Finnish blueberry pie

Name: Finnish blueberry pie
Total time: 1 h 30 min
Yield: 8
Ingredients: 100 g Rye flour; 100 g Wheat flour; 100 g Butter; 100 g Sugar; 1 Eggs; 0.2 g Salt; 250 g Blueberry; 250 g Sour cream; 100 g Sugar; 1 Eggs; 1 tablespoon Potato starch; 0.2 g Vanillin

Fragrant, festive, spectacular and very tasty! Finnish blueberry pie is a homemade pastry that is available at any time of the year. In summer you can make it from fresh berries, and in winter from frozen ones. Delicious crispy dough and delicate sour cream filling go well together.

146

12944

Emma Smith

Recipe author

Calories

389kcal

Protein

6g

Fat

18g

Carbs

48g

*Nutrition per serving

Ingredients

Servings: 8

100g

100g

100g

100g

1

0.2g

250g

250g

100g

1

1tablespoon

0.2g

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
How to make Finnish blueberry pie? First, prepare the necessary ingredients for the dough. Take premium grade wheat flour. You can prepare the base only with wheat flour, without rye flour, but with rye the pie turns out to be more interesting in taste. The dough is plastic and does not crumble when forming the base.
STEP 2
In a blender bowl, combine rye and wheat flour, sugar, salt and cold butter cut into cubes. Beat everything into crumbs. If you don't have a blender, you can grind the flour mixture into crumbs with your hands.
STEP 3
Add an egg to the flour crumbs.
STEP 4
Quickly knead soft shortbread dough. As soon as the dough begins to pull away from the sides of the bowl and stops sticking to your hands, it is ready.
STEP 5
Spread the batter over the bottom and sides of a parchment-lined tart pan (Ø 24-26cm). Place the pan in an oven preheated to 180°C for 12-15 minutes.
STEP 6
While the cake is baking, prepare the filling and filling. Combine sour cream with egg, sugar and vanilla and mix with a whisk until smooth. The richer the sour cream, the better the filling will thicken during baking.
STEP 7
If the blueberries are frozen, without defrosting, sprinkle them with flour or potato starch and stir. If the blueberries are fresh, you do not need to use starch. Wash and dry the berries.
STEP 8
Spread the prepared blueberries onto the crust in an even layer.
STEP 9
Pour the sour cream and egg mixture on top. Return the pie to the oven for another 20-25 minutes until the filling is set. I have an electric oven, so I baked on the “top-bottom” setting. The exact baking time depends on your oven, ingredients, and personal preference.
STEP 10
Cool the finished pie completely. Sour cream filling thickens as it cools. You can eat the pie warm, but there is a chance that the filling will leak slightly. Transfer to a plate and serve, garnished with mint. Bon appetit!