Finnish Blueberry Pie
This Finnish blueberry pie pairs a crisp, buttery crust with juicy berries and a delicate sour cream filling. Make it with fresh blueberries in summer or frozen berries at any time of year.
Updated : 01 October, 2026
Easy
About 45 min.
Ingredients
Batter
100 grams
Rye flour
100 grams
Wheat flour
100 grams
Butter
100 grams
Sugar
1
Eggs
0.2 grams
Salt
Filling
250 grams
Bilberry
Pour-over
250 grams
Sour cream
100 grams
Sugar
1
Eggs
1 tablespoon
Potato starch
0.2 grams
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the crust. Use good-quality wheat flour. You can make the crust entirely with wheat flour, but adding rye flour gives it a more distinctive flavor. The dough should be pliable and hold together well when shaped.
Step 2
In a food processor, combine the rye flour, wheat flour, sugar, salt and cold butter cut into cubes. Pulse until the mixture resembles crumbs. If you do not have a food processor, rub the butter into the flour mixture by hand.
Step 3
Add the egg to the crumb mixture.
Step 4
Quickly knead into a soft shortcrust dough. It is ready once it pulls away from the sides of the bowl and no longer sticks to your hands.
Step 5
Press the dough evenly over the bottom and sides of a parchment-lined 9½–10-inch tart pan. Bake in an oven preheated to 350°F for 12–15 minutes.
Step 6
While the crust is baking, prepare the filling. Combine the sour cream with the egg, sugar and vanilla, then whisk until smooth. A higher-fat sour cream will produce a thicker filling once baked.
Step 7
If using frozen blueberries, do not thaw them. Toss them with a little flour or potato starch. If using fresh blueberries, the starch is optional; rinse the berries and dry them well.
Step 8
Spread the prepared blueberries evenly over the baked crust.
Step 9
Pour the sour cream and egg mixture over the berries. Return the pie to the oven and bake for another 20–25 minutes, or until the filling is set. If your oven has a conventional top-and-bottom heat setting, you can use it. Exact baking time may vary depending on your oven.
Step 10
Allow the finished pie to cool completely, as the sour cream filling firms up as it cools. The pie can also be served warm, although the filling may be slightly softer. Transfer to a serving plate and garnish with mint if desired.
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