Summer is a great time when you can especially not bother with complicated recipes, because the products are fresh, beautiful and tasty on their own. It is impossible to spoil such dishes!
I'm kind of embarrassed to even call this recipe a "recipe" because it's obscenely simple, fast, and flexible in terms of ingredients and their ratios. It's just a berry pie. Just a delicious berry pie. Just a very tasty berry pie, which is very easy and pleasant to cook with a little helper.
What ingredients do you need for a berry pie?
For test:
Sugar - 1 cup (about 200 g)
Egg - 1 piece
Butter - 100 g
Sour cream - 0.5 cups
Flour - 2-3 cups
For filling:
Berries - how much to eat, there will not be much (about 0.5 kg)
Sugar - to sprinkle on top of the berries (2-3 tablespoons)
All proportions in the recipe are very approximate, because such a simple and tasty pie is by no means, it’s just technically impossible to make it tasteless.
In fact, this is the usual shortcrust pastry stuffed with fresh berries and that's it. In principle, a child of six years old will cope with this dish alone, and you will only have to watch. Well, taste the result of his work.
My baby is only three so far, but she has been a lot of help.
How to make a pie with berries?
1. First, it's better to deal with the berries. In our village, branches were bent under the weight of cherries, so there was no problem with choosing the main ingredient. There was also blueberries, they were also added. Any berries will do.
I ran out of patience to pick out the pits from cherries about the first third. The rest of the cherries were used with pits under the pretext that the berries would be healthier this way.
Add flour. I am a fan of flour, all sorts of different, so I poured all that is: rice, whole grain wheat, chickpeas, regular wheat and bran more.
But, of course, regular wheat flour will do just fine.
The amount can be adjusted in the process - you should get the usual shortbread dough, which will be pleasant and convenient to roll out.
The dough must be divided into two parts; 2/3 and 1/3. The larger part will be the base of the pie, the smaller one will turn into a picturesque lattice of sausages.
At the stage of rolling out the dough, a little helper is absolutely indispensable. But the rolling pin, as it turned out, is completely replaceable - they rolled out the dough with a long glass.
Yes! An important addition from us: if you plan to bake a cake on baking paper, then it is better to roll it out directly on it, because scraping the dough off the table and moving it to a baking sheet is not the most exciting thing to do.
When the base is ready - lay out the berries. The little helper is still needed.
The berries need to be beautifully leveled, sprinkled with sugar (the amount of sugar depends on the acidity of the berries and your taste preferences).
Ready! You can see the hand of the master.
We put the cake in the oven, bake at 200 degrees for about 20 minutes, but it’s better to keep an eye on how it is there. We barely got it. Very tasty and very simple. Everything we love.
Bon appetit!
Text and photo: Anastasia Pakalo
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Homemade pie with berries is a universal dessert that will equally decorate a festive feast and become a pleasant addition to evening tea. In addition, the berries used for the filling, both fresh and frozen, are a source of vitamins and elements valuable for health.
For the preparation of the pie, you can use various types of dough and any berries that are in stock, even if others are indicated in the recipe. You just need to adjust the portion of sugar depending on their original sweetness.
Frozen berry pie - recipe with video
You can make a cake with frozen berries at any time of the year. Take:
- 1.5 st. flour;
- 200 g of good butter;
- 2–3 tbsp sugar sand;
- 1 raw yolk;
- 1.5 tsp shop baking powder;
- a pinch of salt;
- 4–5 tbsp cold water.
For filling:
- 1 st. frozen berries (blueberries);
- 3–4 tbsp Sahara;
- 1 tbsp starch.
Cooking:
- Pour baking powder into flour, add softened butter, salt, granulated sugar and rub with your hands into crumbs.
- Knead the dough, if necessary, add cold water (a few tablespoons) to make it sufficiently elastic. Roll it into a ball, wrap with cling film and refrigerate for one hour.
- Later, divide the dough into two parts (the base should be slightly larger).
- Roll out the base into a thin layer and lay it on the bottom of a suitable mold without forming sides.
- Preheat the oven to 180°C and bake the base until light golden brown.
- At this time, chop the previously thawed berries using a blender, add sugar and starch. Put the dishes with the mass on a slow fire and cook after boiling for no more than 3-5 minutes, so that the mixture thickens a little. Cool down.
- Spread the cooled filling over the baked base. Roll out the rest of the dough thinly, cut into strips and place randomly on top.
- Bake at the above temperature until the top layer is browned. Serve slightly chilled.
Recipe for an open pie with berries
Nothing decorates a feast or tea party like an original open pie with berries prepared according to the following recipe. Prepare:
- 150 g butter;
- 300 g of granulated sugar;
- 2 large eggs;
- 2 tbsp. flour;
- 1 pack shop baking powder;
- 1 pack vanilla;
- 500 g of any berries;
- 4 tbsp starch.
