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Pie with blueberries and sour cream filling. Delicious blueberry pie with sour cream filling Fresh blueberry pie with sour cream filling

We offer recipes for making a delicious open pie with blueberries in sour cream filling. Such a dessert will not only delight you with a delicate structure, incredible taste and will cheer you up, but will also fill the body with many vitamins contained in blueberries.

Jellied Blueberry Sour Cream Pie

Ingredients:

For the test:

  • wheat flour - 360-420 g;
  • baking powder - 20 g;
  • - 130 g;
  • granulated sugar - 120 g;
  • eggs - 2 pcs.;

To fill:

  • eggs - 2 pcs.;
  • sour cream - 195 g;
  • granulated sugar - 120 g;
  • wheat flour - 60 g;
  • blueberries - 260 g.

Preparation

For the dough, beat the eggs with sugar until foamy, then add the melted and cooled butter in advance and beat again. Next, sift the flour with baking powder in small portions and make a soft plastic dough. We remove it for a while on the shelf of the refrigerator and start preparing the filling. Beat eggs until fluffy, add granulated sugar, add sour cream and beat again for at least ten minutes. At the end of the whipping process, add flour.

Distribute the cooled dough over the bottom of a detachable mold with a diameter of 23 centimeters and form rather high sides. Now we lay out the previously washed and dried blueberries and fill them with the prepared filling.

We put the cake pan in an oven preheated to 185 degrees and bake for thirty minutes or until the desired blush. When ready, let the open blueberry pie in sour cream cool completely, and only then remove it from the mold, cut into portions and serve.

Sand pie with blueberries and sour cream filling

Ingredients:

For the test:

  • wheat flour - 275 g;
  • salt - a pinch;
  • butter - 130 g;
  • granulated sugar - 80 g;
  • egg yolks - 3 pcs.;

To fill:

  • eggs - 2 pcs.;
  • sour cream - 195 g;
  • vanilla sugar - 15 g;
  • granulated sugar - 80 g;
  • potato starch - 25 g;
  • blueberries - 260 g.

Preparation

To make shortbread dough, sift the flour, place it in the bowl of a blender or combine, put the butter cut into pieces there and break the mass into small crumbs. Alternatively, chop the flour and butter on a large board with a knife. Add the yolks one at a time to the resulting crumb, stirring well each time. As a result, you should get a loose mass that molds well. If you can't form a ball out of it, then add a tablespoon of sour cream or another yolk and mix again.

We distribute the resulting product along the bottom of the oiled form, forming sides, cover with parchment, cover with peas or beans and bake at 195 degrees for ten to twelve minutes.

Mix the blueberries with half the granulated sugar and put them on the bottom of the sand mold. Grind it down a little more with sugar and fill it with filling. To prepare it, mix the eggs with sour cream, the rest of the granulated sugar, vanilla sugar, starch and stir with a whisk until smooth.

We put the pie in a preheated oven and bake at a temperature of 200 degrees for twenty minutes.

A soft, fluffy shortbread dough is especially suitable for the base of this blueberry pie with sour cream filling. The season for fresh blueberries is short, but not a problem for baking. Frozen blueberries (picked or purchased) are great for a variety of pies.

For a variety of taste, I add vanilla, condensed milk or lemon zest to the sour cream filling, and in this version - condensed milk instead of sugar.

For the blueberry sour cream pie, prepare the ingredients listed for the recipe.

To pour, simply stir the sour cream, condensed milk, egg and cornstarch until smooth. No need to whip.

Soften the butter at room temperature or in the microwave on medium power (450-600 W) for 1-1.5 minutes. Add condensed milk or sugar and sour cream to it, stir.

Combine this mixture with flour and baking powder.

Stir with a spoon, fork or spatula. You will get a soft, fluffy shortbread dough. Such dough cannot be rolled out with a rolling pin; you just need to transfer it into a mold and level it by hand.

In a greased or padded form, shape the dough into a pie blank, i.e. base with sides. Use a fork to poke the bottom and place the blueberries.

Pour the sweet sour cream filling over the berries.

Bake blueberry pie with sour cream in a preheated oven at 175-180 degrees for about 45 minutes, but be guided by the properties of your oven. If possible, set "bottom heat" or place the cake on the bottom shelf. I also recommend covering the top of the cake for the first half of the baking time.

Blueberry pie with sweet sour cream topping is especially good for breakfast! It is hearty, tasty, evokes pleasant memories of the summer and improves mood for the whole day))


This is a delicious blueberry sour cream yeast cake!


