Easy berry pie recipe. Quick kefir pie

Summer is a great time when you can especially not bother with complicated recipes because the products are fresh, beautiful and delicious 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 simple 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 essence, this is the usual shortbread dough 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, the usual Wheat flour quite suitable.

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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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 family tea party and congratulate 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 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 sachet of dry vanilla pudding
• 150 g dark chocolate

Cooking:

1. Preheat the oven to 180°C. Beat 200 g of butter with 200 g of granulated sugar, vanilla sugar and salt until a mass is obtained uniform consistency. 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.
2. 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.
3. 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.
4. 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 mold lubrication

For cream:

• 200 g dietary 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:

1. Mix the jelly mixture with sugar and pour 250 ml of cold water. Bring to a boil, let cool and refrigerate for 1 hour.
2. 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.
3. 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.
4. 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:

1. 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.
2. Finished cake Remove from the oven, let cool slightly in the tin, then invert onto a towel, remove the baking paper and leave to cool completely.
3. Creamy processed cheese rub with lemon zest, lemon juice and remaining powdered sugar. Put the cooled cake on big dish and spread with cheese. Defrost the raspberries, dry and lay on the cheese mass.
4. 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:

1. Knead the dough from the above ingredients (quench the soda with lemon juice). Divide the dough into 15 parts and refrigerate for 2 hours.
2. For cream, grind sugar with eggs. Pour in the milk and bring to a boil, stirring constantly. Then remove from heat and cool. well beat butter and gradually mix in the milk mixture and vanillin.
3. 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. Finished tubes take out and cool.
4. 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:

1. 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.
2. 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.
3. Ready biscuit Cool completely in the form, then cut lengthwise into 2 layers.
4. 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:

1. Sift the flour on the board with a slide, make a recess in the center, put granulated sugar, egg yolks, 150 g creamy margarine, chopped in small pieces, lemon zest, salt, pour in the wine and quickly knead the dough. Shape into a ball, wrap in parchment paper and refrigerate for 30 minutes.
2. 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 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.
3. Whip the whites into a strong foam. Add 150 g of granulated sugar and beat until smooth lush mass. Add granulated sugar, starch to thawed currants and mix. Peas and beans, along with parchment, remove from the sand base.
4. 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 yogurt(drinkable)
• 80 g melted butter
• 250 g blueberries
• vegetable oil for frying
• maple syrup or honey to taste

Cooking:

1. Combine flour with salt, sugar and baking powder. Add eggs, buttermilk and butter, mix.
2. Heat a frying pan over high heat, grease it a small amount 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.
3. 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:

1. 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 pre-moistened cold water round silicone mold for baking.
2. 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.
3. 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.
4. 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:

1. Pre-softened with room temperature butter (100 g) beat with sugar until fluffy. Add egg, soda and vanilla sugar, beat for 1-2 more 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.
2. For the filling, beat the egg with sugar, add sour cream and mix everything well until smooth. Rinse cranberries or viburnum and dry.
3. 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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Berry Pie Recipes

Quick Frozen Berry Pie Recipe Step by Step shortcrust pastry and filling of cherries and lingonberries, as well as photos and videos of cooking.

45 min

229.4 kcal

4/5 (2)

I have been "familiar" with this cake for many years, and not once did it let me down or deceive my expectations. The cake turns out to be invariably fragrant, appetizing and, importantly, healthy.

For the filling, I take frozen cherries in half with frozen lingonberries. These berries do not require any special preparation or defrosting. We'll just sweeten them up and put them in a pie.

It takes no more than 10-15 minutes to prepare the dough. But I assure you, this is not just a pie with frozen berries on hastily- this is a wonderful dessert that will warm cold winter or in the off season, fill the house berry flavors and remind you of summer. Let's cook.

Kitchenware: 2 bowls (one for dough, one for filling) cling film or a dough bag, a rolling pin to roll out the dough, a baking dish, an oven.

