How to cook a yeast lingonberry pie. Blueberry Pie Recipes - Delicious and Healthy! Pie with cranberries from shortcrust pastry

250 milliliters of milk (you can take water);
2 tablespoons of sugar;
500-600 grams of wheat flour;
1 teaspoon dry yeast;
1 pinch of salt;
A little vegetable oil (for lubricating hands);
A little flour for dusting;
Grated with sugar or steamed lingonberries.

Recipe

Advice: along with lingonberries, you can put some apples, pears or other fruits and berries in the pie. The recipe does not prohibit, especially since it will make the taste even more original and richer, and this is only a plus for the pie.

Such a delicious and fragrant lingonberry pie can become a favorite treat for your family. And the secret is that it is not difficult to cook it, and it tastes very pleasant, besides, it contains a large amount of vitamins, which are so scarce in autumn and winter. Therefore, having prepared it, you can immediately kill two birds with one stone: get the benefit and the perfect dessert.

It's great when the hostess has preparations for the winter that can be used to make delicious desserts. With them, you can cook almost any recipe and many delicious pies from puff pastry or yeast dough. Such a cake will be especially valuable and rich in vitamins if you use lingonberries prepared for the winter as a filling, because it combines many vitamins that are so lacking in winter.

This pie recipe is very tasty and healthy, and it also carries a charge of summer warmth, because lingonberries basked in the sun and retained only the most useful things. And you can buy the dough for such a pie or take a recipe and try to make it yourself, and it’s even better, because when you see the recipe, you will know what the pie is made of and you can make it even better and tastier.

Enjoy your meal!

Yeast dough confectionery always turns out fluffy and airy. And although it takes a little tinkering with kneading such a base, the result is worth the time and effort. Today we have for dessert - a lingonberry pie from yeast dough.

Yeast dough under a microscope

The easiest way is to buy semi-finished dough and save your own time and effort. But can anything compare with homemade cakes prepared with care for loved ones and love? If you know the simple subtleties of working with yeast dough, you can easily knead a good base.

So, the first rule: yeast needs to be provided with four conditions - heat, liquid, oxygen and nutrition. The latter is flour and granulated sugar. The second rule is that before kneading the base, we must sift the flour to provide it with access to oxygen in the right amount.

But it also happens that the prescription proportions seem to be maintained, and all the instructions for kneading the yeast dough are followed, and the base rises poorly or completely fell off. Why? Let's look for the cause together:

Let's remember whether the recommended temperature regime was observed. The optimum temperature threshold for fermentation is 30°. And if, nevertheless, you overheated the dough, as they say, it must be cooled. But we warm up the too cold base and add fresh yeast to it, while making sure that it does not come into contact with objects whose temperature threshold is above fifty degrees.
The dough rises slowly or "stands still" when a lot of granulated sugar or salt has been added. The only way to save the situation is to prepare another base and mix it with the old one.
And of course, the main condition for a good test is high-quality yeast. It’s easy to check: make a small portion of yeast dough, sprinkle with flour and watch it. If there are no cracks on its surface after a few minutes, then the yeast is not of very good quality.

An equally important condition for a good test is the added number of components:

if you add too much liquid, the cake will be blurry and flat;
with an insufficient amount of liquid, baking, on the contrary, will turn out to be tough, and the base will ferment very poorly;
excess salt leads to a pale crust on the pie and increases the fermentation time of the dough;
if not enough salt is added, the result will be an unpalatable and blurry cake;
a lot of granulated sugar - the cake will fry on top, but the inside will not bake properly;
little sugar - the cake is pale.

Read also:

You need to be careful when adding yeast. If you overdo it with their quantity, baking will acquire an unpleasant aftertaste, similar to alcohol.

The theoretical foundations have been studied, and now you can bake a pie with lingonberries and sour cream. Add the yeast dough recipe to your culinary piggy bank soon. For the filling, you can use both fresh and frozen lingonberries. Attention: all products should have approximately the same temperature threshold.

Compound:

130 ml of milk;
egg;
8 art. l. granulated sugar;
50 g butter;
5 g dry yeast;
250 g of sifted flour;
salt;
300 ml sour cream;
vanillin to taste;
1.5 st. cranberry berries.

Cooking:

Let's melt the butter first. You can use a microwave oven or make a water bath in the old fashioned way.

