Home General issues Shortbread pie with lingonberries and meringue. Apple pie with lingonberries and meringue. Lingonberry puff pastry pie

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Shortbread pie with lingonberries and meringue. Apple pie with lingonberries and meringue. Lingonberry puff pastry pie

In this article you will learn how to make a delicious dessert pie with lingonberries. 8 simple step-by-step recipes for lingonberry pie for every taste! Different dough, different fillings, different subtleties of preparation.

Lingonberry is a special berry, and not everyone will like it. A strange interweaving of bitter, sour and sweet. Therefore, lingonberries are very popular in cooking; they are added not only to sweets and baked goods, but also to sauces for meat and fish dishes.

Lingonberries are often compared and confused with cranberries, which is not without reason. They are similar in appearance and taste, and grow in similar climatic conditions. By the way, I recommend taking a look at.

Lingonberry is a very healthy berry. It contains a lot of ascorbic acid and other antioxidants, as well as minerals. My point is that it’s nice to know that you’re not only eating delicious baked goods, but also healthy ones.

We will use both fresh and frozen lingonberries in the recipes. By the way, nothing prevents you from adding lingonberry jam (jam, jam) to the filling.

Recipes

Pie with lingonberries made from yeast dough

Delicious yeast pie with lingonberries and apples, which can be prepared both open and closed (as in the photo).

Ingredients:

Butter – 30 g.
Dry yeast – 5 g.
Wheat flour – 300-350 g.
Milk (or kefir) – 120 ml.
Egg – 1 pc.
Sugar – 70-100 g.
Salt - a pinch;

Frozen lingonberries – 220 g.
Apples (fresh or in the form of jam) – 300 g.
Sugar – 50 g. If you like sweets.

Cooking step by step

Since the cake is made with yeast, the first thing we start with is kneading the dough. Stir yeast in warm milk and wait 10 minutes. Meanwhile, beat the egg with sugar, salt and softened butter.
Pour the butter mixture into the milk, and then add the flour little by little. Mix well, it is better to knead with your hands. You should get an elastic dough. If there is something wrong with the consistency, you can adjust it with additional flour or water.
That’s it – leave the dough to swell for half an hour.
Defrost lingonberries, drain all excess juice. Stir in fresh apple pieces or apple jam. If it turns out too liquid, you can add a spoonful of starch.
Grease a baking sheet with oil. Separate a little more than half of the dough. Roll out this piece and place it on a baking sheet, forming the sides of the pie.
Spread the lingonberry filling on the dough. The second piece of dough should be rolled out thinly and placed on top of the filling, tightly sealed at the edges. And go over the dough with a special roller to get a pattern like in the photo.
Preheat the oven to 180 degrees, close the pie in it for 35 minutes until golden brown.

Pie with lingonberries and sour cream

Beautiful and very tasty lingonberry pie with sour cream filling. The base of the pie is shortbread dough, followed by lingonberry filling, and on top is a delicate layer of sour cream. Agree, for such a dessert you can work a little in the kitchen.

Ingredients:

Lingonberry – 220 g.
Butter – 110 g.
Sugar – 300 g.
Vanilla sugar – 1 teaspoon;
Eggs – 2 pcs.
Flour – 350 g.
Baking powder – 0.5 teaspoon;
Sour cream – 210 g.

How to cook

Grind 150 grams of sugar in butter, add vanilla sugar. We drive the eggs here. Mix the flour with baking powder, and then pour it into this liquid mass. Mix the dough. You should end up with a dense but not too hard ball of dough.
Grease a baking dish with oil and place the dough in it. Press firmly to the bottom and sides.
Wash the lingonberries with water, dry them slightly and add to the base of the pie.
Heat the oven to 180 degrees, close the pie in it for 35 minutes.
For now, prepare the filling from sour cream and sugar. Everything is simple here - beat them with a mixer or a muscular hand with a whisk.
Pour sweet cream over the freshly baked, still hot lingonberry pie and let cool completely. Ideally, this pie should then be kept in the refrigerator for 2-3 hours.

Shortbread pie with lingonberries

And this is a closed lingonberry pie on shortcrust pastry. The top is covered with crumbs (streusel). For those who love sweet and crispy things.

