Delicious berry pie recipe. Open pies with berries: recipes for delicious pastries

This is a real "piece of summer" that can delight and surprise you with incredible taste at any time of the year.

And the secret is that not only fresh ones can be used as a filling, but also, from this, the taste of the pies will definitely not get worse, the main thing is to follow the recipe.

• Wheat flour - about 600 g

• Sugar - 150 g
• Sour cream - 200 g
• Butter (softened) - 200 g

• Chicken eggs - 2 pcs.

For the filling you will need:

• Berries (blackberries, raspberries, blueberries) - 300 g
• Sugar - 5 tablespoons. spoons
• Potato starch - 2 tablespoons. spoons
• Powdered sugar - 3 tablespoons. spoons

Recipe:

1. Beat sugar and softened butter with a mixer until smooth.
2. Eggs, sour cream are added to the butter-sugar mixture and beat together again.
3. Combine the whipped ingredients with flour and knead into a soft elastic dough.
4. The finished dough is divided into 2 parts: a large one - about 2/3 of the total volume and a smaller one - about 1/3.
5. Sprinkle the table with a thin layer of flour and roll out most of the dough into a layer of the required shape.
6. Spread it on a baking sheet, previously greased with a thin layer of oil.
7. Pre-washed berries are carefully laid out on top of the dough, leaving about 1 cm of the layer without filling around the edges.
8. Sprinkle the berries on top with a thin layer of potato starch and sugar (mixed in advance).
9. Several thin sausages are made from a smaller part of the dough, from which a "lattice" is built on top of the layer of berries.
10. The pie is placed in an oven preheated to 180 ° C and baked for 35-40 minutes (until tender).
11. Allow the finished baked goods to cool, remove from the mold and sprinkle with powdered sugar.

For cooking you will need:

• Wheat flour - about 250 g
• Mineral sparkling water - 150 ml
• Sugar - 100 g
• Chocolate (black) - 50 g
• Chicken eggs - 2 pcs.
• Refined vegetable oil - 75 ml
• Cocoa powder - 20 g
• Baking powder for dough - 10 g
• Vanillin - on the tip of a knife
• Salt - 1 pinch

For the filling you will need:

• Cherries - 500 g
• Sugar - 100 g

Recipe:

1. The cherries are washed and pitted (if frozen berries are used to make a pie, then they are first defrosted and the resulting liquid is allowed to drain).
2. Beat the eggs with sugar, salt and vanilla until fluffy and smooth.
3. Wheat flour is sieved, mixed with cocoa and baking powder for dough.
4. Add mineral water, vegetable oil to the beaten egg mass and mix well.
5. Combine both masses (from dry and liquid ingredients) and knead the dough.
6. Chop the chocolate into small pieces, add to the dough and mix it quickly.
7. A baking dish is greased with a thin layer of vegetable oil and the dough is poured into it.
8. The cherries are spread over the entire surface in an even layer, lightly pressed into the dough and sprinkled with a thin layer of sugar.
9. A chocolate-cherry pie is baked in an oven preheated to 180 ° C for 45-50 minutes. The readiness of the cake is checked with a match or a toothpick.

For cooking you will need:

• Wheat flour - about 300 g
• Chicken eggs - 2 pcs.
• Sugar - 100 g
• Butter - 150 g
• Zest of one lemon

For the filling you will need:

• Chicken eggs - 5 pcs.
• Sugar - 200 g
• Gooseberry - 400 g
• Cream (33% fat) - 2 tablespoons. spoons

Recipe:

1. The butter is chopped into small pieces with a knife.
2. The flour is sieved and ground with butter until a mixture resembling bread crumbs is obtained.
3. Beat half the sugar with two eggs until smooth.
4. Then it is combined with grated flour, lemon zest is added and the dough is kneaded.
5. Well-kneaded dough is wrapped in plastic wrap and refrigerated for an hour.
6. The chilled dough is then rolled out into a cake and, using a rolling pin, transferred to a greased baking sheet.
7. Small sides are formed on the sides of the layer, the central part is often pricked with a fork and the baking sheet is placed in an oven preheated to 180 ° C for 15 minutes.
8. Gooseberries are thoroughly washed and chopped using a blender or meat grinder.
9. The resulting mass is covered with sugar, put on a small fire and boiled for about 5 minutes (after boiling), stirring often and removing the resulting foam.
10. Beat three eggs with the rest of the sugar until smooth.
11. The boiled gooseberries are spread over a lightly baked dough.
12. Combine the beaten eggs with the cream and pour over the gooseberry layer.
13. The pie is placed in the oven to bake for another 30 minutes, without changing the temperature.

