Finnish Blueberry Pie Recipe

Finnish Blueberry Pie Recipe from Taryn Makinen
I grew up knowing this as “pie”, and that's what it's known as in Finland!
A featured recipe in the May 2021 Victoria & Circle Tour Art Calendar:

You will need:

  • 2x 1/4 tsp (1 packet) yeast
  • 3/4 c milk
  • 1/2 c sugar,
  • 1 tsp ground cardamom
  • 1/4 tsp salt
  • /2 c softened unsalted butter.
  • 1 large egg
  • 3 c of flour.
  • 1/2 c
  • 4 c blueberries
  • 3/4 c sugar
  • 3 Tbsp cornstarch
  • Optional: ice cream, icing sugar or custard sauce.

In a small bowl, dissolve 2 1/4 tsp (1 packet) yeast with 1/4 c of warm water.

Scald 3/4 c milk and cool to lukewarm.

Place in a large bowl with 1/2 c sugar, 1 tsp ground cardamom, 1/4 tsp salt and 1/2 c softened unsalted butter.

Once yeast is dissolved, add to milk mixture.

Add 1 large egg and 3 c of flour.

Mix until shaggy dough forms, then knead until smooth and elastic, adding 1/2 c of flour if needed.

Return to bowl, cover with plastic wrap, and rest in a warm place until doubled, 1 1/2 -2 hrs.

Place 4 c blueberries in a pot with 3/4 c sugar on low heat until they release some juice. (If using frozen berries, thaw and drain the juice but reserve it.)

Mix 3 Tbsp cornstarch with 3 Tbsp of cold water or reserved juice to make a smooth slurry.

While stirring, pour cornstarch mixture into blueberries. Cook until thick and boiling.

Take off heat, stir in zest of 1/2 lemon and let cool.

Press dough into a parchment lined 8”x12” jelly roll pan. Spread cooled berry mixture on to dough, leaving 1’’ space around the edge.

Let rise for for 1-1 ½ hrs.

Bake at 375°F for 20-25min until golden.

Serve warm with ice cream or room temperature sprinkled with icing sugar and custard sauce.

- Pastry Chef Taryn Makinen, @tarynmakinen on Instagram and Facebook.
- Info on classes;
Besides being the pastry chef at Demitasse, Taryn gives classes at Cook Culture and community kitchens. It has made her passionate about food security and food skills. “Many people are anxious about doing something wrong. I want people to know they can figure it out, using what we have in BC.”

This recipe is showcased in our Timeline art calendar. Our calendars are designed to represent local chefs and creatives in their region. You can support these local chefs and restaurants by making this recipe, visiting their restaurant, and purchasing an art calendar to proudly display local creatives in your home.

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