Lingonberry pie recipe is simple. Lingonberry pie: recipes

If you have prepared lingonberries for the winter in one way or another, you can pamper your family and guests in the winter-spring period if you bake delicious vitamin pies made from yeast or filled with lingonberries as a dessert.

Dough (especially puff pastry, and yeast dough too) for pies can be bought ready-made in supermarkets, home kitchens and other catering establishments. It’s better, of course, to knead the dough yourself.

Recipe for yeast dough pie with lingonberries

Ingredients for the dough:

water, or preferably milk – 250 ml (glass);
sugar – 2 tbsp. spoons;
high-grade wheat flour - about 500-600 g (2 cups);
dry yeast – 1 teaspoon (or live 10 g);
salt – 1 pinch;
vegetable oil for lubricating hands;
flour for sprinkling;
ingredients for filling:
Lingonberries, ground with sugar or stewed (steamed).

Preparation

First, prepare the dough: slightly heat the milk or water (no higher than body temperature) and dissolve the sugar and yeast in it. Add 2 tablespoons of flour, mix thoroughly and place in a warm place for 20-30 minutes.

After this time, pour the dough into a bowl and begin to add flour there, knead the dough. Roll it into a ball, cover with a clean linen napkin and place in a warm place for 20 minutes, then knead and knead the dough. Cover again and place the dough in a warm place for another 20 minutes. We repeat the cycle from 3 to 5 times.

Now the pie. When the dough has risen well, roll it out into a sheet about 0.5 cm thick and form a backing. Either we put it in a mold and trim the edges, or we put the base on a baking sheet and stick on the side. Fill the pie with berry filling and make a mesh or other pattern from thin dough flagella. Bake the lingonberry pie in the oven for 30-40 minutes at medium temperature. Readiness can be judged by color and smell. Grease the finished pie with egg white or butter. Serve with tea or coffee.

Yeast bread is baked in the same way, only you can add finely chopped fresh apples to the filling.

In the tundra and temperate forest areas, at the very end of summer, the clearings are covered with a red carpet.

These are ripe lingonberries.

Both animals and people are drawn to these berries.

This is no coincidence, because they have amazing healing properties and are rich in vitamins.

They can be dried, canned, eaten fresh, and made into pies and drinks.

And in the fall, the body simply needs to prepare for winter.

Beneficial properties of regular lingonberries

Lingonberry is a subshrub: branching, low, perennial, which grows up to 20 cm.

It blooms with small bells of white and pink shades in late spring or early summer.

The fruits are small berries of bright red color with an original sweet and sour taste that cannot be confused with anything else.

Lingonberries contain a large amount of organic acids, carotene, pectin, carbohydrates, vitamins A, C, E, and other beneficial substances.

The berries are used in homeopathy.

They are useful dried and fresh for vitamin deficiencies, providing a general strengthening effect.

The fruits of this simple shrub improve visual acuity and are widely recommended for pilots, sailors, drivers, and people who work on a computer.

The shrub is also known for its antiulcer properties, helps reduce cholesterol, improve the functioning of the gastrointestinal tract, and lower blood pressure.

Lingonberry fruits have an amazing quality: they do not lose their healing properties even after heat treatment and in dried form, therefore they are widely used for various culinary purposes, especially in baking.

They can be frozen or used in their pure form.

Baking with them has a surprisingly strong attractive smell and a delicate sweet and sour taste.

We offer several recipes for this delicious lingonberry pie.

Quick lingonberry pie

If you have this healthy berry in your refrigerator, it means that you are always happy to have all your guests and are ready to treat them to delicious pastries.

And we'll cook it quickly.

By the way, this recipe for lingonberry pie is also simple, very accessible and ideal for novice cooks.

The butter should be chopped into cubes and melted until soft in a steam bath or in the microwave.

In a separate bowl, you need to beat the eggs and then add sugar to them.

You can use a mixer for this.

All ingredients are thoroughly mixed, ensuring the complete absence of lumps.

Grease a baking dish with oil and pour the dough into it, leaving a small portion for sprinkling on top.

The dough is leveled with a spoon.

Filling: wash the lingonberries, wait until the juice has completely drained.

Sprinkle with sugar and mix with other available berries.

You can add grated apple or lemon zest to the filling.

The remaining dough is often chopped with flour and sugar to form a dusting.

You need to decorate the dessert with the resulting powder and then send it to the already preheated oven.

It is baked at 190-200 degrees for 35 to 50 minutes.

A wonderful quick lingonberry pie according to this recipe is ready.

Allow it to cool, sprinkle with powdered sugar and you can serve it to your guests.

