In theory, such pies can be made from frozen berries, but they must be thawed thoroughly, otherwise the filling will be watery and the pies will all leak. But I’ll tell you how I made pies with fresh blueberries. My grandmother used to bake this way, so I wanted to remember the taste of my childhood. This is what happened))
Of course, if you want to bake more pies, this amount of food will not be enough, but this time I didn’t know that it would turn out delicious... and I took little so as not to spoil it))
I bought a pack of yeast dough “balls” (there are 12 pieces in a pack, but I didn’t have enough filling for everything). I defrosted them and gave them the opportunity to stand and increase in size a little. And then she began to roll out the circles until they were flat.
The filling must be prepared in advance. Pour blueberries into a deep plate, rinse, and then sprinkle with granulated sugar. The more sugar, the sweeter the pies will be. You should not skimp on sugar, otherwise you may end up with a sour filling.
After the berries are mixed with sand, you need to add flour to give the filling some viscosity.
Grease a baking tray with vegetable oil.
Next, we begin the sculpting process. Place the filling on the rolled out circle in the center, sprinkle sugar and flour on top of the berries, and grease the bare dough around it with egg white. After that, we pinch the pie together as best we can. I'm not a sculptor, so they turned out a little clumsy, but delicious))
Filling ingredients:
- blueberries – 300 g;
- sugar – 1 tbsp. l.
To lubricate the top:
- chicken egg – 1 pc.
How to make blueberry pies
Combine wheat flour (100 g) sifted through a sieve with sugar.
Pour in warm milk mixed with mineral water. It is important that the liquid does not get hot. Otherwise the yeast will not work.
Add dry yeast.
Stir and let stand for a while. At room temperature without drafts, 20-30 minutes will be enough.
After a while, when the mixture begins to foam, add an egg beaten with soft butter. Add sunflower oil. Mix everything with a whisk.
Sift the remaining wheat flour.
Mix the dough. Knead the dough for 5-7 minutes. Cover with a towel and let stand at room temperature for 30 minutes.
Knead the risen dough. Lubricate the working surface with oil. Divide the dough into 30-50 gram balls and lay them out on a board or table.
We turn each bun into a flat cake with our hands.
Place the washed blueberries in the middle of each piece. If the berries are frozen, there is no need to defrost them.
Sprinkle a portion of sugar onto each filled flatbread.
Using oiled hands, form the pies and place them on a baking sheet lined with parchment, spaced apart from each other. Let stand for 20 minutes.
After a while, brush the products with beaten egg.
Bake the pies in an oven preheated to 170 degrees for 40-45 minutes.
Remove the fluffy blueberry pies from the oven and remove from the baking sheet. Serve warm. It is not recommended to eat hot yeast baked goods.
Good evening.
Today I’ll tell you about my recipe for pies baked in the oven with blueberries. The dough recipe is universal. That is, pies can be made with any filling. Only if you make it with a salty filling, for example with fried cabbage, then you need to add two tablespoons less sugar. So, let's begin. First you need to heat the milk a little. I wish it was just warm. Not too hot, otherwise the yeast will steam...
Next, add two tablespoons of sugar and salt and yeast to the milk. You can take two packs of 7 grams of dry yeast or one 45 grams of live yeast. Stir everything well and leave to ferment.
At this time, you need to melt the butter or margarine and cool slightly. And add to the bowl with the yeast. Mix everything well and add more sugar and eggs. Stir well again.
Now add flour and mix well. Last time I used 700 grams of flour.
It turns out this is not a tight dough. Lubricate the top with vegetable oil. And put it in a warm place to rise. For about 2 hours. If it is very hot, the dough will rise within an hour.
This is how the dough rose. I kneaded him and let him rise again.
Now grease your hands with vegetable oil and divide the dough into balls. You should get about 25 pieces.
We knead each ball with our hands into a puff and put blueberries and a little sugar there (this sugar is not included in the ingredients :)
I don't lubricate the top with anything. The oil makes them look so beautiful. Bake at 200 degrees for 25-30 minutes.
Delicious pies with fluffy soft dough, juicy blueberry filling and crispy sweet crumbs. The dough does not go stale either on the second or third day.
These pies can be made with any berry. The summer version is with fresh berries, and even lower I will write an option for the “winter” filling, which can be cooked from frozen berries, as well as from fresh ones too. The result will be blueberry sauce with whole berries; it can be added not only to the filling of pies and pies, but also served on pancakes, ice cream, and simply spread on bread with butter. We adjust the desired thickness of the sauce by adding starch. If you want it thicker, add a little more starch; if the sauce, on the contrary, turns out thick, you can dilute it with a small amount of hot water. And it cooks quickly, in just about ten minutes on the stove.
Dough (yield - 16 pcs.):
Milk - 250-300 ml.,
Flour - 500 gr.,
Dry yeast Saf-Moment - 7 gr. (if fresh - 14 gr.)
Egg - 1 pc.,
Vegetable oil - 4 tbsp.,
Sugar - 100 gr.,
Vanilla sugar - 1 sachet,
Salt - a pinch.
Filling:
Fresh blueberries - 300 gr.,
Powdered sugar - 3 tbsp.,
Starch - 1 tbsp.
