The crusty crust of shortcrust pastry and the gentle moist filling of blueberry pie will not leave anyone indifferent. Finland is considered the birthplace of this sweet treat. In this northern country, wild blueberries are harvested by everyone, and in large quantities. Berries are used to make jam, jelly, liquor and, of course, the most delicious, traditional blueberry pie with sour cream filling. At least once a year, this culinary masterpiece is sure to be prepared in every Finnish family.
Traditional Finnish Blueberry Pie
The preparation of Finnish pie begins with kneading the dough for the base. For this it is necessary to combine wheat flour (2.5 tbsp.) And baking powder (0.5 teaspoon) in one bowl. In another deep bowl, beat butter (100 g) with powder (0.5 tbsp) using a mixer, then add 1 egg and mix again at high speed. Gradually introduce dry ingredients. The result should be an elastic dough. It should be evenly distributed along the bottom of the form and the sides. In the meantime, you need to heat the oven to 200 degrees and prepare the filling for the cake.
To pour, beat with a mixer sour cream (200 ml), powder (100 g) and an egg. In the resulting mass, add washed and dried blueberries (5 cups). Gently mix with a wooden spatula. Now the pouring can be poured onto the prepared dough.
Finnish blueberry pie with sour cream filling is baked for 30 minutes on the lower level of the oven. Served cooled with tea or milk.
Shortcrust filled blueberry pie
The pie dough is kneaded according to this recipe: chopped chilled butter (200 g) with a knife, add sugar (50 g), egg yolk, a pinch of salt and a tablespoon of ice water. After that, add 200 g of flour and start kneading a soft, pleasant to the touch dough. If it crumbles, you can add a little more cold water. Put the dough in a bag and send the refrigerator for 15 minutes. After that, distribute it on the bottom and sides of the form, and send it to the oven for baking cake for 10 minutes at 190 degrees.
Meanwhile, prepare the fill. Combine sour cream (200 ml), sugar (100 g), starch (2 tbsp. Tablespoons) and 2 eggs. Mix everything well until a homogeneous consistency is obtained. Distribute the berries on the ready-cooled cake, and pour the prepared filling on top. Bake a blueberry pie with sour cream filling at 190 degrees 25 minutes. Thanks to starch, the filling is dense and tender at the same time, as if melting in the mouth.
Blueberry Pie on Curd Dough
The peculiarity of this pie is that the dough for it is kneaded without the addition of sugar, eggs and baking powder. You only need flour, butter and dry cottage cheese in equal proportions, 250 grams each. After mixing, the dough is sent to the refrigerator for half an hour. Then it needs to be rolled out well into a round layer, with a diameter corresponding to the size of the form, taking into account the increase on the sides. If necessary, you can add more flour. The main thing is that the dough is not sticky to the hands and does not tear when rolling. Put the round layer in the mold, carefully align it on the sides and cut off the excess. Cover the dough with baking paper, put a small load (in the form of cereal) on top and bake the cake at 180 degrees 10 minutes.
For pouring, combine in one dish 400 g of thick and fat homemade sour cream, beaten egg, powder (50 g) and vanillin. Beat with a mixer at low speed until a homogeneous consistency is obtained. Add 250 g of blueberries. Pour the fill on top of the finished cake.
Bake a blueberry pie with sour cream filling for 25 minutes at 200 degrees. Before serving, it needs to be cooled in the refrigerator.
Sour cream-filled blueberry pie: cottage cheese recipe
As a basis for this pie, a traditional shortcrust pastry is suitable, as in the recipe described above. But the filling will be completely different, reminiscent of the taste of soft curd or berry soufflé. It will consist of three layers: cottage cheese, blueberries, sprinkled with starch, and sour cream fill.
To prepare the curd filling, it is necessary to thoroughly mix the curd (200 g), egg, sugar (90 g) and semolina (2 tbsp.). For sour cream filling, sour cream (200 ml), sugar (80 g) and an egg are whipped.
Blueberry pie with sour cream filling and cottage cheese is formed in a certain sequence. First, on the baked sand cake in the oven, the curd is laid out, on top of it blueberries, and then pouring. Bake the cake for half an hour at 200 degrees.
Sour cream-filled blueberry pie in a slow cooker
For the test, beat eggs (2 pcs.) And sugar (100 g). Then introduce 100 g of melted margarine, 300 g of flour and a teaspoon of baking powder. After kneading the dough, wrap it in plastic and refrigerate.
To pour, beat 2 eggs and sugar (100 g), add flour (2 tbsp. Tablespoons) and 200 ml of sour cream. To stir thoroughly.
Distribute a thin layer of dough on the bottom and walls of the multicooker bowl. Spread the blueberries (250 g) on top and pour them with sour cream and egg mass. Set the "Baking" mode, on which a blueberry pie with sour cream filling will be cooked for 65 minutes. After the signal, do not remove the cake from the bowl until it cools completely (pour hardening time is approximately 2 hours).
Cake Tips
The recommendations presented will help you avoid mistakes when making the pie.
- For the pie, choose only whole and elastic berries, soft and crushed will not work.
- Rinse blueberries well in advance and dry them on a towel so that not a drop of water is left on the berries.
- For filling, choose only fat sour cream (from 20% and above).
- If the fill is too liquid, you can add starch to it (2 tbsp. Tablespoons).
- It is better to cut the cake that has already cooled down so that the pour has time to solidify properly.
Blueberry pie with sour cream filling is a simple and tasty dessert that every housewife can cook. Among the presented cooking options, it is easy to choose the one that you like the most.