Step 1: Knead the dough.

It is best to prepare the oil in advance and in 5-7 minutes Remove it from the refrigerator and keep it at room temperature until it thaws. Divide the butter softened in this way into several pieces for convenience and place in a bowl. Add regular and vanilla sugar to it. Stir the mixture with a fork. Then break a couple of eggs there and mix everything again. Now add wheat flour in small portions, sifting it through a sieve. Knead the dough by hand, usually at the end I just transfer it to a floured countertop and continue to cook until I reach the desired consistency. Be careful not to make the dough too hard, it should be soft and elastic, and also hold the shape you give it well.

Step 2: Prepare the lingonberries.

Place the lingonberries in a colander and rinse well. Sort through them, selecting unripe or spoiled berries, as well as removing excess leaves and twigs. Do not remove the remaining lingonberries from the colander, but hang it in place and let it dry a little. This way all excess liquid will drain out. When cooking the pie, the berries will give off their own juice, so excess water can only spoil the dough, making it too soggy.

Step 3: Prepare sour cream.

Place the sour cream in a deep mixer bowl and add sugar to it. Whisk the resulting mixture. All the sugar should melt, and the cream should become airy and increase in volume. When this happens, your sour cream will be ready. Leave it in the refrigerator for now.

Step 4: Prepare the pie.

Place the dough in a baking dish and smooth it out by cutting off excess edges or pressing them with your fingers. Place lingonberries on top and carefully level them with your hand so that they evenly cover the entire area of ​​the cake. Preheat oven to 180 degrees Celsius and send the lingonberry pie to bake on 35-40 minutes. As soon as the required time has passed, carefully remove the product and pour sour cream on top of it, also leveling it with a spoon. Wait until the pie cools down a little and place it in the refrigerator where your dessert should infuse 3-4 hours until fully prepared. This is necessary so that the sour cream hardens and also slightly saturates the berries and shortbread. Once you are sure that the pie is set, remove it from the refrigerator and start serving.

Step 5: Serve the pie with lingonberries and sour cream.

Pie with lingonberries and sour cream can be served for dessert, as well as an afternoon snack, because it is quite filling and high in calories. It’s quite simple to prepare, so you don’t have to wait for a special occasion to indulge in a piece of this delicate delicacy. Therefore, as soon as your delicacy is ready, brew yourself a cup of tea and enjoy your meal.
Bon appetit!

In winter, when it is not possible to purchase fresh berries, you can use frozen ones.

Instead of lingonberries, others are also suitable, for example, cherries, strawberries, cranberries, currants and blueberries.

In order not to prepare the dough yourself, you can buy ready-made frozen shortcrust pastry in the store, but be careful and choose only high-quality products.

Delicious lingonberry pie made from chopped dough with a very juicy sweet and sour filling. The amount of sugar and berries in it can be varied at your discretion.

To prepare lingonberry pie with sour cream we will need:

for chopped dough

300 grams of flour,

150 grams of margarine or butter,

100 grams of sugar,

20 grams of vanilla sugar,

a pinch of salt,

1 egg,

1-2 tablespoons ice water,

For filling

250 grams of lingonberries (can be frozen) or currants, cherries, or any other berry,

200 grams of sour cream (15-20% fat content),

150 grams of sugar.

Recipe for lingonberry pie with sour cream.

Let's cook chopped dough. I described in detail the technology for preparing this type of dough in. Now let me briefly recall the main stages.

From flour, sugar, vanilla sugar, salt and well-chilled butter we get butter-flour crumbs. Add egg and ice water to the crumbs. Place the dough in the refrigerator for 30-40 minutes.

Let's preheat the oven to 180 degrees.

Place the dough from the refrigerator on a work surface dusted with flour, sprinkle a little flour on top and roll it out to the size we need. I took a mold with a diameter of 30 cm, with a side height of 3 cm. Carefully move the rolled dough into the mold, form the sides and remove the excess dough (this excess can later be baked separately, you will get delicious cookies). Prick the dough with a fork and bake in the oven for 10-12 minutes.

We take the base for the pie out of the oven, spread the lingonberries on it in an even layer (I put frozen berries without defrosting them) and let them bake for another 15-20 minutes.

While the cake is baking, prepare sour cream filling . To do this, mix sour cream with sugar until the sugar is completely dissolved.