The recipe is extremely simple, some of the nuances of cooking are very interesting, and the taste ... it's something delicious !!! A layer of lush, rich dough is covered with a juicy and tender blueberry-sour cream filling, the golden crust goes well with this white and lilac topping.


Be sure to try baking the open blueberry sour cream pie while the berry season continues! Although I think frozen berries are fine too. But fresh is still better!


The base of the pie is made from rich yeast dough - I would not have thought of this, just sprinkle the dough with berries and bake! I usually make portioned pies or buns out of such dough, and occasionally - large pies for the entire baking sheet, for example, with apricots, decorating them with a grid of dough. And here the cake is completely open, even the lattice is not needed.


Then, you do not need to add sugar to the filling, so that the berries, after letting in the juice, do not wet the dough. We will sprinkle sugar on a ready-made pie - this is advice from Julia. And pour sour cream - also later.

Ingredients:

For the dough, on a standard sized baking sheet:

  • 50 g fresh yeast;
  • 100 ml (half a glass) milk;
  • 3 small eggs;
  • 75 g sugar;
  • 100-120 g butter;
  • 0.5 teaspoon salt;
  • On the tip of a teaspoon, vanillin or a bag of vanilla sugar;
  • ¼ cups (50 ml) vegetable oil (I take mustard and sunflower oil in half);
  • Flour - how much is needed for a soft, non-sticky dough, about 3 glasses.

For filling:

  • 300-500 g blueberries;
  • 2 tablespoons of starch;
  • 3-4 tablespoons of sugar or powdered sugar;
  • 1 cup (200 ml) sour cream

I think that the fat content of sour cream does not really matter; I took 20%.

How to bake:

Wash the blueberries and sprinkle them on a towel to dry them - the wet berries should not be poured onto the dough, you will get the same “baked” effect as from the juice.

Melt the butter, let it cool to a warm state, and, on the contrary, heat the milk. Take the eggs out of the refrigerator in advance to warm up to room temperature. Yeast for this dough needs the highest quality, freshest, so that it fits well and turns out soft and fluffy. Butter is also good, albeit not the most expensive, but not margarine and not a spread. The site has a separate detailed step-by-step recipe for making butter yeast dough, here I will repeat it briefly.

Chop the yeast into a bowl, add 2 tablespoons of sugar from the total and grind until the yeast melts. Pour in pleasantly warm milk, stir. Sift a little more than half a glass of flour, stir again and leave for 15 minutes in a warm place under a towel.

In the meantime, beat the rest of the sugar with the eggs with a whisk.

When the dough rises and begins to "breathe", add the beaten eggs, stir and add some flour - about 1 glass; then pour in warm, non-hot melted butter, mix again; again add flour, salt, vanillin, you can ¼ teaspoon of turmeric for a yellow color. Pour in vegetable oil and knead the dough, adding flour until it stops sticking to your hands. In this case, the dough should remain soft, not steep. Cover with a towel and set in warm for half an hour.

When the dough rises and doubles, gently knead it and roll it out on a table sprinkled with flour into a rectangular cake 1-1.5 cm thick.

Cover the baking sheet with a sheet of parchment, grease with vegetable oil. It is better to use a baking sheet with sides, then the cake will hold its shape better. After winding the cake on a rolling pin, transfer it to a baking sheet and spin it there.


Lightly sprinkle the dough through a strainer with starch - it will absorb the berry juice.

Scatter the berries evenly over the cake.


We bend the edges of the cake upward, you can still slightly grind the blueberries with starch on top.


We turn on the oven to preheat to 170C, and in the meantime, let the cake stand for 10-15 minutes.

We put the blueberry pie in the oven on a medium level and bake at first at 160-170 for 20 minutes, and then, when the dough is baked, add up to 180C so that the edges of the pie are beautifully browned. You can brush them with a beaten egg.

We bake the cake for a total of 30-35 minutes, until dry skewers and ruddy edges.


After taking it out of the oven, let it stand for 7-10 minutes, and then, while hot, sprinkle with sugar from a spoon and pour sour cream on the blueberry pie.

It is convenient to put sour cream out of a bag with a cut corner, and then distribute with a spatula or pastry brush.

Let the cake stand for another five minutes and soak, and the dough cools down a little, because it is not worth eating hot, and cut into portioned squares.


You can taste the amazing blueberry pie with sour cream filling!


Look at what a beautiful pie it turned out!


And how delicious! ..


Enjoy your tea!