Warm the milk a little, but do not boil it. We introduce yeast into the milk.

In the melted butter, add the milk-yeast mixture, 3 tbsp. l. sugar, salt and egg. Mix everything carefully.

Now sift the flour and introduce it in small portions.

Knead the soft base, cover with a towel and leave for an hour.

In the meantime, rinse and sort through the lingonberry berries.
Lubricate the heat-resistant form with oil and lay out the dough, forming the sides.

We bake the cake for thirty-five minutes at a temperature mark of 180 degrees.

In the meantime, prepare the sour cream filling. To do this, combine sour cream with 5 tbsp. l. granulated sugar and vanilla. Beat the filling with a mixer.

Let the finished cake cool and pour sour cream. Place in the fridge for half an hour to let the cream harden slightly. Now you can call the household to drink tea.

By the way, according to this recipe, you can bake a lingonberry pie from ready-made puff yeast dough.

Delicious pastries with apple-lingonberry filling

If you like to treat yourself to delicious pastries, be sure to try the recipe for lingonberry pie from yeast dough with apples. Fragrant cake with sweet and sour notes will certainly not leave anyone indifferent.

Compound:

250 ml of purified water;
2 eggs;
1 bag of dry yeast;
50 ml vegetable oil;
60 g of granulated sugar;
10 g of salt;
2 apples;
1.5-2 tbsp. sifted flour;
100 g lingonberry berries.

Cooking:

In warm purified water (approximately 30 degrees), dilute the yeast and add 1 egg, mix.
Now let's introduce vegetable oil, salt and granulated sugar (50 g).
We mix the resulting mass and introduce the sifted flour in small portions.

We knead the base and leave it for two to three hours in a warm place, covering the container with the dough with a towel.
Then we divide the dough into two parts. One should be slightly larger than the other.
Lubricate the heat-resistant form with oil and lay out most of the base. Lightly press the dough and make the sides.

We free the apples from the peel, clean the cores and cut into thin plates. Lay the fruit on the dough.

Distribute lingonberry berries on top of apple slices and sprinkle them with granulated sugar.

From the remaining dough, we sculpt figures to decorate our cake from above, for example, as in the photo.

Beat the egg and brush the surface of the pie with the mixture.

We bake an apple-lingonberry pie until cooked at a temperature threshold of 180 degrees. This is the beauty we have.

On the eve of autumn, when September is rushing to replace August, the forest begins to actively bestow its gifts on us.

At this time, special attention should be paid to healthy berry pastries, so today we will look at how to bake a vitamin lingonberry pie: a step-by-step recipe. Of course, in this article we will give several different options for hot desserts, as well as introduce you to the original types of dough and various fillings.

Using these cooking notes even individually, you can cook different and very tasty lingonberry pies for every taste.

Types of dough for lingonberry pie

Today, baking at home has become a fairly simple task, even for those who are not friends with dough, because in almost every store you can easily buy simple yeast, puff, and filo stretch dough. With such semi-finished products, cooking a dessert takes no more than half an hour, and their taste is simply great.

But if you like to spend time in the kitchen and are constantly looking for new recipes, then we offer you a couple of dough recipes for sweet, and not only baking.

Sandy yeast dough

In a glass of warm milk, dilute 1-2 tsp. sugar and ½ tsp. salt, as well as 1 pack of dry baker's yeast. Leave the dough for 15 minutes in a warm place.
Grind a pack of creamy margarine with flour (2-3 tablespoons) until crumbly.
Pour milk with yeast into a bowl with margarine and flour, and knead a plastic, soft, non-stick dough, adding flour if necessary.

With this dough, you can start baking the cake right away, but if you want a less pronounced sandy texture of the cake, you can leave it to rise for an hour.

Biscuit dough with chocolate

We make a dry mixture by combining flour (1 tbsp.), 20 g of Russian cocoa powder, 3 tsp in a common bowl. vanilla sugar, 2 tsp baking powder, 180 g of granulated sugar and a pinch of salt.
In a separate bowl, beat 2 eggs at room temperature with a whisk, mix them with melted butter (150 g) and warm (25 ° C) milk (170 ml).
Now, without ceasing to beat the dough with a whisk, we introduce the dry mixture and the chocolate bar (100 g) crushed into small crumbs into the composition. The dough should be pourable but thick.