Advice: Replace fresh berries in this recipe with gooseberry jam. In this case, you need to take only half of the sugar portion - 100 g, so that the cake is not too sweet.

For cooking you will need:

• Wheat flour - about 250 g
• Sugar - 200 g
• Butter - 150 g
• Cream (9% fat) - 80 ml
• Chicken eggs - 1 pc.

For the filling you will need:

• Blueberries - 400 g
• Sugar - 100 g
• Starch - 3 tsp spoons

Recipe:

1. The butter is ground with sugar.
2. An egg, cream are added to the butter-sugar mixture and, gradually adding flour, the elastic dough is kneaded.
3. Roll it into a layer, transfer it to a baking sheet and put it in the refrigerator for 30 minutes.
4. Blueberries are mixed with starch.
5. After half an hour, remove the baking sheet from the refrigerator, spread the berries on the dough in an even layer, sprinkle them with the remaining sugar on top.
6. Blueberry pie is baked for about 45 minutes in an oven preheated to 180 ° C.

Advice: To make the cake look even more appetizing, you can build a "grid" on its surface from thin strips of the same dough.

For cooking you will need:

• Wheat flour - about 350 g
• Butter - 130 g
• Margarine - 60 g
• Cold water (ice) - 5 tablespoons. spoons
• Sugar - 3 tablespoons. spoons
• Salt - 0.3 table. spoons

For the filling you will need:

• Cherry (or sweet cherry) - 500 g
• Peaches - 600 g
• Sugar - 180 g
• Corn flour - 40 g
• Milk - 1 table. spoon

Recipe:

1. Wheat flour is sieved, mixed with salt and sugar.
2. Butter and margarine are chopped with a knife and mixed with flour.
3. Cold water is poured into the butter-flour mixture and the dough is kneaded.
4. The finished dough is divided into 2 parts: one is about 2/3 of the total volume of the dough, the second is about 1/3.
5. Both parts of the dough are wrapped in plastic wrap and refrigerated for half an hour.
6. The cherries are washed and the seeds are taken out or, if the berries are frozen, they are defrosted and the resulting liquid is allowed to drain.
7. Peaches are thoroughly washed, dipped for 30 seconds, first in boiling water, then in ice water.
8. Carefully peel off the skin, take out the bones, cut the pulp into small pieces.
9. Chopped peaches are mixed with cherries, corn flour, sugar are added and everything is thoroughly mixed.
10. The baking dish is covered with parchment, and the oven is turned on at 200 ° C.
11. A larger piece of dough is rolled into a layer slightly larger than the mold.
12. Using a rolling pin, transfer it to a baking sheet, carefully lay it out, straighten it; small sides are formed along the edges.
13. On top of the dough, spread the berry and fruit filling in an even layer.
14. From the second part of the dough, flagella about a centimeter thick are made (or rolled into a thin layer, cut into strips about 2 cm wide), which are laid out on top of the cake in the form of a lattice.
15. Grease the rack and edges of the pie with milk and sprinkle with sugar.
16. Bake for about 45-50 minutes at a temperature of 200 ° C. Readiness is checked with a thin wooden stick (piercing the cake). If it is ready, then there will be no traces of the dough on the match, skewer or toothpick.

For cooking you will need:

• Wheat flour - about 300 g
• Chicken eggs - 2 pcs.
• Sour cream - 200 g
• Sugar - 100 g
• Butter (softened) - 100 g
• Baking powder for dough - 0.5 teaspoon spoons
• Semolina - 100 g

For the filling you will need:

• Cranberries - 200 g
• Sour cream - 100 g
• Sugar - 100 g
• Chicken egg - 1 pc.
• Yogurt - 1 table. spoon

Recipe:

1. Combine eggs with sugar, beat with a mixer for 2-3 minutes.
2. Add softened butter, sour cream, mix until smooth.
3. The flour is sifted, combined with a baking powder for the dough and, gradually adding it to the butter-egg mixture, knead the dough.
4. The finished dough is covered with a napkin and placed in the refrigerator for half an hour.
5. A baking dish is oiled and sprinkled with a thin layer of semolina.
6. After 30 minutes, the dough chilled in the refrigerator is laid out in a mold, spread with hands over the entire surface, small sides are formed along the edges.
7. The cranberries are washed, allowed to drain and transferred to a paper towel to dry out a little.
8. Then spread the cranberries in an even layer on the surface of the cake.
9. Beat the egg with sugar until smooth.
10. The egg-sugar mixture is combined with sour cream, yogurt and evenly distributed over the layer of berries.
11. The cake is baked for 30-35 minutes in an oven preheated to 200 ° C.

