Our Eating Around the World Adventure has taken us to Finland. Today I made this Mustikkapiirakka-Blueberry Custard Pie and it was delicious.
This is possibly the easiest pie I have ever made, it comes together in minutes. You have this crazy easy crust to make, that is unlike any other pie crust I have ever made, and the custard filling is made with sour cream and is scented with lemon and packed with blueberries, it's so good.
This food adventure we are on is the best thing we could have done, we are now on our 19th country and have tried so many things which we would never have tried had we not started this. Ideally I would love to travel to these countries, but for now, this is the next best thing, and we are loving it.
Now a few notes. The original recipe used only one cup flour, when I did this, my mixture was too wet. If it's too wet, there is no chance I am going to be able to make it go up the sides of my baking dish. So I add in another 1/3 cup flour, and now when I pressed the dough into my pie dish, it stayed where I put it. Also after I press the crust into the pie dish, I refrigerate it for about 10 minutes, just to let it harden, a little, then I press it again, and it is perfect and ready to be filled.
Also from the original recipe, it stated one cup sour cream. As our sour cream comes in 300ml containers, I just added the whole lot and it worked perfectly. But if you have some sour cream in the refrigerator that you used a small amount for something else, you can use 250ml of sour cream instead of the 300ml.
I don't really measure the blueberries, I add in roughly 1/2 cup into the filling, then to the base of the pie, I add enough to cover the base, with a few more extra to add a second layer.
Mine needed to bake for 35 minutes to make sure the pie crust cooks through, but as every oven is different, check it at 30 minutes.
Allowing the pie to cool on your bench, before refrigerating, will help it not crack. But if it cracks, a little, don't stress, it will taste great anyway.
Now the pie is made with blueberries, but I do something similar in a slice form. My Berry Custard Slice, is delicious and I make it with mixed berries and it works perfectly. So I might even try this pie with other berries, if I have them in the refrigerator and I feel like this pie.
This an easy and delicious blueberry pie recipe, something that you really need to try.
This is possibly the easiest pie I have ever made, it comes together in minutes. You have this crazy easy crust to make, that is unlike any other pie crust I have ever made, and the custard filling is made with sour cream and is scented with lemon and packed with blueberries, it's so good.
This food adventure we are on is the best thing we could have done, we are now on our 19th country and have tried so many things which we would never have tried had we not started this. Ideally I would love to travel to these countries, but for now, this is the next best thing, and we are loving it.
Now a few notes. The original recipe used only one cup flour, when I did this, my mixture was too wet. If it's too wet, there is no chance I am going to be able to make it go up the sides of my baking dish. So I add in another 1/3 cup flour, and now when I pressed the dough into my pie dish, it stayed where I put it. Also after I press the crust into the pie dish, I refrigerate it for about 10 minutes, just to let it harden, a little, then I press it again, and it is perfect and ready to be filled.
Also from the original recipe, it stated one cup sour cream. As our sour cream comes in 300ml containers, I just added the whole lot and it worked perfectly. But if you have some sour cream in the refrigerator that you used a small amount for something else, you can use 250ml of sour cream instead of the 300ml.
I don't really measure the blueberries, I add in roughly 1/2 cup into the filling, then to the base of the pie, I add enough to cover the base, with a few more extra to add a second layer.
Mine needed to bake for 35 minutes to make sure the pie crust cooks through, but as every oven is different, check it at 30 minutes.
Allowing the pie to cool on your bench, before refrigerating, will help it not crack. But if it cracks, a little, don't stress, it will taste great anyway.
Now the pie is made with blueberries, but I do something similar in a slice form. My Berry Custard Slice, is delicious and I make it with mixed berries and it works perfectly. So I might even try this pie with other berries, if I have them in the refrigerator and I feel like this pie.
This an easy and delicious blueberry pie recipe, something that you really need to try.
