Finnish Foodie from DownUnder

My family roots trace back to Southern Karelia, so this blueberry pie recipe is deeply connected to my heritage. In Karelia, food has always been more than just nourishment; it’s a way of preserving culture and passing down traditions. This pie, known as a specialty of Suomenniemi parish in South Karelia, holds a special place in my heart.

In Finland, blueberry picking is almost a ritual. Families venture into the forests, gathering the freshest berries during summer, which are then frozen to be used in winter. Those frozen berries often turn into delicious blueberry pies, especially during Christmas.

This recipe was handed down to me by my grandmother, who learned it from her mother, and it’s been cherished in our family for generations. Every time I make it, I feel a connection to my roots, to the beautiful forests of Karelia, and to the strong women in my family who kept these traditions alive. This pie is a slice of my heritage, bringing a bit of Karelia’s warmth to our table.

Start by creaming the sugar and soft butter together until they’re light and fluffy.

Next, beat in the eggs, using an electric mixer to ensure a smooth and creamy texture.

Add the dry ingredients: flour, baking powder, vanilla sugar, and some cardamom for that subtle, warm Finnish spice.

For this pie, I used gluten-free flour so that everyone in the family can enjoy a slice, regardless of dietary needs.

Gently fold the dry ingredients into the wet mixture, being careful not to overmix.

Once combined, pour the batter into a prepared pie dish.

Spread it evenly.

Place the pie base in a preheated oven at 175°C and let it bake for around 10 to 15 minutes.

While it’s baking, it’s time to prepare the blueberry topping.

Take your frozen blueberries and toss them in a bowl with a little potato flour. The potato flour helps thicken the blueberry juices as they bake, ensuring the pie stays beautifully moist without becoming soggy. Gently mix until the blueberries are evenly coated, but be careful not to crush them – you want those berries to hold their shape.

Once the pie base has baked for about 15 minutes and is just starting to set, remove it from the oven. Spread the prepared blueberries evenly over the top, letting them create a juicy, colourful layer. The partially baked base provides the perfect foundation, holding the berries in place while allowing their juices to seep slightly into the crust. It’s a simple step that adds so much flavour and texture to the finished pie.

In a bowl, combine sugar, sour cream, crème fraîche, vanilla sugar, and the eggs.

Whisk everything together until smooth and well blended.

This mixture adds a rich, velvety layer to the pie, perfectly balancing the tartness of the blueberries with a sweet and creamy finish.

It’s the secret ingredient that takes the pie to the next level, giving it a luscious texture that pairs beautifully with the fruity base.

Once the blueberries have settled on the pie base, pour the creamy mixture evenly over the top, letting it fill in around the berries. Save a handful of blueberries to scatter on top of the cream—this adds a lovely touch visually.

Place the pie in the lower part of a preheated 200°C oven and bake for about 30 minutes. Keep an eye on the edges; once they begin to brown, take a piece of aluminum foil and cut a hole in the centre. Place the foil over the pie to protect the edges while allowing the centre to bake fully. This little trick ensures your pie bakes evenly without burning.

After 30 minutes, turn the oven off but leave the pie inside for another 30 minutes to finish setting gently in the residual heat. Once done, let the pie cool completely before serving—this helps it firm up and makes slicing easier.

Serve your blueberry pie as it is, or take it to the next level with a scoop of creamy vanilla ice cream. Either way, it’s sure to be a hit!

Ingredients:

BASE:

• 200g butter
• 1 1/2 dl sugar
• 2 eggs
• 5 dl White Wings Gluten-Free plain flour
• 2 tsp baking powder
• 2 tsp vanillin sugar
• 2 tsp cardamon

FILLING:

• 500 g frozen blueberries
• 2 tbsp potato flour
• 200g sour cream
• 200g crème fraîche
• 1 1/2 dl sugar
• 2 tsp vanillin sugar
• 2 eggs

Finnish blueberry pie freezes quite well, making it a great option to prepare ahead of time. To freeze it, follow these steps:

1. Cool Completely: Allow the pie to cool completely after baking. This prevents excess moisture and ice crystals from forming in the freezer.
2. Wrap Securely: Wrap the entire pie or individual slices tightly in plastic wrap or aluminum foil. For added protection, place the wrapped pie in an airtight container or a heavy-duty freezer bag.
3. Label and Freeze: Label the package with the date and store it in the freezer. The pie will keep well for up to 2-3 months.

Reheating and Serving:

• To enjoy the pie, thaw it in the refrigerator overnight.
• Once thawed, you can serve it cold or warm it slightly in the oven at 150°C for about 10-15 minutes to refresh the texture and flavours.
• Because the pie includes a creamy topping, warming should be done gently to avoid curdling

Freezing doesn’t compromise the delicious flavours of a Finnish blueberry pie, making it a practical choice to bake early in December and enjoy at Christmas!