Pour sour cream over the hot pie, let it cool slightly and put it in the refrigerator.

Before serving, cut the lingonberry pie into portions.

Bon appetit.

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.

1. Mix flour with baking powder and pass the ingredients through a sieve. Sifting will add air to the mixture and the cake will be fluffy.
2. Add a couple of medium chicken eggs, a little more than half a stick of Ekomilk butter and granulated sugar to the flour and baking powder. Pre-keep the butter at room temperature for about an hour until it becomes soft.
3. Mix the ingredients thoroughly until smooth and dense, roll the resulting dough into a ball. Place the future cake in the refrigerator for half an hour, after wrapping it in cling film.
4. While the dough is resting in the refrigerator, prepare the sweet filling. To do this, mix 2 eggs with starch, powdered sugar and Ekomilk sour cream. Use a whisk to get a smooth, fluffy mixture. Carefully break up any lumps if they appear.
5. Remove the shortbread dough from the refrigerator and place in a silicone mold. Level the mixture along the bottom and walls of the container. Using a tablespoon, spread an even layer of fresh lingonberries. Cover the berries with sour cream filling.
6. Preheat the oven to 180 degrees. Place the container with the future pie in the oven for half an hour.
7. Sprinkle lingonberry pie with powdered sugar and mint leaves, cool and enjoy a delicious homemade dessert. If you still have questions about preparing the dish, watch the video where the recipe is described step by step.

Pie with berry filling is an amazing dish: hearty, tasty, healthy, which can be eaten on weekdays and served at the holiday table. Each type of filler gives its own taste sensations and has its own set of vitamins and microelements necessary for a person to maintain health. Lingonberry pie has unique organoleptic qualities; its taste cannot be duplicated. Different recipes allow you to reveal it from different sides and add new notes to it. Among the options there are both simple ones, accessible to a novice cook, and more complex ones, which will require some skill. But they are all equally good and have their admirers.

Cooking features

Lingonberry pie can be made from different types of dough. Cooking time and technology will depend on the chosen recipe. But there are several features of preparing lingonberry pie, knowledge of which will not hurt, regardless of which cooking option you prefer.

• Always sift flour for dough. This will not only guarantee that insect larvae will not get into the cake. The flour will be saturated with oxygen, and the cake will turn out fluffier.
• The pie can be filled with fresh, frozen lingonberries or even lingonberry jam - it all depends on the recipe. Whether to chop the berries will also be indicated in it. However, if you are preparing the filling from fresh whole berries, be sure to sort them out, rinse them carefully, dip them in a colander several times in clean water, and dry them by scattering them on a towel.
• Before adding the berries to the dough, it doesn’t hurt to sprinkle them with flour, then they will be distributed evenly, will release less juice and will not cause the dough to fall off.
• You can add starch to the lingonberry filling so that it does not spread during cooking.
• When beating eggs for dough, first select a low mixer speed, then gradually increase the speed.
• Lingonberries have a bitter taste, so they are often mixed with sweeter berries or fruits, and sugar is added to the filling.

Lingonberry pie can be eaten hot or cold, served instead of a cake. It goes well with milk, tea, cocoa, coffee.

A simple recipe for lingonberry pie

• butter – 0.2 kg;
• wheat flour – 180 g;
• chicken egg – 2 pcs.;
• sugar - to taste;
• Lingonberries – 0.2 kg.

Cooking method:

• Cut the butter into pieces and melt in a steam bath or in the microwave until semi-liquid.
• Beat the eggs with half a glass of sugar.
• Sift the flour and set 2 tablespoons aside.
• Pour the egg-sugar mixture into a bowl with flour, add butter, leaving a little to grease the pan. Mix with a spoon or mixer using the dough hook.
• Set aside 2-3 tablespoons of dough, pour the rest into a pre-greased mold. Level the dough with a spoon.
• Sort the berries and rinse. Let it dry. To do this, it is best to scatter the lingonberries on a towel, which will quickly absorb excess moisture.
• Roll the berries in half of the reserved flour.
• Place the berry on the dough and smooth it out.
• Mix the reserved dough with the remaining flour and two to three tablespoons of sugar, stir and chop with a knife.
• Sprinkle the lingonberries with a little sugar, then the dough crumbs.
• Place the pan in an oven preheated to 180–200 degrees. Bake the lingonberry pie at this temperature for 40 minutes.
• Grind a spoonful of sugar to powder in a coffee grinder. Dust the cake with powder after removing it from the oven.

