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Blueberry pie in a white pan and a slice on blue plate.

Finnish blueberry pie

Pie with sour cream and a hint of cardamom.
5 from 8 votes
Servings 10
Calories 250 kcal

Equipment

  • 11 inch cake pan

Ingredients
  

For the base crust

  • 100 g butter (1 stick, ½ cup)
  • cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cardamom

Filling

  • cup blueberries or bilberries
  • 1 tablespoon cornstarch
  • cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup sour cream

Instructions
 

  • Whip the room temperature butter and sugar. Add the egg and vanilla extract and whip to a smooth consistency.
  • Mix the dry ingredients together and add to the butter mix. Do not whip too much but just enough to get everything mixed together.
  • You can add a thin layer of oil to your cake pan if you want to. Add the batter and spread it evenly with your hand. You can have some flour on your fingers to keep them from sticking.
  • Mix the starch with your blueberries. Add them as an even layer on your base. (If you want you can save some berries as decoration on top. )
  • Mix the sour cream, egg, sugar, and vanilla together. Spread it on top of the blueberries as an even layer.
  • Bake at 350 F for around 40 minutes until the edges have some color. The top can have some brown spots, they taste delicious, a bit caramelly.
  • Let the pie cool down before serving. The middle is wobbly when you take it yout from the oven but it sets when cooled.

Notes

Cornstarch can be replaced with potato- or tapioca starch. If you use frozen berries add 2 tablespoons. 
Instead of sour cream, you can use yogurt. If you use bilberries for the pie, keep the ⅓ cup of sugar in the filling. If you use blueberries you can reduce it to ¼ cup since blueberries are a bit sweeter themselves.
the pie stores in the fridge for 3-4 days.

Nutrition

Serving: 90gCalories: 250kcalCarbohydrates: 31gProtein: 4.5gFat: 11.7g
Tried this recipe?Let us know how it was!