So that the filling does not leak out: proven methods. Yeast pies with blueberries Delicious dough for pies with blueberries

Buying frozen berries in our time is not at all a problem, and if you have a dacha, then in the freezer there will certainly be frozen strawberries, blackcurrants, blueberries or cherries. Only now, when baking pies and pies, they should be treated differently than with fresh fruits. Here are 6 important secrets.

Do not defrost frozen berries

Do not take out frozen berries ahead of time. Let them wait for you in the freezer. Excess liquid in the cake is not needed at all.

Do not defrost berries for baking unless specifically stated in the recipe.

Dip the berries in flour

Frozen berries, if you do not work with them first, will settle to the bottom of the mold during baking. To avoid this, roll frozen fruits in flour or corn starch. The flour will absorb some of the liquid and help distribute the berries evenly throughout the cake. This trick also works when using nuts and chocolate drops.

Increase baking time

In many recipes there is no difference - you bake with fresh berries or with frozen ones. It is not right! Common sense dictates that a cake made with frozen blueberries, for example, will take longer to bake. After all, berries from the freezer significantly reduce the temperature of the product. It is necessary to increase the baking time by 5 minutes or more in order for the cake to bake through.

Shortcrust pastry pie with cranberries and custard

Add extra fat

If you like a crispy and toasty bottom crust in a pie (especially an open shortcrust pie), add a little extra fat to the batter. It will help "repel" the moisture received from the filling. Prepare shortcrust pastry according to the selected recipe by adding 20-25 g of butter.

Add natural thickeners

Most berry pies require the addition of thickeners. Most often, flour and corn starch are used for this, and tapioca, a starchy product obtained from cassava roots, can also be added. Tapioca is high in calories and gluten free. Ground tapioca resembles wheat flour in appearance, only slightly more creamy. To thicken it, it is diluted with liquid (in the ratio of 1 tablespoon of tapioca to 230-250 g of liquid) and injected into fillings, sauces or gravies. Tapioca does not make the filling sticky and gives the berry filler a nice glossy sheen.

If thickeners are alien to you and you want to get the most natural filling, boil frozen berries with sugar. Just don't bring the mixture to a boil. You don't need to make jam. It is only important to melt the sugar and brew the berries, reducing the amount of liquid.

Add some fine sugar to the blueberries and boil it

Bake open pies

The best option for baking with fresh frozen berries is open pies or pies. A beautiful lattice or other more intricate dough decorations that do not completely cover the filling will allow excess juice to evaporate and the pastry to acquire an appetizing appearance.

And, of course, it is better to first bake the base of the dough, then fill it with stuffing and re-bake until fully cooked.

If you want, you can make the so-called "double" sand cake (double pie crust). To do this, first bake the dough base, fill it with a filling with a thickener. Then cover the workpiece with a layer of dough, pinch the edges and cut through the top with a sharp knife - to evaporate excess juice.

Apple and blueberry pie with thyme and spices

BONUS: What can be done quickly and easily with frozen berries

If you use frozen berries all the time but pies are getting a little boring, here are some additional ideas.

1. Porridge for breakfast

Add frozen blueberries, raspberries, or strawberries to your porridge. Place the berries in a bowl before microwave cooking, or add a couple of minutes before the end of cooking on the hob.

2. Omelet for breakfast

If you like scrambled eggs and sweets, make a sweet omelette with frozen berries. Beat eggs with milk or cream, add frozen berries and some low-fat cottage cheese. Stir and fry or bake according to your favorite recipe.

3. Super smoothies for breakfast

Mix 1 chopped peeled apple, 40 g frozen strawberries, 40 g frozen blueberries, half a banana and 250 ml milk in a blender bowl. Dilute with apple juice as desired and add 1 tsp. oatmeal

4. Fruit yogurt to work

Pour natural yogurt into jars and top with frozen berries plus (optional) nuts. Stir and close jars. If you make yogurt in the morning, the berries will defrost by lunchtime.

