Finnish Blueberry Pie

Finnish Blueberry Pie

9
BlueberryPirakka 1

"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."
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Ingredients

35 m servings 310 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C), and line a 9x13 inch baking pan with parchment paper.
  2. Beat 3/4 cup sugar with the butter until the mixture is smooth and creamy, and beat in the egg. Add the baking powder, and stir in the flour, 1/2 cup at a time, alternating with a few tablespoons of the milk, until all the flour and milk have been incorporated. The dough will be sticky, like sugar cookie dough. Spread the dough into the prepared baking dish, creating a raised edge of dough around the dish.
  3. Place the blueberries in a bowl with 1/2 cup of sugar, and mash the berries with a potato masher. Spread the blueberry mixture on top of the crust in an even layer.
  4. Bake in the preheated oven until the crust has browned slightly and the filling is thickened and bubbling, 15 to 25 minutes.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 alread...

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...

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 experienc...

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 alread...

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 ...

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 w...

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 f...

I love this pie, but if you want to make it diet friendly, I suggest replacing both helpings of sugar with splenda.