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gluten_free2019-04-03 08:10 pm
nerakrose) wrote in gluten_free2019-04-03 08:10 pm
Entry tags:
Recipe: Finnish blueberry* pie
*bilberry, to be technical, though in our languages we call them blueberries.
Better late than never?
I got this recipe from a dishtowel, and while the original recipe is for wheat flour, I've not yet had any issues just using the same amount of gf flour instead. This pie crust does not require blind baking! I would actually advice against it. The crust will burn (I tried, once, and will not repeat that mistake). The filling is light enough that the crust will bake through and not get soggy.
Crust
100g melted butter (or other fat)
1/2 dl sugar
1 egg
2 1/2 dl flour**
1 tsp baking powder
1 tsp cardamom***
Put all the ingredients in a bowl and mix together. The dough should have roughly the same texture and firmness as a cookie dough and it shouldn't be SUPER greasy (if it is, you need more flour), but there is quite a lot of butter in it, so you should still be able to see and feel that, if that makes sense? So basically, you want a firm dough that isn't super greasy, BUT pliable enough that you can press it into a pie tin with your hands pretty easily. (Don't roll the dough.) Your pie tin should be greased before you press the dough into it. Don't worry if you can't get the dough to be perfectly plain, mine always has knuckle impressions but comes out fine anyway. Just make sure you won't have any extremely thin spots!
Filling
4 dl bilberries (can be frozen)
1/2 dl milk
2 dl quark****
appr. 1/2 dl sugar
1 egg
1 tsp vanilla sugar (or 1/2 tsp vanilla extract)
Spread the bilberries over the unbaked pie crust. Mix the rest of the filling in a bowl and spread over the bilberries. Bake the pie at 200°C for about 30 minutes. Let cool before serving and keep in fridge. It'll last a few days at least. It freezes well.
Notes
**Depending on the flour mix you use, you might need more flour than this. I don't have exact measurements because I eyeball it - when the dough looks and feels right, I stop adding flour. I've made this pie with Provena Gluten Free Baking Flour With Oats, Semper Fin Mix, and both of those mixed with plain oat flour, and they all came out great. (Another option could be to google how much 2 1/2 dl wheat flour weighs, and go from there.)
*** in Finland you use this kind of cardamom for baking. It's coarsely ground, not powdered, which creates visible cardamum flecks in the dough and finished bake. (For this recipe, I'd use half of a stick like that. Iirc an 8g stick is a tablespoon.) You can ofc use powdered cardamum if you'd prefer, or omit it entirely - I've made this crust with vanilla instead of cardamum on a few occasions, and it came out great as well (smells like vanilla cookies!)
**** if quark isn't available, another firm dairy product like cream cheese, greek yoghurt, or skyr, can be used - use your best judgement; you know what the dairy available in your region is like! If the dairy product you use is on the runny side, leave out the milk and add another half decilitre of your chosen dairy product.
The pie will be 'wobbly' and look like the filling hasn't baked when you take it out, but rest assured that it is. You just need to let it cool completely to let it set before you cut into it.
This pie is also great with other berries in the filling! A popular mix in Finland and Scandinavia is the 'queen mix' which is raspberries and bilberries. Another popular mix is the 'forest mix', which is raspberries, strawberies, redcurrants and blackcurrants. I've had this pie with just strawberries (halved) as well. Honestly, you could probably do this with any fruit you like, but us Nordic folks like to stick to the summer berry classics mentioned here. :D
Photos
Last time I made this:
This was made with the Provena baking mix and oat flour, ratio approximately 2/3 baking mix and 1/3 oat flour. I also like to set aside a few berries to sprinkle on top of the dairy mix so that I get visible berries in the surface.
The diameter of my pie tin is 26cm. A smaller tin would probably mean a taller pie filling wise? I don't know, I only have the one tin.
Better late than never?
I got this recipe from a dishtowel, and while the original recipe is for wheat flour, I've not yet had any issues just using the same amount of gf flour instead. This pie crust does not require blind baking! I would actually advice against it. The crust will burn (I tried, once, and will not repeat that mistake). The filling is light enough that the crust will bake through and not get soggy.