5. Topping for milk dessert

Place frozen blueberries or raspberries in a saucepan. Add some sugar and some water. Boil the mixture over medium heat for 10 minutes, stirring occasionally. Add grated orange or lime zest. Serve topping with ice cream, thick natural yogurt or curdled milk.

6. Ice cream in a new way

Buy a tub of quality ice cream. Let it thaw a little. Vigorously mix ice cream with frozen berries. Add nuts, meringue pieces and/or cookies. Stir carefully. Refreeze ice cream and serve.

A few words in defense of frozen fruits and berries. Many will say: “But what about vitamins, they are not preserved when frozen”. We answer. The level of vitamin C is lower in frozen fruits - it's true. For example, frozen strawberries (per 100 g of weight) contain 48 mg of the vitamin compared to 77 mg in fresh berries. At the same time, B vitamins remain at the same level and are not lost during freezing. For example, both frozen and fresh raspberries (per 100 g of weight) contain 33 mg of folic acid. Recent studies have shown that blueberries also remain virtually unchanged in antioxidants when frozen.

Wild berries are tasty and healthy, each has its own admirers. For many, blueberries are a favorite. It not only has unique organoleptic qualities, but is also very useful. Especially known is its property to increase vigilance, to help maintain vision. Most of the beneficial properties of blueberries are preserved when frozen and even after heat treatment. It can be eaten just like that, used to make delicious drinks and a variety of desserts. The blueberry filling for pies is quick and easy to make, but baking with it turns out to be unusually tasty. There are several options for blueberry filling for pies and buns, and they are all good in their own way.

Cooking features

You can make a filling for pies from blueberries alone or by supplementing it with other products. The result will meet the expectations of the culinary specialist if he knows and takes into account several important points.

• Blueberries are not too sour berry, so there is no need to put a lot of sugar in the filling made from it.
• It is advisable to use the blueberry filling immediately after preparation, otherwise the berries will release the juice and the filler will become too liquid.
• So that the blueberry filling does not flow out of the pies when they are baked, starch is added to it. You can thicken the berry filler not only with starch. For this purpose, sifted flour, breadcrumbs, crushed to the state of cookie crumbs and waffles are suitable.
• You can add vanilla or cinnamon to the blueberry filling for more flavor.
• For the filling, you can use not only fresh berries, but also frozen ones. Before use, it is allowed to thaw, excess liquid is drained.
• Blueberry jam or jam is also suitable for making pie filling, but in its pure form they are too sweet. The filling will come out tastier if you add applesauce or cottage cheese to the blueberry jam.
• Apples and cottage cheese can also be added to the filling of fresh, frozen blueberries. Also, this berry goes well with cranberries, raspberries, currants, pears, plums, cherries, pumpkins.

There are several recipes for making blueberry pie filling. This makes it possible to choose and make pastries with various fillings so that they do not get bored.

Fresh blueberry pie filling

• fresh blueberries - 0.5 kg;
• sugar - 80-100 g;
• starch or flour - 50 g.

Cooking method:

• Sort through the berries, removing spoiled, wrinkled specimens, as well as adhering leaves and other forest debris.
• Put the berries in a sieve or colander. Dip several times in a container filled with clean water.
• Drain the berries on a clean kitchen towel to dry quickly.
• Pour the blueberries into a bowl.
• Mix sugar with starch or pre-sifted flour.
• Sprinkle blueberries with prepared dry mixture.
• Cover the bowl with a lid and shake a few times to mix the contents without damaging the fragile berries.

Video recipe for the occasion:

It is advisable to use the filling prepared according to this recipe immediately, until the blueberries let the juice out.

Frozen blueberry and cranberry filling

• frozen blueberries - 0.25 kg;
• frozen cranberries - 0.25 kg;
• starch - 100 g;
• vanillin - 1 g;
• sugar - 100-120 g.

Cooking method:

• Defrost the berries, drain the juice. It is not worth pouring it out, it is better to use it for making fruit drinks.
• Put the berries in a bowl, add sugar, vanilla and starch to them, mix, trying not to crush the berries too much.