Chit:
Flour - 50 gr.,
Butter - 25 gr.,
Sugar - 25 gr.
Egg (for greasing pies) - 1 pc.
How to cook:
Dough:
150 ml. Pour warm milk into a bowl, dilute yeast in it, 1 tsp. sugar, 2 tsp. flour, mix everything until smooth, cover with a plate (lid) and leave for 20 minutes on the kitchen table until a “foamy cap” appears.
Sift flour into a large bowl, add sugar, vanilla sugar, a pinch of salt and mix.
Make a well in the flour, pour in the remaining warm milk, activated yeast, vegetable oil, break the egg and knead the dough. The dough should be elastic, smooth and soft, and should move well from your hands.
Cover the kneaded dough with a lid or napkin and put it in a warm place to double in size, about 1 hour.
After an hour, knead the dough well and cut into 16 equal pieces, weighing about 60 grams each. Give the pieces a round shape, cover the top with a napkin or cling film and leave for 15 minutes.
At this time you can prepare the filling. The berries must be sorted in advance, washed and dried on a napkin.
Pour powdered sugar and starch into dry, clean berries and mix everything carefully.
We put powdered sugar into the filling, since it completely envelops the berries, and the granulated sugar will fall halfway to the bottom of the cup, and the filling will not be sweet.
Lightly flatten the appropriate pieces of dough with your fingers, put 1 tbsp of filling in the middle and hold the edges well so that the berries do not “run away”, form pies and place seam side down on a baking sheet covered with baking paper (I still grease the paper with vegetable oil , because sometimes you come across something that is not of very high quality and products can stick to it)
Cover the baking tray with a napkin and leave for 45 minutes for the dough to rise.
While the pies are waiting, you can make the crumb topping.
Pour flour, sugar into a bowl, grate a piece of butter and grind everything into crumbs.
Brush the risen pies with beaten egg, sprinkle with crumbs and bake in a preheated oven at 220 degrees for 15 minutes, until golden brown.
Store the pies in the refrigerator, covered, and they will last for three days.
And now about the promised blueberry sauce
What do you need:
Blueberries (or any other berry, frozen or fresh) - 2 cups,
Sugar - 100 gr.,
Water - 100 ml.,
Lemon juice - 2 tbsp,
Starch - 2 tbsp. diluted in 2 tablespoons of cold water,
Vanilla sugar - 1 sachet,
Zest of one lemon (optional)
In a saucepan, mix blueberries (without defrosting), water, sugar, vanilla sugar, lemon juice, stirring constantly, bring to a boil.
In a small cup, dissolve the starch in 2 tablespoons of cold water.
Pour starch into the sauce in a thin stream, stirring constantly.
Cook until thickened, about five minutes.
Remove from heat, add zest, stir. Cool, use as a filling or sauce, store in the refrigerator, it will last for about five days.
Pies can be prepared with whatever your heart desires - you can use vegetables, meat, berries, fruits. In general, you can experiment with as much as you like. And now we’ll tell you about making fried blueberry pies.
Fried blueberry pies made from yeast dough
Ingredients:
- flour – 750 g;
- milk – 250 g;
- water – 250 ml;
- yeast – 30 g;
- cognac – 1 tbsp. spoon;
- sugar – 125 g;
- blueberries – 600 g;
- odorless vegetable oil – 110 ml;
- starch – 5 tbsp. spoons
Preparation
Pour warm milk and water into a bowl. In the resulting mixture we dilute yeast, add sugar, pour in butter and cognac. Mix everything well and sift the flour directly into this mixture. If you leave the dough in a warm place, it will rise after about an hour, after which you can knead it. Place the dough on the table, divide it into balls and leave it on the work surface. When the dough rises again, you can start making pies. Flatten the pieces of dough with your hands. If the dough is sticky, sprinkle it with a little flour and roll it out into a thin layer. Place blueberries on each layer, crush with sugar and starch and form a pie. Pour vegetable oil into a frying pan (it is better if it has high sides) to a level of about 1 cm, heat it well, put our preparations in it and fry until a beautiful golden color. Blueberry pies, fried in oil, can be served immediately while still hot. Although they are no less tasty when cold.
Blueberry pies in a frying pan without yeast
Ingredients:
For the test:
- flour – 900 g;
- sugar – 25 g;
- vegetable oil – 20 ml;
- milk – 450 ml;
- soda – 0.5 teaspoon;
- salt – 1 pinch.
For filling:
- blueberries – 650 g;
- sugar.
Preparation
Pour milk into a bowl, add sugar, soda and salt. Pour in vegetable oil and gradually add flour. Dough 
It shouldn’t turn out too steep, but at the same time it shouldn’t stick to your hands. Place it on a floured work surface and divide it into pieces. The size of the pies can be very different, so it’s a matter of taste. Roll the pieces of dough into balls and then roll them out thinly. Place the blueberry filling with sugar in the center and carefully seal the edges. Pour oil into the frying pan, heat it well and lower the pies into it. We bring them until cooked, and then, to remove excess fat, you can place them on paper towels or napkins. Fried blueberry pies will be a great addition to tea,
