There are good blueberry pies and insanely good blueberry pies. Here is the instruction for the latter.
Once or twice in the summer, you should bake a blueberry pie from fresh berries. The taste is really good.
Others swear by bun dough, but my personal favorite is this food journalist and writer Sanna Mansikkamäki a pie made according to the instructions.
The bun is really good, but you have to eat it fresh. Not even fresh blueberries can save a dried bun.
Everything is perfect in this guide. There is a juicy and moist base into which the blueberries sink (you shouldn’t skimp on the amount of blueberries) and a crunchy crumb mixture on top. Oh that. So good.
Tip! When you take the pie out of the oven. Let it cool down before putting baking paper or something similar on it. Otherwise, there is a risk that the crumb mixture will not remain crispy.
2 dl sugar
100 g of melted butter
2 dl cream
1 teaspoon of baking powder
4 dl wheat flour
frozen or fresh berries
50 g of soft butter
1 ½ dl wheat flour
1 dl sugar
1. Heat the oven to 200 degrees. Mix the base ingredients together. Pour the batter into the greased pan.
2. Arrange the berries on top of the dough so that the entire surface is covered. In the same bowl (do not wash in between) break soft butter, flour and sugar into crumbs. Sprinkle the crumb mixture over the berries.
3. Put the pie in the oven on the lower level for about 30-40 minutes. First, bake the quarter at 200 degrees and drop the heat to 175 degrees.
The story was first published in August 2020.