Cooking:
- Remove the butter from the refrigerator in advance so that it is soft enough. Add a portion of sugar (100 g) to it, beat in the eggs, rub with a fork.
- As soon as the mass becomes homogeneous, add vanilla sugar and baking powder. And then add the sifted flour in parts.
- Roll out the adze into a layer, put it on a baking sheet and put it in the refrigerator for 15-20 minutes.
- While the base is resting, make the filling. Put the washed or thawed berries in a saucepan, sprinkle with sugar, mix.
- Once the crystals have dissolved, prepare the starch. Dilute it with a couple of tablespoons of cold water, and then pour it into the filling.
- Boil it over low heat for 5-7 minutes, cool well.
- Remove the form with the base from the refrigerator, lay out the filling and bake for 40–50 minutes in a preheated oven (180 ° C).
Grated pie with berries in the oven is a great option for a quick dessert. For it, you can use both fresh berries and a frozen mix. Take:
- 3–4 tbsp. flour;
- 1 pack baking powder;
- 1 egg is larger;
- 200 g margarine or optional oil;
- 100 g of sugar;
- 500 g of any berries;
- some salt.
Cooking:
- For this cake, butter or margarine must be well frozen, so before cooking, for fidelity, they should be removed for 5 minutes in the freezer.
- In the meantime, take the flour and add the baking powder to it.
- Chop frozen margarine with a knife into small cubes directly in flour, and then rub with your hands into crumbs.
- Beat in the egg, add salt, depending on the consistency, you can add from 2 to 5 tbsp. cold water. Knead a fairly dense but elastic dough. Divide it into two balls so that one is twice as large as the second, and put both in the freezer.
- Sort and wash the berries, defrost the frozen ones and leave for a few minutes in a colander to drain excess liquid.
- Take the mold and grate a larger ball of dough in an even layer on a grater. Carefully lay out the prepared berries, sprinkle with sugar, repeat the procedure for rubbing a smaller part of the dough on top.
- Place in the oven (170–180°C) and bake for about half an hour until a nice crust is obtained. It is better to cut the cake while still warm.
Pie with berries in a slow cooker - a step by step recipe with a photo
If the kitchen has a slow cooker, then you can pamper your household with delicious pastries at least every day. The main thing is to have the following products on hand:
- 100 g butter (margarine);
- 300 g of granulated sugar;
- 1.5 st. flour;
- a couple of eggs;
- 1 tsp baking powder or soda with vinegar;
- a handful of salt;
- 300 g raspberries or other berries;
- a jar (180–200 g) of sour cream.
Cooking:
- Remove the butter or margarine from the refrigerator in advance so that it melts and becomes soft. Then rub it with sugar (150 g).
2. Beat eggs with baking powder or soda.
3. Mix the butter and sugar mixture and the beaten eggs with the double sifted flour to form a stretchy dough. It should be sufficiently elastic, not blurry and not sticky to the hands.
4. Lubricate the multicooker bowl with a piece of butter and place the dough, forming high sides.
5. Put the raspberries on top, close the lid and, setting the “Baking” mode, leave to bake for 1 hour.
6. At this time, prepare the sour cream. Regardless of the fat content, excess moisture must be removed from it. To do this, lay it on several layers of gauze or a clean cotton cloth, fold it into a bag and fasten it to the edge of the saucepan so that liquid flows into it.
7. As soon as the cake is baked enough, remove it from the multicooker. In order not to burn yourself, wait until it cools down a bit.
8. Beat sour cream with the remaining portion of sugar (150 g) and pour the pie with a creamy mass.
9. Give him time to soak (at least 1 hour) and call the guests to the table.
The most delicious, simple and quick berry pie
If you're craving something sweet but don't have time to make a fancy cake, make a quick berry tart. Take:
- 2 chicken eggs;
- 150 ml of milk;
- 100 g soft butter;
- 200 g of powdered sugar;
- 250 g flour;
- 1 tsp baking powder;
- 500 g berry mix.
Cooking:
- Melt the pieces of butter, add powdered sugar, warm milk and eggs to it, beat with a fork or a mixer.
- Enter the baking powder and flour, while the dough should turn out to be as thick as sour cream.
- Line a baking sheet with parchment paper and pour over the base.
- Spread the prepared berries randomly on top. Bake for about 30-40 minutes in a preheated (180°C) oven.
Sand cake with berries
Shortcrust pastry berry pie is prepared very quickly. You just need to prepare a list of simple products in advance:
- 0.5 kg of any fresh or frozen berries;
- 1 st. sugar, and preferably powder;
- a pack (180 g) of margarine;
- 1 egg and another yolk;
- 2 tbsp. flour;
- vanilla sachet.