Lingonberry dessert can also be prepared quickly in a slow cooker:

Recipe for yeast layer cake with lingonberries

This option is for those who are expecting guests or have decided to treat their loved ones to a tasty, fragrant and healthy dish.

Baking is also done very quickly, because puff pastry is sold in stores.

But experienced, principled housewives can prepare it themselves.

We will need a set of products consisting of:

500 g puff pastry;
1 cup lingonberries;
2 apples or 0.5 cups of any other berries;
pinches of cinnamon;
1 cup sugar or a little more - to taste;
2 tablespoons starch.

Wash and dry the berries.

Three large apples and mix with lingonberries.

Add sugar, cinnamon, starch, stir everything.

Roll out the yeast puff base into a layer and slowly put all the filling on it, folding the edges.

Cut the remaining dough into neat thin strips and place them in a mesh pattern on top of the filling.

Bake the dessert in an oven preheated to 200 degrees for about 20 minutes until done.

Recipe for lingonberry pie based on shortcrust pastry

This cooking method is good for lovers of crumbly desserts.

Let's move on to preparing the necessary products.

For the test:

12 tablespoons flour;
1 teaspoon of soda;
4-5 tablespoons of sugar;
150 g margarine.

For filling:

fresh lingonberries - 1 cup;
sugar – 100 g.

The berries are defrosted.

Pre-freeze the margarine so that you can easily grate it later.

Add sugar, soda (you need to quench it with vinegar), then add flour, and mix everything thoroughly.

The dough is laid out in a mold, leveled, and the sides are formed.

Lingonberries and other berries are mixed with sugar, the juice and excess liquid are drained, and the filling is laid out in an even layer.

Bake on the middle shelf for about 30 minutes at 200 degrees.

Try using a mix of cherries and lingonberries for the filling and you will get the following shortbread:

A few secret tricks

The berries should cover the entire dough; the more there are, the tastier the pie.
You should always sift the flour, even if it is already sifted in the container. This simple rule will make your pies amazingly fluffy.
All products must be at room temperature before cooking.
Eggs need to be beaten, gradually increasing the speed of the mixer.
It is better to cover the baking dish with oiled paper or parchment. This will save the product from burning, and will also absorb excess oil and allow the dessert to rise higher.
Before adding the berries, they need to be rolled in flour, this will allow the dough to be fluffy and not fall off.

With a little effort and desire, you will have a wonderful dessert on your table, which will also have a lot of useful properties.

Thanks to its delicate filling, a simple recipe for lingonberry pie can become your calling card, and for children, it can be associated with childhood and home for many years to come.

To experiment, you can prepare delicious baskets with berry filling, for example, as in the video below:

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.

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.

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 bread 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.

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

At this time, it is worth paying special attention to healthy berry baked goods, so today we will look at how to bake a vitamin pie with lingonberries: a recipe with step-by-step preparation. Of course, in this article we will present several different options for hot desserts, and also introduce you to original types of dough and various fillings.

Using these culinary notes even separately, you can prepare 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 familiar with dough, because in almost every store you can easily buy simple yeast dough, puff pastry, and stretchable filo dough. With such semi-finished products, preparing dessert takes no more than half an hour, and their taste is simply magnificent.

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

Shortbread 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 in a warm place for 15 minutes.
Grind a pack of butter margarine with flour (2-3 tbsp) until crumbly.
Pour the 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 pie right away, but if you want a less sandy texture to the pie, you can leave it to rise for an hour.

Biscuit dough with chocolate

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 granulated sugar and a pinch of salt.
In a separate bowl, whisk 2 eggs at room temperature, mix them with melted butter (150 g) and warm (25°C) milk (170 ml).
Now, without ceasing to beat the dough with a whisk, add the dry mixture and a chocolate bar (100 g) crushed into small crumbs. The dough should be pourable but thick.

You can add any berries to this dough, including lingonberries. This pie is baked for 50 minutes in a slow cooker and 40 minutes in the oven.

How to make lingonberry filling for a pie

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

Firstly, it will prevent the berry juice from spreading 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 cookies or breadcrumbs, which will be able to absorb the juice of the berries.

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

Lingonberries + cinnamon (or cloves);
Lingonberries + lemon (or orange), including citrus zest;
Lingonberry + apple;
Lingonberries + various berries (raspberries, currants, blueberries, strawberries, cranberries);
Lingonberries + fermented milk products (sour cream, cottage cheese, mascarpone cheese).

Classic recipe for the popular lingonberry pie “Stolle”

This may not be the easiest recipe for a traditional German lingonberry pie, but you’ve definitely never tried a more delicious dessert. With the right approach, the cake turns out fluffy and melts in your mouth. The whole point of this baking is in the dough, which takes quite a long time to prepare and mature.

