I grew up eating the blueberries that grow wild in the Upper Peninsula of Michigan. If a more flavorful, delicious blueberry exists, I’ve yet to meet it! Berries that good can bring any recipe to the next level, and I’m looking forward to this year’s picking so that I can put them in Finnish Blueberry Pie! No worries if you don’t have plans to forage for blueberries this summer, though: this pie is still a standout when made with the grocery store variety.
In Finland, this pie would actually typically be made with bilberries. The tart, flavorful berries are complemented by a sweet cream filling that may remind of you cheesecake, but lighter. The crust is similar to a sugar cookie, warmly flavored with a hint of cardamom.
Grab a pie pan and some blueberries, and let’s enjoy a taste of Finland!
Tools & equipment for Finnish Blueberry Pie
- Pie or tart pan
- Measuring cups & spoons
- Mixing bowls
- Electric mixer
- Aluminum foil
- Pie weights or dry beans
Ingredients for Finnish Blueberry Pie
- All-purpose flour
- Baking powder
- Fine sea salt
- Ground cardamom
- Blueberries: fresh or frozen will do!
- Sour cream, at room temp: In Finland kermavilli is used, but the closest American match is full fat sour cream.
- Vanilla extract
- Cornstarch: helps the filling set
- Lemon zest: enough to add freshness, not enough to add lemon flavor.
Preheat oven to 375 degrees Farenheit and grab a pie or tart pan. If you do not have pie weights or dry beans (what I use!) you may have more success making this Finnish Blueberry Pie tart style, with a flat crust. If you try to make a tall crust without any weights, the crust will slump quite a bit.
Make the crust
Add all purpose flour, baking powder, fine sea salt and ground cardamom to a small mixing bowl and whisk with a fork until combined.
In a medium mixing bowl, use your hand mixer to beat butter and sugar until fluffy, about three minutes. Add egg and beat again until well blended. With you mixer on low, slowly beat in flour mixture, until fully blended. The dough will be like a sticky cookie dough.
Spread dough inside your pie pan. Cover the bottom of the pan and, if desired, the edges. If you’re having trouble spreading the dough, you can try covering it with a piece of plastic wrap and using your hands to spread it without directly touching it. Alternatively, cover your hand with a plastic sandwich bag.
Fit a piece aluminum foil inside crust. Use a big enough piece to leave some decent size handles. Prick a few times with a fork and fill with pie weights or dry beans. Place in the oven and bake 10 minutes. Remove and set aside to cool while you prepare the filling: the crust will still be very soft.
Make the filling
In a large mixing bowl, beat sour cream and sugar until well combined. Add egg and beat again until well blended & light. Beat in corn starch, vanilla extract and lemon zest. Filling will be a pourable consistency.
Remove pie weights from crust. Pour a thin layer of cream filling across the bottom of the crust. Spread blueberries evenly over crust, and then pour remaining filling over blueberries. Filling may not completely cover berries at this stage.
If you prefer, you can combine berries and filling before placing in the crust, especially if using fresh berries. I added them separately to the crust to minimize streaking-either way works!
Place pie in the oven and bake 25 minutes. Filling will still appear slightly jiggly. Remove and allow to cool partially at room temp, then place in the fridge to chill until completely cooled & set.
Slice and enjoy! This pie is delicious on its own, or with whipped cream!
When making the crust, 1/2 cup of flour can be swapped out for rye flour, for a more traditional Finnish pie, or whole wheat flour, if you like!
I’m also very curious how this pie would taste with a simple graham cracker crust, though I haven’t attempted this yet-next time!
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I’d love to hear how your pie turned out-let me know in the comments!