If you have a soft spot for sweet, tangy, and slightly rustic desserts, this Finnish Blueberry Pie Recipe is an absolute treasure you’ll want to keep in your baking repertoire. Combining the earthiness of rye flour with the luscious burst of wild blueberries and the creamy tang from crème fraîche and sour cream, this pie captures the essence of Scandinavian simplicity and flavor. Perfectly textured, beautifully balanced, and remarkably easy to make, it’s a warm invitation to enjoy a slice of Finland right in your own kitchen.
Ingredients You’ll Need
The beauty of this Finnish Blueberry Pie Recipe lies in its straightforward ingredients, each thoughtfully chosen to build layers of flavor and texture. From the nutty rye flour crust to the sweet and tangy blueberry filling, these simple components come together to create something truly special.
- 100 g butter, soft: Provides a rich, tender base for the crust, ensuring it bakes to a perfect crumbly texture.
- 80 g sugar: Adds the right amount of sweetness to balance the tartness of the berries and sour cream.
- 1 egg (room temperature): Helps bind the crust ingredients together for a cohesive dough.
- 150 g rye flour: Brings a slightly nutty, earthy flavor unique to traditional Finnish baking. (Alternatively, 100 g wheat and 50 g rye flour for a milder taste.)
- 1/4 tsp cardamom: Infuses the crust with a warm, fragrant hint that complements the blueberries beautifully.
- 1/4 tsp salt: Enhances all the flavors and balances sweetness.
- 1 tsp baking powder: Lightens the crust just enough without overpowering its rustic nature.
- 150 g crème fraîche: Adds luxuriously creamy tang to the filling, making it rich yet refreshing.
- 100 g sour cream: Another layer of creamy tanginess that contrasts with the sweetness of the berries.
- 1 egg: Gives structure to the filling so it sets beautifully in the oven.
- 5 tbsp sugar: Sweetens the filling to let the natural berry flavors shine.
- 1 tsp vanilla essence: Deepens the flavor and adds a subtle aromatic note.
- 250 g wild blueberries or regular blueberries: The star of the pie, bursting with juicy sweetness and a little tartness.
How to Make Finnish Blueberry Pie Recipe
Step 1: Prepare Your Ingredients
Start by bringing all the chilled ingredients—eggs, butter, crème fraîche, and sour cream—to room temperature. This small step, ideally done one hour ahead (or 20-30 minutes in summer), sets the stage for a smooth batter and a tender crust.
Step 2: Preheat and Prep Your Pan
Preheat your oven to 375°F and grease a tart pan with a removable bottom or a 9-inch springform pan. This ensures easy removal of your pie after it’s baked, showing off that beautiful edge and glossy filling.
Step 3: Make the Crust
Using a mixer, beat the softened butter and sugar together until light and frothy—this is the key to a tender crust that melts in your mouth. Then, mix in the egg until fully combined.
Step 4: Combine Dry Ingredients
Mix the rye flour, cardamom, salt, and baking powder in a separate bowl. Now add this dry mixture to your butter and egg mixture and fold everything into a cohesive dough. The texture should be just right—not sticky, so feel free to sprinkle in a touch more flour if needed.
Step 5: Form the Crust
Press the dough evenly into your prepared pan, pushing it up about 2 cm along the edges to cradle the filling. For a crispier base, prick the bottom with a fork and blind bake the crust at 375°F for about 8 minutes—this step is optional but recommended!
Step 6: Prepare the Filling
Whisk together the crème fraîche, sour cream, egg, sugar, and vanilla essence using a hand mixer until smooth and creamy. Gently pour this luscious filling into your crust. Sprinkle the fresh blueberries evenly on top, creating that classic look with jewel-like pops of blue.
Step 7: Adjust the Edges
If you notice the crust edges are too high compared to the filling, press them gently down to level the pie. This ensures even baking and a perfect slice every time.
Step 8: Bake to Perfection
Bake your pie at 375°F for 25 to 30 minutes if using a 9-inch pan. For larger pans, the filling will set faster. If you blind baked the crust, about 25 minutes will suffice. Keep an eye on the crust—if it browns too quickly, cover with foil. The filling might jiggle slightly in the center when you take it out; this is perfect as it will firm up as it cools, much like a cheesecake.
How to Serve Finnish Blueberry Pie Recipe
Garnishes
For serving, a dusting of powdered sugar or a few whole fresh blueberries on top can add a lovely finishing touch. A dollop of whipped cream or a spoonful of vanilla ice cream complements the tangy richness wonderfully.
Side Dishes
This Finnish Blueberry Pie Recipe pairs beautifully with a cup of hot coffee or tea, making it an ideal treat for afternoon gatherings. For something heartier, a simple cheese plate alongside can balance the sweetness elegantly.
Creative Ways to Present
Try serving your pie in individual tartlets for a charming presentation or layering it with whipped mascarpone cream for an indulgent twist. Wrapping slices in wax paper and tying with a ribbon makes for a great gift or picnic treat that showcases Nordic hospitality.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. The pie keeps well for up to 3 days, maintaining its delightful texture and flavor.