In such a dough, you can add any berries, including lingonberries. Such a cake is baked for 50 minutes in a slow cooker, and 40 minutes in the oven.

How to make lingonberry pie filling

Lingonberries themselves have a pleasant sweet and sour taste, so these berries themselves, mixed with sugar, can serve as a full-fledged filling for pies and pies. However, do not forget that when working with any berries, you should use corn starch.

Firstly, it will not allow the berry juice to spread during the process, and then after baking.
Secondly, you need to use corn starch, which does not leave an aftertaste.

You can replace starch with flour, crumbled biscuits or rich crackers, which will be able to absorb the juice of berries.

Lingonberries go well with many fruits and spices, which allows you to make different types of filling with this berry:

Lingonberry + cinnamon (or cloves);
Cowberry + lemon (or orange), including citrus peel;
Lingonberry + apple;
Lingonberries + different berries (raspberries, currants, blueberries, strawberries, cranberries);
Lingonberries + dairy products (sour cream, cottage cheese, mascarpone cheese).

The classic recipe for the popular lingonberry pie "Stolle"

Although this is not the easiest recipe for a traditional German lingonberry pie, you definitely have not tried a more delicious dessert yet. With the right approach, the cake turns out lush and melts in your mouth. The whole point of this pastry is in the dough, which takes quite a lot of time to cook and ripen.

Kneading the dough for the Stolle pie

3 tsp dry yeast, sifted flour (470 g) and 3 g of salt are mixed in a deep and voluminous basin.
In a separate cup, beat one egg with a whisk and mix it with 250 ml of milk heated to 30 degrees.
Pour the egg-milk mixture into a basin with flour, add a pack of soft butter there, and knead an elastic (not sticky) dough.
We transfer the finished dough into a plastic bag and put it on the bottom shelf of the refrigerator for 2 hours.
After the specified time, we take out the risen dough, transfer it back to the basin, knock it out, releasing carbon dioxide, and leave it warm for 40 minutes.
When the dough rises again, we knead it again, put it on a floured table and divide it into portioned lumps, the size of a large orange, then cover with a napkin and leave to lie down for another 15 minutes.
Well-distanced dough will be fluffy and very soft. If something in the recipe or technology is broken, then the dough will remain dense and very tight.

Making lingonberry filling for homemade pie

After the dough for lingonberry pie is cut into balls and left to proof, we can start preparing the filling.
For the filling, you can take both fresh and frozen lingonberries in a volume of 1.5 tbsp. When working with fresh berries, you only need to rinse it and dry it. The berries that have been frozen must first be thawed in a colander, allowed to drain excess liquid, then you need to put the lingonberries on a three-layer paper towel to dry.
Next, mix the berries with granulated sugar (2/3 tbsp.), Sweet vanilla (1 pack) and 1-2 tbsp. starch. If desired, you can add a little cinnamon or lemon zest to the filling.

We bake a lingonberry pie in the oven

After 15 minutes, when the dough has risen, roll it into 2 rectangular layers. We shift the first layer onto a baking sheet and distribute the entire filling on top of it, leaving only the edges free (2 cm on each side).
Next, cover the cake with the second cake layer and carefully close the edges of the dough so that the filling does not leak out. Press the edges of the pie with a spatula so that it has an even shape, and cover with a beaten egg on top.
Roll out the rest of the dough into a rectangle, cut into strips, and on each strip along the edge we make a notch with a herringbone. We decorate the cake with the resulting decor. You can also make flowers from dough using special molds.

Then again coat the cake with a beaten egg and leave to stand warm for 10 minutes.
At this time, we set the convection oven to warm up to 210 ° C, and as soon as the desired temperature is reached, we remove the cake for baking for half an hour.

The most delicious pie with cranberries and apples

This simple and quick step by step recipe will tell you very intelligibly how to bake the best cake without video and photo tutorials. Everything is so easy and accessible that even a schoolboy will deal with such pastries in five seconds.

