We made this really easy pie for our friends' monthly around the world dinner. This month was Finland! We adapted this from a few different Finnish Mustikkapiirakka recipes we found online. You could use 100% wholegrain flour here instead of plain flour for a nuttier crust.
Ingredients
For the base:
- 100g unsalted butter, at room temp
- 100g sugar
- 1 large egg
- 100 rye flour
- 100g plain flour
- 1 tsp baking powder
- Pinch of cardamom
For the filling:
- 250g fresh blueberries
- 250g sour cream
- 1 egg
- 1/4 tsp cardamom
- 1 tsp vanilla
- 4 tbsp sugar
Method
Preheat the oven to 180° C. Lightly butter a 28 cm tart pan with removable bottom or a springform cake tin.
For the crust:
- Cream together the butter and sugar until fluffy and light.
- Mix in the egg, followed by the the flours, pinch of cardamom, and baking powder. It should form a ball of dough.
- Place the dough onto your greased pan and press nto an even layer across the bottom and up the sides of the pan.
- Poke the bottom with a fork and bake the empty crust for 10 mins. Remove from the oven, press down the base if needed, and let cool slightly.
For the Filling:
- In a bowl whisk together the sour cream, egg, sugar, vanilla, and cardamom. Pour into the cooled crust.
- Spread the blueberries evenly over the sourcream mixture. Use a spoon or spatula to submerge some of them.
- Return to the oven and bake for 30 minutes until golden brown and caramelised.
- Allow to cool for 30 minutes before removing from tin and serving with cream.