Recipe
Recipe adapted from foreignfork.com/
Serves 6-8
Pie Crust:
113g butter, melted
⅔ cup sugar
1 egg
1 ⅓ cup plain flour
1 teaspoon baking powder
½ teaspoon vanilla extract
Filling:
1 ½-2 cup blueberries
300ml sour cream
¼ cup sugar
1 egg
1 teaspoon vanilla extract
Zest of one lemon
Preheat your oven to 190C/170C fan forced.
Use a whisk to combine the butter and the sugar in a bowl.
Add the egg and whisk again.
Using a wooden spoon, mix in one cup of the flour, baking powder, and vanilla. Now if the dough is thick enough that when you put it in the pie dish, it will stay up the sides of the dish and not slide down, don't add any more flour, if it feels too wet, add in the remaining 1/3 cup flour.
Spray a 22cm (base measurement) glass pie dish with cooking spray. Use a spatula (or your hands) to spread the pie crust over the bottom of the pan and up the sides, it needs to be quite thin, as it won't bake properly if it is thick, especially on the base. Make sure the pie crust goes up the side of the pie dish so that it can hold the custard. Make a nice even top edge to the pastry. Refrigerate for 10 minutes, while you make the filling.
For the filling, add the sour cream, sugar, egg, vanilla extract and lemon zest into a mixing bowl. Whisk until combined Then, use a spoon to mix in approximately ½ cup of blueberries into the filling.
Take your pie crust out of the refrigerator, it should have hardened a little, if you have any uneven, lumpy bits, press them down now, it will be easier. Sprinkle the remaining approximately one cup of blueberries over the crust. Pour the filling mixture over the blueberries.
Bake for 30-35 minutes or until the crust is brown and cooked through and the custard is mostly set, remember it will firm up as it cools.
Leave the pie on the counter to cool, this will help it stop cracking. You can eat it at room temperature, but as I like custard cold, once it cools, I place it in the refrigerator for 2 hours then enjoy it cold.
Serves 6-8
Pie Crust:
113g butter, melted
⅔ cup sugar
1 egg
1 ⅓ cup plain flour
1 teaspoon baking powder
½ teaspoon vanilla extract
Filling:
1 ½-2 cup blueberries
300ml sour cream
¼ cup sugar
1 egg
1 teaspoon vanilla extract
Zest of one lemon
Preheat your oven to 190C/170C fan forced.
Use a whisk to combine the butter and the sugar in a bowl.
Add the egg and whisk again.
Using a wooden spoon, mix in one cup of the flour, baking powder, and vanilla. Now if the dough is thick enough that when you put it in the pie dish, it will stay up the sides of the dish and not slide down, don't add any more flour, if it feels too wet, add in the remaining 1/3 cup flour.
Spray a 22cm (base measurement) glass pie dish with cooking spray. Use a spatula (or your hands) to spread the pie crust over the bottom of the pan and up the sides, it needs to be quite thin, as it won't bake properly if it is thick, especially on the base. Make sure the pie crust goes up the side of the pie dish so that it can hold the custard. Make a nice even top edge to the pastry. Refrigerate for 10 minutes, while you make the filling.
For the filling, add the sour cream, sugar, egg, vanilla extract and lemon zest into a mixing bowl. Whisk until combined Then, use a spoon to mix in approximately ½ cup of blueberries into the filling.
Take your pie crust out of the refrigerator, it should have hardened a little, if you have any uneven, lumpy bits, press them down now, it will be easier. Sprinkle the remaining approximately one cup of blueberries over the crust. Pour the filling mixture over the blueberries.
Bake for 30-35 minutes or until the crust is brown and cooked through and the custard is mostly set, remember it will firm up as it cools.
Leave the pie on the counter to cool, this will help it stop cracking. You can eat it at room temperature, but as I like custard cold, once it cools, I place it in the refrigerator for 2 hours then enjoy it cold.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/blueberry-custard-pie.html
Pin it: www.pinterest.com.au/pin/399413060715898340/
Pin it: www.pinterest.com.au/pin/399413060715898340/
RSS Feed