Ingredients:

Chicken eggs – 2 pcs.
Butter – 110 g.
Sugar – 110 g.
Wheat flour – 350 g.
Baking powder – 0.5-1 teaspoon;

Lingonberry – 210 g.
Sugar – 130 g.
Lemon - half;

Streusel:

Flour – 170 g.
Sugar – 120 g.
Butter – 100 g.

Cooking process

Remove the seeds from the lemon and puree it in a blender. You can also try it on a grater or meat grinder.
Mix lemon puree with lingonberries and sugar.
Now let's move on to the test. Grind flour with sugar and butter. Beat in the eggs, add baking powder and mix thoroughly.
Grease a mold with a diameter of 30 cm with butter, and then put the dough in it. Don't forget to make sides.
Spread the filling with lingonberries and lemon.
Now all that's left to do is make the crumbs for the pie. Simply rub cold butter with flour and sugar. Sprinkle the filling on top and send straight to the oven preheated to 180 degrees for 45 minutes.
Then the pie should cool. The cold crunch is much better.

Pie with lingonberries and cottage cheese

Lingonberry filling, shortbread dough, inside there is also a curd layer, and on top there is an airy cap of whipped egg whites - meringue.

Be sure to try this pie. I am sure you will drown in its delicate taste, and you will come to your senses only when a small piece of the pie remains.

Ingredients:

Flour – 160 g.
Baking powder (slaked soda) – 0.5 teaspoon
Butter (margarine can be used) – 90 g.
Sugar – 1-2 tbsp. spoons;
Egg – 1 pc.

Lingonberries – 150 g.
Cottage cheese – 250 g.
Sugar – 100 g.
Eggs – 2 pcs.
Semolina or starch - 1 tbsp. spoon;
Sour cream – 110 g.
Vanillin - a pinch;

Egg whites – 3 pcs.
Sugar – 5 tbsp. spoon;

Don't be bothered by such a long list of ingredients - this pie is extremely simple to prepare!

How to bake

Let's start with the test. Combine butter with sugar and egg. Mix well with a fork, then add flour and baking powder. You can use soda slaked with vinegar. Roll the dough into a ball and put it in the refrigerator for 30-40 minutes.
Curd and lingonberry filling. Mash the cottage cheese with a fork or in a blender. Beat eggs into it, add sugar, starch, vanillin, add sour cream. Mix thoroughly until the curd mass is homogeneous and soft.
We got the dough. Grease the mold with oil. The dough was rolled out and placed in a mold.
Sprinkle lingonberries onto the dough, then cover with a layer of curd.
Bake in the oven at 180 degrees for 35 minutes.
Then beat the egg whites and sugar in a mixer. We take out the pie, cover it with a protein layer and put it in the oven for another 3-5 minutes until the whites become golden brown.
By the way, if you swap the cottage cheese and lingonberries in this pie, that is, move the berries to the top, you will get a “lingonberry meadow” pie. Meringue won't be useful there.

Closed shortbread pie with lingonberries and cottage cheese

This pie consists of three shortbread cakes, between which lingonberries and butter cream are conveniently located. When cut, the pie looks simply amazing! But what kind of pie is this?! This is already a whole cake!

Ingredients:

For the cakes:

Flour – 600 g.
Sugar – 200 g.
Baking powder – 1-1.5 teaspoons;
Margarine (or butter) – 400 g.
Eggs – 2 pcs.

Lingonberry jam (jam) – 370 g.
Liquid cream – 200 ml.
Sour cream – 200 g.
Sugar – 5 tbsp. spoon;

Cooking

Mix sugar with flour and baking powder. Then add melted butter and beat in 2 eggs. Mix and divide into 3 equal parts.
Now each piece of dough needs to be rolled out onto a baking sheet and baked in the oven. You can do it one at a time, or you can do all three cakes at once, if they fit in the oven. Temperature 180-200 degrees, baking time 15-20 minutes. They should be browned.
Spread a layer of lingonberry jam on the first cake layer. Cover with the second cake layer.
Whip cream with sugar and sour cream. Cover the second cake with cream.
Next, cover with the third cake layer and place in the refrigerator to cool and soak for 3-4 hours.
Then you can decorate with powdered sugar.