Ingredients

Ready puff pastry - 1 pack;
Fresh lingonberries - 1 tbsp.;
Large apple - 1 pc.;
Starch - 2 tablespoons;
Sugar - 150 g;
Powdered cinnamon - ½ tsp

How to make a cranberry-apple pie

Wash lingonberries and apples, dry them. After that, we cut the apple into medium cubes and mix with cinnamon, and we punch lingonberries, starch and granulated sugar in a blender.
We mix the lingonberry mass with apples - and the filling can be considered ready.
Let the dough thaw at room temperature and cut into 2 parts. We roll out both cakes, and then we shift one of them onto a baking sheet smeared with oil.
We shift (neatly) the filling onto the dough so that it does not spread, but leave the edges free.
On the second rolled out layer of dough, we make cuts in a checkerboard pattern and cover the filling with it. We fasten the edges of the dough tightly.
We put the cake in a hot (200-220 ° C) oven for 20 minutes.

Simple cranberry pie with streusel

We offer you a simple step-by-step recipe for classic shortbread with lingonberry filling. The cake turns out to be very tasty: with a delicate creamy crust and fragrant sweet and sour fruit and berry layer.

How to make your own lingonberry pie

This recipe is for 8-10 servings. If you want to make a bigger cake, then double the amount of all ingredients.

Preparing the filling for shortbread lingonberry pie

Pour a whole small lemon fruit with boiling water and spot for 1-2 minutes. This will rid the skin of bitterness.
Next, cut the fruit into 6 slices and remove all the bones from it.
We shift the lemon into a blender bowl, add 2/3 tbsp. granulated sugar, a little vanillin (on the tip of a knife) and grind the fruit until a slurry is formed.
Pour 200 g of lingonberries to the lemon, add another 1 tbsp. starch - and mix the filling with a spoon.

Preparing the streusel for the pie

Streusel is a topping for pies, which is made from butter (100 g), powdered sugar (100 g) and flour (1 incomplete glass).
We grind the butter with powder, pour the sifted flour into them - and grind the mass with our own hands to crumbly crumbs.

Cooking dough for lingonberry baking

We will prepare shortbread dough for the pie. For him, you need to take 100 g of butter, a couple of selected eggs, 1½ tbsp. flour of the highest grade and 5 g of baking powder.
We leave the butter at room temperature to soften, after which we transfer it to a bowl, cover it with sugar and punch it with a mixer.
Add the eggs to the mixture and beat again.
Next, add a little flour with baking powder to the resulting composition, and when the mass becomes thick, remove the mixer, and knead the dough by hand, adding flour in portions.

We bake a pie with lingonberries and streusel in the oven

We roll out the resulting dough according to the size of the form, taking into account the sides, after which we transfer it to an oiled heat-resistant container.
Cover the dough with the filling and sprinkle evenly with the streusel.
At 170-190 degrees, the cake will take 40-50 minutes to bake.

This cranberry pie recipe can be personalized. For example, you can replace lemon with lime or even orange (150 g). And lingonberries themselves can be replaced / mixed with cranberries or currants. The amount of sugar in the filling can also be adjusted to your liking. In short, experiment and enjoy.

Enjoy your meal!

Autumn is a wonderful time of the year, generous with forest gifts (mushrooms and berries). Every year we collect a wonderful berry - lingonberries, so that in winter we can cook healthy fruit drinks and kissels from it and bake wonderful pies.

Blueberry pie is delicious, no matter what kind of dough you use. Today I propose to cook a lingonberry pie (from yeast dough), with an orange hint. Our family liked the successful combination of lingonberries and orange zest. This cake has become one of our favorites.

In a cup, combine the egg, yolks, sugar, soft butter and warm kefir. Beat with a mixer.

Pour part of the flour into another cup, add yeast and salt, stir.

Add the orange zest to the whipped mass.

And gradually add the flour mixture.

Knead the dough, adding the remaining flour. The dough will be soft and slightly sticky. Lubricate the cup with a little vegetable oil, put the dough in it and put it in a warm place to rise for 2-2.5 hours.

Let's prepare the ingredients for the filling: melt the butter, measure the required amount of sugar. Punch down the risen dough.

Roll out into a layer about 30 by 40. Brush with melted butter, sprinkle evenly with sugar, leaving 1-2 cm around the edges.

Sprinkle frozen lingonberries with starch, mix, sprinkle over sugar and sprinkle with the remains of orange peel.

Roll up the layer and cut into pieces 4-5 cm.

Form, diameter - 26 cm, spread with baking paper, lay out the pieces loosely. Place in a warm place to proof for 20-30 minutes.

