hot pie should be cooled and only then removed from the mold, so that the berries do not drip and spoil the appearance; let the pie “stand” for about 15-20 minutes.

Charlotte with lingonberries

Open pie with lingonberries: recipe, photo

This recipe invites you to bake a pie with a delicious sour cream filling. It is this that will prevent the berries from releasing juice and will add tenderness to the baked goods. The basis of such an “open” pie is shortbread dough.

You will need:

Spread(vegetable-cream mixture) – 100 g (you can also use butter of any fat content or margarine, according to your preferences).
Sugar– 100-150 g (adjust the sweetness of the pie to your taste, 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.
(replacing soda with soda is not recommended).
Sour cream(preferably fatty, at least 20%) – 200g. and sugar to taste in sour cream (you can do without it if you don’t like sweets or are on a diet).
Cowberry– 1 cup fresh berries

Cooking:

Beat the eggs thoroughly with a little sugar
Stir in gelatin and add butter and flour in small portions, kneading the dough. When it becomes “steep”, knead the dough with your hands.
While the dough is “resting,” sort out the lingonberries, wash them and dry them.
The dough should be rolled out with a rolling pin and carefully placed in a mold generously greased. Raise the dough to the height of the sides of the pan.
Pour in the berries and evenly distribute the lingonberries in an even layer over the dough.
Prepare a cream filling from whipped sour cream and sugar. It is advisable to add a couple of tablespoons of corn or rice flour (can be replaced with semolina) into the sour cream mixture; 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 baking readiness and cut only the cooled pie.

Open Pie

Yeast pie with lingonberries: recipe, photo

To prepare this pie, you can use both homemade and store-bought frozen yeast dough, which will simplify your cooking process.

You will need:

Milk (any fat content) – 220-250 ml.
Flour - 0.5 kg (plus approximately 80-100 grams may be required 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 sprinkling fresh berries (by eye).

IMPORTANT: To make the dough golden brown, you can brush it with beaten egg before putting it in the oven. Also, instead of fresh lingonberries, you can always use lingonberry jam jelly, soaked lingonberries or dried ones.

Cooking:

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

Yeast pie

Pie with lingonberries and sour cream: recipe photo

You will need it 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 batter 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
Lingonberries fresh or frozen– 1 glass of berries
Sour cream (high fat content)– 150-200 g.
Corn flour– 1.5 tbsp. (can be replaced with rice).
Sugar– to taste (only in cream)

Cooking:

Shortbread dough 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 dense.
Roll out the sheet thinly and place it in a greased pan, the edges should be covered with dough, letting the excess hang down first.
Place a layer of sugar on the bottom of the dough (just a few tablespoons, this will prevent the lingonberry juice from leaking out and turn it into syrup).
Pour sour cream mixed with sugar and flour (rice or corn) over the lingonberries.
Wrap the excess dough on the sides inside and place the pie in the oven for 35-40 minutes, at a temperature of no more than 190 degrees.

With lingonberries and sour cream

Recipe for quick lingonberry pie with photo

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

You will need:

Egg - 4 things. (must be large)
Flour -
Milk - 1 cup (any fat content)
Starch - 1 tbsp. (any)
Sugar -
Small packet 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. Stir in flour in portions as well. The dough should not be very “steep” and should lend itself to the mixer.
Baking time depends on oven power (approximately 40 minutes). Preheat to a temperature of no more than 190 degrees.
The finished pie should be cooled and filled already cold.

Quick Pie

Sponge cake with lingonberries: recipe, photo

You will need:

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

Cooking:

Separate the eggs and beat the chilled whites with a mixer (or a blender with a whisk attachment) until elastic foam, add a pinch of salt while whipping.
Gradually add sugar to the protein foam and beat the mixture until it is completely dissolved.
Add the yolks, and then the flour, 1 tablespoon at a time, without ceasing to beat.
Place the resulting mass in a wide, flat square pan (a small baking sheet, for example) and bake for exactly 25 minutes at 180 degrees, remove and cool.
Cut the cooled sponge cake in half, spread lingonberry jelly on one part, cover with the other part, decorate the cake with powdered sugar.

Sponge cake

Lenten pie with lingonberries: recipe, photo

Even during Lent you can please yourself with delicious lingonberry pastries. A pie made from simple ingredients is not difficult to prepare.

You will need:

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 sifted
Place a mound of flour on your work surface
Add baking powder, starch, 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 oil you pour in.
Knead the dough for a very long time and thoroughly.
Divide the dough into two parts
Roll out one part and place in a greased pan.
Place an even layer of thick lingonberry jam on top of the dough.
Place another layer of dough, rolled out very thin, on top of the jam.
Secure the bottom and top of the pie on the sides very tightly so that the filling does not “leak out.”
The product can be lubricated with ready-made black tea to give it a rosy glow.
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 pie with lingonberries: recipe, photo

You will need:

Spread – 200 g (can be replaced with margarine).
Egg - 1 PC. (you can only use one yolk)
Flour - 330 g (make sure the dough is not too loose).
Sugar - at least 100 g (or amount 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 - berries fresh or defrosted

Cooking:

Soft butter is thoroughly beaten with egg and sugar
Gradually add flour, then knead the elastic dough with your hands.
Grind the cottage cheese through a sieve, mix with sour cream and starch, add sugar.
Roll out the dough and place on the bottom and edges of the pan
Sprinkle the berries onto the dough (if they have been defrosted, drain off the excess water).
Sprinkle the berries with a little sugar and cover with filling
Place the pie in the oven and bake for 30-40 minutes at medium temperature (180 or 190 degrees).