Immediately after preparation, the blueberry-cranberry filling should be used for its intended purpose.

Filling for blueberry pies with apples

• blueberries - 150 g;
• apples - 0.35 kg;
• sugar - 150 g;
• butter - 30 g;
• ground cinnamon - 5 g;
• cookies - 50 g.

Cooking method:

• Peel apples, cut into cubes.
• Sort blueberries, wash and dry.
• Mash the cookies with a spoon or crush until crumbly.
• Melt the butter in a saucepan, put the pieces of apples in it, fry them for a few minutes.
• Sprinkle apples with sugar and cinnamon, continue cooking for 2-3 minutes.
• Add blueberries, sweat it with apples for a couple of minutes. Mix ingredients and transfer to a bowl.
• Add crushed cookies, mix again.

The blueberry-apple mass should be allowed to cool to room temperature. Only after that it can be put on layers of dough and form pies. Hot filling will steam the dough, which can make pastries less tasty and appetizing.

Blueberry filling with cottage cheese for pies

• fresh or frozen blueberries - 0.2 kg;
• cottage cheese - 0.2 kg;
• vanilla sugar - 10 g;
• sugar - 40-60 g.

Cooking method:

• Rub the cottage cheese through a sieve, mix with regular and vanilla sugar.
• Combine prepared blueberries with cottage cheese, mix. You need to act carefully, but still save all the berries will not work. If some of them are wrinkled, it's okay, the pies will still come out delicious.

Instead of fresh or frozen blueberries, you can use blueberry puree or even jam, jam made from this berry. When using jam, sugar can be omitted.

Blueberries are a healthy berry with a unique flavor that almost everyone loves. Delicious and fragrant pies with blueberry filling come out. You can make it according to different recipes, each of them has its own advantages.

How to thicken the filling so that it does not leak out of the pie or bun?

5 WAYS TO THICKEN THE FILLING:

1. For a glass of filling - 1-2 tbsp. flour

2. For a glass of filling - 1-2 tbsp. semolina

3. For a glass of filling - 1 tbsp. oatmeal

4. For a glass of filling - 1 tsp. starch

5. For a glass of filling - 1-2 tbsp. l. ground crackers or ground biscuits

Advice: If lingonberries are used for the filling (the most capricious filling), it must be thawed, washed and dried well with a paper towel.

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So that the filling does not leak out. Solutions

Wet fillings - jam, marmalade, fresh fruits often create problems for beginners in the kitchen: the filling flows out of the jam, the fruit pie becomes wet from excess juice and looks unbaked.

The simplest solution is to put less filling. Not everyone will like it, it tastes better when there are a lot of toppings. In addition, if the fruit is very juicy, the cake will get wet from a small amount of filling.

Another solution is to thicken the filling with a product that absorbs moisture. It is desirable that this product does not impose its taste.

There can be no exact recipe regarding the amount of filler, because the jam used for the filling can be of different thickness, and the quality of filler products today differs from different manufacturers.

Usually housewives find their method empirically.

To prevent the filling from leaking out of jam, jam or jam do this:

Boil the jam in advance, add semolina to it. On average, 1 teaspoon or 1 tablespoon per glass of jam, the amount of semolina depends on the density of the jam or jam. Cool the mass, it will thicken and will not flow out;

Add berry or fruit jelly powder to jam or jam - 1 tablespoon per glass of jam;

Add about 1 tablespoon of flour (wheat or corn) or oatmeal to a glass of jam or jam;

Add corn or potato starch, you can boil jam with starch in advance. The amount of starch is 1-2 teaspoons per glass of jam. This is approximately, because starch is different in strength.
Which starch is best? Many people think that corn is less noticeable, but this depends on the manufacturer;

Add breadcrumbs to the jam, better if you cook them yourself from a very good white bun;

Add ground cookies to the jam, to do this, crush it with a rolling pin on a cutting board. A cracker with a neutral taste, no flavors and unsalted is better;

You can make the following filling: stir the jam well, beat with a fork, add egg whites whipped into a thick foam;

Especially for baking, prepare a very thick jam using natural gelling agents: pectin, Quittin, gelfix, confiture. This is when you make preparations for the winter.