Bake the cake in a preheated oven at 180 degrees until golden brown, about 30 minutes, focus on your oven. Be sure to place the cake pan on a baking sheet.

While the cake is baking, prepare the frosting. Squeeze out the juice from the orange. In powdered sugar, sifted through a sieve, gradually pour in orange juice, carefully rubbing with a spoon. The mass should become homogeneous. Let the cake cool slightly and apply the frosting. Pie preparation time does not include dough rise time.

Fragrant lingonberry pie from yeast dough is ready! Enjoy your meal!

In temperate forests, at the end of summer, you can see how lingonberries ripen. Its fruits have beneficial properties and contain many vitamins. What to cook from it? In addition to jam and compotes, you can bake a delicious pie. With sour cream, apples, puff pastry or yeast - these and other step-by-step recipes are presented below.

How to make lingonberry pie

This baking option is very easy to prepare. If desired, any dough can serve as the basis - puff, butter, yeast or unleavened, on kefir or milk, and even shortbread. The cooking time will also depend on it. The fastest way to get puff, because it is sold frozen. It is easy to make lingonberry pie from unleavened dough, but you will have to tinker with yeast. Externally, the dessert can be closed or open. In the classic version, an oven is used, but the pie comes out no less tasty in a slow cooker. Each method has its own advantages and secrets.

In the oven

In most recipes, the usual for baking is the oven. Important conditions in this case are time and temperature. A lingonberry pie in the oven is cooked on average for about 35-50 minutes at 180-220 degrees. Puff pastry bakes the fastest, because it is laid out in not very thick layers. Yeast cooks a little longer. In the oven, you can make any cake - open or closed. For baking, a deep dish, a cast-iron skillet or a stewpan is suitable.

In a slow cooker

If the cake can burn in the oven, then with a slow cooker everything is completely different. This modern device has special programs for any dishes, including pastries. It is very easy to cook a lingonberry pie in a slow cooker. The recipe is practically no different from the method with the oven. A suitable mode is called “Baking”. Cooking time - about 1 hour. You just need to make the dough, properly place it in the bowl along with the berries, and then wait for the end signal.

stuffing

In addition to the dough, it is important to properly prepare the filling for the lingonberry pie. This berry has a sour taste, so sugar is added to it. It is often replaced with sweet fruits, such as apples or condensed milk. So the taste of the cake will improve - it will not be too sour. So that the filling does not come out, starch is added to it. Since berries are often eaten with sour cream, it can also be included in the recipe. The lingonberries themselves are added whole or chopped - as you like.

lingonberry pie recipe

Anyone who has ever tried a homemade lingonberry pie with sour cream filling, apples, dried berries or other remains his fan forever. The most delicate dough combined with sweet and sour filling and sugar crust - just imagine how delicious it is. What could be better than eating a slice of this cake with hot tea. Feel free to please your guests with dessert. This holiday recipe will help you. Although there are no less simple and quick options. All of them are presented in the ranking of the most popular recipes with photos.

With sour cream

Time: 50 minutes.
Servings: 7 persons.
Calorie content of the dish: 255 kcal.
Cuisine: Russian.

Pie with cranberries and sour cream has a very delicate filling. It is a separate berries and cream. The latter is prepared by whipping sour cream with sugar. As a result, the cream increases in volume and turns out to be light and airy. After baking, it becomes denser, does not spread, so the lingonberry pie with sour cream itself looks beautiful.

Ingredients:

flour - 290 g;
sugar - 140 g for dough and 130 g for cream;
butter - 90 g;
sour cream - 220 g;
fresh cranberries - 220 g;
vanilla sugar - 2 tablespoons;
egg - 2 pcs.;
baking powder - 1 tsp

Cooking method:

Hold the butter for a couple of minutes at room temperature, then cut into cubes and mix with vanilla and regular sugar.
The next step is to beat in the eggs, sift the flour with the baking powder and knead the dough.
Engage in the preparation of berries - sort, rinse and spread on a paper towel to drain excess water.
Pour sugar for cream to sour cream, beat with a mixer until smooth, then put in the refrigerator.
Put the dough in a baking dish, make sides, distribute the berries over the entire area.
Top with sour cream, put in the oven for half an hour. The recommended temperature is 190 degrees.

