ReceptnaptárLingonberry pie (brusnichny pirog)
Lingonberry pie uses the abundant berry of the northern and Siberian forests. A tart-sweet filling in a crumbly buttery pastry. It suits tea, coffee and the festive table alike.
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Method
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- Rub the butter into the flour, add the sugar, egg, baking powder and salt and knead a dough; chill for 30 minutes.
- Mix the berries with the sugar, cornflour and cinnamon.
- Roll out two thirds of the dough, press into a buttered tin and line the sides.
- Pile the filling in.
- Cut the remaining dough into strips, lay them as a lattice and brush with egg.
- Bake at 180 °C for 40 minutes and dust with icing sugar when cool.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The cornflour binds the berry juice so the pie slices cleanly.
- Do not thaw frozen berries; mix them frozen.
- Lay the lattice loosely so the steam can escape.
Frequently asked questions
Can other berries be used?
Yes, blackberries, sour cherries, redcurrants.
How long does it keep?
2 days at room temperature, 4 in the fridge.
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