Yeast Dough Lingonberry Pie: Sweet, Tart, and Healthy!

Amazingly delicious pastries with a juicy, aromatic filling! A rich lingonberry pie made from yeast dough has a sweet and sour taste with a slight tart bitterness. The healing properties of the berry are preserved even during heat treatment, so the pie is not only bright and juicy, but also healthy.
cook time: 3h
Ruby Colston
Yeast Dough Lingonberry Pie: Sweet, Tart, and Healthy!

Nutrition Facts (per serving)

293
Calories
10g
Fat
44g
Carbs
5g
Protein

Ingredients (8 portions)

Dough:

Salt 0.25 tsp
Sugar 60 g
Wheat flour 280 g
Butter 40 g
Milk 150 ml
Eggs 1 pc
Vegetable oil 2 tbsp
Dry yeast 3 g

Filling:

Sugar 100 g
Corn starch 2 tbsp
Cowberry 140 g

Recipe instructions

Step 1

Step 1
How to bake a rich lingonberry pie from yeast dough? Prepare all the necessary ingredients. All products should be at room temperature. Sort the lingonberries, rinse and dry. If your berries, like mine, are frozen, they also need to be washed and allowed to drain as much water and juice as possible, leaving them in a colander. Melt the butter and cool to room temperature. Read about how to do this correctly at the end of the recipe.

Step 2

Step 2
Prepare the dough. Pour 1 tsp into dry yeast. sugar and stir. If your yeast is fresh, grind it well so that there are no lumps left. Pour in warm milk, stir and leave for 15 — 20 minutes until bubbles appear. The milk should be warm, but not scalding, otherwise the yeast in it will die. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe). If the yeast does not revive, replace it.

Step 3

Step 3
Beat an egg into a bowl, stir and pour 1 tbsp. for greasing the cake before baking. Add salt and sugar to the rest of the egg and lightly beat everything with a whisk.

Step 4

Step 4
Pour the yeast mixture into the egg and stir.

Step 5

Step 5
Sift all the flour into a separate bowl and make a well, pour the mixture of liquid ingredients into it and mix. Do not ignore sifting, this will saturate the flour with oxygen and the finished dough will be more tender.

Step 6

Step 6
At the end of kneading, add cooled melted butter. When it becomes difficult to mix the dough in the bowl, transfer it to the table and knead for 10 minutes. Grease the table and hands with vegetable oil, do not add any more flour. The dough will become smooth, delicately soft and will not stick to your hands or the table.

Step 7

Step 7
Roll the dough into a ball and place in a clean, slightly greased bowl. Cover the bowl with cling film and a napkin and leave in a warm, draft-free place for 1.5 hours.

Step 8

Step 8
The finished dough will increase in size, more than 2 times. This is how my dough came together in 1 hour 20 minutes. To rise, I leave the dough in a slightly warm oven.

Step 9

Step 9
Grease the table with oil. Almost without kneading, place the dough on the work surface, shape it into a loaf and separate 1/3 of it. I used a mold with a diameter of 20 cm (at the bottom), for this amount of dough it is better to take a mold with a diameter of 23 — 24 cm.

Step 10

Step 10
Roll out most of the dough to a thickness of about 1.5 cm and place in a greased pan, forming a side 2 cm high. Cover the pan with the dough with cling film and leave for about 20 minutes. Turn on the oven to 190 degrees.

Step 11

Step 11
Prepare the filling. Pour 1.5 tbsp into lingonberries. l. cornstarch and mix gently. Add sugar and stir again. The starch will bind the released juice, and the filling will be viscous, which will not allow it to flow out of the pie. Corn starch does not leave an aftertaste, so it is used in confectionery products rather than potato starch; if it is not available, it is better to use flour.

Step 12

Step 12
Sprinkle the remaining cornstarch onto the bottom of the future pie. This is where it will bind the released juice and prevent the filling from leaking. Place lingonberries on top of the starch, stepping back a little from the side.

Step 13

Step 13
Roll out the remaining dough into a layer 0.5 — 0.7 cm thick. Cut a circle into a shape with a diameter 1 cm smaller than the base. I have some dough left, the bun is left behind, so I need to take a larger mold.

Step 14

Step 14
Cover the filling with dough, carefully pinching the edge. Make cuts on top. Leave the cake to rest under cling film for about 10 minutes. Then add 1 tsp to the reserved egg. milk, stir and brush the top of the pie with the resulting mixture.

Step 15

Step 15
Bake the pie in an oven preheated to 190 degrees for about 18 — 20 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Take out the finished pie, brush with plain water using a silicone brush, cover with a napkin and let soften for about 10 minutes. The cooled cake can be sprinkled with powdered sugar if desired.

Step 16

Step 16
Bon appetit!

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