Advice: You can cook this pie at any time of the year by replacing fresh cranberries with ice cream.

For cooking you will need:

• Wheat flour - about 1 kg
• Milk - 400 ml
• Margarine - 150 g
• Sugar - 150 g
• Fast Acting Yeast - 30 g
• Chicken egg - 3 pcs.
• Vanilla sugar - 1 sachet
• Salt - 1 pinch

For the filling you will need:

• Blackberries - 500 g
• Sugar - 100 g
• Starch - 2 tablespoons. spoons

Recipe:

1. They make a dough, for which 2 tablespoons are added to 200 ml of warm milk. tablespoons of sugar, yeast and 300 g of sifted flour, mix.
2. For half an hour, leave the dough to come up in a warm place, during which time it should increase in volume by about two times.
3. Beat the eggs with the remaining sugar until smooth and then mix with the remaining milk, vanilla sugar and salt.
4. Margarine is chopped into small pieces and melted without letting it boil.
5. The egg mixture, melted margarine, the remaining flour are added to the dough.
6. Knead a soft dough. Knead until the moment when it ceases to stick to your hands.
7. Cover with a napkin and put it in a warm place for one and a half to two hours, remembering to knead it at least once during this time.
8. The finished yeast dough is divided into 2 parts: one - approximately 2/3 of the total volume, the second, respectively, 1/3.
9. Most of it is evenly distributed over the surface of the mold, previously oiled, so that there are small sides along the edges.
10. The blackberry is sorted out, washed and allowed to drain.
11. The berries are spread over the surface of the dough and sprinkled with sugar, previously mixed with starch.
12. A grate is made from the remaining dough on top of the berries. To make the cake even more beautiful and ruddy, grease the top of the dough with a slightly beaten egg.
13. For 20 minutes, the pie pan is removed to a warm place so that the dough comes up.
14. Bake in an oven preheated to 190 ° C for about 30-35 minutes.

8. Airy mulberry cake (mulberry)

For cooking you will need:

• Wheat flour - about 300 g

• Chicken eggs - 3 pcs.
• Sugar - 200 g
• Baking powder for dough - 2 tsp. spoons
• Butter - 70 g
• Kefir - 200 ml

For the filling you will need:

• Mulberry - 400 g
• Sugar - 100 g

Recipe:

1. Beat eggs with sugar.
2. The butter is melted without boiling.
3. To the mixture of sugar and eggs, without stopping whipping, gradually (pouring in a thin stream) add kefir and melted butter.
4. Sift the flour, combine it with a baking powder for dough and, gradually adding to the mixture of beaten eggs, knead the dough with the consistency of thick sour cream.
5. The finished dough is poured into a mold, previously oiled.
6. Wash the mulberries, lay them on a paper towel so that they dry slightly, and spread them in a dense layer on the dough. Sprinkle the mulberry on top with sugar.
7. The cake is baked for about 1 hour in an oven preheated to 180 ° C.

Advice: Kefir in this recipe can be replaced with whey or yogurt, and instead of fresh mulberries, use frozen ones.

For cooking you will need:

• Wheat flour - about 400 g
• Margarine - 200 g
• Sugar - 180 g
• Potato starch - 150 g
• Chicken egg - 1 pc.
• Semolina - 1 table. spoon

For the filling you will need:

• Blueberries - 250 g
• Sugar - 100 g

Recipe:

1. The flour is sieved and mixed with the rest of the bulk ingredients: baking powder, potato starch and sugar.
2. Cut the margarine into small pieces and melt without boiling.
3. The melted margarine is allowed to cool slightly and an egg is added to it. Stir until a homogeneous consistency is obtained.
4. Combine flour mixture and a mixture of margarine and egg and knead a soft elastic dough.
5. The finished dough is divided into two equal parts and put into the freezer for an hour and a half.
6. Grease a baking sheet with oil and sprinkle with a thin layer of semolina.
7. One piece of dough is taken out of the freezer and grated on a coarse grater, evenly spreading over the entire baking sheet.
8. Berries are laid on top of the dough, sprinkled with a small amount of sugar.
9. The second part of the dough is rubbed (evenly distributed over the entire cake) over the layer of berries.
10. Bake in an oven preheated to 180 ° C for 45-55 minutes (until tender).

