Pie with blueberries and cottage cheese: recipe. Recipe: Shortbread pie with blueberries - with cottage cheese Pie with frozen blueberries and cottage cheese

Step-by-step Blueberry Pie Recipes

Incredibly tasty and very easy to prepare pie with cottage cheese and blueberries - try making it according to our family recipe with photos and videos.

45 min

475 kcal

5/5 (2)

Juicy berries and soft, thin dough - what could be more attractive both in the frosty cold and in the hot summer! And if such a product is also healthy and low in calories, it becomes simply an invaluable delicacy. How to prepare such a treat without the risk of wasting the food unnecessarily? As an example, you can take a wonderful pie with cottage cheese and blueberries, which I often bake in the oven according to an excellent recipe from my grandmother, who knew how to cook quickly, tasty and with fire!

Kitchen appliances

Necessary utensils, utensils and tools for baking blueberry cheesecake:

• pie or cake mold;
• several deep bowls with a capacity of 300 to 1000 ml;
• medium sieve;
• measuring cup or kitchen scale;
• paper and cotton towels;

• tablespoons and tea spoons;
• medium sieve;
• rolling pin;
• a piece of plastic film;
• spatula and steel whisk.

In addition to the standard set of instruments, you can also use blender or mixer to make it easier for you to knead the dough.

You will need

Dough:

In the old days, my grandmother herself prepared sour cream for such a pie, but now it seems like overkill (I think only culinary mastodons could achieve this). Just buy richer sour cream, preferably at the market, and if it is too watery, wrap it in gauze and let the excess liquid drain.
Filling:

• 250 g sour cream;
• 3 chicken eggs;
• 500 – 600 g cottage cheese;
• 150 g granulated sugar;

• 25 g semolina;
• 300 – 400 g fresh or frozen blueberries;
• 25 g potato starch;
• 15 g vanilla sugar.

Additionally:

• 10 g butter;

• 25 g powdered sugar for dusting.

Choosing cottage cheese is easy - just ask the seller about its fat content. Anything between 5 and 9% will work for you, and there's a reason for that: low-fat cottage cheese can cause your cake to fall apart when you try to remove it from the pan after baking.

Cooking sequence

Preparation:

Too hard butter, and margarine in particular, will make it impossible to knead the dough uniformly: no matter how you beat it later, there will still be obscure lumps of butter floating in it, which can be felt well in the pie after baking. To avoid this, thoroughly defrost the oil before starting the process.

Dough:

To reduce the proofing time of your dough piece, do not immediately put it in the refrigerator - first, you can keep the dough for about two to three minutes in the freezer. After this, transfer the dough to the regular compartment of the refrigerator and keep it there for another 10 minutes.

Filling:

At this stage, it would be appropriate to decide on additional spices if you want to season the pie with them. For example, ground ginger or a little lemon juice can be mixed directly into freshly beaten eggs, and cardamom is best added to cottage cheese and sour cream.
Assembly:

If you have any additional decoration features in mind, such as cream for decorating the surface of the pie or baking powder, it’s time to add all these structures on top of the dough, being careful not to drown them in the liquidy mass. You can also leave them for later and apply them to a hot product.

Bakery:

Your amazingly tasty and tender blueberry curd pie is completely ready! Don’t be afraid that your little picky ones will refuse to try it because they don’t like the cottage cheese - my kids didn’t leave even a crumb from their portions, despite the fact that you usually won’t drag them by the ears to eat something cottage cheese.

You can decorate your creation in several ways: either sprinkle with powdered sugar and confectionery dust (if you have not already done this before baking), or create any composition of decoration cream to your taste. Sometimes I additionally decorate the pie with nuts and raisins.

Watch the detailed video

Let’s check the recipe again, paying attention to the video below, in order to properly mix your own dough and filling for the pie with cottage cheese and blueberries.

That's all! All I have to do is wish you a pleasant tea party and recommend two more of my favorite recipes for pies with wonderful blueberry filling.