Required products:

For test:

For filling:

• 300 grams of frozen pitted cherries;

• 300 grams of frozen cranberries;

• 10 tablespoons of sugar.

Choice of Ingredients

Sour cream for such a pie can be of any fat content (the fatter, the tastier it gets). I used 20%.

You can also take any berries. I really like the combination of cherries and lingonberries. Use the berries you have in your freezer or buy your favorite. If the berry is sweet, use less sugar.

When buying frozen berries, make sure that there are no pieces of ice in the bag and that the berries are whole. Read on the package how they are frozen. It is known that only shock freezing berries retain their beneficial vitamin properties.

Butter for the dough must be taken out of the refrigerator ahead of time - it should be melted.

Cooking sequence

Let's start by preparing the dough for our frozen berry pie:

Berry filling for our pie consists of frozen berries and sugar:

Mix the berries in a separate bowl, add 10 tablespoons of sugar and mix. The filling is ready.

Forming and baking the cake:

Read with us also how easy it is to cook and how else you can cook delicious.

Quick Frozen Berry Pie Video Recipe

In this video, a very successful, simple recipe for a pie with frozen berries. Here they use frozen strawberries as a filling and pour the pie sour cream filling.

Pie options

quick pie with frozen berries, you can make not only from shortcrust pastry, but also from bulk or puff pastry. The last option is the easiest - ready dough you can just buy it in the store.

The dough can be made with the addition of milk, kefir, yogurt or sour cream (as in my version). You can fill the cake with sour cream filling (as in the video recipe) - it also turns out great.

The filling of frozen berries for pies can be any. Grab the berries you have in your freezer or buy the ones you love the most. Focus on your taste. Depending on whether sour berry or sweet, adjust the amount of sugar. In my recipe, the berries do not need to be thawed, I just add sugar and this is the end of the preparation of the filling.

In case the frozen berries for the pie need to be prepared first, I will tell you how to do it. First, wash them, add sugar, stir and wait until they completely thaw (15 minutes). Drain the berry water. Add a little starch so that the berries do not stick together and keep their shape. In this form, they are ready for baking.

Let me know if you liked my recipe. Perhaps you have your own cooking secrets - share with us. We will be glad to receive your letters. I wish everyone happiness.

In contact with

In biology, fruits with juicy pulp and small seeds. From a scientific point of view, this is not only currants, gooseberries, grapes, but also watermelon and tomato. But cherries and olives are not berries, but stone fruits, strawberries, raspberries and strawberries are many-drupe and many-nuts. However, a scientific definition is one thing, and our usual culinary ideas are another, especially when it comes to such a process as making a berry pie.

You can take absolutely any berries for a berry pie, regardless of their botanical description. In summer, you need to pamper yourself every day with fresh raspberries or strawberries, blackberries, gooseberries, and then you stock up on vitamins for the whole year, which means health. Despite the fact that this summer fun, and the season of each of them is fleeting, you can collect and freeze them in the freezer, cook compotes and jam, the berry pie will be the same delicious whole year and every time different.

Pie with berries - food preparation

For the test, you will need a standard set of products - flour, sugar, sour cream and eggs. The berries for the filling should be carefully sorted out, the bones, spoiled specimens and cuttings should be separated. Let them drain well through a sieve or colander.

Pie with berries - best recipes

Recipe 1: Cottage cheese and berry pie with blackcurrant

This beautiful festive dessert resembles a cheesecake with cottage cheese, and the berries add juiciness and tenderness. It is prepared even easier than a cheesecake, and the result is much superior in taste.

Ingredients: flour (250 grams), margarine (150 grams), sugar (1 cup + filling 150 grams), egg, vanilla sugar, soda (half a teaspoon), sour cream (250 grams), powdered sugar cottage cheese (200 grams), starch (100 grams). Filling - blackcurrant (300 grams).