Cooking:
- Any berries (raspberries, currants, strawberries, blueberries, etc.) are suitable for the pie. Depending on the filling you choose, you also need to measure sugar, on average, it will take about a glass. If the berries are frozen, then they need to be thawed and kept in a colander so that excess liquid is drained. And then add sugar to taste.
- Beat one egg and yolk into a bowl, add vanilla and regular sugar that remains. Blend thoroughly and add softened margarine.
- It is advisable to pre-sift the flour and add it to the mixture in parts. Knead with your hands an elastic, but rather tight dough. Remove it for half an hour in the cold.
- Separate about a fourth part for decoration, roll the remaining dough into a plump layer. Lay it in shape, making the sides. Put the prepared berry filling on top.
- Divide the rest of the dough into several parts, roll out thin flagella from them and lay them on top, forming an arbitrary pattern.
- Bake in the oven for about half an hour or a little more at a temperature of 180 ° C.
Layer cake with berries
Berry pie according to this recipe can be prepared using store-bought puff pastry. This will reduce cooking time, and the result will delight households and guests. Take:
- 0.5 kg store-bought puff pastry;
- 1 st. any pitted berries;
- 200 g of cottage cheese;
- 100 g cream;
- 2 tbsp Sahara.
Cooking:
- Defrost the dough in advance and put a whole sheet on a mold with sides.
- Mix cottage cheese, sugar and cream, rub thoroughly, put the curd mixture on the base.
- Rinse the berries, dry on a towel, evenly distribute on the surface of the cream. Top with sugar. Adjust its amount depending on the initial acid of the berry filling.
- Turn on the oven and preheat to 180°C. Put the cake pan inside and bake until the dough is ready for about half an hour. The curd filling will rise a little during baking, but will fall off a little after cooling.
Yeast cake with berries
Anyone who likes to mess with yeast dough will definitely need this recipe. Homemade cakes will turn out lush and airy, and berries will add zest to the yeast dough. Take:
- 2 tbsp. milk;
- 30 g fast acting yeast;
- Art. Sahara;
- 3 eggs;
- 1 tsp fine salt;
- 150 of any good margarine;
- vanilla sachet;
- 4.5 Art. flour;
- any frozen or fresh berries;
- sugar to taste for the filling;
- 1–2 tbsp starch.
Cooking:
- Put the yeast dough indicated in the recipe, a glass of warm milk, 2 tbsp. sugar and 1.5 tbsp. sifted flour. Sprinkle flour on top, cover with a clean cloth and leave warm for half an hour.
- As soon as the dough has approximately doubled in size and begins to slowly fall off, add the remaining glass of warm milk, pre-mixed with sugar, salt and eggs, into the mass. Mix well by adding vanilla and melted margarine.
- Add flour little by little and knead a soft dough until it sticks to your hands.
- Cover with a napkin and leave to "rest" for another hour and a half, remembering to knead at least once.
- Divide the finished yeast dough into two parts, leaving the smaller one to decorate the pie. From the larger one, form a base with small sides.
- Lubricate it with vegetable oil or melted margarine, lay out unfrozen or raw berries, sprinkle with sugar mixed with starch on top. Lay dough decorations on top of them, brush with a lightly beaten egg.
- Place the cake pan in a warm place to proof for about 15-20 minutes while preheating the oven to 190°C. Bake the product for 30-35 minutes.
If you have a little yogurt and a desire to bake a delicious cake, use the following recipe. Prepare:
- 300–400 g of berry mix;
- 3 eggs;
- 320 g of sugar;
- 1 tbsp vanilla sugar;
- 1 tbsp baking powder;
- 300–320 g of kefir.
Cooking:
- Beat eggs into a bowl, add vanilla and regular sugar. Whisk with a fork or mixer. Pour in the baking powder and pour in a stream of warm kefir, without ceasing to beat. Add flour and knead the dough.
- Form a base with sides from it. Put fresh or pre-thawed and strained berries on top. Sprinkle with sugar if desired.
- Bake for approximately 30-35 minutes in a hot (180°C) oven. Sprinkle the baked goods with powdered sugar.
For a truly summer and light, it turns out a jellied pie. In addition, you can do it at any time, regardless of the season, the main thing is to prepare:
- 400 g of any berries;
- 175 g of high-quality flour;
- 100 g butter;
- 50 g of powdered sugar;
- 1 raw yolk;
- a little lemon zest.
For filling:
- 4 fresh eggs;
- 200 g of powdered sugar;
- 50 g flour;
- 300 ml cream;
- vanilla for flavor.
Cooking:
- Mix flour, powder and crushed zest. Add softened butter and rub in with your hands. Enter the yolk and knead the dough.
- Put it in a layer in a mold, lightly tamping, and put it in the freezer for 25-30 minutes.