From sand dough

Time: 50 minutes.
Servings: 7 persons.
Calorie content of the dish: 296 kcal.
Purpose: for a festive table / for tea.
Cuisine: Russian.
Difficulty of preparation: medium.

Among the simple test options, shortbread takes not the last place. It is inferior to puff, because it only needs to be thawed, but it also cooks quickly. Therefore, you can note shortcrust pastry lingonberry pie for yourself as quick recipes. The base consists of a minimum of products - margarine, sugar and flour with baking powder. The shortcrust pastry lingonberry pie itself turns out to be crumbly, but at the same time soft and tender.

Ingredients:

sugar - 1.5 tbsp.;
margarine - 150 g;
vanillin - 0.5 tsp;
lingonberries - 200 g;
baking powder - 1 tsp;
flour - 2 tbsp.

Cooking method:

Sift flour with baking powder into a deep bowl, add sugar and vanilla there.
Grate margarine. Also send to the flour mixture and rub it with your hands into crumbs.
Divide the dough into 3 parts, 2 of which evenly distribute along the bottom of the baking dish, forming the sides.
Turn on the oven to warm up to 200 degrees.
Pour the berries with sugar, mix and put the resulting mass into a mold.
Top the filling with the rest of the dough.
Bake for half an hour.

with apples

Time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 236 kcal.
Purpose: for a festive table / for tea.
Cuisine: Russian.
Difficulty of preparation: medium.

The recipe for a lingonberry and apple pie will help you prepare not only a delicious, but also a very bright and beautiful dessert. In addition, the combination of these berries with fruit will make the treat even sweeter. This "union" is often used in compotes. Apples with berries are added to the dough itself, and some is left for decoration on top. The taste of pastries resembles charlotte, but it is distinguished from it by a slight sourness.

Ingredients:

flour - 200 g;
starch - 2 tablespoons;
honey - to taste;
lemon juice - to taste;
soda - 0.25 tsp;
apple - 1 kg;
sugar - 230 g;
water - 50 ml;
lingonberries - 200 g;
egg - 1 pc.;
butter - 100 g.

Cooking method:

Cut softened butter into small slices, mix with egg, half sugar and soda.
Next, add the pre-sifted flour, knead the dough and place it on the bottom of the baking dish.
Smooth the mass with your hands, forming sides, then send it to the refrigerator.
Rinse all the apples, peel half of the seeds with a core and cut into pieces.
Add half of the berries to the fruit, the rest of the sugar, put on fire.
Next, pour in water with starch dissolved in it, cook for about 5 minutes.
Remove the form from the refrigerator, put the filling on the dough.
Cut the remaining apples into slices, sprinkle with lemon juice and lay on top with a fan.
Cook in the oven for half an hour at 180 degrees.
At the end, sprinkle with berries, leave to cool.

From yeast dough

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 268 kcal.
Purpose: for a festive table / for tea.
Cuisine: Russian.
Difficulty of preparation: medium.

Would you like to try an Austrian strudel-type dessert? Then learn how to make lingonberry pie from yeast dough. In it, the berries remain whole and juicy due to the addition of starch, so the filling looks nice. Berries can also be taken frozen. For the filling, they are simply mixed with sugar and starch. The pie itself is closed, made from two layers of dough.

Ingredients:

starch - 1 tbsp;
puff yeast dough - 500 g;
sugar - 3 tablespoons;
cranberries - 200 g.

Cooking method:

Divide the defrosted dough in half, roll out both layers.
Put one on a baking sheet, mold the sides, distribute the berries over the entire area.
Sprinkle sugar and starch on top, cover everything with a second layer and carefully roll up.
Make cuts along the entire length into half the roll in a checkerboard pattern.
Roll the resulting tourniquet back, grease with oil on top.
Bake at 180 degrees until golden brown. This will take 30-35 minutes.

Open from yeast dough

Time: 50 minutes.
Servings: 7 persons.
Calorie content of the dish: 290 kcal.
Purpose: for a festive table / for tea.
Cuisine: Russian.
Difficulty of preparation: medium.

For the festive table, it is better to cook an open pie with lingonberries from yeast dough. Outwardly, it turns out very bright and beautiful. Such a product is being prepared a little longer than in cases with sand or puff pastry. Yeast You can use live or dry yeast. In the latter case, they will have to be revived with warm milk. It is better to let the finished pie cool down, and only then cut it into portions.

