Finnish Blueberry Pie - 2

Finnish Blueberry Pie – 2

This pie is the berries!

This pie is the berries!

Here’s a delish dish that’s easy and quick to pull together. Just be sure to allow time for the pastry to chill and then at least a half-hour for the pie to set after it comes out of the oven.

I found the recipe at Midwest Living and we’ve already made it twice. A worthy addition to my favorite blueberry recipes!

This is a lighter alternative to another dessert in the Great Lakes Gazette Recipe File, the Finnish Blueberry Yogurt Pie from Moosewood Restaurant.

The recipe states that it serves eight. Good luck with that. If you’re serving eight blueberry fans, make two pies. And have vanilla ice cream to go with it.

Finnish Blueberry Pie – 2

Midwest Living

1/2 C butter, softened
1 egg
1/4 C half-and-half or light cream
1-1/4 C all-purpose flour
4 C fresh blueberries
1/3-1/2 C granulated sugar
1 T fine dry bread crumbs
Powdered sugar (optional)
Sweetened whipped cream (optional)

Preheat oven to 325F

For pastry
In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the egg and beat until combined, scraping sides of bowl occasionally. Gradually beat in half-and-half on low speed.

Stir in flour until well-combined. Remove dough from bowl; flatten dough into a 6-inch disc. Wrap dough with plastic wrap and chill for 1 hour or until dough is easy to handle. On a lightly floured surface, roll pastry to a 13-inch circle. To transfer pastry, wrap it around the rolling pin; unroll onto a large baking sheet lined with parchment paper.

For filling
In a large bowl, combine blueberries, granulated sugar and bread crumbs. Gently toss to combine. Carefully mound blueberry mixture in center of crust, leaving a 2-inch border. Sprinkle any sugar/bread crumb mixture left in bowl over the blueberries. Using your fingers, carefully fold the pastry border up and over blueberries, pleating the pastry as necessary to fit.

Bake in a 325 degrees F oven about 65 minutes or until crust is golden brown and filling is bubbly over entire surface. Cool 30 minutes on baking sheet. Transfer pie to serving platter; cool completely before serving. If you like, dust edges with powdered sugar and serve with sweetened whipped cream.