Lingonberry pie

Pie with frozen lingonberries: recipe

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

You will need:

Egg - 3 pcs. (must be large)
Flour - 2 cups (watch and focus on the consistency of the dough).
Starch - 1 tsp (any)
Sugar - 1 cup (but you determine the amount of sugar yourself).
Oil - 50 g (can be replaced with spread)
Small packet of baking powder(You can also replace it with soda if desired).
Lingonberry berries – 2/3 cup (already defrosted)

Cooking:

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

Lingonberry pie

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

You will need:

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

Cooking:

Beat the egg white, separately from the yolk, with sugar - this is the secret to the fluffiness of the baked goods.
Then gradually add yolk and kefir, baking powder one at a time - knead the dough, adding flour.
Berries are added to the thoroughly mixed dough, mixed by hand and poured into a greased mold.
Grease the multicooker bowl generously and pour in the dough, bake for 40 minutes in the “Baking” or “Soup” mode.

slow cooker recipe

Apple and lingonberry filling: recipes for pie

Recipes for delicious fillings for pies and baked pies will help you experiment with dishes, supplementing them with different ingredients. You can add not only lingonberries, but also other fruits to any pie.

Apple-lingonberry filling, which includes:

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

IMPORTANT: The apple should be cleared of seeds and chopped into small cubes, mixed with berries and sugar. This filling is perfect for aspic or layer cake.

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 add excess water to the baked goods. With this filling you can make layer cake, aspic, open and yeast.

It's easy to prepare this filling:

Place the sorted clean and dry berries on a layer of dough strewn with starch.
Sprinkle the berries with sugar
Sprinkle another small layer of starch on top, you can add cinnamon for flavor.

Lingonberry and cottage cheese filling for pie: recipes

Preparing the filling:

A glass of lingonberries should be ground through a sieve
Mix berry puree and juice with 2/3 sugar
Add 2 cups of grated cottage cheese or prepared curd mass to the mixture, mix thoroughly.
Add 1 tbsp. potato or corn starch, stir again.

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

Lingonberry and sour cream filling for pie: recipes

Preparing the filling:

Grind a glass of lingonberries through a sieve
Mix lingonberry pulp and juice with a glass of full-fat sour cream
Add 0.5 cups of sugar, beat
Add 1 tbsp. heaping amount of starch, mix

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

Video: “Pie with lingonberries”

Lingonberry is a very tasty wild berry with a rich vitamin and mineral composition. It is used to make preserves, compotes, jams, sauces and aromatic homemade baked goods. In today's article you will find an interesting selection of recipes for lingonberry pies made from yeast dough.

Basic principles

To prepare 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 yourself, but also purchase it in the store. In the latter case, you will save a sufficient amount of time and effort.

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

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

Traditional option

Baking made according to the recipe below turns out very fragrant and remains fresh for a long time. To make a delicious open-faced lingonberry pie from yeast dough, you will need:

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

All this is needed to knead the dough. To make a fragrant filling, you will have to additionally enter into the above list:

100 grams of sugar.
A kilo of lingonberries.
20 grams of powdered sugar.
50 g white breadcrumbs.

The process should begin by creating a dough. To do this, 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 suitable dough. All this is mixed with flour, remaining sugar 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. The larger piece is carefully distributed over the bottom of a lightly oiled mold; a kind of braid is made from the smaller piece and laid around the sides.

The top of the dough is sprinkled with breadcrumbs and lingonberries mixed with sugar. All this is left to proof. After half an hour, the edges of the product are brushed with pre-beaten egg and sent for heat treatment. Prepare lingonberry pie 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 is sure to please both big and little sweet tooths. It turns out very soft and incredibly fragrant. To make lingonberry pie from yeast dough you will need:

50 grams of sugar.
Half a kilo of baking flour.
50 grams of good margarine.
Large egg.
130 milliliters of water.
10 grams of yeast.
A pinch of salt.

To make the spicy filling you will need:

Half a kilo of lingonberries.
200 grams of sugar.
Cinnamon.
2 cloves.

