Pie with berries in a slow cooker - flavored pastries. Cake recipes with berries in a slow cooker: open, biscuit, puff, sand

Pie with berries in a slow cooker - flavored pastries. Cake recipes with berries in a slow cooker: open, biscuit, puff, sand

Sometimes you want to make delicious, aromatic pastries with berries for tea.

In the summer it can be fresh berries, and in the winter - frozen.

In the slow cooker, the pies are especially good thanks to the uniform warming up.

Pie with berries in a slow cooker - the basic principles of cooking

Pies in a multi-cooker are made from any kind of berries. Raspberries, blackberries, strawberries, currants, cherries, etc. are suitable for this. Freshly picked berries are washed and dried, laid out on a disposable towel. If they have bones, take them out, and then lay the berries themselves in a sieve to stack extra juice.

The dough for the cake is prepared biscuit, or knead it on kefir. Open pie baked from sand or puff pastry.

Berries are added both directly to the dough, and spread as a filling on top.

Make a cake in baking mode.

If the cake is cooked with cottage cheese, you get a gentle dessert with a creamy taste.

Recipe 1. Classic recipe for berry pie in a slow cooker


  • three eggs;
  • a piece of butter;
  • 250 g fresh or frozen berries;
  • 3 ml of lemon juice;
  • 250 g of sugar;
  • 2 g of edible soda.

Method of preparation

1. Shake eggs with sugar in a separate bowl.

2. Sift the flour. Soda extinguish lemon juice. Stir flour with soda and, gradually pouring the mixture, knead the dough.

3. Fresh berries sort out, remove spoiled and crumpled. Rinse well under a tap and dry on a disposable towel. Frozen berries do not need to be washed.

4. Brush a piece of butter on the shape of the appliance, pour the dough into it and sprinkle the berries on top. Leave on for about five minutes until the berries are slightly “drowned” in the dough.

5. Start the “baking” function for an hour, close the lid tightly and press the “start” button. Remove the finished cake with a basket-steamer and sprinkle with powdered sugar.

Recipe 2. Berry pie in a slow cooker with sour cream


  • margarine - 100 g;
  • 200 g sour cream;
  • granulated sugar - 300 g;
  • salt;
  • flour - one and a half glasses;
  • two eggs;
  • baking powder - 5 g.

Method of preparation

1. Take the margarine out of the fridge and leave it to soften. Add to it half of the sugar and carefully grind.

2. Break eggs, add baking powder to them and beat. Add margarine with sugar to the beaten eggs and mix. Pour the flour in small portions and knead a fairly elastic dough.

3. Lubricate the shape of the device with oil and put the dough into it. Evenly distribute it along the bottom and make high bumpers.

4. Spread raspberries on top, close the lid and activate the “baking” function for an hour.

5. Put sour cream in gauze, folded in several layers, fold the bag and hang over the bowl to get rid of excess liquid.

6. Remove the slightly cooled cake from the slow cooker. Whip sour cream with the remaining sugar and grease the cake with cream. Leave for an hour to soak the cake.

Recipe 3. Berry pie in a slow cooker with curd



  • baking powder - 5 g;
  • half a pack of butter;
  • 250 g of sugar;
  • flour - 100 g.


  • 250 g of currants;
  • 250 g of cottage cheese;
  • two eggs;
  • sugar - 75 g.

Method of preparation

1. For the cake take soft cottage cheese. Lovers of sweet pastry can increase the amount of sugar.

2. Remove the butter from the refrigerator so that it becomes soft.

3. In a wide bowl, mix the sifted flour with sugar and baking powder. Put the sliced ​​butter and grind the dough into small pieces with your hands.

4. Beat eggs slightly, add eggs and soft cottage cheese. We continue to beat until homogeneous blender.

5. We grease the container of the device with oil and put a strip of baking paper. We spread about two-thirds of the dough and evenly distribute it along the bottom, pressing it against the walls. 6. Pour the curd filling onto the dough and level it. Putting two spoons of crumb from the remaining dough. Evenly distribute the rest of the filling. Lay berries on top and sprinkle with crumbs.

7. Turn off the device in the “baking” mode for an hour. Ready the cake slightly cooled in the form, and then remove, pulling the ends of baking paper.

Recipe 4. Sandy cake with berries in a slow cooker


  • a bag of vanilla;
  • fresh or frozen berries - half a kilogram;
  • flour - half a kilogram;
  • powdered sugar - 250 g;
  • an egg;
  • a pack of margarine;
  • egg yolk.

