NORDIC BLUEBERRY PIE RECIPE
Scandinavian baking is based on fresh seasonal ingredients. So, reflecting on these values, there is nothing more Nordic than a blueberry pie in summer.
As a child growing up in Finland Saana remembers wandering around in the forest picking up blueberries for her small berry-picking basket, just about enough for her mother to bake a tasty blueberry pie – with the same recipe used by Saana’s grandmother. The aroma of the melted butter dough as the pie bakes, combined with the fresh blueberries she had just picked, evokes a blessed childhood memory .
The pastry, still warm from the oven, is one of her greatest temptations – till this day.
FOR THE FILLING:
1 cup sour cream
⅓ cup Crème Fraîche
1 egg [ lightly beaten ]
¼ cup sugar
1 teaspoon vanilla sugar
1 ½ cup fresh blueberries
FOR THE CRUST:
200g butter [ at room temperature ]
½ cup sugar
1 egg [ lightly beaten ]
1 cup plain flour
¾ cup dark rye flour
1 teaspoon baking powder
1 teaspoon Vanilla sugar
INSTRUCTIONS:
1. Preheat the oven to 200°C (400°F). Prepare and butter standard size tart pan with a removable base.
2. Prepare the crust by mixing soft butter together with sugar until well mixed, then add lightly beaten egg – add the flours, baking powder and vanilla sugar and mix to create a soft dough. Press the dough into the tart pan, evenly covering with a neat layer of dough both the bottom and sides of the tart pan.
3. Prebake the crust for 10 min. before adding the filling.
4. Make the filling by mixing together the sour cream, Crème fraîche, egg, sugar and vanilla sugar, then pour on prebaked crust. Evenly distribute the blueberries over the filling and bake until the filling has set and the crust is golden, about 20-25 minutes.
Serves 6-8
