Finnish Blueberry Pie with White Chocolate

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White Chocolate is the KEY

The lingonberries and cloudberries were made into pies, the Finnish way.

When I was thinking about what to do with the blueberries, Juhani told me that a pie would definitely be good, and that it would taste better with white chocolate. After all, it’s best to listen to the local people about local products.

Finnish Blueberry Pie with White Chocolate, MUSTIKKAPIIRAKKA

From Finland, the land of blueberries, comes this recipe for a delicious blueberry pie with white chocolate. You can enjoy the cafe taste.
Prep Time 0 mins
Cook Time 1 hr
Rest After Cook 1 hr
Keyword Dessert
Servings 1 20cm cake pan
INGREDIENTS
Pie dough
  • butter 100 g
  • brown sugar 50 g
  • egg (if you like, *1) 1
  • wheat flour (*2) 75 g
  • whole wheat flour (or barley flour) 50 g
  • baking powder 1 tsp
Filling
  • blueberry (frozen one is ok) 100 g
  • rahka (or cream cheese, *3) 250 g
  • white chocolate 75 g
  • fresh cream 50 g
  • white sugar 20 g
  • egg (if you like, *4) 1
Topping
  • blueberry (frozen one is ok) 50 g
  • white chocolate 25 g
EQUIPMENT
  • 20cm cake pan
  • cookie sheet
INSTRUCTIONS
Preparation
  • Bring butter to room temperature, or melt in the microwave.
  • Mix all the flour for the dough.
  • Line a cake pan with a cookie sheet.
  • Preheat the oven to 200°C.
Making the dough
  • Add the sugar to the butter and mix well.
  • Add the egg here if you put in and mix well.
  • Add the flour mixture in three parts, mixing well after each addition.
  • Put the dough into the cake pan. The dough is sticky, so you can use your fingers dipped in water to make the shape(*5).
  • Place in the oven and bake for 10 minutes. At this point, the dough should be raw.
Making the filling
  • Combine all ingredients in a bowl and mix well. If you use frozen blueberry, just put it as frozen.
  • Pour the filling over the baked dough.
  • Sprinkle the frozen blueberries and white chocolate on top of the filling.
  • Bake in the oven for 30-40 minutes.
  • Cool thoroughly and refrigerate. The next day or later is best when the dough and filling are well blended.
NOTES
*1
Adding egg to the dough makes it fluffier. Without the egg, the texture is rough.
 
*2
All flour in Finland is strong flour.
Flour in Finland
Many different types of flour are sold in the markets. Which flour should I use? Which is the strongest flour? What about light flour?
 
*3
For the filling, I use a dairy product called rahka. It is a product that is somewhere between yogurt and cheese, and can be substituted for cream cheese in this recipe.
Rahkat ja leivontatuotteet
Rahka on maitohyllyn moniottelija. Se on ruokaisa välipala ja monipuolinen jälkiruokien pohja. Leipurin käsissä rahka tekee taikojaan leivonnaisten täytteissä j...
 
*4
If you add eggs to the filling, it will firm up. If you don’t add eggs, it will have a soft texture like a rare cheese cake.
 
*5
If you use a 20cm diameter mold, the filling should be about 1cm thick. If you want to make a wall around it, a height of about 3 cm including the thickness of the bottom will be enough.
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