Lingonberry pie with lingonberries - 12 cooking recipes

The most delicious among all types of these pies, perhaps, can be called quiche with sour cream or cream filling. It turns out surprisingly tender, aromatic and juicy. The base of the dough is shortbread, baked like a basket, into which the filling is then added. That, in turn, is prepared with sour cream and sugar. The basket is filled with lingonberries and filled with cream. The subsequent cooking technology is also interesting. In the first case, the pie is baked with the filling together. In the second - only with berries. Then sour cream mousse is spread on top of the hot lingonberries. The dish should be kept in the refrigerator for at least five hours before eating.

The classic recipe for lingonberry pie in Russian cuisine is, of course, a yeast pie with a lattice decoration on top. In this case, lingonberries are mixed with sugar to reduce the sourness. The features of preparing a pie with yeast and with butter dough are the same. The main thing is to ensure that the berry does not “float”, since during heat treatment it releases a lot of juice. Especially if frozen lingonberries are used. To reduce risks, the berries are sprinkled with starch.

Another interesting approach: add gelatin to the filling. Then it is guaranteed to remain dense and will not disappear from your pie. The only negative is that when heated, this substance emits a very unpleasant odor (in fact, this is why it is not recommended to expose it to high temperatures). In this case, a good kitchen hood will help.

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