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
- 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
- blueberry (frozen one is ok) 50 g
- white chocolate 25 g
- 20cm cake pan
- cookie sheet
- 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.
- 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.
- 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.