- Preheat the oven to 200°C and bake the pie base for 15 minutes.
- At this time, prepare the berries and filling. Sort the first, rinse and dry on a towel.
- Sift flour and powdered sugar, add vanilla and eggs, beat at low speed with a mixer. At the end, pour in the cream in a trickle to get a persistent fluffy mass.
- Remove the base from the oven, reduce the temperature to 175°C. Arrange the berries and fill with filling.
- Bake for approximately 45-50 minutes. Let the pie rest for a few hours before serving.
Pie with cottage cheese and berries
The presented pie resembles the legendary cheesecake, but it is prepared much easier and faster. Take:
- 250 g flour;
- 150 g margarine;
- 1 st. sugar for the dough and about a glass for the filling;
- 2 eggs;
- 0.5 tsp soda;
- some salt;
- vanilla for flavor;
- 250 g sour cream;
- 200 g of cottage cheese;
- 100 g of starch;
- 1 st. powdered sugar;
- 300 g currants or other berries.
Cooking:
- Beat one egg and sugar, add softened margarine and soda quenched with vinegar or lemon juice. Enter starch and flour, knead the dough.
- Roll it into a ball, sprinkle it with flour and, wrapping it with a film, put it in the cold for 25-30 minutes.
- Rub the cottage cheese through a fine sieve, add the second egg, sour cream and powder. Blend until creamy.
- Grease the form with oil, sprinkle with flour and form the base of the chilled dough. Put the curd mass on top, and berries on its surface.
- Bake at 180°C for about 30-40 minutes. If you use soft berries (raspberries, strawberries), then it is better to lay them out after 20 minutes from the start of baking.
Pie with berry jam
No fresh or frozen berries, but a huge selection of jams? Prepare an original cake based on it. Take:
- 1 st. jams;
- 1 st. kefir;
- 0.5 st. Sahara;
- 2.5 Art. flour;
- 1 egg;
- 1 tsp soda.
Cooking:
- Pour the jam into a bowl, add soda and whisk vigorously. In this case, the mass will increase slightly in volume and acquire a whitish tint. Let him rest for five minutes.
- Enter the egg, warm kefir, sugar and flour. Mix and pour the dough into a greased mold.
- Preheat the oven to 180°C and bake the cake for about 45-50 minutes. Sprinkle the still warm surface with powdered sugar and serve with tea.
Good afternoon
In our family, I love pastries, 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 my family.
The pie turned out tender and very tasty... a crispy base and a light, juicy and fragrant 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 test, we need butter, it is better to take butter, not margarine.
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Oil should be at room temperature to make it easier to work with.
To the oil you need to add 100 g of granulated sugar.
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The rest of the sugar will go to the filling.
Add eggs to bowl with butter and sugar.
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Thoroughly combine the contents until smooth and add flour and baking powder to the 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 well kneaded.
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The dough needs to rest, so I put it in a greased form and send it to the refrigerator for 15 minutes.
By the way, you can divide the dough and make the cake 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 also needs to be added to taste so that the filling is not sour, a lot 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, it only makes the filling thick.
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 remembering that the filling must cool down, it cannot be laid out 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 cake can be sent to the oven preheated to 180C, for 40-50 minutes.
Of course, it’s better 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 all also depends on the oven.
My cake was in the oven for 45 minutes, that was enough.
The cake turned out not only beautiful, bright and summery, but also tender and very tasty.
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I hope you like my recipe and find it useful.
Thank you for your attention and see you on the site!
Cooking time: PT01H00M 1 hour
Approximate cost per serving: 50 rub.
In warm summer, it is easiest to please the family with a delicious dessert. Every housewife has a signature recipe for a pie with berries in the oven: it is prepared on the basis of shortcrust, puff or yeast dough. Blueberries, raspberries, strawberries, blackberries, blackcurrants, cherries are suitable as fillings. Cowberries and cranberries are best ground with sugar, blackcurrants and gooseberries are scalded with boiling water. In winter, you can use sweet and sour jam for the filling.
How to make a berry pie
During cooking, berry juice can leak out and soak the cake, and this will spoil the taste and appearance of the dish. To avoid an unfortunate miss, it is necessary to sprinkle the berry filling with 1-2 tablespoons of starch. Many housewives smear the surface of the dough with egg white, form a “pillow” based on flour, sugar and butter, and caramelize. If you don’t have fresh cherries or strawberries, you can use frozen compote blanks bought at the supermarket.
Berry Pie Recipes
Berry pastries diversify the daily diet. If desired, a berry pie can be served with Swiss meringue cream or custard, with whipped cream or a scoop of ice cream, at worst, mint leaves and grated chocolate are suitable.
With frozen berries
- Number of servings: 6 persons.
