Bakery products

Open lingonberry pie


Ingredients for making an open lingonberry pie

For the pie:

  1. Fresh lingonberries 200 grams
  2. Butter or margarine 100 grams + 1 tablespoon for greasing a baking dish
  3. Sugar 150 grams
  4. Vanilla Sugar 2 teaspoons
  5. 2 eggs
  6. Wheat flour 300-350 grams
  7. Baking powder for dough 1 teaspoon

For cream:

  1. Sour cream with a fat content of 15-20% 200 grams
  2. Sugar 100-150 grams
  • Main ingredients: Lingonberry, Sour cream, Shortbread dough
  • Serving 8 servings

Inventory:

Teaspoon, oven, kitchen gloves, saucer, kitchen knife, cutting board, flat serving dish, fork, medium bowl - 2 pieces, sieve, deep baking dish, colander, kitchen spatula, refrigerator, small bowl, mixer or hand whisk

Cooking an open pie with lingonberries:

Step 1: prepare the butter for the dough.


Put butter or margarine on a cutting board and, using a knife, cut into small pieces. The crushed component is moved to a free saucer and briefly set aside. The oil should completely melt and become soft. Attention: do not speed up this process with a microwave. This can change the structure of the component, and the dough will turn out completely different.

Step 2: prepare the flour mixture.


Pour flour with baking powder into a sieve and sift over a medium bowl. This process will allow us to rid the first component of excess lumps, as well as saturate it with oxygen, which will allow the test to become more tender and airy.

Step 3: prepare lingonberries.


Lingonberries must be sorted out with clean hands and discarded spoiled berries. Pour the rest into a colander and rinse well under running warm water. Next, we leave the container aside so that all excess liquid can drain from the components.

Step 4: prepare the dough.


When the butter becomes soft, transfer it to a clean medium bowl. Pour vanilla and regular sugar here and, using a fork, mix everything thoroughly until smooth. Attention: the last components will not immediately dissolve in the mass, so do not worry if the dough turns out with sugar crystals.
Now, using a knife, we break the egg shell, and pour the yolks with proteins into a common container. Again, beat everything with the improvised stock to a homogeneous mass and proceed to the preparation of the dough.

Pour the flour mixture into small bowl in small portions and continue to mix everything with a fork. Important: when the mass begins to become quite thick, continue to knead the dough with clean, dry hands. We should not get a very cool mass, from which it is possible to easily mold a ball (which we do).

Step 5: prepare an open pie with lingonberries.


Lubricate the bottom and walls of the baking dish with a small piece of butter or margarine. Next, put a ball of dough here and spread it out, pressing it with your fingers. We do this until we get a cake that will go into the walls of the tank. Attention: the thickness of the dough must be the same. I got about 0.5 centimeters.
Now pour the dried lingonberries into the mold and be sure to level it with a tablespoon so that it evenly covers the dough right up to the sides. Turn on the oven and heat it to temperature 180 degrees. Immediately after that we put on a medium level a container with a pie and cook it for 35-40 minutesuntil the dough is covered in golden color.
In the meantime, you can cook sour cream. Actually, it’s not necessary to add it (at least I didn’t do it that way, but the recipe contains sour cream with sugar, so just in case I’ll tell you what's what). So, pour the liquid component into a small bowl and immediately pour loose bulk here. Using a hand whisk or mixer at medium speed, beat everything until a homogeneous mass is formed. Everything, the cream is ready! Now we are waiting for the cake to be baked.
As soon as this happens, with the help of kitchen tacks we take out the form and set it aside. Attention: We are in no hurry to get pastries out of the container. Pour the cream sour cream pie and let it go to room temperature on its own. At the end we put the dish in the refrigerator for 3-4 hours. During this time, the cake is well saturated with cream and will become juicy. Important: for those who decided to do without this sauce, for example, like me, I propose another option. When the baking is ready, do not forget to turn off the oven. Now we get the form from there and set it aside. Just sprinkle with lingonberry sugar and let it soak. Since the berries are still hot, they melt the sweet crystals, which are absorbed into the juice (and it, in turn, must stand out during baking).

Step 6: serve an open pie with lingonberries.


Gently shift the tart pie onto a special plate and serve to the dessert table. By the way, baking can also be left in the form itself, if you are afraid that lingonberries may fall out of the dough. The pie is really very tasty and fragrant! Delicate juicy berry filling with crispy cake and melts in your mouth, leaving behind an unforgettable pleasant aroma of homemade sweets.
Have a nice tea party!

Recipe Tips:

- for the preparation of delicious dough, try to use wheat flour only of the highest grade, fine grinding and a proven brand;

- In addition to lingonberries, you can add currants, cherries, and cranberries to the pie. It turns out a sort of berry mix;

- if you still decide to make a cream and pour them pastries, then try replacing sour cream with liquid cream. It turns out also very tasty and tender!