Ukrainian Cheese and Blueberry Pie

Instructions

FOR THE SWEET YEAST DOUGH: In a large bowl, combine the milk, yeast, and the 1 tablespoon sugar. Let stand until foamy, about 5 minutes.

To the yeast add the egg yolks, cooled melted butter, lemon zest, and 3/4 cup sugar and mix well with an electric mixer. Add 4 to 4 1/2 cups flour, 1 cup at a time, stirring well after each addition. The dough shouldn’t be too thick, but it also shouldn’t stick to your hands.

Transfer the dough to a floured surface and knead until smooth and elastic, about 7 minutes, adding the remaining flour as necessary to prevent sticking.

Shape the dough into a ball. Place in a buttered bowl and turn to coat. Cover with a linen or cotton (not terry cloth) kitchen towel or plastic wrap and let rise in a warm, draft free spot until doubled in bulk, about 1 1/4 hours.

Punch down the dough; it is now ready to use or it will keep, covered, in the refrigerator for up to 24 hours.

FOR THE CHEESE AND BLUEBERRY PIE: In a medium size bowl, combine the farmer’s cheese (dry cheese), 2 tablespoons of the sugar, sour cream, lemon zest, vanilla extract, and 1 egg yolk. Beat with an electric mixer until the ingredients are just blended, about 30 seconds. I put all of this in a food processor.

In another bowl, toss the blueberries with the remaining 4 tablespoons sugar.

On a floured surface with a floured rolling pin, roll out three fourths of the dough to a round about 13 inches in diameter.


Fit the dough into a greased 10-inch pie plate, letting the excess hang over the rim. Spread the cheese mixture over the bottom. Place an even layer of blueberries over the cheese.

Roll the remaining pastry into a round about 10 inches in diameter. Cut into strips no more than 1/4 inch wide (the yeast dough expands during baking). Weave the strips in a lattice fashion over the top of the pie and fold the ends in at the edge of the bottom crust. Pinch tightly to seal.

Press decoratively around the edge with the tines of a fork. Let the pie rest, covered, for 30 minutes.

Preheat the oven to 375 F.

Beat the remaining egg yolk with 1 tsp. milk. Brush the top of the pie with the egg wash and bake in the middle of the oven until deep golden, about 40 minutes. Cover with a linen or cotton (not terry cloth) kitchen towel and cool on a rack. Serves 8.

Author's Comments

Unlike American and European pies that use flaky pie pastry, this Slavic pie is made with brioche like yeast dough. Serve it just slightly warm. Make the whole recipe of sweet yeast dough. Use half for the blueberry pie and make the other half into a delicious loaf of sweet bread.