- Calorie content of the dish: 329 kcal per 100 g.
- Destination: for lunch.
- Cuisine: Russian.
Among the delicious recipes, a frozen berry pie is distinguished, which is prepared from several components at once: every housewife has her own secret. Blueberry Carrot Cake has a cinnamon-flavored, nutty note. A good step-by-step recipe instruction with a photo will help you avoid mistakes.
Ingredients:
- Flour - 1 tbsp;
- Sugar - 1 tbsp;
- Egg - 3 pcs.;
- Sunflower oil - 250 ml;
- Frozen blueberries - 300 g;
- Carrots - 250 g;
- Nuts - 100 g;
- Canned pineapple - 50 g;
- Salt - 0.5 tsp;
- Cinnamon - 1 tsp;
- Baking powder - 1 pack.
Cooking method:
- Mix flour, baking powder, salt and cinnamon. Next, beat the eggs and add the oil. The mixture is poured into the flour.
- Grated carrots, chopped pineapples and nuts, frozen blueberries are added.
- Lubricate the baking dish with butter, spread the dough.
- Preheat the oven to 150°C. Bake 80 minutes.
Open
- Cooking time: 90 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 298 kcal per 100 g.
- Purpose: for breakfast, lunch.
- Cuisine: French.
- Difficulty of preparation: medium.
Shortbread cake with frozen berries, decorated with meringue balls - an original dessert to treat guests. If you already know how to make a pie with berries, try experimenting by adding your favorite spices to the filling, such as a little vanilla or cardamom. It is necessary to follow the rules of preparation in stages.
Ingredients:
For test:
- Margarine or butter - 150 g;
- Flour - 1.5-2 tbsp;
- Salt - 0.5 tsp;
- Chicken yolk - 3 pcs.;
- Sugar - 120 g;
- Vanillin - 1 tsp
For filling:
- Sugar - 300-400 g;
- Cream 33% fat - 300 ml;
- Eggs - 9 pcs.;
- Chicken yolk - 1 pc.;
- Sour berries - 400 g;
For the meringue:
- Sugar - 1 tbsp;
- Citric acid - 0.5 tsp;
- Water - 60 ml;
- Egg white - 3 pcs.
Cooking method:
- Grind the yolks with powdered sugar and vanilla, add to the flour. Leave in the refrigerator for 1 hour.
- Mix all ingredients for the filling. Put in a water bath, heat to a temperature of 60-70 ° C, pass through a sieve.
- For the meringue, boil the syrup. Add the finished syrup to the protein mixture, without stopping whipping the proteins until completely cooled.
- Roll out the dough to a thickness of 2-3 mm, put on a baking sheet.
- Bake for 20 minutes at 190°C.
- Pour the filling over the base, put in a hot oven for 40 minutes.
- Using a pastry bag, decorate the tart with Italian meringue balls.
With berries and cottage cheese
- Cooking time: 45 minutes.
- Number of servings: 8 persons.
- Calorie content: 310 kcal per 100 g.
- Destination: for lunch.
- Cuisine: Russian.
A cottage cheese pie with fresh berries is comparable to a cheesecake: it turns out to be just as tender and velvety in taste. Such a dessert can be prepared from fresh berries in summer, and frozen ones can be used in winter.
Ingredients:
- Butter - 150 g;
- Flour - 1.5 tbsp;
- Powdered sugar - 100 g;
- Egg - 1 pc.;
- Baking powder - 1 tsp;
- Cottage cheese - 0.5 kg;
- Egg - 2 pcs.;
- Sugar - 100 g;
- Sour cream - 100 ml;
- Raspberries - 300 g.
Cooking method:
- Knead the shortbread dough: mix the dry ingredients, grind the yolks with powdered sugar and vanilla, add to the flour. Leave in the refrigerator for 1 hour.
- Beat the ingredients for the curd filling with a mixer until smooth.
- Put the base in the mold, forming small sides 5-6 cm.
- Pour the curd filling, put raspberries on top.
- Bake for 35 minutes at 180 degrees.
From puff pastry
- Cooking time: 90 minutes.
- Number of servings: 8 persons.
- Calorie content: 290 kcal per 100 g.
- Cuisine: French.
- Difficulty of preparation: medium.
Tarte is a French dessert. Traditionally, the French use shortbread dough for berry pie. Canadian chef Hector Jimenez-Bravo offers a recipe for a tart made from unleavened puff pastry. Caramelized cherries and jelly - a unique base from a culinary expert.
Ingredients:
- Margarine or butter - 200 g;
- Flour - 2 tbsp;
- Water - 100 ml;
- Sugar - 150 g;
- Salt - 1/4 tsp;
- Cherry - 0.5 kg;
- Gelatin - 2 g.