Lingonberry pie with kefir

An easy-to-prepare jellied pie made with kefir dough, which can be baked both in the oven and in a slow cooker with the “baking” mode.

Ingredients:

Wheat flour – 2 cups;
Sugar – 1 glass;
Kefir – 1 glass;
Soda – 1 teaspoon;
Egg – 1 pc.
Vanillin - a pinch;
Salt - a pinch;
Butter – 30 g.
Frozen lingonberries – 260 g.

Preparation

Beat sugar and egg in kefir. Add soda, salt, vanillin and flour there. Stir until all lumps disappear.
Remove the defrosted lingonberries from the resulting water, add them to the dough and mix.
Grease the pan with butter or place baking parchment on it.
Lay out the dough and place it in an oven preheated to 180 degrees for 40-45 minutes.
Before serving, the pie can be sprinkled with powdered sugar.

Layer pie with lingonberries and apples

Quick puff pastry pie with lingonberry and apple filling. A great dessert option when guests are already on the doorstep, or you just want something sweet for tea.

Ingredients:

Ready puff pastry – 400 g.
Sugar – 1 glass
Starch - 3 tbsp. spoons
Cinnamon – 1 teaspoon
Apples – 3 pcs.
Lingonberries – 2 cups
Butter – 20 g.

Preparation

Defrost the dough and divide into 2 layers, according to the size of the baking sheet.
Mix sugar with cinnamon and starch. Finely chop the apples and, which must first be mashed to a puree. Mix everything well.
Grease a baking tray with oil and place a layer of puff pastry on it. Don't forget to tuck the edges to create edges.
Place this juicy filling. Cover with a second layer, pinch the edges, and prick the top of the pie several times with a fork.
Heat the oven to 190 degrees, baking time for the pie is 30 minutes. Make sure it turns brown on all sides.

Layer pie with lingonberries, cottage cheese and apples

This is a continuation of the recipe above, but with the addition of curd mass. The taste is more delicate. The pie turns out big and plump.

Ingredients:

Puff pastry (yeast or yeast-free) – 500 g.
Cottage cheese – 300 g.
Apples – 2 pcs.
Lingonberries – 200 g.
Egg – 1 pc.
Sugar – 100 g.
Vanillin – 2 pinches;

How to cook

Thaw the puff pastry. Roll out and divide into two sheets. Place one sheet in a greased form with high sides.
Mix cottage cheese with egg, vanilla and sugar. We put it on the dough.
Peel the apples, chop them finely, cover the cottage cheese with an apple layer.
Sprinkle lingonberries on top of the apples.
Cover with a second sheet of dough and pinch the edges. Make 5-8 cuts on top of the pie with a knife.
Heat the oven to 180 degrees, send the cake and wait 40 minutes.

How to make lingonberry pie even tastier?

And here I will simply add obvious tips and ideas that will help diversify the taste of the pie.
Lingonberries can be mixed with cranberries, raspberries, cherries, blackberries and other berries. Add what you like.
In addition to apples, you can also add pears. Lingonberries and pears go perfectly together!
Cocoa, nutmeg, vanilla sugar, ground cinnamon - all this will add new notes to the usual aroma.

It is impossible to think of a more summer dessert than lingonberry pie. The combination of tender dough with juicy berries gives the baked goods an incredible light and fresh taste. There are many recipes for baking lingonberry pie, and each of them is unique. Therefore, we will look at several of the most delicious cooking methods, and you will choose the one that is right for you.

Guests are already on the doorstep, but you haven’t had time to prepare something sweet? Bake a quick pie.

Products:

300 gr. Sahara;
4 eggs;
2 tbsp. flour;
2 tbsp. lingonberries.