Yeast dough for lingonberry pie (step by step):

Yeast is dissolved in heated water.
Sugar, egg, margarine and salt are added to the resulting liquid.
Add flour little by little into a common bowl, knead the dough and leave it in a warm place for four hours, remembering to knead it periodically.
The risen mass is divided into two unequal pieces. The larger portion is spread over the bottom of a lightly oiled pan and covered with a layer of pureed filling made from lingonberries, previously boiled with sugar, cinnamon and cloves. Place the remaining piece of dough, rolled out into a thin layer, on top and carefully pinch the edges.
The product is sent for proofing and then baked at 220 degrees until the dough is completely ready.

Option with sour cream

This aromatic lingonberry pie made from puff pastry yeast is sure to please many busy housewives. It is prepared very quickly and simply. And the main advantage is the use of a purchased base. 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 pan, taking the time to make neat sides. It is topped with lingonberry jam and sprinkled with lingonberries. All this is poured with sour cream, whipped with sugar, and put into the oven. Bake lingonberry pie from yeast dough at 200 degrees for about forty minutes.

Option with apples

This delicious homemade pastry can be an excellent 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 low-fat pasteurized milk.
300 grams of baking flour.
A couple of teaspoons of dry yeast.
75 grams of sugar.
3 sweet apples.
Large spoon of starch.
100 grams of lingonberries.
3 large spoons of powdered sugar.

Yeast is dissolved in 50 milliliters of heated water. Add a tablespoon of sugar there and leave to rise. 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 placed in a secluded corner. After about an hour, most of the risen dough is distributed over the bottom of the oiled pan, not forgetting to make neat sides. A filling consisting of chopped apples, lingonberries, sugar and starch is placed on top. The future pie is decorated with strips rolled out from the remaining dough and placed in the oven. Bake the product at a temperature of 180 degrees until the dough is completely ready.

Option with red wine

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

800 grams of baking flour.
500 milliliters of milk.
11 grams instant 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 couple of large sweet apples.
2 cups lingonberries.

Yeast, sugar, flour, chicken eggs, salt and butter are dissolved in heated milk. Mix everything well and put it in a warm corner. While the dough is rising, you can start filling. To prepare it, washed and peeled apples are cut into small pieces, placed in a deep frying pan, poured with wine and boiled for fifteen minutes. Then add lingonberries and sugar to the softened fruits and continue to simmer over low heat.

The risen dough is mixed with vegetable oil and divided into two unequal parts. A larger piece is distributed over the bottom of the mold and covered with a layer of cooled filling. The top of the pie is decorated with braids made from the remaining dough. Bake it at 180 degrees for 45 minutes.

Option with creamy layer

This interesting pie is baked using soft yeast dough. To prepare it you will need:

Half a stick of butter.
125 milliliters of milk.
21 grams of fresh yeast.
A couple of packets of vanilla.
250 grams of baking flour.
5 gelatin plates.
125 grams of sugar.
200 milliliters of 21% sour cream.
50 grams of almond petals.
200 milliliters 33% cream.
200 grams of lingonberries with sugar.
A pinch of salt.

Process description

Yeast is dissolved in heated milk and mixed with 40 g of melted butter. A packet of vanillin, flour, salt and 50 grams of sugar are also added there. The resulting dough is placed in a warm corner, and then distributed over the bottom of the mold and depressions are made in it. Place the remaining butter, cut into thin flakes, into the resulting recesses and sprinkle it with 50 g of sugar. Almond petals are evenly distributed on top and the whole thing is sent to a hot oven.

Bake the pie base at 200 degrees for about 25 minutes. Then it is removed from the oven, cooled and cut into two parts. The lower half is coated with cream made from dissolved gelatin, sour cream, sugar, whipped cream and lingonberries. Place the second cake layer on top and put the dessert in the refrigerator.

Absolutely everyone loves aromatic homemade baked goods, especially when it comes to homemade berry pies, the recipe for one of which we will consider in our recipe.

Lingonberry is a berry that contains a huge storehouse of useful vitamins and microelements. That is why lingonberry pies are not only healthy, but also very tasty.

For the test:

200 g lingonberries (cranberries, currants, cherries, etc.)
150 -300 granulated sugar
100 g butter or margarine
2 teaspoons vanilla sugar
2 eggs
300 gr. flour
1 teaspoon baking powder or slaked soda with vinegar 9%

For cream:

200 g sour cream (15-20%)
100-150 g sugar

Lingonberry pie made from shortcrust pastry prepared according to our recipe turns out very tasty! The fragrant, crumbly pie base, piquant berry sourness and sweet, tender, sour cream filling will please any of your guests or family members. Children will especially appreciate the taste of this delicious pastry.

Preparing lingonberry pie according to this recipe is quite quick and easy. Anyone, even the most novice cook, can handle this recipe.

In addition, lingonberries can be replaced with other fresh or frozen berries, such as cranberries, currants or cherries.

It is worth paying attention to the fact that the amount of sugar depends entirely on the acidity of the berries used; the more acidic the berry (cranberry, currant, lingonberry), the greater the amount of granulated sugar.

If you use frozen berries, you must first defrost them at room temperature, then drain off the excess accumulated liquid (berry syrup), which you can use in making jelly or as an ingredient for making cream.