Ingredients:

starch - 1 tbsp;
flour - 3 tbsp.;
egg - 2 pcs.;
salt - 1 pinch;
milk - 2 tbsp.;
lingonberries - 2 tbsp.;
dry yeast - 1 tbsp;
sugar - 0.5 tbsp. and 1 tbsp. For filling;
vanillin - 1 sachet;
butter - 100 g.

Cooking method:

Pour the milk into an enamel pan, salt and add sugar.
Heat the mixture to about 30 degrees, then remove from heat and sleep the yeast with two glasses of flour.
Knead the dough, leave in a warm place under a towel for half an hour.
Then add the melted butter, beat in the egg and add the rest of the flour.
This time leave the dough for 20-30 minutes so that it rises 2 times.
Turn on the oven, setting the temperature to warm up to 180 degrees.
Mix the berries with starch, add sugar there.
Take a baking sheet, grease with any oil.
Divide the dough into two parts in a ratio of 3:1.
Place a large lump on a baking sheet, form a layer with sides from it.
Put the berry filling, evenly distribute it.
Roll out the second piece of dough with a layer about 3 mm thick, cut thin strips from it and make a lattice out of them over the filling.
Bake for about half an hour, then cover with a towel and let cool.

Quick

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 286 kcal.
Purpose: for the festive table / for tea / in a hurry.
Cuisine: Russian.
Difficulty of preparation: medium.

A quick lingonberry pie has among the advantages not only the speed of cooking. This is a richly sweet dessert with a crispy crust and a delicate filling inside. If the house has run out of cookies, and the guests are already on their way, you can easily serve such a delicacy for tea. The basis of the pie is the muffin. So called dough based on butter, sugar, eggs and flour. In finished form, it has a crumbly structure.

Ingredients:

lingonberries - 1 tbsp.;
egg - 2 pcs.;
flour - 450 g;
sugar - 250 g;
lemon - 2 pcs.;
butter - 200 g;
baking powder - 1 tsp

Cooking method:

Take a deep bowl, where to mix 100 g of sugar with the same amount of oil.
Grind the mass until smooth, then beat in the eggs and gradually add 300 g of flour with baking powder.
Knead the dough, refrigerate for half an hour.
At this time, do the berries - wash them, spread them on a paper towel, let dry.
Add to them a lemon, pre-processed with a blender.
In a separate bowl, grind another 150 g of sugar with 150 g of flour and 100 g of butter. You should get a powder in the form of crumbs.
Turn on the oven to warm up to 180 degrees.
Grease the baking dish, put the dough into it, evenly distribute, blind the sides.
Then fill with berry filling.
Sprinkle with confectionery crumbs on top, bake for 40 minutes.

On kefir

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 241 kcal.
Purpose: for a festive table / for tea.
Cuisine: Russian.
Difficulty of preparation: medium.

Pie with lingonberries on kefir has a more delicate structure. The dough for him turns out to be liquid. It is also called lazy, because it is poured into the form. Such a dough does not need to be insisted - the ingredients are simply combined. Flour is poured in so that the consistency of the mass is similar to thick sour cream. The berries are mixed directly into the dough, because they will not stick to the surface.

Ingredients:

flour - 1.5 tbsp.;
egg - 1 pc.;
vanilla sugar - 1 pinch;
sugar - 1 tbsp.;
kefir - 1 tbsp.;
vegetable oil - a little to lubricate the form;
soda - 1 tsp;
cranberries - 1 tbsp.

Cooking method:

In a bowl, beat eggs with sugar and kefir until smooth.
Next, sift the flour there, add vanillin with soda.
Throw clean dry berries, mix.
Lubricate the baking dish with oil, pour the finished dough into it.
Send to the oven for 40 minutes. Bake at 180 degrees.

Pie with lingonberry jam

Time: 1 hour 10 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 257 kcal.
Purpose: for a festive table / for tea.
Cuisine: Russian.
Difficulty of preparation: medium.

If you have a jar of jam in your refrigerator for a long time, then cook a delicious pie with it. The basis of it will be shortbread dough. It is done very quickly and easily. With a simple recipe, a lingonberry jam pie turns out delicious. Even jam or confiture will do. It all depends on whether you like to feel the pieces of berries or prefer a homogeneous filling.