Preparation progress:

Cut the butter into several pieces and soften.
Mix the eggs with granulated sugar, then gradually add the flour. Knead the dough thoroughly, breaking up any lumps.
Grease the baking dish with oil, pour the prepared dough into it, if necessary, level it with a spatula.
Wash the berries, let the water drain, crush with sugar. We wait about 10 minutes until the berries release their juice, drain the juice, and pour the filling in an even layer onto the dough.
Place the pie in an oven preheated to 200 degrees for 35-50 minutes. Baking time depends on the amount of dough prepared and the height of the pan.
Remove the finished pie from the oven, let it cool, and remove from the mold. If desired, sprinkle with powdered sugar and lemon zest before serving.

Open lingonberry pie based on shortcrust pastry

Lovers of crumbly dry dough will love the open-faced lingonberry pie on shortcrust pastry.

Products:

6 tbsp. flour;
3 tbsp. Sahara;
150 gr. margarine;
2 tsp. soda (quench with lemon juice or acetic acid);
2 tbsp. lingonberries.

Preparation progress:

Three margarine on a grater, mix with granulated sugar, extinguish the soda, stir well.
Add flour in portions, kneading the dough.
Place the prepared dough in an oiled baking dish, making sure to form sides so that the berries do not fall out.
Mix lingonberries with 1 tbsp. sugar, if it lets out a lot of juice, drain it, we don’t need excess moisture.
The prepared filling is laid out on the base in an even layer.
Place the workpiece in the oven for half an hour. Bake at 200 degrees.
Let the cake cool and remove from the pan.

Recipe for lingonberry pie made from yeast dough

With lingonberries you can make very rich baked goods, for example with fluffy yeast dough. Of course, you will have to tinker with it, but the result is worth it.

Products:

240 gr. Sahara;
1 egg;
10 gr. dry yeast;
120 gr. warm water;
500 gr. flour;
50 gr. margarine;
500 gr. berries;
a pinch of ground cloves;
2-3 pinches of ground cinnamon.

Preparation progress:

First of all, let's do the test. Dissolve yeast granules in warm water. Important! Yeast is bred exclusively in warm liquid, neither cold nor hot. They simply won’t work in cold weather, but they will cook in hot weather.
Melt margarine in a bathhouse, mix it with egg and 40 g. Sahara. Combine the finished mass with the diluted yeast and mix thoroughly.
Add flour little by little to the yeast mixture and knead into a very thick dough. Finally, cover it and leave it in a warm place to rise for about 3 hours. Knead the suitable dough twice.
Remove the finished dough from the bowl and knead it a little. Visually divide the entire volume of dough into 4 parts, cut off 1⁄4, set aside, roll out the rest of the dough into a layer no thinner than 1 cm, carefully move it into an oiled baking sheet. We distribute it over the entire area, making a side.
Let's prepare the filling. Add 200 grams of lingonberries, fresh or frozen. granulated sugar, put on low heat, boil for a few minutes. The berries should release juice; when this happens, add cinnamon and cloves, stir, turn off the heat, and let cool.
Place the cooled filling on the dough.
Roll out the remaining dough thinly, cover the top of the pie, and pinch the edges. If you wish, you don’t have to completely cover the pie with dough; you can cut it into strips and lay it out beautifully in a cage or as you like.
Place the prepared pie in a hot (200 degrees) oven for 25 minutes.
Let the finished baked goods cool and serve.

Lingonberry puff pastry pie

Puff pastry lovers will appreciate the golden pastries with juicy lingonberries. And it will be extremely easy to prepare, because puff pastry can be bought in the store.

Products:

500 gr. yeast puff pastry;
2 tbsp. lingonberries;
2 pinches of cinnamon;
2 tbsp. Sahara;
1.5 tbsp. l. starch.

Preparation progress:

Wash the berries, dry them, combine with sugar, cinnamon and starch.
Roll out the dough and move it into the mold.
Pour the raw filling onto the dough.
Decorate the pie with the remaining dough and bake at 200 degrees for 20 minutes.
Sprinkle the finished pie with powder, decorate with a sprig of mint, and serve.

Pie with sour cream

If you want to serve such an incredibly delicate dessert, take note of the recipe for pie with lingonberries and sour cream, no one will remain indifferent.

Products:

600 gr. flour;
2 tsp. baking powder;
4 eggs;
500 gr. Sahara;
4 tsp. vanilla sugar;
200 gr. oils;
400 gr. lingonberries;
400 gr. 20% sour cream.

