Recipe: Pies with blueberries - From ready-made dough and fresh berries. Fried pies in a pan with blueberries How to bake pies with blueberries in the oven

In pies with blueberries baked in the oven, the ocean of mother's love. And a huge portion of summer with sunny days and walks in the forest. Blueberry islands, clear water of a small lake and ringing voices of birds.

If you want to feel nostalgic in the warm company of old friends, you definitely need to master the step-by-step recipe with photos of blueberry pies.

Wonderful pastries from kefir dough will fill the house with comfort and seductive aromas. Unlike the yeast base, here you do not need to spend all day on the growth and fermentation of the dough. Kneaded, blinded and baked - what could be easier?

Ingredients:

For test:

• wheat flour - 400 g;
• kefir - 250 ml;
• chicken egg - 1 pc.;
• sugar - 2 tbsp. l;
• soda - 1 tsp;
• vegetable oil - 40 ml;
• butter - 50 g.

For filling:

• blueberries - 200 g;
• sugar - 70 g;
• starch - 1 tbsp. l.

How to make blueberry pies

In a bowl, combine chicken protein, melted and chilled butter, sugar, soda, quenched in kefir. All foods must be at room temperature. Beat with a whisk to get a homogeneous mixture. The yolk is left for greasing the pies. Sift the premium wheat flour and pour it into the egg-kefir mixture.

We knead the dough. It should be soft and elastic. If needed, add a little more flour. It is important to understand that the quality of flour affects its quantity in the dough. Therefore, you need to look at your core. We leave the finished dough for half an hour at room temperature under a towel.

After a while, divide the dough into koloboks of 30 grams.

We roll each with a rolling pin into a cake 3 mm thick.

On each blank we put a spoonful of prepared blueberries. We sort out fresh berries, wash, dry. Frozen do not defrost. Mine thawed a bit while they waited their turn.

If the berries let the juice, then sprinkle them with starch, then sugar. If they are not defrosted, then starch is not needed.

We connect the ends of the dough and form oblong pies, firmly connecting the seam with our hands. Why do you need to dip your fingers in flour.

We cover the baking sheet with parchment, which was smeared with vegetable oil. We spread the pies at a distance of one from one.

Lubricate each with beaten yolk or water, you can lubricate with milk.

We bake pies with blueberries in an oven preheated to 180 degrees for 30 minutes.

Carefully remove the finished products from the baking sheet and put them on a dish.

Remove the butter from the refrigerator in advance (2-3 hours before preparing the dough) so that it becomes very soft, creamy, or soften it in the microwave immediately before cooking. Also, about 1 hour before cooking, put the required amount of sour cream and eggs from the refrigerator so that they also warm up.

Wash the lemon (orange) with hot water and soap and pour over boiling water to wash off the layer of preservatives from its surface.

Immediately before kneading the dough, turn on the oven and heat it to 3.2 (180 ° C) (so that the dough can be put on it if there is no other warm place, for example, a radiator). In different containers, measure the amount of wheat flour with salt and granulated sugar required according to the recipe for the dough.

Heat the milk in a saucepan or aluminum bowl over low heat until warm (38-40 ° C). Add 1 tsp to it. with a small slide of sugar (from the total amount for the dough), mix so that it dissolves, and crumble fresh or add dry yeast into it. Place the bowl / saucepan in a warm place for 5-10 minutes so that the yeast gets wet and swells.

In a large mixing bowl (approximately 3.5 liters), beat the eggs with the remaining dough sugar until fluffy with a stand mixer.

Add swollen yeast to them, mix everything and enter, sifting through a fine sieve, 200 g of wheat flour for dough, stir in.

Put softened butter, sour cream and grated zest of half a lemon (or orange) into the dough, mix.

Add about 120 g more of the remaining flour to the dough (also sift and knead with a mixer) to make the dough thicker. And then (in 2-3 doses) add the rest of the flour and knead the dough with your hands until it becomes homogeneous and elastic and well behind the hands and the walls of the dish. As a result, the dough should be soft and pleasant to the touch.

Shape the dough into a ball and place back in the bowl, then cover with plastic wrap and leave in a warm place for 40-60 minutes to double in size.

At this time, wash and sort the blueberries for the berry filling. Leave the washed berries on the table in an open dish so that they dry out a little.

When the dough is ready, turn on the oven and heat it to 3.2 (180 ° C), if it was not turned on beforehand. Line a large baking sheet (28 x 38 cm) or any other similar or larger area you have with non-stick baking paper (sides are optional).

Knead the risen dough with your hands and divide, preferably with a scale, into 25 identical pieces, rolling each into a ball and placing on the table. Roll out each ball in turn (starting with those that were made first) (if necessary, lightly flour the table) with a rolling pin into a circle Ø 10 cm, put ⅓ teaspoon of starch on it, lightly smearing it with a strip in the middle of the circle, berries ( about 2 teaspoons with a medium slide) and sprinkle them on top with ¼-⅓ teaspoons of granulated sugar. Form the blank of the pie by folding the cake with the filling in half and pinching its edge first in the middle, and then in turn from each end to the center (do this carefully so that the berry juice does not leak out of the pie during baking). After this, the “scallop” of the dough must be wrapped with “pinches” on its side, moving from one end of the pie to the other, so that in the end a beautiful “pigtail” is obtained from the seam. Transfer the shaped pie to the prepared baking sheet. Do the same with the remaining balls of dough and filling, laying them out on a baking sheet at some distance from each other (so that they do not stick together, having increased during baking). If all the blanks do not fit on the baking sheet (I have about 12 pieces on the baking sheet of the indicated area), leave those that do not fit on the table at room temperature to wait for their turn in the oven.

