Pie with berries - general principles and methods of preparation
In biology, fruits with juicy pulp and small seeds are considered berries. From a scientific point of view, this is not only currants, gooseberries, grapes, but also watermelon and tomato. But cherry and olive are not berries, but stone fruits, strawberries, raspberries and strawberries - multi-shoots and multi-roots. However, a scientific definition is one thing, and our usual culinary ideas are another, especially when it comes to a process such as making berry pie.
Berries for berry pie can be taken absolutely any, regardless of their botanical description. In the summer you need to pamper yourself every day with fresh raspberries or strawberries, blackberries, gooseberries, and then for the whole year you stock up on vitamins, which means health. Despite the fact that this is a summer pleasure, and the season of each of them is fleeting, you can collect and freeze them in the freezer, cook compotes and preserves, the berry pie will be just as tasty all year round and every time different.
Berry Pie - 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, the seeds, spoiled specimens and cuttings should be separated. Let them drain well through a sieve or colander.
Berry pie - the best recipes
Recipe 1: Blackcurrant Cheese and Berry Pie
This beautiful festive dessert resembles a cheesecake with cottage cheese, and the berries add juiciness and tenderness. It is even easier to prepare than a cheesecake, and the result is far 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 cottage cheese (200 grams), starch (100 grams). Filling - black currant (300 grams).
Cooking method
Beat eggs with sugar, add slices of margarine softened at room temperature, add soda. Pour 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.
Rub the cottage cheese through a sieve, or knead in a mixer or blender, add an egg and 2/3 cups of sugar, sour cream. Grind the cottage cheese with additives and get a creamy mass. Lubricate the baking dish with oil, and sprinkle with flour. We spread the dough with a flat cake, form the sides and the bottom. We spread the curd mass on the dough, level the surface. We put the berries on the cottage cheese and put in the oven. Juicy berries that are quickly baked (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 is just wonderful, not at all simple.
Recipe 2: Shortcake with Frozen Berries.
Take note of this recipe if your refrigerator has enough frozen berries. All year round you can pamper yourself with this wonderful cake made from sand and biscuit dough. After baking, the upper torn layer becomes more crumbly and simply melting, and you can make assorted berries or choose 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), icing 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 get a soft, soft dough. We divide it into two unequal parts. In a greased form with margarine, we lay out most of the 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 sticking to your hands is easy to remove with flour. We bake in a hot oven at a temperature of 180 degrees, sprinkle with powdered sugar.
Recipe 3: Yeast Cake with Berries
Yeast cake is the most hearty baking. Soft baking is all the more pleasant because not so much time is spent on cooking it. A standard set of products: yeast, sour cream, flour - and the perfect complement to lunch or breakfast is provided.
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 the yeast in half a glass of warm milk, salt and add a glass of sugar. Add flour to the consistency of fritters. In a warm place, leave our wandering roam. When the dough rises well, add to it the sifted flour, butter, milk and sugar, add margarine and eggs at the end. The elastic dough should stand for 20 minutes. Knead it to a homogeneous mass, roll it into a layer 3 mm thick. Stir in the baking dish. Stuffing: fill the berries with a glass of sugar and let stand for 15-20 minutes. Remove the protruding juice, pour into the mold and smooth. Bake for 30-40 minutes.
Berry pie - tips from experienced chefs
How to freeze berries
Before freezing, berries should be carefully sorted and washed. Allow water to drain and spread on a sheet of paper in one 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 of berries are stored separately.
Strawberries: put in one layer, sprinkle with sugar. Collect in a container and close.
Raspberries: take dark varieties for freezing. The raspberry beetle larvae can be destroyed if the peeled berries are immersed for several minutes in saline, then the emerging larvae are removed and washed twice in a colander under running water. Dry the raspberries and sprinkle with sugar to frost in one layer.
Currants: put in a bag washed and sorted currants or mash with sugar. Store in small containers in the freezer.
Gooseberries: remove stalks and seeds. Rinse and place in a plastic bag.
Cranberries: this berry is the most unpretentious, it is well stored until the frost and without a freezer. Whole berries do not lose their beneficial properties until spring, in this respect, it can only compete with lingonberries, which are stored without freezing until spring.
The capacity of the freezer is used more rationally if the storage containers are rectangular. You can also remove the frozen briquettes from the container and store them by packing in several plastic bags.
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