Blueberry pie is a classic in American cuisine, and in Finnish it is a national dish, and each family has its own unique recipe. Whoever took the lead in inventing this delicacy, we are happy to prepare a pie with cottage cheese and blueberries, enjoying its simplicity and naturalness of ingredients.
Shortbread pie with cottage cheese and blueberries
The so-called “open pie”, which consists entirely of a light and delicate curd and blueberry filling, and a thin layer of shortbread pastry frames this dessert.
Ingredients:
- flour – 280 g;
- sugar – 105 g;
- egg – 2 pcs.;
- baking powder - 2 teaspoons;
- a pinch of vanillin;
- – 95 g;
- cottage cheese – 280 g;
- sour cream – 110 g;
- blueberries – 380 g.
Preparation
Chop the butter with flour, sugar and baking powder, add eggs and vanillin, knead the shortbread dough. Form the dough into a ball and roll it out. Grease the pie pan with butter and sprinkle with flour. Place the prepared dough in the mold, place baking paper on top, and to prevent the dough from swelling, add a thin layer of any cereal. Bake the cake for 10 minutes at 180, then remove the paper with the cereal and brown for another couple of minutes.
Mix cottage cheese with blueberries and sugar, add sour cream. Place blueberries, cottage cheese and sour cream into the cooled crust and place the pie in the oven for another 30 minutes.
Pie with blueberries and cottage cheese is always welcome: at any time of the year, on any day of the week, and maybe even at any time of the day... Crumbly crispy shortbread crust, a sweet vanilla curd layer and, of course, blueberries! During the season, use fresh berries and all year round - stocks from the freezer.
For the filling, we will need dry cottage cheese (after all, we will add liquid ingredients to it in the form of sour cream, eggs and sugar), which, dissolving in the filling, will become syrup and make the cottage cheese more liquid. Therefore, if the cottage cheese is not dry enough, place it on a sieve lined with several layers of gauze and leave it in the refrigerator for several hours to drain off excess whey.
The fat content of sour cream does not play a special role; I used sour cream with a fat content of 20%. If the blueberries are frozen, they do not need to be thawed in advance. Cut the butter into small cubes and keep in the refrigerator until needed.
Prepare a baking dish with a diameter of 22 cm, it can be greased and sprinkled with flour (French shirt), or you can simply line it with baking paper. It is not necessary to use a springform pan; the cooled cake can be easily removed from a simple pan with grooved sides.
Let's start with the test. Mix flour with sugar and baking powder, add cubes of cold butter.
Using your fingers, rub the butter into the dry ingredient mixture to form a fine, crumbly crumb.
Add sour cream and egg yolk.
Quickly knead the dough with your hands. There is no need to knead the shortbread dough for a long time; it is enough to combine the dry and liquid components, otherwise the finished shortbread base will turn out to be rough and hard.
As soon as the dough begins to come together, stop kneading. If the dough does not come together and crumbles in your hands, add a little sour cream; if the dough is too sticky, add a little flour.
Separate a portion (about 1/3) from the total amount of dough, wrap it in film and put it in the freezer. Using your hands, spread the rest of the dough into a 22 cm diameter mold, forming sides about 2 cm high.
To prevent the filling from soaking the sand base, brush the dough with a small amount of egg white and put the pan with the dough in the refrigerator while you prepare the filling.
Let's turn on the oven to warm up to a temperature of 180-190 degrees and start filling. If the cottage cheese is too grainy, rub it through a sieve.
Add sugar to the cottage cheese (the amount of sugar depends on the acidity of the cottage cheese), one egg and one egg white, sour cream and vanilla sugar. Mix everything until you get a homogeneous, moderately thick filling.
Take the pan with the sand base out of the refrigerator and pour in the filling so that it does not extend beyond the edges of the dough.
Mix blueberries with starch. Please note that we do not add sugar to the blueberries, so the curd filling should be quite sweet.
Scatter the blueberries in a thin layer over the surface of the curd filling.
Take the previously set aside part of the dough out of the freezer and grate it directly onto the blueberries. Place the pie in the preheated oven and bake for 40-45 minutes or until done.
The finished cake will brown and pull away from the edges of the pan. But before removing the cake from the mold, you need to let it cool completely.
Remove the cooled cake from the pan...
And cut into portions.
You can enjoy a pie with cottage cheese and blueberries!