10. Mannik-sour cream "Original"

For cooking you will need:

• Wheat flour - about 200 g
• Semolina - 150 g
• Sugar - 150 g
• Sour cream - 200 ml
• Chicken eggs - 3 pcs.
• Vegetable oil - 6 tablespoons. spoons
• Baking powder for dough - 1 sachet
• Vanillin - 1 sachet

For the filling you will need:

• Black currant - 200 g
• Plums - 300 g
• Sugar - 100 g

Recipe:

1. Semolina is mixed with sour cream until a homogeneous consistency is obtained and left for half an hour to swell.
2. Chicken eggs are beaten with sugar and mixed with swollen semolina.
3. The flour is sieved, combined with a baking powder and vanilla.
4. Vegetable oil is added to the mass of semolina and beaten eggs and beat again - until a homogeneous consistency.
5. The whipped mass is combined with the flour mixture and elastic dough is kneaded.
6. Black currant berries are carefully sorted out, washed and allowed to drain.
7. The plums are washed and pitted.
8. Spread the dough in an even layer over the mold previously greased with a thin layer of butter.
9. The plums are cut into small pieces, mixed with currant berries and evenly distributed over the surface of the pie, not reaching the edges of 1.5-2 cm.
10. The filling is gently (slightly) pressed into the dough and sprinkled with a thin layer of sugar.
11. Bake in an oven preheated to 180 ° C for 35-40 minutes.

Advice: If frozen berries are used to make a pie, they are first thawed, allowed to drain off excess liquid and only after that they are spread on the pie.

For cooking you will need:

• Wheat flour - about 300 g
• Butter - 150 g
• Sour cream - 125 ml
• Sugar - 50 g
• Baking powder for dough - 1 tsp. spoon

For the filling you will need:

• Cherries - 400 g
• Sour cream - 100 ml
• Milk - 100 ml
• Sugar - 100 g
• Vanilla sugar - 1 tsp spoon
• Starch - 1.5 tablespoons. spoons
• Chicken egg - 1 pc.

Recipe:

1. Take the oil out of the refrigerator in advance to soften it.
2. The flour is sieved and mixed with a baking powder.
3. Softened butter is mixed with sugar and sour cream until a homogeneous consistency is obtained.
4. The butter-sour cream mixture is combined with sifted flour and soft elastic dough is kneaded.
5. Grease a baking sheet with oil, spread the dough on it, level it, making small sides along the edges.
6. The cherries are washed, pitted and put on a pie. If frozen berries are used to make the pie, then they are first defrosted and the excess liquid is allowed to drain.
7. Beat the egg with sugar until smooth, add starch, milk, sour cream, vanilla sugar and beat again until smooth.
8. The well-beaten mass is poured onto the berries, making sure that it does not spill onto the baking sheet through the sides.
9. Bake in an oven preheated to 200 ° C for about 35 minutes.

For cooking you will need:

• Wheat flour - 230 g
• Sugar - 150 g
• Chicken eggs - 3 pcs.
• Potato starch - 100 g
• Baking powder for dough - 1 table. spoon
• Butter (room temperature) - 200 g
• Lemon zest - 0.5 pcs.