Freezing
You can freeze the pie wrapped securely in plastic wrap and aluminum foil for up to 2 months. Thaw it overnight in the fridge before serving to preserve the creamy filling and tender crust.
Reheating
Warm leftovers gently in a low oven (about 300°F) for 10-15 minutes if you like it cozy and soft, but it’s just as lovely eaten cold straight from the fridge.
FAQs
Can I use regular wheat flour instead of rye flour?
Yes, you can substitute rye flour with wheat flour, or mix both. Rye flour gives the pie its characteristic nutty flavor, but wheat flour will still yield a delicious crust, just a bit milder in taste.
What can I use if I don’t have crème fraîche?
Sour cream is a great alternative and can be used entirely or combined with yogurt to mimic the texture and tanginess of crème fraîche in the filling.
Are wild blueberries necessary?
Wild blueberries add a more intense, slightly tart flavor that’s traditional in Finnish recipes, but fresh or frozen regular blueberries work just fine as well, especially when wild berries are hard to find.
Can I make this pie gluten-free?
To make it gluten-free, try substituting the rye flour with a gluten-free flour blend designed for baking. You may need to adjust quantities slightly to get the right dough consistency.
How do I know when the pie is fully baked?
The filling should be set but may still have a gentle jiggle in the center when you take it out of the oven. It will firm up as it cools, giving you that perfect creamy texture.
Final Thoughts
There is something truly special about baking the Finnish Blueberry Pie Recipe—it offers a delightful balance of rustic charm, creamy indulgence, and fresh berry goodness that is hard to resist. Whether you’re sharing it with family or treating yourself on a cozy afternoon, this pie is a lovely way to celebrate the flavors of Finland. Give it a try, and you just might find it becoming your new favorite dessert to bake again and again.
Print
Finnish Blueberry Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Finnish
- Diet: Vegetarian
Description
This traditional Finnish Blueberry Pie combines a subtly spiced rye flour crust with a creamy, tangy filling and wild blueberries, creating a beautifully balanced dessert that is both rustic and elegant. Perfect for showcasing the unique flavors of Nordic berries and spices, this pie is a delightful treat for any occasion.
Ingredients
Crust
- 100 g butter, soft (approx. 5 tablespoons)
- 80 g sugar (approx. 1/3 cup)
- 1 egg, at room temperature
- 150 g rye flour (alternatively 100 g wheat flour and 50 g rye flour – approx. 1 1/2 cups)
- 1/4 tsp cardamom
- 1/4 tsp salt
- 1 tsp baking powder
Filling
- 150 g crème fraîche (or more sour cream – approx. 2/3 cup)
- 100 g sour cream (approx. 1/3 cup + 2 tbsp)
- 1 egg
- 5 tbsp sugar
- 1 tsp vanilla essence
- 250 g wild blueberries or blueberries (approx. 1 1/3 cups)
Instructions
- Prepare ingredients: Bring chilled ingredients such as eggs, butter, crème fraîche, and sour cream to room temperature about 1 hour before baking (20-30 minutes in summer) to ensure even mixing and smooth batter.
- Preheat and grease pan: Preheat the oven to 375°F (190°C). Grease a tart pan with a removable bottom or a 9-inch springform pan to prevent sticking.
- Make the crust batter: Beat soft butter and sugar with a mixer until frothy and light. Then mix in 1 egg thoroughly.
- Add dry ingredients: Combine rye flour with cardamom, baking powder, and salt. Add this dry mix to the wet butter mixture and stir to combine into a batter. Adjust consistency with a little more flour if the dough remains too sticky.
- Shape crust: Press the dough evenly into the cake pan, forming an edge about 2 cm high around the sides with your fingers. Optionally, prick the tart base all over with a fork to prevent bubbling.
- Blind bake crust (optional): Bake the crust at 375°F for about 8 minutes. This step helps to set and pre-bake the crust before adding the filling.
- Prepare filling: Using a hand mixer, blend crème fraîche, sour cream, egg, sugar, and vanilla essence until smooth. Do not add the blueberries yet.
- Assemble tart: Pour the filling mixture into the blind-baked (or unbaked) crust. Sprinkle blueberries evenly over the top. If the crust edge seems too tall, gently press it down to fit the filling level.
- Bake tart: Bake in preheated oven at 375°F for 25–30 minutes (for a 9-inch pan). A larger 11-inch tart pan will require less baking time. If pre-baked, 25 minutes is sufficient. Cover the crust with aluminum foil if it browns too quickly. The filling may be slightly jiggly in the center when done but will firm up as it cools, similar to cheesecake.
Notes
- Bringing chilled dairy and eggs to room temperature ensures smoother batter and better texture.
- Blind baking the crust prevents sogginess but can be skipped if preferred.
- If rye flour is unavailable, substitute with a blend of wheat and rye flour for a milder crust.
- Covering the crust with foil during baking avoids over-browning while the filling sets.
- The filling will appear slightly jiggly when first removed from the oven but firms upon cooling; avoid overbaking to maintain creaminess.
- Use fresh or frozen wild blueberries; thaw frozen before using if preferred.