Method of preparation

1. Pie can bake with any berries. The amount of sugar depends on the selected variety of berries. If you are cooking from frozen berries, you must defrost them and leave them in a sieve to get rid of excess water. Then mix the berries with sugar.

2. Beat an egg into a bowl, add vanillin and pour in a glass of sugar. Beat everything until smooth. Introduce soft margarine.

3. Sifted flour is gradually added to the egg-butter mixture. Knead a fairly dense dough. Wrap it in a wrap and put it in the fridge for half an hour.

4. Approximately 1/4 part to leave for decoration. Roll out the rest of the dough into a thin layer. Put it in a greased bowl multicooker, forming bumpers. Top spread out the filling of the berries.

5. Divide the rest of the dough into small pieces, roll them into thin flagella and lay on top in a pattern. Enable the baking program. Pie cook forty minutes. Then cool it slightly and remove it from the container. Serve with any drinks.

Recipe 5. Biscuit cake with berries in a slow cooker


  • 3 eggs;
  • 4 g baking cake;
  • 250 g of sugar;
  • 40 g of semolina;
  • a glass of flour;
  • a quarter pack of butter;
  • 200 g of berries.

Method of preparation

1. Take a deep enough dish and beat the eggs in it in a lush foam. Gradually add sugar and vanilla, continuing to beat with a mixer until the sugar is completely dissolved. 2. Now add a little flour with baking powder to the beaten eggs and knead the dough until it turns out to have a smooth, uniform texture without lumps.

3. Smear the bowl of the device with oil and tuck into semolina. Now cover it with baking paper to make it easier to get the cake.

4. Pour the dough into the bowl, spread the berries on top and slightly press them down with a spatula.

5. Switch the appliance to baking mode for 45 minutes. Cool the cake slightly and remove the bowls by pulling on the ends of the paper. Transfer the cake to a platter and cut into portions. Serve with any drinks.

Recipe 6. Puff cake with berries in a slow cooker


  • sugar - 60 g;
  • puff pastry - half a kilogram;
  • cream - 100 ml;
  • any berries without stones - a glass;
  • cottage cheese - 200 g.

Method of preparation

1. We defrost the dough beforehand and spread it, without rolling, into the multicooker container. Distribute, pressing on the bottom and walls.

2. Curd cheese fray through a fine sieve, add cream and sugar to it. Thoroughly rub.

3. We put the curd filling on the base.

4. Wash berries and dry them on a disposable towel. Uniformly spread on the curd filling. Sprinkle with sugar. The amount is adjusted based on the acid of the berries.

5. Close the lid tightly, turn on the baking mode and prepare the cake for forty minutes. Lightly cool the cake in a container, then carefully remove and cut into pieces. Served with any drinks.

Recipe 7. Cake with berries and raisins in a slow cooker


  • 230 g of chilled butter;
  • orange peel;
  • 400 g of flour;
  • 230 g of sugar;
  • 250 g of raisins;
  • salt;
  • 400 g fresh or frozen cranberries;
  • 160 ml of cold water.

Method of preparation

1. Soak the raisins in cold water and leave for two hours.

2. Put sifted flour, salt, sugar, sliced ​​butter into the bowl of the combine and pour in ice-cold water. Turn on the device and knead the dough. Divide the resulting dough into two parts. One should be smaller. 3. Wrap the pieces of dough in film and send for two hours in the refrigerator.

4. Drain water from raisins, put dried fruit on a disposable towel so that it absorbs excess moisture.

5. Wash cranberries, dry and mix with sugar, orange juice, flour and raisins. Stir gently to keep the berries intact.

6. Roll most of the dough into a circle and place the multicookers in the bowl, after having first lubricated the bottom and walls with oil.

7. Spread the filling evenly on the base and cover it with a second layer of dough. Press the edges of the dough firmly so that the filling does not leak out.

8. Beat yolk lightly with milk. Grease the cake with this mixture, make several punctures on the top and activate the “baking” function for an hour. Take out the cake with a steamer-container, put it on a dish and sprinkle with powdered sugar.

Berry Pie in the Multicooker - Tips and Tricks

  • Fresh berries must be sorted out by removing crushed and spoiled.
  • If the berries make juice, add a couple of tablespoons of flour or starch to them and mix.
  • It is advisable not to thaw frozen berries before putting them on the cake.
  • Adjust the amount of sugar based on the acid of the berries.
  • From above, the berry pie can be decorated with icing sugar, cream or icing.
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