Crust
100g melted butter (or other fat)
1/2 dl sugar
1 egg
2 1/2 dl flour**
1 tsp baking powder
1 tsp cardamom***
Put all the ingredients in a bowl and mix together. The dough should have roughly the same texture and firmness as a cookie dough and it shouldn't be SUPER greasy (if it is, you need more flour), but there is quite a lot of butter in it, so you should still be able to see and feel that, if that makes sense? So basically, you want a firm dough that isn't super greasy, BUT pliable enough that you can press it into a pie tin with your hands pretty easily. (Don't roll the dough.) Your pie tin should be greased before you press the dough into it. Don't worry if you can't get the dough to be perfectly plain, mine always has knuckle impressions but comes out fine anyway. Just make sure you won't have any extremely thin spots!
Filling
4 dl bilberries (can be frozen)
1/2 dl milk
2 dl quark****
appr. 1/2 dl sugar
1 egg
1 tsp vanilla sugar (or 1/2 tsp vanilla extract)
Spread the bilberries over the unbaked pie crust. Mix the rest of the filling in a bowl and spread over the bilberries. Bake the pie at 200°C for about 30 minutes. Let cool before serving and keep in fridge. It'll last a few days at least. It freezes well.
Notes
**Depending on the flour mix you use, you might need more flour than this. I don't have exact measurements because I eyeball it - when the dough looks and feels right, I stop adding flour. I've made this pie with Provena Gluten Free Baking Flour With Oats, Semper Fin Mix, and both of those mixed with plain oat flour, and they all came out great. (Another option could be to google how much 2 1/2 dl wheat flour weighs, and go from there.)
*** in Finland you use this kind of cardamom for baking. It's coarsely ground, not powdered, which creates visible cardamum flecks in the dough and finished bake. (For this recipe, I'd use half of a stick like that. Iirc an 8g stick is a tablespoon.) You can ofc use powdered cardamum if you'd prefer, or omit it entirely - I've made this crust with vanilla instead of cardamum on a few occasions, and it came out great as well (smells like vanilla cookies!)
**** if quark isn't available, another firm dairy product like cream cheese, greek yoghurt, or skyr, can be used - use your best judgement; you know what the dairy available in your region is like! If the dairy product you use is on the runny side, leave out the milk and add another half decilitre of your chosen dairy product.
The pie will be 'wobbly' and look like the filling hasn't baked when you take it out, but rest assured that it is. You just need to let it cool completely to let it set before you cut into it.
This pie is also great with other berries in the filling! A popular mix in Finland and Scandinavia is the 'queen mix' which is raspberries and bilberries. Another popular mix is the 'forest mix', which is raspberries, strawberies, redcurrants and blackcurrants. I've had this pie with just strawberries (halved) as well. Honestly, you could probably do this with any fruit you like, but us Nordic folks like to stick to the summer berry classics mentioned here. :D
Photos
Last time I made this:
This was made with the Provena baking mix and oat flour, ratio approximately 2/3 baking mix and 1/3 oat flour. I also like to set aside a few berries to sprinkle on top of the dairy mix so that I get visible berries in the surface.
The diameter of my pie tin is 26cm. A smaller tin would probably mean a taller pie filling wise? I don't know, I only have the one tin.
It's always the right time for pie.
Re: It's always the right time for pie.
ugh yeah. i'm used to baking by weight, but in finland it's not common to have a kitchen scale at all, and most measurements are in deciliters. i usually don't bother converting finnish recipes to weight based ones because i always have a deciliter measurer or a milliliter cup on hand, so it's never an issue. it's when you go the other way that things get hairy. :'''D
Re: It's always the right time for pie.
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around .422 US cup
10 deciliters = 1 liter
1 deciliter = 100 milliliters
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Can you comment on the taste difference between blueberries and bilberries?
I'm guessing that some of the flour seeps up into the filling to help stabilize it.
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i honestly can't! i've had american blueberries once, from frozen, and they were...really sour and tasteless. they just tasted like something green and underripe, to me. could just be bad luck, but i haven't really made an effort to track them down again after that. they aren't really available here fresh for good reason. bilberries, or what i know as a blueberry, is smaller in size than american blueberries, and purple/blue all the way through (whereas the american ones are green inside). I also get the impression that the american blueberries are very firm (even after they thawed, they were firm) whereas these are jucier/mushier. they're very flavourful, like little explosions on the tongue, of a sharp (sour/tangy) kind. i'm not sure how to explain their actual flavour though, because I haven't ever tasted anything like it anywhere else? not like, say, pomegranates and stone bramble, which are very similar, or sea buckthorn with its citrusy tones...
i'm not so sure about that tbh, the dough is just greasy enough that the moisture from the filling doesn't penetrate into it, so i doubt the flour will go the other way...
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I bet this tart would be yummy using raspberries as well.
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absolutely, it would be fabulous with raspberries :D
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