Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup sour cream
- 1 egg
- 1 tbsp water
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups fresh blueberries
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 cup powdered sugar
Special Equipment Needed:
- Rolling pin
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Pastry brush
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Add the sour cream to the mixture and stir until the dough comes together. Divide the dough into two equal parts and shape each into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
3. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
4. In a separate mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
5. In another mixing bowl, toss the blueberries with cornstarch and lemon juice.
6. On a floured surface, roll out one of the dough discs into a 12-inch circle. Transfer the dough to the prepared baking sheet.
7. Spread the cream cheese mixture over the dough, leaving a 1-inch border around the edges.
8. Spoon the blueberry mixture over the cream cheese layer.
9. Roll out the second dough disc into a 12-inch circle and place it on top of the blueberry layer. Pinch the edges of the two dough circles together to seal.
10. In a small bowl, whisk together the egg and water. Brush the egg wash over the top of the pirog.
11. Bake for 45-50 minutes, or until the crust is golden brown.
12. Let the pirog cool for 10 minutes before dusting with powdered sugar and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 410
Fat: 24g
Saturated Fat: 15g
Cholesterol: 95mg
Sodium: 240mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 22g
Protein: 6g
Substitutions for ingredients:
- You can use frozen blueberries instead of fresh.
- You can use Greek yogurt instead of sour cream.
- You can use a premade pie crust instead of making your own dough.
Variations:
- You can substitute the blueberries with raspberries, strawberries, or blackberries.
- You can add a streusel topping made with flour, brown sugar, and butter.
- You can add a layer of chopped nuts, such as almonds or pecans, to the cream cheese layer.
Tips and Tricks:
- Make sure the butter and cream cheese are at room temperature before using them.
- Don't overwork the dough, or it will become tough.
- Use a sharp knife to cut the pirog into slices.
- Serve warm with a scoop of vanilla ice cream.
Storage Instructions:
Store the pirog in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pirog in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the pirog on a decorative platter or cake stand. Dust with powdered sugar and garnish with fresh blueberries.
Garnishes:
Fresh blueberries, whipped cream, or a drizzle of honey.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it is workable.
- If the pirog is browning too quickly, cover it with foil and continue baking.
Food Safety Advice:
- Wash your hands before handling food.
- Use a clean cutting board and knife to cut the blueberries.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Pirog is a traditional Eastern European pastry that is filled with sweet or savory ingredients. It is similar to a pie or a turnover.
Flavor Profiles:
The Blueberry and Cream Cheese Pirog is sweet, tangy, and creamy.
Serving Suggestions:
Serve the pirog as a dessert or a brunch dish.
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