Cooking method:
- Mix flour with finely chopped margarine or butter. Dissolve salt in water, 2 teaspoons of sugar, pour into flour. Leave in the refrigerator overnight.
- Roll out the finished dough with a thickness of 4-5 mm. Cut out a circle that matches the size of the saucepan, place on parchment, cover with another sheet of parchment paper, bake in the oven for 40 minutes at 180 ° C.
- Put sugar in a saucepan, add 3 tablespoons of water, stirring constantly, bring to a golden color.
- Place cherries in a saucepan. Drain excess juice, reheat and caramelize.
- Cover the cherries with the base and place in the oven at 180°C for 20 minutes.
- Remove from the oven and turn over so that the base is on the bottom.
- Add pre-soaked gelatin to the caramelized cherry syrup, stir and pour over the top of the pie. Let cool in the refrigerator.
quick pie
- Cooking time: 60 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 302 kcal per 100 g.
- Purpose: for breakfast.
- Cuisine: French.
- Difficulty of preparation: easy.
The traditional ingredients of a quick fresh or frozen cherry clafoutis recipe can be replaced by using kefir or natural yogurt instead of milk. In this case, the base of the dough will be more like a light cake.
Ingredients:
- Butter - 30 g;
- Flour - 0.5 tbsp;
- Chicken egg - 4 pcs.;
- Milk - 250 ml;
- Sugar - 100 g;
- Salt - 1/4 tsp;
- Cherry - 0.5 kg;
- Vanillin - 1 tsp
Cooking method:
- Beat eggs with sugar and salt.
- Add eggs and vanilla to flour, mix well.
- Pour milk in a thin stream, add oil.
- Grease the stewpan with butter, sprinkle with sugar, lay out the cherries.
- Pour in the berry mixture.
- Bake in the oven for 45 minutes at 180°C.
grated pie
- Cooking time: 25 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 317 kcal per 100 g.
- Purpose: for breakfast.
- Cuisine: Russian.
- Difficulty of preparation: easy.
The recipe for a summer dessert made from shortcrust pastry can be supplemented with meringue. To do this, egg whites whipped with sugar should be placed on top of the berries. A step-by-step photo will help you get an answer to the question of how to cook a berry pie tasty and fast.
Ingredients:
- Butter - 125 g;
- Flour - 2 tbsp;
- Chicken egg - 1 pc.;
- Sugar - 150 g;
- Salt - 1/4 tsp;
- Blueberries - 200 g;
- Baking powder - 1 tsp
Cooking method:
- In a mixer bowl, beat warm butter, sugar, salt, egg yolk, flour, baking powder. Instead of baking powder, add soda, quenched with 1 tablespoon of vinegar.
- They grind everything into crumbs.
- Spread crumbs and blueberries in a 1.2-2 mm layer.
- Sprinkle with crumbs.
- Bake for 15-20 minutes at 250°C.
yeast pie
- Cooking time: 90 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 410 kcal per 100 g.
- Destination: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
A photo recipe for a pie with berries in the oven on yeast dough will help you prepare a versatile dish. Fresh or frozen fruits are suitable as a filling: you can add a few peaches, apricots or apples. Try sprinkling your dessert with a mixture of cane sugar and cinnamon.
Ingredients:
- Milk - 500 ml;
- Yeast - 30 g;
- Sugar - 1 tbsp;
- Eggs - 3 pcs.;
- Salt - 1 tsp;
- Margarine - 150 g;
- Flour - 4-5 tbsp;
- Vanillin - 1 tsp;
- Starch - 1-2 tbsp;
- Black currant - 300-400 g.
Cooking method:
- For dough, mix yeast, a glass of warm milk, 2 tablespoons of sugar, 1-2 tablespoons of flour. Leave warm for 30 minutes.
- Enter a mixture of eggs, sugar, margarine, salt, vanillin. Leave for 1-2 hours.
- Roll out the first part of the dough, put it in a baking dish, forming the sides.
- Layer of blackcurrant. Decorate the top of the filling with a braid. Brush with beaten egg.
- Leave the cake for 25 minutes.
- Bake for 45 minutes at 190°C.
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Consumption ecology. Let summer be far behind, but true summer residents stocked up on time with its gifts. Get frozen berries and jam: let's bake pies!
Let summer be far behind, but true summer residents stocked up on time with his gifts. Get frozen berries and jam: let's bake pies!
In addition, today there is a wonderful occasion to arrange a family tea party and congratulate your beloved mothers. Happy holiday! May your home always be warm and sunny like in summer!
