Recipe by BlueberryPirakka
"This pie, with its sugar cookie-like crust, is simple to make and stores well in the fridge or on the counter during cool weather up to 2 days. It can be served hot, cold, plain, or with whipped cream or vanilla ice cream on the side. I learned this recipe from a wonderful Finnish woman while living in Finland as a missionary. Because the measurements were in metric, I've converted them to English measurements."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/4 cups
white sugar, or more to taste
I love this (Obviously, as I submitted it). However, I need to note the following: Add 1 tsp. vanilla/vanilla sugar to the dough with the egg. Also, you may need to use less milk (Use between 1/4-1/2 cup). Also, for the topping, add the sugar after you mash the blueberries (You don't need to mash all the blueberries--You can leave some whole). Finally, parchment paper is not necessary, nor is greasing the pan. It will stick a little, but comes out nicely from my glass cake pans.
This looked like a very good recipe but it didn't turn out well at all. The pie was so soggy in the middle that upon cutting it all the filling (mixed with dough) freely flowed out. I had already increased baking time by 15 minutes but that obviously didn't help either. Also the crust was more like angel food than cookie dough. I wonder if allrecipe's metric/US converter was a bit off. I converted the recipe back into the metric system (I grew up in Europe and operate on metric measures)and the measures were odd considering that it was supposed to be a 'metric' recipe originally. I might give this another try but so far I am quite disappointed with the results.
Fun! My husband's family is Finnish, so I just had to try this. I thought it needed some vanilla (hadn't read the review) and added a teaspoon. Light and refreshing-which allows you to experience the berry flavor. It's so fast and simple! I can't wait to make this for my inlaws when we head to Minnesota!
Made this at home and we enjoyed it very much. The crust is definitely cake/cookie like. It tastes great both warm or cooled. I brought the rest to work the next day and everyone raved about it! It was all eaten up within minutes!
We have made this for years! It is a favorite in our family!
This is definitely NOT what I think of when I think of pie. It is a delicious and simple dessert. I halved the recipe and baked it in an 8X8 baking dish. I served this with homemade, sweetened whipped cream. Delicious!
This was simply delicious! As a Finn and native Yooper, I feel that this was the perfect way to prepare the beautiful Michigan blueberries that are in season right now.
This is one of my favorite recipes. I love the versatility of it. I've mixed blueberries and raspberries, or raspberries and strawberries. Tonight I am using leftover Blueberry-Cranberry sauce from another Allrecipes recipe I made previously. I like to precook my crust for just 5-10 minutes.. so yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Finnish Blueberry Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 113
Check out our collection of almost 200 grilled burger recipes.
A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple custardy blueberry pie that's not too sweet.
See how to make a sweet and tart, two-berry pie from scratch.
Make a delicious fresh blueberry pie, complete with lattice crust.