Check out all the wonderful Finnish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
- Pandemonium Noshery: Vispipuuro - Whipped Semolina Pudding
- Sugar Love Spices: Mustikkapiirakka (Finnish Blueberry Pie)
- Kitchen Frau: Lohikeitto (Creamy Salmon, Potato & Dill Soup)
- Tara’s Multicultural Table: Makaronilaatikko (Finnish Macaroni Casserole)
- Culinary Adventures with Camilla: Mustikkapiirakka (Finnish Blueberry Pie)
- Amy's Cooking Adventures: Sima (Finnish Lemonade)
- Sara's Tasty Buds: Voisilmapulla (Finnish Butter Eye Buns)
- CulturEatz: Pannukakku Finnish Pancakes with Blueberries
- Palatable Pastime: Lattyja Pancakes with Strawberry-Gooseberry Jam
- A Day in the Life on the Farm: Lihapullat (Finnish Meatballs)
Finnish Blueberry Pie
Years ago I made Mustikkakeitto, a Finnish blueberry soup. And I have also made Perunagratiini, Finnish scalloped potatoes, and Sinappiohjeita, prepared mustards. But blueberries are in season, so I started looking for other Finnish blueberry traditions. I stumbled across recipes for Mustikkapiirakka,a Finnish blueberry pie. But there doesn't seem to be a definitive recipe. So, I pieced together a creation with the crust that looked the most tasty with a plumper filling. And it was a hit!
- 12 T European-style cultured butter, softened
- ½ C organic granulated sugar
- 1 large organic egg
- 1 ½ C flour
- 1 t baking powder
- Also needed: tart pan with removable base
- 3 C fresh organic blueberries
- 2 C organic whole milk sour cream
- 2 eggs
- 1/4 C organic light brown sugar
- 1 t pure vanilla extract
- 1 t pure lemon extract
- ½ t ground cardamom
- organic blueberries
- unsweetened whipped cream
Preheat oven to 375 degrees F. Place all ingredients in the bowl of a food processor and pulse until combined. Turn the dough into a tart pan with a removable base and press to flatten. Parbake the crust for 10 mins. and remove to the counter to cool slightly.
While your crust bakes, whisk together the sour cream, eggs, sugar, vanilla, lemon, and cardamom. Fold in blueberries and pour into the parbaked crust and place on a baking sheet. Carefully return the pie to the oven. Bake 35 to 40 minutes. until the edges are golden brown and the filling is slightly puffed in the center. When you jiggle the pan slightly, you should see only a slight movement of filling in the center. If it's still to liquidy, return it to the oven.
Remove from the oven and let cool at room temperature for at least 45 minutes to an hour.
I love sour cream based pies, i've never thought to try it with blueberries though and i'm regretting that!ReplyDelete
Isn't this dessert awesome? We fell in love with it, and now I'm intrigued by your blueberry soup!ReplyDelete
Love that dollop of cream on top! Such a delicious pie for summerReplyDelete