You will need:
- 500 g candied pitted cherries
- 400 g butter
- 300 g granulated sugar
- 1 sachet of vanilla sugar
- 1 pinch of salt
- 5 eggs
- 300 g flour
- 1 sachet of baking powder
- 2 table. tablespoons of cocoa powder
- 320 ml milk
- 1 bag of dry vanilla pudding
- 150 g dark chocolate
Cooking:
- Preheat the oven to 180°C. Beat 200 g of butter with 200 g of granulated sugar, vanilla sugar and salt until a mass of a homogeneous consistency is obtained. Beat in the eggs one at a time, mixing thoroughly after each. Sift flour with baking powder, combine with egg-butter mass and knead the dough.
- Place half of the dough on a greased baking sheet. In the remaining dough, add cocoa powder and 20 ml of milk. Put it on a light dough and mix lightly. Place the prepared cherries, place in the oven and bake for 25 minutes.
- For the cream, boil the pudding by adding milk and the remaining sugar to it. Let cool and combine with 200 g of softened butter. Cover the cooled cake with cream and refrigerate for 30 minutes.
- Melt the chocolate in a water bath, cover the cake with it and let the glaze harden.
You will need:
For 16 persons
For filling:
- 1 sachet of dry lemon jelly (for 500 ml of liquid)
- 50 g granulated sugar
For the crust:
- 125 g butter
- 200 g oatmeal cookies
- vegetable oil for greasing the mold
For cream:
- 200 g diet cottage cheese
- 90 g granulated sugar
- 1 sachet of vanilla sugar
- 3 art. l. lemon juice
- 300 g frozen blueberries
- 300 ml cream 30% fat
- mint leaves for garnish
Cooking:
- Mix the jelly mixture with sugar and pour 250 ml of cold water. Bring to a boil, let cool and refrigerate for 1 hour.
- Grease the side of the detachable form with vegetable oil and place on a dish, also greased with vegetable oil. Melt the butter, crumble the cookies and mix with the butter. Put the mass on a dish and level it. Cover with cling film and refrigerate for 30 minutes.
- For cream, mix cottage cheese with granulated sugar, vanilla sugar and lemon juice. Set aside some berries for garnish. Whip cream. Remove the jelly from the refrigerator, add cottage cheese and cream to it.
- Spread 1/3 of the cream on the cake and lay out a few berries. Put another layer of cream, and on top - the remaining berries. Then cream again and smooth. Garnish with mint leaves, berries and refrigerate for 3 hours.
You will need:
For 12 persons
- 70 g flour
- 1 tsp baking powder
- 2 eggs
- 120 g powdered sugar
- 50 g cream cheese
- zest of 1 lemon
- 1 st. l. lemon juice
- 100 g raspberries (frozen)
- 2–3 tbsp. l. berry jelly
- made from a sachet
Cooking:
- Preheat the oven to 190°C. Sift flour with baking powder. Beat eggs with 100 g of powdered sugar, mix with flour and baking powder. Line the form with baking paper, pour the dough and smooth it out. Place in oven and bake for 25 minutes.
- Remove the finished cake from the oven, let it cool slightly in the form, then turn it over on a towel, remove the baking paper and leave to cool completely.
- Mash cream cheese with lemon zest, lemon juice and remaining powdered sugar. Put the cooled cake on a large dish and spread with cheese mass. Defrost the raspberries, dry and lay on the cheese mass.
- Prepare jelly and apply hot on raspberries. Refrigerate for 1 hour and then serve.
Cake "Woodpile"
You will need:
For test:
- 300 g margarine
- 3 art. flour
- 160 g sour cream
- 1 egg
- 1/2 tsp soda
- 3/4 st. granulated sugar
For cream:
- 200 g butter
- 2 eggs
- 1 st. granulated sugar
- 1/2 st. milk
- 1 pinch of vanilla
For filling:
- canned pitted cherries
- sugar
Cooking:
- Knead the dough from the above ingredients (quench the soda with lemon juice). Divide the dough into 15 parts and refrigerate for 2 hours.
- For cream, grind sugar with eggs. Pour in the milk and bring to a boil, stirring constantly. Then remove from heat and cool. Beat the butter well and gradually add the milk mixture and vanilla to it.
- Roll all 15 parts of the dough into even sausages and roll into oblong layers. Distribute the filling on each. Roll up the tubes, put them on a baking sheet lined with baking paper and place in the oven. Ready tubules to take out and cool.
- First, put five tubes close to each other on a dish and grease with cream, four on them, three on top, then two and finish with one, while smearing each next layer with cream. Cut the cake into pieces crosswise and arrange on plates.
You will need:
- 1 st. flour
- 1 st. Sahara
- 6 eggs
- 1 st. l. starch
- i st. l. grated lemon peel
- vegetable oil for baking
- 0.5 kg of any berries
- 1 bag of cake jelly
Cooking:
- Cool the eggs, combine with sugar and beat until the volume has tripled. Mix flour with starch, combine with egg mass, add lemon zest and mix quickly.