Ingredients:

lingonberry jam - 4 tablespoons;
flour - 3 tbsp.;
egg - 1 pc.;
salt - 1 pinch;
sugar - 2 tablespoons;
baking powder - 10 g;
butter - 200 g;
vanilla sugar - 10 g.

Cooking method:

Grind half the flour with butter.
Add vanilla and regular sugar, salt, beat in an egg.
Next, add the rest of the flour along with the baking powder, mix well.
Divide the dough in half, keep in the freezer for 10 minutes.
At this time, preheat the oven to 180 degrees.
Spread half of the dough along the bottom of the form, forming the sides.
Next, pour the jam, smooth.
Grate the rest of the dough, sprinkle it on top.
Bake for 25 minutes.

From puff pastry

Time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 240 kcal.
Purpose: for a festive table / for tea.
Cuisine: Russian.

If guests are already on their way, then you can easily have time to cook a puff pastry pie with lingonberries. The basis for such baking is sold in any store in frozen form. If you keep at least a pack of such dough in the refrigerator, then you can bake something delicious for tea at any time. The lingonberry filling for an open pie according to this recipe is prepared with the addition of apples. So it turns out sweeter.

Ingredients:

lingonberries - 1 tbsp.;
starch - 2 tablespoons;
apple - 2 pcs.;
cinnamon - 1 pinch;
puff pastry - 500 g;
sugar - 1 tbsp.

Cooking method:

Rinse the berries, spread them on a paper towel so that they flow around.
Wash the apples, also dry and chop finely. Then mix with berries.
Roll out the puff base in a layer, put the filling on it, bend the edges.
Cut strips from the rest of the dough, and make them a mesh over the berries.
Send to bake for 20 minutes at 200 degrees.

With pickled cranberries

Time: 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 217 kcal.
Purpose: for a festive table / for tea.
Cuisine: Russian.
Difficulty of preparation: easy.

Charlotte is prepared not only with apples. For such baking, any other filling is suitable, for example, lingonberries. If the compote was drunk, and the berries remained from it, then it is not necessary to throw them away. It turns out very tasty pie with soaked lingonberries. The dough is made from just three ingredients - sugar, flour and eggs. Berries are added directly to the base. They go great with sweet dough.

Ingredients:

egg - 3 pcs.;
lingonberries - 200 g;
sugar - 1 tbsp.;
flour - 1 tbsp.

Cooking method:

Lightly beat the eggs with a fork, add sugar, continue stirring.
Gradually add flour, knead the dough.
Add berries, mix, pour the base into an oiled form.
Place in an oven preheated to 180 degrees for 25 minutes.

With cottage cheese

Time: 1 hour.
Servings: 9 persons.
Calorie content of the dish: 217 kcal.
Purpose: for a festive table / for tea.
Cuisine: Russian.
Difficulty of preparation: easy.

An even more delicate taste has a pie with lingonberries and cottage cheese. If you have not tried this combination yet, then be sure to cook this dessert. The softness of cottage cheese and the astringency of sour berries perfectly complement each other. The filling is prepared with the addition of semolina, so it comes out airy. It also contains sour cream, which softens the cake.

Ingredients:

semolina - 1 tbsp;
sugar - 220 g and 100 g for the filling;
vanilla sugar - 1 pinch;
flour - 1 tbsp.;
egg - 2 pcs. for the test and 3 pcs. in the filling;
butter - 50 g;
cottage cheese - 500 g;
vegetable oil - 1 tbsp;
fresh cranberries - 2/3 cup;
sour cream - 220 g;
baking powder - 1 tbsp.

Cooking method:

Take a detachable baking dish, grease it with oil, lightly sprinkle with flour.
With a mixer, beat the eggs into a fluffy foam, add vanilla and regular sugar, mix well.
Next, add melted butter with sour cream. Beat again with a mixer.
Combine flour with baking powder, sift them, and only then pour them into the dough. Stir gently, preferably with a tablespoon.
Put the resulting mass into a mold.
Beat the cottage cheese with a mixer or puree with a blender, then beat in the eggs, add sugar with vanilla, semolina and mix.
Pour the curd filling into the middle of the mold.
Spread the berries on top, put in the oven for 40 minutes. The optimum temperature is 200 degrees.