Preparation progress:

Mix soft butter with 2 tbsp. granulated sugar and vanilla, beat in eggs.
Mix flour and baking powder into the egg mixture and make a stiff dough. Place in a mold and form sides.
Wash the berries and pour them onto the base.
Place the workpiece in an oven heated to 200 degrees for 35 minutes.
Beat sour cream with 2 tbsp. Sahara.
Fill the hot pie with sour cream and let it stand in a cool place for 2 hours.

Recipe for making pie with lingonberries and apples

You can diversify berry baked goods with other fruits. Let’s say the pie with apples and lingonberries turns out to be very fragrant.

Products:

300 gr. flour;
4 eggs;
1 tsp. baking powder;
150 gr. granulated sugar;
1⁄2 tbsp. sour cream;
200 gr. butter;
2 apples;
1 tbsp. lingonberries;
200 gr. cream cheese;
1 tsp. vanillin.

Preparation progress:

100 gr. Mix softened butter with sugar, 1 egg, sour cream.
Mix flour with baking powder and vanilla into the egg mixture. Mix well to break up any lumps.
Place the prepared dough into the mold and make sides.
Beat cream cheese with 50 gr. sugar and 3 eggs.
Cut 1 apple into cubes and sprinkle onto the dough in a uniform layer.
Pour half a glass of washed berries on top of the apples.
Pour the curd mixture over the fruit.
Sprinkle the remaining lingonberries on top of the filling. Cut the second apple into thin slices and place it nicely in a circle or otherwise lay it on top of the berries.
Bake the pie in a hot (200 degrees) oven for 35 minutes. Let the finished pie cool, remove from the mold, and serve.

This pie is so famous that there’s nothing to even say about it. As always, there are many variations, I added fresh lingonberries. The main idea is the combination of sour apples (and berries) with sweet meringue; this pie is especially good with Antonovka, it becomes very tender after baking.
If you don’t have lingonberries, use cranberries, or you can bake with just apples.

Dough:
200g flour
100g butter
50g sugar
2 yolks
2 tbsp. sweet wine

Filling:
3 apples
100g lingonberries
2 squirrels
100g sugar

baking tray lined with baking paper
preheat the oven to 200C, then to 250C

For the chopped dough, make crumbs from 100g cold butter, 200g flour and 50g sugar. Make a well, put two yolks and 2 tablespoons of cold milk or water.

Knead the dough, roll it out and place it on a baking sheet. Cool for half an hour in the refrigerator. Trim the edges, arrange the peeled and sliced apples (I water them with lemon juice as quickly as possible to prevent them from darkening, but the Antonovka still darkens). Wash a handful of lingonberries.

Place lingonberries between the apples and bake for 30 minutes at 200C.

Meanwhile, beat the remaining two egg whites. First until strong peaks form, then add 100g of sugar and beat for 3-4 minutes until thick and shiny. The mass should be dense.

Transfer it to a bag with a tip and pipe it onto the slightly cooled pie. I like the meringue layer to be thick, so I admit that I didn't have enough mass to make the whole lattice. Just take a smaller nozzle.

Bake for 10 minutes under the grill or in an oven preheated to 250C. You can eat it warm.

Berries are an excellent filling for pies. Baking with lingonberries will be very tasty. Not everyone likes to eat this berry fresh because of its tart, sour taste. But in baking, the taste is perfectly balanced. One of the successful dessert options is with lingonberries. The sweet crumbly base of such baked goods goes perfectly with the taste of berries.

Making pies and other baked goods from shortcrust pastry is easy. It mixes very quickly. When kneading, you don’t need to worry that the dough won’t rise or will sour. If you stick to the recipe, the dough will always turn out successful.

The classic recipe uses a minimum of ingredients, only flour, butter and sugar are needed, and they are taken in a ratio of 3: 2: 1. A little ice water is added for the binder. The kneaded dough must be placed in the cold so that the butter hardens.

But there are other recipes for making dough. So, often when kneading, yolks, sour cream or mayonnaise are added. To make the dough more loose, baking powder is added to its composition.