For the filling you will need:

• Red currant berries - 0.5 kg
• Sugar - 7 table. spoons

For biscuit filling:

• Chicken egg - 1pc.
• Potato starch - 30 g
• Sugar - 30 g
• Vanillin - on the tip of a knife
• Wheat flour - 20 g
• Water - 20 ml

Recipe:

1. Combine softened butter with sugar and beat with a mixer for about one minute.
2. Eggs are added to the butter and beat for another 3-5 minutes.
3. Then add lemon zest, starch, flour, baking powder to the mixture and beat the dough until smooth.
4. A cake pan is greased with oil, the finished dough is poured into it and leveled using a spoon or a special spatula for this.
5. Red currants are sorted out, washed and allowed to drain.
6. The berries are mixed with sugar and evenly spread over the surface of the cake, leaving about 1 cm of dough without berries on each edge.
7. The form is placed in an oven preheated to 200 ° C and baked for about half an hour.
8. While the base of the pie is being prepared, you can start making a biscuit filling.
9. Beat the egg with sugar until it is almost completely dissolved. Water, vanillin, flour, starch are added to the beaten egg-sugar mixture and everything is thoroughly mixed until a homogeneous consistency is obtained. Plain water can be replaced with thawed water (which remains after defrosting the berries - in the event that frozen berries are used) or currant juice.
10. The almost finished cake is taken out of the oven, poured and smoothed over the biscuit filling.
11. Without changing the temperature, they again put it in the oven to bake for another 15 minutes.
12. After a quarter of an hour, the finished cake is removed from the oven, allowed to cool completely and taken out of the mold.

Advice: For baking a cake according to this recipe, a container with a diameter of 26-28 cm is ideal. In a deeper form of a smaller size, the dough may not bake.

The flour is sieved, combined with a baking powder for dough, curd mass and a soft elastic dough is kneaded.

Parchment line the bottom of the baking dish.

The dough is rolled out into a layer slightly larger than the form itself.

Using a rolling pin, transfer the dough into a mold, gently straighten it and form sides about 1 cm thick.

Beat eggs with sugar until smooth; add sour cream, starch, vanillin and beat again until smooth.

The whipped mass is poured onto the pie, leveled and spread a layer of berries on it, lightly pressing them with the palm of your hand.

Bake in an oven preheated to 180 ° C for 40-45 minutes.

For cooking you will need:

• Wheat flour - about 300 g
• Chicken eggs - 2 pcs.
• Sugar - 100 g
• Butter - 100 g
• Milk - 80 ml
• Soda (slaked with vinegar) - 0.5 tsp. spoons

For the filling you will need:

• Blueberries - 400 g
• Sugar - 80 g

Recipe:

1. Beat sugar and eggs with a mixer for 3-4 minutes.
2. The butter is melted (not boiling) and allowed to cool slightly.
3. The cooled (but still liquid) butter is mixed with milk and beaten eggs.
4. Then sifted flour, soda slaked with vinegar are added to the mixture and the dough is kneaded (in consistency it should turn out like thick sour cream).
5. The finished dough is poured into a mold greased with a thin layer of butter.
6. The blueberries are sorted out, washed, and allowed to drain.
7. Then the berries are spread on the cake in an even layer, lightly pressing them into the dough with the palm of your hand.
8. Lightly sprinkle the blueberries on the pie with sugar.
9. The cake is baked for about 35 minutes at a temperature of 200 ° C.

For cooking you will need:

• Wheat flour - 200 g
• Butter - 100 g
• Sugar - 50 g
• Water - 4 tablespoons. spoons
• Zest of one lemon
• Vanilla sugar - 0.5 tsp spoons

To fill:

• Blueberries - 400 g
• Sour cream - 300 ml
• Sugar - 100 g
• Wheat flour - 30 g
• Potato starch - 1 table. spoon
• Powdered sugar - 75 g

Recipe:

1. The flour is sieved and mixed with lemon zest.
2. The butter is ground with sugar and vanilla sugar.
3. Water is added to the oil mixture and, gradually adding flour, the elastic dough is kneaded.
4. Roll it into a layer, transfer it to a baking sheet greased with a thin layer of oil and put it in the refrigerator for 30 minutes.
5. While the dough is in the refrigerator, a filling is prepared: sour cream is mixed with sugar, potato starch and flour until smooth.
6. Spread blueberries on the dough that has settled in the refrigerator in an even layer, pour them with a sour cream mixture and bake for about 40 minutes in an oven preheated to 200 ° C, without changing the temperature.
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In biology, fruits with juicy pulp and small seeds are considered berries. From a scientific point of view, it is not only currants, gooseberries, grapes, but also watermelon and tomato. On the other hand, cherries and olives are not berries, but stone fruits, strawberries, raspberries and strawberries - polystyrene and manynuts. However, scientific definition is one thing, and our usual culinary ideas is another, especially when it comes to such a process as making berry pie.

