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
Scale
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.
