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Russian Blueberry Pie made with Yeast Dough
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Russian Blueberry Pie

This will be the best blueberry pie you've tasted, made with a sweet Russian yeast dough. A rustic, old style open pie recipe that will have everyone asking for more. Russian Blueberry Pie Recipe (Пирог с голубикой или черникой).
Course Dessert
Cuisine Eastern European, Russian
Keyword berry pie, blueberry pie, blueberry pie recipe
Prep Time 2 hours 10 minutes
Cook Time 35 minutes
Total Time 2 hours 45 minutes
Servings 8 people
Author Peter's Food Adventures

Ingredients

Sweet Yeast Dough

  • 1 ⅓ cups lukewarm warm milk
  • 1 tablespoon yeast
  • 1 teaspoon salt
  • 6 tablespoons sugar
  • 4 cups flour plus more for kneading
  • 2 eggs
  • 5 tablespoons melted butter or vegetable oil
  • egg wash

Blueberry Filling

  • 1 lb /500g fresh blueberries
  • 5 tablespoons of sugar

Instructions

  • Pour yeast, ½ of the lukewarm milk in a bowl, 1 tablespoon sugar, teaspoon salt. Whisk together and mix in ½ cup of flour. Allow to site for 15 minutes in a warm place until it starts to bubble and foam, then the yeast is activated.
  • In a bowl, mix together 2 eggs, 5 tablespoons sugar, 5 tablespoons oil. Pour into the yeast mixture and slowly add the remaining flour until it forms a dough ball.
  • Knead on a floured surface, adding more flour if needed, for about 5 minutes until smooth and elastic. Place back into bowl, cover with cling wrap.
  • Place in a warm place until it rises, about 1 ½ hours. Punch down dough, gently knead and you are ready to use.
  • Cut the yeast dough into 2 equal parts. Roll out both dough pieces into a circle, no thinner than ⅛” thin. Press one part of the dough inside a greased 9” pan, with the extra dough hanging over the pie pan. Cut the excess dough 2 inches wider than the edge of the pan.
  • Place the blueberries inside the pie pan and sprinkle with sugar.
  • Cut the second piece of dough evenly into strips that are ½” wide. Cover the pie into lattice or criss cross strips. Trim off the excess overhanging dough strips. Fold over the overhanging pastry dough base onto the pie, gently pressing down.
  • Brush the pie top with egg wash (beating an egg yolk with 1 teaspoon of whipping cream)
  • Preheat oven to 350°F/180°C and bake for 35-40 minutes, or until pastry is golden brown. Allow too cool before serving.

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