By the way, it is with such jam or marmalade that you can very easily and quickly prepare a fruit biscuit roll:

Bake a thin rectangular biscuit cake, roll it up with baking paper, then, when it cools down, carefully unfold and spread with jam or homemade marmalade, roll (without paper), put in a plastic bag, refrigerate for 1 hour.

To prevent the pie with fruit filling from excess juice from being too wet, you can do this:

Put the filling from fruits or berries on the rolled out dough, sprinkle the filling with oatmeal flour (grind the flakes in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You can not grind cereal;

By the way, whole grain oat flakes do a great job with the problem and do not affect the taste. I use German, we have been selling them everywhere for a long time.

Sprinkle the rolled dough with starch, gelatin or ground breadcrumbs, you can also use neutral cookies, put the fruit filling on top. If the filling layer is high ii, sprinkle more on top;

I used to sprinkle Golden apple filling only on top, these apples are moderately juicy.

Cut apricots, plums, small apples and pears into halves, remove pits, core, spread in one layer with the skin down, sprinkle with sugar, almond petals, ground breadcrumbs on top. It is possible to add washed and drained raisins or dried apricots to fruits to absorb moisture, but not completely dry, like a stone;

Large apples and pears can be cut into slices and put skin side down;

Prepare the filling of baked apples without skins;

Pre-boil the fruit for a short time;

If you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., they must first be rolled in flour;

Rinse fresh cherries, let water drain, defrost frozen cherries, sprinkle with sugar, let stand for half an hour or an hour, so that it starts up the juice, drain the juice. Put the cherry on the dough, sprinkle with starch on top.

I do it differently, my cherry pie never gets wet. We have a family method:

First grease the rolled dough with a thin layer without gaps with thick jam or melted honey (not hot!), This is a protection against leakage. Then sprinkle the prepared cherries with starch - 1 tablespoon per 400-500 grams of cherries (more can be, depending on the strength of the starch), mix, put on the dough, sprinkle with sugar on top to taste. You can do without sugar, because a layer of jam or honey gives sweetness. Then close with dough strips.

In the photo, the remains of the pie in the context in a day.

And yet, in order not to tear off burnt jam or dried fruit juice from the baking sheet, always use baking paper for baking with wet fillings.

The fastest blueberry pie is made on kefir dough by a method in which all products, including berries, are mixed with each other into a single mass. After this mass is simply poured into a suitable shape, round or square, and baked in a hot oven with one cake.

The five most commonly used ingredients in blueberry pie recipes are:

If you have time and desire to figure out something more complicated, you can do the cooking of a pie with berry filling. That is, one where the dough goes separately from the filling. It can be yeast, puff, sand. If it is dense and keeps its shape, then it is rolled into a layer, on which the berry mixed with sugar is laid out. If it is liquid, then it is poured to the bottom of the mold, and the berries are carefully laid out on top. At the same time, they are immersed in the dough, which looks very nice when finished.

Five of the fastest blueberry pie recipes:

There is a third cooking option: with sauce or filling in the manner of a cheesecake. The pie has a lower, main layer in the form of a basket with sides. And this basket is filled with sour cream or creamy blueberry mousse. There are recipes where gelatin is also involved. And the collected cake is not baked in the oven, but cooled in the refrigerator.

Whichever option is chosen, in any case, the cake will turn out not only tasty, but also beautiful - thanks to the color of blueberries.

When the blueberry season begins, many housewives rush to make preparations for the winter from these berries. However, there are many recipes that require fresh fruit. With blueberries, not only dumplings and yogurt are made, but also very tasty pies. It takes a little time to prepare them and, of course, a minimum of products. So how do you make blueberry tarts? Recipes will be discussed in this article.

