Finnish Blueberry
(No Ratings Yet)
Loading...Ingredients
- FOR THE CRUST
- 12 tablespoon unsalted European-style butter at room temperature
- ½ cup sugar
- 2 tablespoons light brown sugar
- 1 large egg
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- FOR THE FILLING
- 2 cups fresh blueberries
- ¾ cup crème fraîche
- ¼ cup sour cream
- 1 large egg
- 4 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
Preheat the oven to 375 degrees. Butter a 10-inch tart pan. (It may work in a pie plate but I didn’t test it.)
To make the crust, in the bowl of an electric mixer fitted with the paddle attachment cream together the butter and the sugar until light and fluffy.
Add in the egg and mix until combined.
Add the flour and the baking powder and mix until just combined.
Place the dough into the greased tart pan and press over the bottom and up the sides of the pan.
Bake the empty crust for 10 minutes.
While the crust bakes, prepare the filling. Whisk the creme fraiche, sour cream, egg, brown sugar, vanilla and salt. The filling will be thin.
Place the blueberries in the crust in an even layer. Pour the filling mixture over the berries.
Bake in the oven for another 25-35 minutes. The middle of the pie should be a little jiggly but not liquidy.
Let cool for 40 minutes before serving.
