Cooking What I Like With Love

Finnish Blueberry Pie

Finnish Blueberry Pie

It’s hard to say why you pick a recipe. Sometimes, someone asks you to make a specific thing, because they’re craving it or they had something like it at a restaurant. Sometimes, it’s something you’ve had before and want to find a better way to make it. And for me, sometimes it seems so weird you just have to try it to see how it actually tastes. I saw this recipe for something called a Finnish Blueberry Pie. With no idea how it should taste, I tried it. And I actually moaned when I tasted the crust. This pie is a bunch of blueberries in a custard, baked in a sugar cookie crust. But not just any sugar cookie; it’s the best sugar cookie I’ve ever had. The only problem was that it kept coming out with a soggy bottom and it wouldn’t come out in a whole piece. It was a delicious, sweet mess. So, I consulted a chef friend and a friend who bakes better than anyone I know and tried some different methods. I made this pie so many times, I didn’t even want to look at it. And then…I found the trick. And it came out in a slice (a slightly messy slice, but pie never really looks good when it’s sliced.) And it was sweet and tart and delicious and creamy. It’s like no other pie I’ve ever made, so I’m adding this one to my rotation.

 

For the sugar cookie pie crust, cream butter and 2/3 cup of sugar until light and fluffy.

Add 1 egg and 1 tsp. vanilla extract and mix. Add flour, salt, baking powder and stir just until incorporated. It will look like a cookie dough.

Press into well-greased pie plate. This is kind of a pain. It’s good to leave a thicker crust around the edges and a thinner crust on the bottom. I spray my hands with baking spray to prevent sticking while I press it into the pan. I’m a big fan of greasing up my hands while baking.

After it’s pressed in and looking like a pie crust, gently brush the crust with egg white. Place the pie plate in the freezer for at least 30 minutes. This step is important! Do NOT skip it!

While the crust is cooling, sort through blueberries to take out any stems or gross specimens. Mix sour cream, 1/4 cup sugar 1 egg and 1 tsp. vanilla in a medium bowl. Gently fold in blueberries.

Preheat oven to 375°F. Once crust has chilled for at least 30 minutes and seems set, brush it again with egg white. Pour in the blueberry filling mixture. Bake on bottom rack for 30-35 minutes, until the center is set and the edges of the pie are golden brown. If using a glass pie pan, check that the bottom looks golden, as well. Let cool completely and slice and enjoy. This will not make nice neat slices, but it tastes amazing!
Finnish Blueberry Pie

Finnish Blueberry Pie

Ingredients

  • Crust:
  • 1/2 cup (8 Tablespoons) Unsalted Butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg white, beaten with 1 teaspoon water
  • Filling:
  • 2 cups blueberries
  • 1 cup sour cream
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

  1. For the cookie pie crust, cream butter, and 2/3 cup of sugar until light and fluffy.
  2. Add 1 egg and 1 tsp. vanilla extract and mix. Add flour and baking powder, salt, and stir just until incorporated. It will look like a cookie dough.
  3. Press into well-greased pie plate. It's good to leave a thicker crust around the edges and a thinner crust on the bottom.
  4. After it's pressed in evenly, gently brush the crust with egg white. Place the pie plate in the freezer for at least 30 minutes. This step is important! Do NOT skip it!
  5. While the crust is cooling, mix sour cream, 1/4 cup sugar 1 egg and 1 tsp. vanilla in a medium bowl. Gently fold in blueberries.
  6. Preheat oven to 375°F. Once crust has chilled for at least 30 minutes and seems set, brush it again with egg white. Pour in the blueberry filling mixture. Bake on bottom rack for 30-35 minutes, until the center is set and the edges of the pie are golden brown. If using a glass pie pan, check that the bottom looks golden, as well. Let cool completely and slice and enjoy.
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