Pie dough

The dough plays a special role in baking. Taste depends on its quality. For cooking you will need:

• Sunflower oil - 1 cup.
• Sugar - 200 grams.
• Cold water - 0.5 liters.
• Salt - a pinch.
• Yeast - 50 grams.
• Wheat flour - how much dough will take.

How to knead the dough?

From this test, very tasty pies are obtained from which it is very simple. In a separate container, mix sunflower oil, sugar, salt and water. The resulting mass should be put on fire and brought to a boil. The composition must be boiled for five minutes. After that, the mass should stand and cool to room temperature. After that, it is necessary to pour yeast and flour into the future dough. If you do not like too sweet blueberry pies, then you can add only half of the indicated sugar.

Now you can knead the dough. To begin with, the composition should be like a pancake: a little liquid. Gradually add flour to the dough. As a result, it should not turn out very cool. After kneading, the dough should be left for a while so that it fits. After that, you can start cooking pies.

We form pies

For the filling, prepare products in advance. For this you will need:

• Fresh blueberries - 400 grams.
• Sugar - 100 grams.
• Potato starch - 100 grams.

First you need to divide the prepared dough into small pieces and roll out neat cakes from them. It should be noted that when baking, fresh blueberries release a lot of juice. Therefore, in this case, starch is needed to keep the liquid inside the pie. So, how do you form beautiful blueberry pies? To begin with, you need to lay out starch on each cake. 0.5 teaspoon will be enough. The powder should be carefully distributed throughout the cake.

Put berries on a layer of starch. Each patty requires 2 to 3 teaspoons of blueberries. After that, the berries should be sprinkled with sugar. Its amount depends on what kind of pies you like: sweet or not.

Pies can be made in any shape. Baking in the form of triangles looks original. Lay out the blanks with the seam up. This will prevent the filling from spilling onto the baking sheet. After the blueberry pies are laid out, it is worth leaving them for 40 minutes so that they grow a little more.

When the pastry has increased in size, it is necessary to grease it with a beaten egg. Blueberry pies are baked, the recipes of which even inexperienced housewives can implement, for about half an hour at a temperature of 200 ° C. Finished products should be greased with butter.

Pies with blueberries from yeast dough

This recipe is familiar to many from school. To knead the dough you will need:

• Warm milk - 0.5 liters.
• Salt - 0.5 tablespoon.
• Vegetable oil - 3 tablespoons.
• Butter or lard - a tablespoon.
• Sugar - 2 tablespoons.
• Flour - how much dough will take.
• Dry yeast - dessert spoon without top.

For filling:

• Frozen blueberries.
• Sugar.
• Starch.

Cooking process

The listed components must be mixed. To begin with, pour warm milk into a separate container and add yeast. When they dissolve, you can add the rest of the ingredients. It is better to introduce flour with the composition at the very end. The dough should be very well kneaded so that all the components are mixed. Now the composition should be left for a couple of hours. The container with the dough should be placed in a warm place and covered with a damp towel. This will prevent the top from drying out.

After that, more flour should be added to the dough to achieve the desired consistency. The finished composition should be placed in a plastic bag, previously lubricated with vegetable oil from the inside. The dough should be put in the cold for 12 hours. This can be done at night, and in the morning you can cook yeast pies with blueberries. It is worth noting that such a dough is stored for about two days in the refrigerator.

How to bake pies?

If frozen blueberries are used to make pies, then they should be thawed beforehand. This will drain excess fluid. Berries should be mixed with sugar to make the filling sweet.

The dough must be divided into small pieces, approximately 70 grams each. This will make the blueberry pies the same size. Each cake needs to be rolled out and put in the center of the filling. To begin with, it is worth putting a little starch on the workpiece, and then laying out the berries.

After that, you should form a pie and place it on a baking sheet, previously greased with oil. When the form is filled, you need to leave the pastry for a while. When the dough has doubled in size brush each pie with beaten egg. The delicacy is baked for half an hour at a temperature of 200 ° C.