Country style berry pie

Category: Confectionery
Country style berry pie

Ingredients

premium wheat flour 450 grams
live yeast 20 grams
milk 125 ml
butter 100g
sugar 100g
eggs s-1 2 pieces
salt pinch
vanilla sugar sachet
Filling
berries (raspberries, black currants, blueberries) 2 glasses
sour cream 150 grams
egg C-O 1 piece
egg white C-O 1 piece
sugar 2 tablespoons
mold with a diameter of at least 30 cm
yolk for smearing dough

Cooking method

  • Dissolve yeast in warm milk, add eggs. Stir.
  • Put sugar, vanilla sugar, salt in flour.
  • Pour flour mixture into milk mixture, stir a little. Pour in melted and cooled butter. Mix well.
  • Remove to a warm place to approach. Siege 2-3 times.
  • I do not indicate the time, look at your test.
  • Divide the well-groomed dough into 4 parts.
  • Lay out a layer about 1 cm thick from 3 parts into a mold.
  • Grease the edges of the dough with yolk.
  • Make a tourniquet from the fourth part of the dough, put it on the edge of the dough.
  • Brush with yolk.
  • Country style berry pie
  • Set aside the form with the workpiece for the approach for 20-30 minutes.
  • Put the prepared berries on the dough that has come.
  • Spread the fill evenly on top.
  • Country style berry pie
  • To pour, beat a little sour cream, egg, protein, sugar.
  • Put in an oven preheated to 180 degrees for 45-50 minutes.
  • Willingness to test with a stick.

The dish is designed for

for a large company

Time for preparing:

few hours

Cooking program:

oven, stove

Note

Pie - super
The crust is crispy, the dough is airy, the filling is tender, and the aroma
Country style berry pie
She did not indicate the exact time, because in the running all morning, the garden-vegetable garden is calling

You can use any dough you like.

Rituslya
What a beautiful patty turned out to be: lush, soft, all berry so!
I imagine that with milk or with tea it would have gone too well.
Lenus, thanks! What a cool pie!
Straight for summer smart!
Podmosvichka
Quote: Rituslya
that with milk or with tea it would have gone too well.
Already gone
Husband persuaded a piece on a plate
Ritulechka, thank you very much
Nastasya78
I want uuuuuuuuuuuuuu




Blueberries should be picked the other day. We will bake !!!
Podmosvichka
Nastasya, no problem
Take it all, I'll do it
We sell blueberries on the market for 100 rubles per liter jar
Nastasya78
We have blueberries for 200 rubles. per liter, although we live in the North and berries are like dirt ;-(




But we are not complaining. Anyway, we buy the berries in buckets and freeze them in the winter. We cook compotes in winter. One of these days I have to bring fresh, I will bake. I would like to go to the forest, but I don't want to take the kids with me. We still have ticks, but no vaccinations. And the husband from morning to night at work, trying to devote the only day off to children. This is how we live like a shoemaker without boots ;-)




If you make dough with dry yeast, how much should you take?




There is a problem with fresh ones in our city ...
Podmosvichka
One to three, 7 grams
Nastasya78
Thank you. Report for me.
Podmosvichka
Waiting
Nastasya78
I'll do it today. All ingredients are there. Only dry yeast.
How much dry yeast to take?
And my form is as large as 25 cm, and you advise 30 cm. What to do? Don't use part of the test?
What is the approximate thickness of the rolled cake - a blank?
Can I knead the dough in a bread maker?
Podmosvichka
Nastyush answered above - yeast 7-8 grams, the thickness of the rolled dough is 1 cm.
And to me on YOU
Nastasya78
Well thank you.




I bake.




There are 15 minutes left until the end of baking, the dough is already ruddy - ruddy, and the filling does not thicken. Tell me, what fatty sour cream did you use? What is the consistency of the finished filling for the baked cake?




Cool down right in shape?





And to eat hot or wait until it cools? Probably better to wait to make it easier to cut?





I took it out after 35 minutes. Painfully the top turned red ... For the last 10 minutes I baked only in the lower shade.




The speck was dry. I'll try, unsubscribe.




The cake is very tanned straight. What to do? Maybe bake it at a lower temperature? Or convection? I don't have a couple ...




Well, the dough is baked perfectly. You can even bake it not 35 minutes, but 30 minutes (quite enough). And something is wrong with the filling ... The sour cream IS ROLLED !!! Although the berry is not sour, sweet ...




The filling remained liquid. When cutting (filling) the pie falls apart ... Maybe I whipped the filling incorrectly? She beat everything at once with a whisk (mixer) quite a bit. Maybe you had to beat the protein first? Or is it liquid sour cream? Need a thick one? Was 15% of the company "Prostokvashino". It's a pity that not everything worked out. The pie is delicious, tender. But the filling (its shape) leaves much to be desired ...




Please give advice. I really liked the taste. I want it to be beautiful too ...
Nastasya78
I realized what my mistake was. First, I took the store sour cream. Low fat sour cream can curdle! What happened! The pie should only be made with country sour cream! I also overexposed my pastries. You are the one to blame. And the recipe is great! As I get sour cream, I will MANDATORY, especially since I have stocked up with blueberries.
Podmosvichka
Nastyush, please forgive me for not answering right away I just saw
I had a whole house as guests
I always store sour cream, fat content no more than 15%.
Pouring with added eggs turns out thinner than sour cream itself. You can wait for a little starch as a safety net, if there is, it is better than corn starch, there is no "snotty" from it.
She cut it already completely cooled down.
You will do, reduce the temperature.
Ovens are different for everyone.
If you do it with frozen berries, put the starch in, otherwise it will turn out completely wet.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers