Blueberry Pie

Blueberry Pie

A classic Blueberry Pie gets an epic twist when you add vanilla custard to the base.

Blueberry Pie

Blueberry Pie

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Course: Dessert
Cuisine: Finnish, Scandinavian
Keyword: Blueberry, Forrest berry
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 593kcal
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Pie crust

  • 1 dl sugar
  • 1 egg white
  • 150 g lightly salted butter
  • 2-3 dl wheat flour
  • 0,5 dl rye flour
  • 1 ts of baking flour

Vanilla sauce

  • 2 dl red milk
  • 1,5 dl caster sugar
  • 3 ts vanilla sugar or vanilla pod
  • 1 tbsp of potato flour or other starch
  • 1 yolk

Blueberry pie filling

  • 4 dl blueberries frozen is fine
  • 1 tbsp potato flour
  • 2 tbsp sugar


  • Instructions

Pie crust

  • Take the butter to room temperature well in advance. When the butter is soft enough, whisk it into a light foam with the sugar. Add the egg whites and whisk.
  • Mix the dry ingredients together first. Then knead into a dough with the butter mixture. Add flour until the dough comes away from your fingers. Spread evenly into the pie dish.

Vanilla custard

  • Whisk the milk and egg yolk in a saucepan and heat gently. When the sauce starts to bubble, remove it from the heat. Stir in the remaining ingredients and whisk well. The sauce should be quite thick, adding more potato flour if necessary. Pour the custard over the bottom of the pie dish.
  • Combine blueberries, potato flour and sugar. Spread the mixture over the custard.
  • Bake the blueberry pie, covered with foil, in a 200C oven for about 45 minutes. Allow to cool for a while and bake! With a glass of milk it tastes like mammon!

Nutrition (values are an approximate guide)

Calories: 593kcal | Carbohydrates: 93g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 396mg | Potassium: 213mg | Fiber: 4g | Sugar: 56g | Vitamin A: 758IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 2mg
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Last Updated on March 20, 2022 by Flavorado

This post is also available in: Suomi

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