Cover the future pies with a paper napkin (both those on the baking sheet and those on the table, if any) and place the baking sheet with the blanks in a warm place, letting them come up there so that they increase in volume.

When the blanks are suitable, beat a small egg with a hand whisk or fork in a separate container, take a silicone brush and lightly grease the surface of the blanks with it. Place the tray in the oven and bake the pies at 3.2 (180°C) until the top is golden brown, about 25 minutes. or as recommended in the instructions for your yeast dough oven. You can turn the baking sheet on the other side after 15 minutes after the start of baking so that the workpieces are browned evenly.

Remove the finished pies from the oven, cover with a paper towel and let them cool at room temperature completely or until warm. Then serve.

Store the leftovers of completely cooled blueberry patties in an open container under a paper towel for no more than 12 hours at room temperature, and then it is better to put them in the refrigerator in a closed plastic bag. There, at a temperature of 0-6 ° C, they can be stored for up to 2-3 days.

Yeast dough is very suitable for berry fillings, so yeast sweet pastries are very popular in summer. We offer a recipe for fluffy yeast pies with blueberries. Thanks to cornstarch, the juicy blueberry filling doesn't "run away" from the pies, but remains for you to enjoy.

Yeast pies with blueberries we offer to bake in the oven from yeast sponge dough in milk.

For test:
- flour - 1.5 cups
- fresh yeast - 15 g
- milk - ½ cup
- egg yolk - 1 pc.
- sugar - 2.5 tbsp. spoons
- butter - 30 g
- salt - ½ teaspoon

For filling:
- blueberries - 180 g
- corn starch - 1 tbsp. l without top
- sugar - 2-3 tbsp. spoons

Additionally:
- vegetable oil for greasing the baking sheet - 2 tbsp. spoons
- egg white for greasing pies - 1 pc.
- milk for greasing pies - 1 tbsp. the spoon

Cooking yeast pies with blueberries

1. All dough ingredients should be at room temperature.

2. Heat half of the milk to a warm state and dissolve the yeast in it, adding 1 teaspoon of flour and ½ tbsp. spoons of sugar. Leave the dough in a warm place to rise for 20-30 minutes, covered with a napkin.

3. Melt the butter and wait to cool to a warm state.

4. Sift flour, add salt, remaining sugar, egg yolk, remaining milk and start kneading the dough, gradually adding butter. Knead the dough until it stops sticking to your hands.

5. Put the ball of dough in a bowl, cover with a towel and let rise in a warm place for 1 hour. During this time, the dough should double in size.

6. Wash blueberries and pat dry with paper towels. Mix dry berries with sugar and starch.

7. Punch down the risen dough, knead, divide into equal pieces, dusting the table with flour. Roll out cakes from pieces of dough.

8. Put a berry filling on each cake and form pies.

9. Grease a baking sheet with vegetable oil and cover with baking paper.

10. Put the pies on it and leave for 20 minutes to proof. Then brush the top with a mixture of protein and a spoonful of milk.

11. Bake yeast pies with blueberries in an oven preheated to 180-190 degrees for 20-25 minutes.

Bon appetit and delicious pies!

Looked 4335 once

Recipe for the test "Fellow traveler" for delicious pies:

I'm preparing the steam. To do this, mix warm milk, yeast, sugar, 6 tablespoons of flour, cover with a towel and leave for 30 minutes in a warm place (you can put it on top of a pot of hot water). After half an hour, bubbles will begin to appear on the surface of the dough, which means that it is ready.

Then we begin to slowly add the sifted flour, one glass at a time. And add vegetable oil. Again - flour and butter. Until the finished dough falls completely off your hands, but don't make it tough, it should be light, airy and lively.

Finally, leave a little vegetable oil (2 tablespoons), it will be convenient to pour it on your hands and collect the dough. Then cover the dough and let it rest for 15 minutes.

At this time, we will deal with the filling. We will make pies with blueberries. Although any filling is suitable for this test, both sweet and not sweet. Wash the blueberries, put them on a sieve, let the water drain.

The dough has come up, grease your hands with oil and divide the dough into 4 parts. Flour is no longer needed in this recipe. We work only with oil. When your hands are in oil, it is convenient to work with the dough. We roll up a sausage from each part, divide it into 8 parts and roll up balls, no more than 5 cm in diameter.

Knead each ball into a cake with your hand.

Put 1/2 teaspoon of sugar, 1 teaspoon of blueberries in the center of each cake. We fasten the edges (I have in the form of a triangle).

And put the pies on a baking sheet, greased with oil. You can lubricate with a beaten egg, or you can not lubricate (then hot pies should be lubricated with butter). There were 32 blueberry pies in total. Cover the pies with a towel and leave in a warm place to rise for 20 minutes.

Then we put a baking sheet with pies in a preheated oven and bake at a temperature of 180-200 degrees for about 25 minutes, until browned.

Cover with a towel and let cool. Pies with blueberries from the "Fellow traveler" dough turned out to be airy, tender. In the morning, the pies also remain soft, not stale. I hope you enjoy the Fellow Traveler dough recipe for pies that do not go stale for a long time. And the taste of airy, tender, very tasty pies with blueberries will pleasantly surprise you. We wish you a happy journey to the recipe for an excellent dough.