Berry pies are always associated with childhood and grandmother. This dish is saturated with the atmosphere of home comfort, and the wonderful aroma of vanilla and berries tunes only for good thoughts and arouses appetite.
That is why such pastries are one of the most beloved dishes in almost every family. Typically, recipes are passed on from generation to generation, but few dare to make pies with their own hands. Frighten fuss with the test and cooking time.
In this article, we consider a recipe for pies, in which the dough turns out soft, airy and just melting in your mouth. A berry filling gives a fresh and juicy taste. The cooking time remains the same, but the result is worth the long wait.
Ingredients for this baking
To make pies with yeast dough berries, the hostess will need the following set of products:
- about 900 grams of sifted flour;
- yeast (you can take pressed 25 grams or dry 10 grams);
- whey, milk, kefir, yogurt or just boiled cooled water - 0.5 liters;
- three eggs (two of which will go to the dough, and one will be needed to lubricate already blinded pies);
- butter or margarine (100-150) grams;
- granulated sugar (4 tablespoons);
- vanilla sugar (one sachet);
- salt (a little, usually added on the tip of a knife);
- some sugar for berries (to taste);
- berries (it can be lingonberries, blueberries, blueberries - 500 grams).
Dissolve yeast
When mixing yeast dough for pies with berries, you can use half a liter of any liquid, but the best option would be kefir, which must be slightly warmed up to 35-40 degrees.
Yeast should be added to the heated liquid, knead them well and leave to activate for 5 minutes, and preferably 10.
When using not pressed, but dry yeast, such manipulation will also not be superfluous, it will only help to better fit the test.
After the yeast in kefir swells and shows activity, you need to add a third of the volume of flour to them and mix well with a spoon or whisk.
Cooking Muffin
Butter or margarine needs to be slightly warmed up to the consistency of very thick sour cream and add two eggs, vanilla sugar, salt, granulated sugar and rub it all into a homogeneous mass. Such manipulation can be done using a fork, whisk or a blender.
In the resulting mass, you need to add half the remaining amount of sifted flour. This must be done slowly, adding flour in small quantities.
Next, combine the muffin with a mixture of kefir, flour and yeast. Mix until smooth.
In an almost finished dough, you need to add the flour that remains. If everything is done correctly, then the dough will turn out elastic and soft. You need to knead it until it stops sticking to your hands.
Yeast test always takes time to "grow up". It is necessary to leave our dough, after covering it with a towel or cling film in a warm place. During this period of time, it usually increases its volume by two and a half times.
Making wild berry pies
On the table to be sprinkled with flour, put the dough that has already approached. Start separating small pieces of dough for future berry pies. Usually their size should resemble a chicken egg, although you can separate both large and smaller parts.
Next, you need to roll each workpiece to a thickness of half a centimeter using a rolling pin.
Forest berries (and this may be blueberries, and raspberries, and strawberries, and mulberries) thoroughly rinse under running water. Flip berries in a colander or strainer to allow water to drain.
Put dry berries on a rolled piece of dough and only after that sprinkle them with a little sugar. If sugar is sprinkled with all the berries at once, then they will let the juice go, and it will be very difficult to make a pie.
You need to pinch the edges like a dumpling.
Bake pies with berries
Put all the pies on a baking sheet, previously greased with butter, vegetable oil or just sprinkled with flour. Another good option is to use parchment paper, but it should also be slightly greased with any kind of fat.
Each pie must be placed with the seam up. This must be done so that the filling does not leak out, otherwise this will lead to a burning of the pie with berries in the oven.
Between products there should be a distance of several centimeters. The distance must be observed, because during baking each of the pies will increase in size, and they can easily stick together.
Before sending the pies with berries to the oven, they must be left for ten minutes to increase their volume.
Beat one egg with a whisk until smooth and grease the surface of each pie with it. Such an action will give the pastry a beautiful ruddy color.
The oven must be heated to 200 degrees, place a baking sheet in it. Bake for about twenty-five minutes. During baking, in no case should you open the oven, otherwise the temperature will drop, and the dough may fall.
Berry pies can be eaten a little warm or cold. They are in good harmony with milk, kefir, tea or coffee. Also, such pies combine with compotes or fruit drinks.
If you do not have berries at hand, then you can use fruits as a filling. For example, apples and pears, pre-cut into small cubes, are also great. Many more like yeast pastry pies baked in the oven, stuffed with plums or apricots.
In any case, fruit or berry filling can add baking juiciness, pleasant aroma and amazing taste.