Blueberry pie with a base of crisp but tender dough. With a creamy filling of cream and flavored blueberries.
This cake I recently tried at Tiffany's, and then decided to cook myself. In Finland it is prepared on the basis of the drink "viili". It is a fermented milk product similar to our yogurt. But viili more dense, viscous and homogeneous, and the Finns did not drink and eat as yogurt.
By the way, mother-in-law also laid out his version of the pie, a reference to her recipe will leave at the end. Subscribe to her channel!
Since we have this product can be purchased except in St. Petersburg in Finnish stores, I try to achieve a similar texture in other ways. In my opinion, is best suited fatty cream, "curdled" lemon juice.
If you know what viili and what it should be replaced, tell us about it in the comments.
160 grams of flour B / C
120 g of butter at room temperature
66 g sugar
0.5 teaspoon baking powder
Butter room temperature whip mixer with sugar. Add egg and continue beating until creamy.
I put a container of cream on the scale and add the flour and baking powder. Stirred spatula until uniform. The dough is ready.
Grease a baking dish with butter and sprinkled with flour. Spread the dough and sprinkle with flour. The dough does not stick to hands, "I powder" of flour. Distribute the dough evenly over the entire surface of the mold.
While I cook the stuffing, I put away in the freezer dough piece. At the same moment I turn the oven so that it has had time to warm up to 190 ° C.
375 g of fatty cream (over 30%)
2 tablespoons of lemon juice
50 g sugar (40 g sugar and 10 g of vanilla sugar)
270 grams of blueberries + 1 tablespoon sugar
I mix the cream and lemon juice. Weight should be slightly "curdle". In a separate container, beat the eggs, sugar and vanilla sugar to the "splendor". Then I mix the two masses.
The filling is poured into molds on top of the dough, leveling shovel. Above blueberry fillings spread evenly. Sprinkle a tablespoon of sugar and send in the oven.
Cake bake at 190 ° C of about 40-50 minutes. I finished the pie dough is rosy on the edges, and the stuffing should shake like a jelly mass. I leave it in the oven until cool, then put away in the refrigerator overnight.
Before serving, you can decorate with fresh berries and sprinkle with powdered sugar.
On a note:
✔ Blueberry pie recipe in Finnish from my mother in law
✔ Sour cream can be replaced by more than 20% fat.
✔ Cake is best served directly in the form. Or cook in a split form.
✔ Instead of vanilla sugar, you can add a teaspoon of vanilla extract or vanilla.
✔ The recipe is designed to the shape of 26-28 cm in diameter.
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