You can take absolutely any berries for a berry pie, regardless of their botanical description. In the summer, you need to pamper yourself every day with fresh raspberries or strawberries, blackberries, gooseberries, and then for the whole year you stock up on vitamins, which means health. Despite the fact that this is a summer pleasure, and the season of each of them is fleeting, you can collect and freeze them in the freezer, cook compotes and jam, the berry pie will be the same delicious all year round and will be different every time.

Berry Pie - Food Preparation

For the dough, you will need a standard set of products - flour, sour cream sugar and eggs. The berries for the filling should be carefully sorted out, the seeds, spoiled specimens and cuttings should be separated. Let them drain well through a sieve or colander.

Berry Pie - Best Recipes

Recipe 1: Curd and berry pie with black currant

This beautiful festive dessert resembles a cheesecake with cottage cheese, and berries add juiciness and tenderness. It is even easier to prepare than cheesecake, and the result is much superior in taste.

Ingredients: flour (250 grams), margarine (150 grams), sugar (1 glass + filling 150 grams), egg, vanilla sugar, soda (half a teaspoon), sour cream (250 grams), powdered sugar cottage cheese (200 grams), starch (100 grams). Filling - black currant (300 grams).

Cooking method

Beat eggs with sugar, add pieces of margarine softened at room temperature, add soda. Pour in flour and starch, knead the dough. Soft dough, powdered with flour, is easy to take with your hands. We send it to the refrigerator for 30 minutes.
Rub the cottage cheese through a sieve, or knead it in a mixer or blender, add an egg and 2/3 cup of sugar, sour cream. We grind the cottage cheese with additives and get a creamy mass. Grease the baking dish with oil and sprinkle with flour. We spread the dough with a flat cake, form the sides and bottom. We spread the curd mass on the dough, level the surface. Put the berries on the curd and put in the oven. Juicy berries that are quickly baked (raspberries, blueberries, blueberries, we have black currants) can be laid out 20 minutes after the start of baking. Temperature - 180 degrees. The pie turns out to be simply wonderful, not at all simple.

Recipe 2: Sand cake with frozen berries.

Take note of this recipe if you have enough frozen varieties in your fridge. All year round, you can pamper yourself with this wonderful shortbread pastry pie. After baking, the top torn layer becomes more crumbly and simply melting, and you can make an assortment of berries or prefer one variety - in any case, it is very tasty.

Ingredients: margarine (200 gr.), Sugar (1 cup), soda (half a teaspoon), egg (1 pc), flour (3.5 cups), icing sugar for decoration, sour cream (250 grams), berries (800 gram).

Cooking method

Grind an egg with sugar, add the rest of the ingredients: flour, sour cream, soda. This will make a soft, pliable dough. Let's divide it into two unequal parts. Put most of the dough into a greased form with margarine, forming the sides, then the filling. For the filling, knead the frozen berries and beat with sugar. Tear off the second piece in small pieces and gradually close the filling. The dough that sticks to your hands can be easily removed with flour. We bake in a hot oven at 180 degrees, sprinkle with powdered sugar.

Recipe 3: yeast pie with berries

Yeast cake is the most satisfying baked goods. Soft pastry is all the more pleasant because not so much time is spent on its preparation. A standard set of products: yeast, sour cream, flour - and the perfect addition to lunch or breakfast is provided.

Ingredients: milk (1 glass), yeast (15 grams), salt (half a tablespoon), sugar (two glasses), any fresh berries (1 kilogram), flour, vanilla sugar, sour cream (1 glass).

Cooking method

Dissolve yeast in half a glass of warm milk, salt and add a glass of sugar. Add flour to the consistency of pancakes. In a warm place, we leave our dough to wander. When the dough rises well, add sifted flour, butter, milk and sugar, add margarine and eggs at the end. The elastic dough should stand for 20 minutes. We knead it to a homogeneous mass, roll it into a layer 3 mm thick. Place in a baking dish. Filling: pour a glass of sugar over the berries and let stand for 15-20 minutes. Remove emerging juice, pour into a mold and smooth. Bake for 30-40 minutes.

How to freeze berries

Before freezing, the berries must be carefully sorted out and rinsed. Let the water drain and spread out on a sheet of paper in one layer, place in the freezer. As soon as they freeze, pour into a container or bag and leave in the refrigerator. Keep the storage container tightly closed to prevent the berries from absorbing odors such as meat or fish. Different types of berries are stored separately.