Interesting facts: It is believed that shortbread dough was invented by Scottish bakers back in the 12th century. First, sugar was added to the regular bread dough, but the cookies turned out dry. Then they began to add butter, which made the dough crumbly. But in those days, only rich people could enjoy baked goods made from shortcrust pastry.

The lingonberry filling is easy to prepare. The berries are mixed with sugar and starch is added to the filling so that the released juice does not wet the base of the pie. You can also prepare complex fillings by adding other fruits to lingonberries, as well as cottage cheese or sour cream.

Interesting facts: Since ancient times, a myth has persisted that lingonberries are harmful to the health of young men. However, scientists have long refuted this statement; eating berries will not bring anything but benefits.

Shortbread pie with lingonberries and apples

A simple version of lingonberry pie on shortcrust pastry is prepared.

1 egg;
150 gr. butter;
200 gr. sugar (80 g for dough and 120 g for filling);
0.5 teaspoon baking powder;
1.5 cups flour (maybe it will take a little more);
1 apple;
100 gr. lingonberries;
2 tablespoons starch;
whipped cream for serving (optional)

For the base, grind butter with egg and sugar, add baking powder. Stir until smooth. Then, adding flour, knead. Let the prepared dough “rest” in the refrigerator for about thirty minutes, after wrapping it in a bag.

Cut the apple into cubes, put it in a saucepan and, adding a little water, simmer for five minutes. Then add lingonberries and sugar and heat a little more. We dilute the starch in cold water (a quarter cup), and pour it into the hot fruit and berry mixture, stir and remove from heat. Let the filling cool.

Place the chilled dough in the mold, making edges and pricking the bottom with a fork. We spread the prepared filling and cook the pie at 180 degrees for about forty to forty-five minutes. You can serve the pie with whipped cream.

Pie “Lingonberry meadow” with cottage cheese

An open pie made with lingonberries turns out tender and beautiful.

The basis:

200 gr. flour;
2 tablespoons sugar;
100 gr. oils;
1 egg.

Filling:

400 gr. cottage cheese;
3 eggs;
160 gr. Sahara;
50 gr. butter;
2 tablespoons sour cream;
1 pack (40 g) vanilla pudding;
0.5 cups of lingonberries.

Berry sauce:

1 cup lingonberries;
4 tablespoons sugar;
1 tablespoon of starch.

Grind cold butter and flour. Beat the egg with sugar. Combine both mixtures and mix. Place the soft dough in the cold for thirty minutes.

Read also: Lenten pie with lingonberries – 6 recipes

Mix the cottage cheese with powder to make pudding (ready semi-finished product, sold in stores). Beat eggs with sugar, sour cream and soft butter. Combine cottage cheese with egg cream (preferably using a blender, so the mass will be homogeneous).

Place the dough in a mold with sides. Distribute half of the curd mass over the surface. Then evenly distribute half a glass of lingonberries and spread the remaining cottage cheese. Place in a hot (170 degrees) oven for fifty minutes (approximately).

Prepare lingonberry sauce. Mix the berries with sugar and leave for a while so that they give juice. Place in a saucepan and cook until all sugar crystals have dissolved. We dilute the starch in cold water and add it to the boiling mass, stirring vigorously. Cool the mass.

Carefully spread the berry sauce onto the cooled pie and leave the dessert in the cold for at least 1 hour.

Shortbread pie with lingonberry filling and meringue

A shortbread lingonberry pie with a top layer of meringue can easily replace a birthday cake, it is so beautiful and delicious.

Dough:

150 gr. butter;
150 gr. Sahara;
1 teaspoon baking powder;
250 gr. flour;
4 yolks.

Filling:

300 gr. lingonberries.

Meringue:

4 squirrels;
1 cup of sugar;
0.25 teaspoon of citric acid;
a pinch of vanillin.

Grind the flour with butter, add baking powder and sugar. Add the yolks and mix everything, collecting the mass into a lump. We take it out into the cold, wrapped in film, for at least half an hour.

Place the chilled dough in a mold with sides, distribute the berries on the surface and bake the pie for approximately thirty-five minutes at 170 degrees. Let cool.