Try the simplest and very tasty option - I myself can’t decide which one I like better: this one or the one described above. Also, you definitely need to give the recipe a chance

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

So, how to make blueberry and cottage cheese pie? Baking recipes are very different from each other, so I will give you two possible options for preparing a shortbread base for a delicious blueberry and cottage cheese pie. I have already described one option and you can read it. This is an excellent shortcrust pastry, but for some reason I don’t always succeed, so now I’ll talk about the second option. This is not the ideal shortbread base from the point of view of experienced culinary chefs, but such a base always turns out crumbly, crispy and tasty, oddly enough.

Mix all the ingredients for shortcrust pastry in a bowl: flour, baking powder, sugar, vanillin, eggs and diced butter at room temperature. We begin to knead the dough, first with a spoon and then with our hands. Knead until you get a lump of sand like this.
Making blueberry and cottage cheese pie is not too difficult. Take a baking dish, grease it with butter and sprinkle it with a little flour.
What I like about this method of making shortcrust pastry is that you don't have to roll it out. I don’t like this thing, everything always sticks to the rolling pin and bottle and to the table. But in this case, you can tear off pieces of dough and place them in a very thin layer until it is completely filled. Don't be afraid to protrude beyond the edges, it's just for your benefit. When the pan is lined, pierce the bottom with a fork in many places.
To prevent the dough from puffing up when baking the shortbread base for a pie with blueberries and cottage cheese, place parchment paper on top and sprinkle a thin layer of dry beans or any other cereal. I had chickpeas on hand.
Place the shortbread base in an oven preheated to 180 degrees and leave to bake for 10 minutes, then remove the parchment with the peas and continue baking for another 5 minutes until it is slightly browned. Remove the shortbread pie crust from the oven.
But while it was baking, you need to have time to prepare the curd and blueberry filling. Sweet pies often need to be baked in two stages. Therefore, we mix all the ingredients for the filling, except blueberries. If your cottage cheese is too thick and sticky (which is good, by the way), beat the mixture a little with a blender.
Now add blueberries. Delicious pies should contain a lot of delicious berries :)
Mix the curd mixture well with a spoon. By the way, I had frozen blueberries and everything turned out great.
Now we take out the baked base for the shortbread pie and transfer the blackberry and curd filling directly into it. Don't forget to smooth it out nicely.
We put it back in the oven for another 30 minutes, after which we take out such beauty as in the photo. Congratulations, now you know how to bake blueberry and cottage cheese pie!
Sprinkle shortbread pie with blueberries and cottage cheese with powdered sugar for beauty.
Of course, I decorated the delicious blueberry cottage cheese pie with a candle in honor of my little holiday.
Carefully cut the shortbread pie with blueberries and cottage cheese into the required number of pieces and eat, eat, eat...

Shortbread pie with blueberries and cottage cheese. Brief recipe

1. Turn on the oven to preheat at 180 degrees.
2. Mix the shortbread dough: in a bowl, combine flour, sugar, eggs, baking powder, vanillin and diced butter at room temperature, knead by hand until the dough forms.
3. Take out the pie pan, grease it with butter and sprinkle with flour.
4. We spread the shortbread dough pieces in a thin layer into the mold until they fill it completely and you get a shortbread base for the cottage cheese pie.
5. We pierce the base with a fork in many places, cover it with parchment paper and pour a thin layer of beans or any cereal on top so that the dough does not swell.
6. Place the shortbread base in the preheated oven and bake for 10 minutes, then remove the baking paper and beans and bake for another 5 minutes.
7. While the base is baking, prepare the blueberry-curd filling: mix all the ingredients except the blueberries, mix a little with a blender if the cottage cheese is too sticky, then add the blueberries and mix well with a spoon.
8. Take out the baked shortbread base and pour the blueberry filling into it. We level it well.
9. Place the shortbread pie with blueberries and cottage cheese back in the oven for another 30 minutes.
10. We take out the finished shortbread pie with blueberries and cottage cheese and eat it.

Enjoy your meal!

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.