Strawberries: arrange in one layer, sprinkle with sugar. Collect in container and close.

Raspberries: dark varieties are used for freezing. Raspberry beetle larvae can be destroyed by immersing the peeled berries in a saline solution for a few minutes, then removing the emerging larvae and rinsing twice in a colander under running water. Dry the raspberries and sprinkle with sugar and freeze in one layer.

Currants: put washed and sorted currants in a bag or mash with sugar. Store in small containers in the freezer.

Gooseberries: remove stalks and seeds. Rinse and place in a plastic bag.

Cranberries: this berry is the most unpretentious, it is well stored until the very frost and without a freezer. Whole berries do not lose their useful properties until spring, in this respect it can only compete with lingonberries, which are stored without freezing until spring.

The capacity of the freezer is used more efficiently if the storage containers are rectangular. You can also remove frozen briquettes from the container and store them in several plastic bags.

It is very simple to prepare with berries. It is simply impossible to spoil such baked goods. If you know how to work with dough, then the baking process will not cause you any particular difficulties. The main thing is to follow the sequence.

from yeast dough

The yeast is lush and delicious. It is best to use blueberries for cooking. You can use fresh berries in summer and frozen ones in winter. You can also use cherries. Such berries should be chopped in a blender or cut into small pieces. Otherwise, the cherries will give a lot of juice and the dough will not bake well.

For cooking you will need:

1. Yeast - 25 grams.
2. Milk - one glass.
3. Granulated sugar - one glass.
4. Flour - 3 cups flour.
5. Salt - ½ teaspoon.
6. Starch.
7. Berries - two glasses.
8. Chicken egg.
9. Margarine - pack.

How to make the dough

Prepares quickly with berries. For a start, it's worth making a dough. To do this, a glass of milk needs to be slightly warmed up. After that, yeast must be diluted in the liquid. Add a teaspoon of flour and granulated sugar to the resulting mixture. As a result, foam should appear.

When the dough comes up, pour the composition into a deep bowl, where it will be easier to knead the dough. In a water bath, melt a pack of margarine, cool and add to the rest of the products. Do not add margarine hot.

You need to add a few tablespoons of sugar, half a teaspoon of salt and three glasses of flour to the composition. All products must not only be mixed, but thoroughly kneaded. The finished dough should be placed in a warm place for only half an hour.

How to make quick yeast dough berry pie

The dough should be divided into several parts: you need 1/3 and 2/3 of the composition. The larger one is the base and the smaller one is the top. 2/3 of the composition must be rolled into a layer, which will be slightly larger than the shape. It is better to take a capacity large in area. Otherwise, the cake will be too thick.

The rolled dough must be carefully transferred into the mold. The edges of the layer should rise to the sides. Now you need to lay out the filling. To do this, pour berries mixed with ½ cup of sugar on the dough layer. The filling must be sprinkled with starch.

The second part of the dough also needs to be rolled into a layer and transferred to a mold. The layer should completely cover the filling. It is better to pin the edges and then fold up. This will prevent the juice from flowing out.

Baking must be greased with a chicken egg and can be baked. A quick pie with berries is best cooked in the oven at 220 ° C for 40 minutes. To prevent the baked goods from drying out, put a container with a small amount of water on the bottom in the oven.

The finished cake should be greased with sweet water. It is better to eat cooled baked goods. Otherwise, the filling will simply leak out.

with berries

Preparing such pastries is very simple. This does not require special costs. To prepare the dough you will need:

1. 400 grams of flour.
2. 120 grams of margarine or butter.
3. A teaspoon of baking powder.
4. 100 grams of sugar.
5. Several chicken eggs.

For filling and filling:

1. 250 grams of any berries.
2. Several chicken eggs.
3. 200 grams of sour cream.
4. 100 grams of sugar.
5. Two tablespoons of flour.

Cooking steps

The dough for the berry pie should be made not very liquid, but not too steep. Beat granulated sugar and chicken eggs in a deep bowl. Dissolve the butter in a water bath. It can be replaced with margarine if necessary. After that, the product should be cooled and mixed with beaten eggs. The baking powder must be mixed with flour, and then carefully add the mixture to the egg-oil composition. Knead the dough well so that there are no lumps. As a result, you should get a mass that resembles soft plasticine in consistency. The finished dough must be placed in the cold while the filling is being prepared.

