Blueberry pie is a wonderful delicacy that Finns love.
Blueberry pie gets a dough crumb on its surface. Pasi Liesimaa
Even though chef Risto Mikkola He was always with his parents in the blueberry forest, he has not had enough of the berry trips. He really likes to go to the berry forest.
– Blueberry always reminds me of how dad and mother took the blueberry. As a little boy, it wasn’t a favorite, Mikkola recalls.
In the older age, in addition to the berry catch, the forest plays an important role in the forest. Nowadays, half a liter of blueberries are enough.
– The self -picked blueberry is full of flavor and color, Mikkola praises.
There are many blueberry delicacies in Finland. Savolainen’s blueberry rooster, or rag, has even received the EU name protection this spring. Its protection is based on the reputation of the blueberry flower as a traditional Savonian pastry.
The peculiar feature of the pie is a solid structure that distinguishes it from the usual berry pies. The berries made in the pan also remain juicy due to the closed structure. It also specializes in a bark made of rye flour and a filling made of wild blacks collected from the forest.
The blueberry rooster from Savo was selected as the Mikkeli parish food in 1984.
Blueberry pie is a delicacy that needs to bake at least once in the summer. There are many different pie options. This time, Mikkola does not bake blueberries in bun dough or murmur. The stroke of this dough to be applied to the damper is in the buttocks.
Although the vanilla ice cream or sauce works nicely with blueberry, Mikkola has whisked the cream, among which she has mixed the curd and blueberries. There is no doubt as to whether the mouth is blue.
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Whisk over the blueberry pie with a delicious foam of cream and curd. Pasi Liesimaa
Blueberry pie
250 g butter
8 dl wheat flour
4 dl of sugar
1 tbsp baking powder
1 tbsp baking soda
1 tbsp vanilla sugar
2 dl buttermilk
2 eggs
1 teaspoon of cardamom
Filling:
500 g blueberries
1 tbsp of potato flour
1. Melt the fat and allow to cool. Combine the dry ingredients and mix the fat.
2. Divide the mass into two parts. Save a slightly smaller side for a crumb mixture to be sprinkled on the surface.
3. Mix the milk, eggs and cardamom with a larger mass with a fork, and mix until smooth. Spread the bottom dough over the baking paper on a pan (30 x 40 cm).
4. Mix the blueberries and potato flour. Add them to the bottom. Sprinkle the dough mixture on the surface. Bake at 200 degrees at the bottom of the oven for about 20 minutes.
Blueberry mousse
2 dl whiskey cream
250 g of milk money
2 dl blueberries
1 tbsp blueberry powder
0.5 dl of powdered sugar
1 teaspoon vanilla sugar
half a lemon zest and juice
1. Foam the whipped cream into a light foam.
2. Chop the blueberries with a knife a little smaller.
3. Mix the curd, sugar, vanilla sugar, blueberry powder, lemon juice and shell, and chopped blueberries in a bowl.
4. Gently turn the whipped cream to keep the mousse airy.
5. Taste and add sweetness if needed.
Drink recommendation
For a sweet blueberry pie, it’s a good idea to choose a sweet dessert wine as a wine pair. Austrian Feiler-artiger beerenauslese (€ 22.98/0.375 l) charm the honey with its sweet aroma world, where you can sense peaches and dried apricots.