Video recipe for the occasion:

Before serving, it is better to cool the pie to room temperature, but it will also be delicious hot. Using the same recipe, you can cook the pie in a slow cooker, increasing the cooking time to 50 minutes. Use the "Baking" mode.

Pie with lingonberries and sour cream

• flour – 0.3 kg;
• sugar – 0.25 kg;
• butter – 100 g;
• sour cream – 0.25 l;
• fresh lingonberries – 0.25 kg;
• vanilla sugar – 40 g;
• chicken egg – 2 pcs.;
• baking powder for dough - 5 g or according to the instructions on the package.

Cooking method:

• Prepare the berries by sorting them, rinsing them and letting them dry.
• Mix the berries with a spoon of flour.
• Whisk the sour cream with half a glass of sugar and put it in the refrigerator.
• Heat the butter slightly until it softens. Mix it with eggs and remaining sugar. At the same stage, add vanilla sugar.
• By pouring sifted flour and mixed with baking powder and stirring the mixture, make sure that the dough is quite dense, but still soft and pliable.
• Place the dough in a greased pan, making two-centimeter sides.
• Sprinkle lingonberries onto the dough and cover with sour cream on top.
• Place the pie dish in the oven, preheated to 190 degrees, bake for 35-45 minutes until the pie is golden brown.

The sour cream in this pie becomes like thick buttercream, which makes the pie resemble a cake. It is pleasant to eat both warm and chilled. Some of the lingonberries in the recipe can be replaced with another berry. Then the dish will turn out not only tastier, but also healthier.

Pie with lingonberries made from puff pastry

• puff pastry dough – 0.5 kg;
• lingonberries – 150 g;
• apples – 0.4 kg;
• cinnamon - a pinch;
• sugar - to taste;
• starch – 40 g.

Cooking method:

• Wash the berries, sort and dry.
• Wash the apples and pat dry with a towel. Cut the core out of them. Remove the peel with a knife. Coarsely grate the pulp and mix with lingonberries.
• Divide the dough into two parts. If you purchased this product in a store and it comes in two layers, leave the layers whole.
• Roll out one layer until its thickness is about 2-3 mm.
• Raise the edges of the dough slightly and form low sides.
• Place lingonberry-apple filling. Sprinkle with sugar and starch.
• Roll out the remaining layer and cut into strips. Place the strips on top of the filling in a lattice shape.
• Preheat the oven to 200 degrees.
• Place the pie on floured parchment paper on a baking sheet or baking pan.
• Place the pie in the oven. After 20 minutes, check its condition. If necessary, extend the cooking time by another 5-10 minutes. During the first 20 minutes of baking the pie, do not open the oven door to prevent the dough from sinking.

The pie made according to this recipe looks delicious at home. Instead of fresh lingonberries, you can use lingonberry or lingonberry-apple jam. In this case, sugar is not required.

Pie with lingonberries made from shortcrust pastry

• flour – 0.3 kg;
• sugar – 0.2 kg;
• margarine – 150 g;
• lingonberries – 150 g;
• soda – 5 g;
• table vinegar (9 percent) – 5 ml;
• vegetable oil – 20 ml.

Cooking method:

• Prepare the berries - they should be clean and dry.
• Lightly freeze the margarine, then grate it on a coarse grater.
• Add 100 g of sugar and grind until smooth.
• Quench the soda with vinegar, add to the resulting mass, stir.
• Sift the flour, combine with margarine, knead the dough.
• Place the dough in the prepared pan, greased with oil. When laying out the dough, immediately form low sides.
• Mix lingonberries with sugar, leave for 15 minutes, drain the resulting syrup.
• Place the remaining berry mixture on the dough.
• Bake lingonberry shortcrust pastry pie in an oven preheated to 200 degrees for 30–35 minutes.

Some chefs use a mixture of several types of berries to fill such a pie, of which lingonberries take up only half. The second half can be replaced with currants or pitted cherries. The filling for this pie can also be made from frozen berries, allowing them to thaw and draining the juice released.

Lingonberry pie is a delicious and healthy dessert that is not prepared so often. If you learn how to bake it, this dish can become your calling card.