What to do next

Prepare the filling in a separate container. To do this, beat the granulated sugar and eggs. The resulting mass must be mixed with flour and sour cream. For baking, you should use a split dish with a diameter of 26 centimeters. The bottom and high sides need to be formed from the dough. This will prevent the fill from flowing out. Put the berries on the dough. They do not need to be crushed. After that, everything needs to be filled with fill. A quick pie with berries is baked for 35 minutes at 180 ° C. Chill the dessert before serving.

Good day!

In our family I love baked goods, especially from shortcrust pastry and with berry filling. Therefore, today I want to share with you a recipe for a berry pie that I made the other day for a family.

The pie turned out to be tender and very tasty ... crunchy base and light, juicy and aromatic filling ...

I made a cake in a large form, so the number of ingredients is multiplied by 2, but if you make a cake in a regular form, reduce the amount by 2 times.

For the dough, we need butter, it is better to take butter, not margarine.
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The oil should be at room temperature, so that it would be more convenient to "work" with it.

Add 100 g of granulated sugar to the butter.
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The rest of the granulated sugar will be used for the filling.

Add eggs to a bowl with butter and sugar.
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Combine the contents thoroughly until smooth and add flour and baking powder to a bowl.
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It should also be taken into account that more or less flour may be required, it all depends on the quality of the flour.

The dough should be elastic, soft and easy to work with, so it should be kneaded well.
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The dough should rest, so I put it in an oiled tin and put it in the refrigerator for 15 minutes.

By the way, you can divide the dough and make the pie closed, it all depends on tastes and preferences.
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While the dough is resting, you need to take the berries, put them in a saucepan, add the remaining sugar and let the berries and sugar melt.
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It should be remembered that sugar must also be added to taste so that the filling is not sour, much depends on the berries that you use in the filling. I have a mix of plums, strawberries, currants and cranberries.

To make the filling thick, I add starch to it, which does not give any taste to the berries, only makes the filling thick.

The starch must first be diluted in water so that there are no lumps.
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And add to the berries. Literally 5-7 minutes and the filling is ready. In general, it takes me no more than 10 minutes to prepare the filling. It is worth not forgetting that the filling must cool down, you cannot put it hot in the form.
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We spread the filling on the dough, which we take out of the refrigerator.
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That's all, the pie can be sent to an oven preheated to 180C, for 40-50 minutes.

It is better, of course, to check the readiness of the pie, since the walls of my pie turned out to be thick and they may need more time, it also depends on the oven.

I had the cake in the oven for 45 minutes, that was enough.

The pie turned out not only beautiful, bright and summer, but also tender and very tasty.
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I hope you like my recipe and come in handy.

Thank you for your attention and see you soon on the site!

Cooking time: PT01H00M 1 h.

Estimated Serving Cost: RUB 50

Hello dear readers of the site! Give yourself and your family a piece of summer, prepare a wonderful open yeast pie with berries with our chef Alena. The pie turns out to be very tasty, with a fragrant vitamin filling. Berries can be used whatever you like, fresh or frozen.

Ingredients for the dough:

• Milk 100 ml.
• Kefir 300 ml.
• Eggs 2 pcs.
• Vegetable oil 150 ml.
• Dry yeast 1 sachet (10 gr.)
• Sugar 70 gr.
• Salt 2 tsp
• Flour 4 tbsp.

For filling:

• Pitted cherries 300 gr.
• Black currant 300 gr.
• Starch 2 tablespoons
• Powdered sugar with vanilla 5 tbsp

Preparation:

For dough, warm milk to room temperature. Add sugar, yeast to milk and mix well. Leave in a warm place until a fluffy beanie is formed.

Mix kefir with butter and heat. Then add some beaten eggs, salt, dough and stir. Then add the sifted flour and knead the elastic dough. You may need more flour.

Place the container with the dough in a warm place for 2 hours. The dough will make two pies with a diameter of 26 cm.

If you are using frozen berries, defrost them first and drain off the excess liquid. Add starch, icing sugar and stir.

Divide the yeast dough into pieces. Roll most of it into a layer about a centimeter thick and put in a baking dish, forming sides. Distribute the filling. From the other part of the dough, make flagella and place them on the filling in the form of a wire rack.