Knead the dough for the Stolle pie

3 tsp mix dry yeast, sifted flour (470 g) and 3 g of salt in a deep and spacious bowl.
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 bowl with flour, add a packet of soft butter there, and knead an elastic (not sticky) dough.
Transfer the finished dough into a plastic bag and place it on the bottom shelf of the refrigerator for 2 hours.
After the specified time, take out the risen dough, put it back into the bowl, beat it, releasing carbon dioxide, and leave it warm for 40 minutes.
When the dough rises again, knead it again, place 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 for another 15 minutes.
Well proofed dough will be fluffy and very soft. If something in the recipe or technology is broken, the dough will remain dense and very tight.

Making lingonberry filling for homemade pie

After the lingonberry pie dough is cut into balls and left to proof, we can begin preparing the filling.
For the filling, you can use either fresh or frozen lingonberries in a volume of 1.5 tbsp. When working with fresh berries, you only need to rinse and dry them. The frozen berries must first be thawed in a colander, the excess liquid allowed to drain, then the lingonberries must be placed 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.

Bake a pie with lingonberries in the oven

After 15 minutes, when the dough has proofed, roll it out into 2 rectangular layers. We transfer the first layer to a baking sheet and distribute all the filling on top of it, leaving only the edges free (2 cm on each side).
Next, cover the pie with the second layer and carefully seal 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 the top with beaten egg.
Roll out the rest of the dough into a rectangle, cut into strips, and make a herringbone notch along the edge of each strip. We decorate the cake with the resulting decor. You can also make dough flowers using special molds.

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

The most delicious pie with lingonberries and apples

This simple and quick step-by-step recipe will very clearly tell you how to bake the best pie without video or photo tutorials. Everything is so easy and accessible that even a schoolchild can figure out such baking in five seconds.

Ingredients

Ready puff pastry – 1 pack;
Fresh lingonberries - 1 tbsp.;
Large apple – 1 pc.;
Starch – 2 tbsp;
Granulated sugar – 150 g;
Cinnamon powder – ½ tsp.

How to make a pie with lingonberry-apple filling

Wash the lingonberries and apples and dry them. After this, cut the apple into medium cubes and mix with cinnamon, and beat the lingonberries, starch and granulated sugar in a blender.
Mix the lingonberry mass with apples - and the filling can be considered ready.
Thaw the dough at room temperature and divide into 2 parts. Roll out both cake layers, and then place one of them on a greased baking sheet.
We transfer the filling (carefully) onto the dough so that it does not spread, but leave the edges free.
On the second rolled out layer of dough, make cuts in a checkerboard pattern and cover the filling with it. Seal the edges of the dough tightly.
Place the pie in a hot (200-220°C) oven for 20 minutes.

Simple lingonberry streusel cake

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

How to make your own lingonberry pie

This recipe makes 8-10 servings. If you want to make a larger pie, double the amount of all ingredients.

Preparing the filling for lingonberry shortbread pie

Pour boiling water over a whole small lemon fruit and simmer for 1-2 minutes. This will rid the skin of bitterness.
Next, cut the fruit into 6 slices and remove all the seeds from it.
Place the lemon in a blender bowl and add 2/3 tbsp. granulated sugar, a little vanillin (on the tip of a knife) and grind the fruit until a paste forms.
Pour 200 g of lingonberries into the lemon, add another 1 tbsp. starch - and mix the filling with a spoon.

Preparing streusel for the pie

Streusel is a topping for pies that is made from butter (100 g), powdered sugar (100 g) and flour (1 cup).
Grind the butter and powder, add the sifted flour and grind the mixture with your own hands until it becomes crumbly.

Preparing the dough for lingonberry baking

We will prepare shortbread dough for the pie. For it you need to take 100 g of butter, a couple of choice eggs, 1½ tbsp. premium flour and 5 g of baking powder.
Leave the butter at room temperature to soften, then transfer it to a bowl, cover with granulated sugar and beat with a mixer.
Add eggs to the resulting mixture and beat everything again.
Next, add a little flour and baking powder to the resulting mixture, and when the mass becomes thick, remove the mixer and knead the dough by hand, adding flour in portions.

Bake a pie with lingonberries and streusel in the oven

Roll out the resulting dough to the size of the mold, taking into account the sides, and then transfer it to an oiled, heat-resistant container.
Cover the dough with the filling and sprinkle evenly with streusel.
At 170-190 degrees, the cake will need 40-50 minutes to bake.

You can make your own changes to this recipe for lingonberry pie. For example, you can replace lemon with lime or even orange (150 g). And the lingonberries themselves can be replaced/mixed with cranberries or currants. The amount of sugar in the filling can also be adjusted to suit your taste. In a word, experiment - and enjoy.

Bon appetit!