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 ingredients, 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!
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 tasty berries :) 
Mix the curd mass 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
- Turn on the oven to preheat at 180 degrees.
- 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.
- Take out the pie pan, grease it with butter and sprinkle with flour.
- 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.
- 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.
- 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.
- 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.
- Take out the baked shortbread base and pour the blueberry filling into it. Let's level it out well.
- Place the shortbread pie with blueberries and cottage cheese back in the oven for another 30 minutes.
- We take out the finished shortbread pie with blueberries and cottage cheese and eat it.
Enjoy your meal! 
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!
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.
- 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.
Your amazingly delicious 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