Cooking method

Beat eggs with sugar, add pieces of margarine softened at room temperature, add soda. Add flour and starch, knead the dough. soft dough, powdered with flour, is easily taken by hand. We send it to the refrigerator for 30 minutes.
We rub the cottage cheese through a sieve, or knead it in a mixer or blender, add an egg and 2/3 cup sugar, sour cream. Grind cottage cheese with additives and get a creamy mass. Grease a baking dish with butter and sprinkle with flour. We spread the dough with a cake, form the sides and bottom. Posting curd mass on the dough, level the surface. Put the berries on the cottage cheese and put in the oven. Juicy berries that bake quickly (raspberries, blueberries, blueberries, we have black currants) can be laid out 20 minutes after the start of baking. The temperature is 180 degrees. The cake turns out just wonderful, not at all simple.

Recipe 2: Shortcake with frozen berries.

Take note of this recipe if you have enough frozen varieties of berries in your refrigerator. All year round you can indulge in it wonderful pie from sand-biscuit dough. Upper torn layer after baking, it becomes more crumbly and simply melting, and you can make assorted berries or prefer one variety - in any case, it is very tasty.

Ingredients: margarine (200 gr.), Sugar (1 cup), soda (half a teaspoon), egg (1 pc), flour (3.5 cups), powdered sugar for decoration, sour cream (250 grams), berries (800 gram).

Cooking method

Grind the egg with sugar, add the remaining ingredients: flour, sour cream, soda. You will get a soft pliable dough. Let's divide it into two unequal parts. Put into a mold greased with margarine most dough, forming the sides, then the filling. For the filling, knead the frozen berries and beat with sugar. We tear off the second piece in small pieces and gradually close the filling. Dough that sticks to your hands can be easily removed with flour. We bake in hot oven at a temperature of 180 degrees, sprinkle with powdered sugar.

Recipe 3: Yeast Pie with Berries

Yeast cake is the most satisfying pastry. Soft muffin is all the more pleasant because not much time is spent on its preparation. Standard set products: yeast, sour cream, flour - and great addition provided for lunch or breakfast.

Ingredients: milk (1 cup), yeast (15 grams), salt (half a tablespoon), sugar (two cups), any fresh berries (1 kilogram), flour, vanilla sugar, sour cream (1 cup).

Cooking method

Dissolve yeast in half a glass warm milk, salt and pour a glass of sugar. Add flour to the consistency of fritters. In a warm place, we leave our dough to roam. When the dough rises well, add the sifted flour, butter, milk and sugar to it, add margarine and eggs at the end. elastic dough should stay for 20 minutes. We knead it until a homogeneous mass, roll it into a layer 3 mm thick. Mix in a baking dish. Filling: cover the berries with a glass of sugar and let stand for 15-20 minutes. Remove the juice that has come out, pour into the mold and level. Bake 30-40 minutes.

How to freeze berries

Before freezing, the berries must be carefully sorted and washed. Let the water drain and spread on a sheet of paper in a single layer, place in the freezer. As soon as they freeze, pour into a container or bag and leave in the refrigerator. The storage container must be tightly closed so that the berries do not absorb odors, such as meat or fish. Different types berries are stored separately.

Strawberries: Arrange in a single layer, sprinkle with sugar. Collect in a container and close.

Raspberries: take for freezing dark varieties. Raspberry beetle larvae can be destroyed if peeled berries are immersed for several minutes in saline solution, then remove the floating larvae and rinse twice in a colander under running water. Dry the raspberries and sprinkle with sugar to freeze in one layer.

Currants: put washed and sorted currants in a bag or mash with sugar. Store in small containers in the freezer.

Gooseberries: Remove stems and pits. Rinse and place in plastic bag.

Cranberry: this berry is the most unpretentious, it is well stored until frost and without freezing. Whole berries do not lose their useful properties until spring, in this respect it can compete only with lingonberries, which are stored without freezing until spring.

Capacity freezer used more rationally if the storage containers have rectangular shape. You can also take the frozen briquettes out of the container and store them in several plastic bags.