Classic Finnish Blueberry Pie

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This beloved Nordic dessert pairs a soft, buttery shortbread-style crust with sweet-tart blueberries under a golden crumb topping. In Finland it is traditionally served warm with cold vanilla custard sauce for a beautiful hot-and-cold contrast.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 17 gFat
• 10 gSaturated Fat
• 56 gCarbs
• 3 gFiber
• 28 gSugar
• 5 gProtein
• 180 mgSodium
• 110 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 5 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the base

• 2 cups (260 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1 large egg, lightly beaten
• 1/2 cup (120 ml) whole milk

For the blueberry filling

• 4 cups (560 g) fresh or frozen blueberries
• 1/4 cup (50 g) granulated sugar
• 1 tbsp potato starch or cornstarch
• 1 tsp vanilla extract

For the crumb topping

• 1/2 cup (65 g) all-purpose flour
• 1/3 cup (65 g) granulated sugar
• 1/4 cup (55 g) cold unsalted butter, cubed

Directions

1. Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch rectangular baking pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt for the base. Cut in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs, then stir in the egg and milk to form a soft, sticky dough.
3. Press the dough evenly into the prepared pan, pushing it about 1/4 inch up the sides. Bake for 10 minutes until just set and lightly golden at the edges.
4. While the base bakes, gently toss the blueberries with the sugar, potato starch, and vanilla in a bowl. In a separate small bowl, rub the crumb topping ingredients together with your fingertips until large, pebbly clumps form.
5. Scatter the blueberries evenly over the warm pre-baked crust and sprinkle the crumb topping generously over the fruit, letting some berries peek through.
6. Return the pie to the oven and bake for 28 to 32 minutes, until the topping is deep golden and the blueberry juices bubble thickly around the edges.
7. Cool the pie in the pan on a wire rack for at least 20 minutes so the filling can set, then serve warm or at room temperature with cold vanilla custard sauce or a scoop of vanilla ice cream.
8. Leftovers keep loosely covered at room temperature for 1 day or refrigerated for up to 3 days; reheat gently before serving.

Cook’s Notes

• Wild Finnish bilberries are smaller and more intensely flavored than cultivated blueberries; if you can find them, use them straight from frozen without thawing for the most authentic flavor.
• Serve the pie slightly warm with traditional Finnish vanilla sauce, which is simply milk, sugar, cornstarch, and vanilla beaten into a thin, pourable custard.
• A squeeze of lemon juice (about 1 tsp) brightens the berry flavor if your blueberries taste very sweet or mild.
• For a yeasted version, replace baking powder with 1 packet active dry yeast, omit the egg, and use lukewarm milk; let the dough rise 45 minutes before pressing into the pan.

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