Admission – the pie in the above photograph is not one that I made myself. It was baked and served by my friend, Mari, and her partner, Janne, when I visited them in Tampere last week. As I’ve said many, MANY times before, I am not a dessert person. Give me savoury every time. This pie, however, had me converted. It was delicious and I (blush) had not two but three portions of it.
Tried making a version myself earlier this week and failed miserably. Too much baking powder and too many eggs led to an odd tasting, puffily deformed pie that ended up in the bin. This afternoon’s attempt, on the other hand, might not be as pretty as Mari’s pie but it tastes frickin’ amazing. This one (that’s it below) shall end its days in my tummy.
Mustikkapiirakka (Finnish Blueberry Pie)
150g soft butter
150g caster sugar
1 egg, beaten
200g plain flour
1 tspn baking powder
250ml sour cream
50g caster sugar
1 tsp vanilla essence
- Preheat the oven to 200 oC.
- Beat the butter and sugar together until fluffy. Mix in the egg thoroughly then sift the flour and baking powder into the bow. Mix together until a smooth batter forms.
- Spread the batter over the bottom and up the sides of a greased 10″ flan dish. Bake for 10 mins in the oven then remove.
- Tip the blueberries onto the pie base and spread out.
- Whisk together the sour cream, sugar, eggs and vanilla essence until just combined. Pour over the blueberries.
- Bake for 30 minutes then turn off the oven. Leave the pie in the cooling oven until the surface firms up (10 mins was fine for me).
- Cool and serve with ice cream or cream or on its own.