Let's prepare the meringue. Beat the whites until light foam, add vanillin, citric acid and sugar. We place the dishes with the proteins on top of a pan of boiling water, that is, we create a so-called water bath. The water should boil, but the bottom edge of the bowl with whites should never touch the water.

Beat the mixture in a bathhouse for about five minutes. It will become very fluffy and will keep its shape. Then remove the dishes from the bath and continue whisking for another three minutes. Let the cream cool until it turns out light and fluffy. You can simply spoon it onto the cooled pie. But if you are preparing a festive version, then it is better to transfer the cream into a pastry bag and pipe it onto the pie in a visage of “roses” or lattice.

Pie with lingonberries and sour cream

The taste of lingonberries goes well with sour cream. Let's prepare a simple, but very tasty and beautiful pie with sour cream filling.

The basis:

350 gr. flour;
100 gr. butter;
150 gr. Sahara;
2 eggs;
1 teaspoon baking powder.

Filling:

200 gr. lingonberries;
0.5 tablespoons of starch.

Fill:

200 gr. fat sour cream (minimum 20%);
150 gr. Sahara.

Grind the butter and flour. It’s easier and faster to do this in a food processor or blender. Then add sugar and baking powder to the resulting crumbs, pour in lightly beaten eggs and quickly knead the soft dough. Do not try to knead thoroughly; the butter melted from the warmth of your hands will deprive the dough of the necessary crumbliness. Place the dough in a bag and chill in the refrigerator for about an hour.

Place the dough in a rimmed pan so that it covers the bottom of the sides. Sprinkle the bottom with starch. We spread the lingonberries. Bake for about forty minutes at 170 degrees.

Beat sour cream with sugar. The cream should be quite thick. If it remains liquid, then you can add a ready-made thickener for whipping cream. Remove the pie from the oven and pour the cream over the berries. Let the baked goods cool, then cut into portions.

Read also: Open pie with lingonberries – 10 recipes

Spread pie with lingonberries, apples and cranberries

The peculiarity of this pie is that its base is flour crumbs. We will prepare the filling with berries (lingonberries and cranberries) and apples.

3 cups flour;
200 gr. oils;
three quarters of a glass of sugar in the dough + 5 tablespoons in the filling;
2 teaspoons baking powder;
100 gr. cranberries;
200 gr. lingonberries;
2 apples.

Sift the flour, mix it with sugar and baking powder. Add oil to the dry mixture and rub with your hands. You should get crumbly, homogeneous crumbs. It is convenient to prepare this type of dough in a food processor with a knife attachment or in a blender.

Place two thirds of the crumbly dough into the mold and level it out. Place a grated apple on top, and then berries mixed with sugar, a mixture of lingonberries and cranberries. Sprinkle with the remaining crumbs. Cook at 190 degrees for about forty minutes. Do not overcook the cake in the oven, otherwise it will turn out dry.

Shortbread pie with custard and berries

A very beautiful cake-like pie made with custard.

Dough:

200 gr. flour;
100 gr. oils;
50 gr. Sahara;
3-4 tablespoons of cold water.

Cream:

300 ml milk;
3 yolks;
1 teaspoon vanilla sugar;
3 tablespoons of powdered sugar;
3 tablespoons flour.

Berry layer:

1.5 cups lingonberries;
1 tablespoons sugar;
1 package of semi-finished red jelly for cakes

Grind flour and butter, add sugar and water, knead soft dough. Immediately place it in a round mold with removable sides, spreading it over the bottom and walls. We cover the mold with film and put it in the cold for half an hour. Then bake the base of our pie for about twenty minutes at 190 degrees, cool.

Pour milk into a saucepan, add vanilla sugar, heat over heat until boiling. In another bowl, grind the yolks with powder and flour. Pour boiling milk into the mixture with the yolks, pour gradually, in a thin stream, stirring vigorously with a whisk. Transfer the dishes to the stove and cook with constant stirring until thickened. Under no circumstances should the mixture boil. Cool the finished cream.