Bon appetit!
Let's add some color and a refreshing taste to the grated cottage cheese pie by adding some juicy blueberries to the filling. This time we will prepare the dough with cocoa powder for external contrast and light chocolate “notes”. And when forming the flour base, we replace sugar with powdered sweet powder in order to obtain a more delicate, light texture (an example is the well-known).
Pie with blueberries and cottage cheese will come in handy both on weekdays and for Sunday tea. This pastry can be prepared with blueberries, blackberries, raspberries, etc., and those who want to enjoy the curd taste without additives can safely exclude the berry from the list of ingredients - the product will still remain tasty and presentable.
Ingredients: 
For the test:
- butter - 100 g;
- egg yolk - 1 pc.;
- flour - 200 g;
- baking powder - ½ teaspoon;
- sour cream - 1 tbsp. heaped spoon;
- powdered sugar - 80 g;
- cocoa powder - 2 tbsp. spoons.
For filling:
- cottage cheese (preferably fine-grained from 9%) - 400 g;
- sour cream - 3 tbsp. spoons;
- egg - 1 pc. (+ 1 protein);
- sugar - 80 g;
- vanilla sugar - 10 g;
- blueberries - 150 g;
- potato starch - 2 tbsp. spoons.
Pie with blueberries and cottage cheese recipe with photos step by step
- After sifting, combine all the dry ingredients of the dough - flour, powdered sugar, baking powder, cocoa powder.
- Cut the soft, melted butter into small cubes and add to the flour mixture.
- Rub the mixture vigorously with your palms until you obtain fine crumbs.
- Add the yolk and sour cream, form a soft ball of flour. There is no need to knead the dough for a long time - just put all the components together. If in the end the mass turns out to be too crumbly, add just a little sour cream. If, on the contrary, the dough turns out sticky, add a little flour, but try not to deviate too much from the indicated proportions.
- Separate about a third of the dough and put it in the freezer for 30 minutes. Distribute the rest of the mass inside a container with a diameter of 22 cm. We form an even thin cake with a side about 2 cm high. Place in the refrigerator for half an hour.
Pie filling with blueberries and cottage cheese recipe
- Sprinkle cottage cheese with plain and vanilla sugar. Mash thoroughly with a fork, getting rid of large lumps of curd. If the product has a coarse-grained structure, first grind it through a sieve.
- Add sour cream, a whole egg and the protein remaining after preparing the dough. Stir.
- Fill the cooled flour “basket” with the curd mixture.
- Sprinkle blueberries with starch so that the berries do not soak the filling too much when baking. Mix and spread on the curd layer. Blueberries are suitable both fresh and frozen. In the latter case, preliminary defrosting is not required.
- We take out the remaining dough from the freezer, rub it with large chips and sprinkle it evenly over the pie.
- Bake in an oven preheated to 180 degrees for about 40 minutes.
- Cool the finished pie with blueberries and cottage cheese completely before slicing and tasting.
Enjoy your tea!
Good day to all!
I really love making open-faced shortbread pies with a variety of berries. In winter I use frozen berries, and in summer I use fresh ones. The blueberry season has begun, on this occasion today I would like to offer you an open pie with cottage cheese and blueberries.
For blueberry lovers, I can offer a few more delicious recipes:
blueberry pie with chocolate chips
-my favorite blueberry pie
- open pie with berries in sour cream filling
For today's pie we will prepare shortcrust pastry. It is prepared in no time, the only thing is to take the butter out of the refrigerator in advance, it should be at room temperature.
Sift wheat flour into a deep bowl, add butter at room temperature, grind everything thoroughly until crumbly.
Add one chicken egg and granulated sugar, knead the dough. The dough turns out soft, elastic, and does not stick to your hands. Wrap in cling film and put in the refrigerator for 15 - 20 minutes
Let's prepare the filling. Take a pack of cottage cheese, knead it with a fork, add granulated sugar and a chicken egg to it, then mix thoroughly until smooth.
Take a baking dish, I don’t grease it with oil, since the dough itself is quite fatty, spread the dough by hand over the surface of the mold, put the curd filling on top
I washed the blueberries in advance, let the water drain and spread them evenly over the surface.
Place in a preheated oven at 200 degrees for 30 minutes. Completely finished pie! Cool in the mold, only then remove