- Heat the oven to 180°C. Pour the mass into a mold greased with vegetable oil and lined with baking paper. Bake 50 min. Do not open the oven.
- Cool the finished biscuit completely in the form, then cut lengthwise into 2 layers.
- Put half of the berries on one layer, cover with another layer, put the remaining berries. Pour jelly over the cake.
You will need:
For 6 persons
For test:
- 300 g flour
- 100 g granulated sugar
- 2 eggs
- 170 g creamy margarine
- 1 st. l. fortified wine
- zest of 1 lemon
- salt on the tip of a knife
For filling:
- 300 g frozen blackcurrant
- 50 g granulated sugar
- 1 st. l. starch
Cooking:
- Sift flour on a board in a pile, make a well in the center, put granulated sugar, egg yolks, 150 g of creamy margarine, cut into small pieces, lemon zest, salt, pour in wine and quickly knead the dough. Shape into a ball, wrap in parchment paper and refrigerate for 30 minutes.
- Heat the oven to 180°C. Grease the form with the remaining margarine. Remove the dough from the refrigerator, roll it out slightly, put it in a mold, cover with parchment paper. Spread dry peas or beans on top so that the dough does not rise during baking. Put the mold in the oven and bake the cake for 20 minutes.
- Whip the whites into a strong foam. Add 150 g of granulated sugar and beat until a homogeneous fluffy mass is obtained. Add granulated sugar, starch to thawed currants and mix. Peas and beans, along with parchment, remove from the sand base.
- Reduce the heat in the oven. Lay out the filling, fill with whipped egg whites and put in the oven for 15 minutes.
Pancakes with blueberries
You will need:
For 10 servings:
- 480 g wheat flour
- 2 tsp baking powder
- 0.5 tsp salt
- 1 st. l. Sahara
- 2 eggs
- 720 ml buttermilk or natural yoghurt (drinkable)
- 80 g melted butter
- 250 g blueberries
- vegetable oil for frying
- maple syrup or honey to taste
Cooking:
- Combine flour with salt, sugar and baking powder. Add eggs, buttermilk and butter, mix.
- Heat a frying pan over high heat, grease it with a small amount of vegetable oil. Spoon the batter into the pan. Spread the berries on top immediately, pressing them lightly into the dough. Fry pancakes on both sides until golden brown.
- Serve the finished pancakes with berries, butter, honey or maple syrup.
Cake "Lakomka"
You will need:
- 150–200 g butter
- 1/3 st. Sahara
- 1.5 st. flour
- 250 g mascarpone cheese
- zest of 1 lemon
- 2/3 st. powdered sugar
- 200 ml cream
- any fresh or canned berries and fruits to taste
Cooking:
- Prepare dough. Cool the butter, then cut into equal cubes. Combine sugar with flour, add butter, grind everything to a crumb state. Put in the refrigerator for 10-20 minutes, take out the dough, knead, roll out in the shape of a circle and put in a round silicone baking dish pre-moistened with cold water.
- Place the form with the dough in the oven, preheated to 180 ° C. Bake the cake for about 15 minutes until it is light brown in color. Take out and chill.
- Lightly beat the cream with a whisk or mixer until stiff. Add in the mascarpone cream and mix well. Then put the grated lemon zest and powdered sugar and beat everything together with a mixer at high speed until a homogeneous fluffy consistency. Put on the crust.
- Remove seeds from fruits, cut large fruits and berries into slices. Put slices of fruits and berries on the pie, put the pie in the refrigerator for 20 minutes. Before serving, cut into portions.
Cake "Forest Tale"
You will need:
- 200 g flour
- 110 g butter
- 1 egg
- 3 art. l. Sahara
- 1 pack vanilla sugar
- a pinch of soda
For filling:
- 250 g sour cream
- 100 g sugar
- 1 egg
- 1 st. cranberries or viburnum
For decoration:
- dogwood berries, viburnum and elderberry
Cooking:
- Beat butter (100 g) pre-softened at room temperature with sugar until fluffy. Add the egg, soda and vanilla sugar, beat for another 1-2 minutes. Sift the flour and, adding it in parts to the egg-butter mass, knead the dough so that it does not stick to your hands. Then roll the dough into a ball, wrap in cling film and put in the freezer for 15 minutes.
- For the filling, beat the egg with sugar, add sour cream and mix everything well until smooth. Rinse cranberries or viburnum and dry.
- Roll out the cooled dough on a floured work surface to a thickness of about 0.5–0.7 mm. Lubricate the form with the remaining oil, sprinkle with flour, put the dough into it, raising the edges by 3 cm. Put the berries on top and pour the filling. Bake the cake in the oven for 30-40 minutes at 200°C. Cool the finished cake and serve, decorating with berries. published
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