Spread the cooled cream onto the prepared sand base and level it out. Prepare the jelly from the semi-finished product as indicated on the bag. Mix the still liquid jelly with the berries and pour the mixture onto the cream layer. Place the pie pan in the refrigerator until the jelly has completely hardened. Then take it out, remove the sides of the mold and transfer the pie to a plate.

Coffee cake with lingonberries

Lingonberry pie prepared with the addition of coffee and honey has an original taste.

The basis:

2 eggs;
170 gr. butter;
0.7 5 cups sugar;
3 cups flour;
1.5 teaspoons baking powder;
1.5 tablespoons of instant coffee;
1 yolk.

Filling:

1.5 cups lingonberries;
1 glass of honey.

Grind the butter with sugar and flour, add instant coffee powder (if the coffee is in granules, it needs to be ground or ground in a coffee grinder). Pour in lightly beaten eggs and knead the coffee dough. Separate a third of the finished dough, wrap both pieces in film and place in the refrigerator.

Mix lingonberries with liquid honey. Thick honey will need to be preheated to make it pliable.

We distribute a large piece of dough into a mold with sides. We spread the filling. Roll out the remaining portion of the dough and cut into strips. We place them in the form of a lattice on the berries. Cook in the oven at 190 degrees for about forty minutes.

Grated pie with lingonberries

An excellent pie can be made using this recipe. It received the name “grated” because the dough for it is not rolled out, but grated.

The basis:

2 cups of flour;
100 gr. butter;
a third of a glass of sugar;
1 egg;
0.5 teaspoon baking powder.

Filling:

150 gr. lingonberries;
0.5 cups sugar;
0.5 cups walnuts (shelled).

Ingredients:

Butter - 100 g

Flour - 200 g (highest grade)

Sugar - 50 g

Salt - a pinch

Yolks - 3 pcs.

Lingonberries - 600 g (I used frozen)

Powdered sugar - 150 g

Potato starch - 2 heaped teaspoons

Decoration:

Whites - 6 eggs (the original recipe calls for 3 eggs, but I had some whites left over from previous baking, so I decided to use them)

Sugar - 350 g

Water - 150 g

Citric acid - a pinch or 1 tsp. lemon juice

In addition: round shape with a diameter of 23 cm

How to cook:

To make the dough, place cold cubed butter, flour, salt and sugar in a bowl or food processor. Chop into fine crumbs. Add three yolks and chop again in the food processor. Take the resulting crumbs from the processor and squeeze them with your hands to form a dough. If there is little moisture, add a little water, in this case it all depends on the size of the yolks.

Roll out the dough on a floured surface or immediately distribute it into the mold, as I did, then put the mold with the dough in the refrigerator for 30 minutes. After this time, lay baking paper in the workpiece and pour in legumes so that the workpiece does not swell and the side wall of the workpiece does not fall.

Place the dough in a preheated oven and bake for 10 minutes at 200*. Take out the workpiece and remove the weight (it can be used for baking many more times). Place the empty dough back into the oven and bake for another 7-8 minutes until the bottom is dry.

For the filling, remove the lingonberries from the freezer, do not defrost. Pour boiling water over it thoroughly in a colander, wait until the water drains. Mix starch and powdered sugar, mix with lingonberries.

Place the berries on the hot piece, bake at 200* for 15-20 minutes, stir the filling once during baking. Remove and cool the finished pie.

For the meringue, pour the egg whites into a large bowl. Boil the syrup. To do this, pour sugar into a saucepan, pour water and place on high heat. Stir until the syrup boils. If there is foam, remove it. Cook the syrup for several minutes over high heat until its temperature reaches 120C. Or test on a hard ball.

Beat the whites while the syrup is cooking until they form a thick, firm foam. Next, pour in the hot syrup in a thin stream, thoroughly beating the whites. Add a pinch of citric acid and continue beating until very thick and strong.

Place the meringue on the cooled pie, bake under the grill or at maximum oven temperature for several minutes until browned.

The pie turned out incredibly delicious! We really liked the thin shortbread dough, with a pleasant, medium-sweet taste of lingonberries and airy meringue!!! It's great with a cup of tea or freshly brewed coffee!!!