Every Finn would know this blueberry pie and I must admit it's my favourite as well. In Finland the blueberries grow in the wild in abundance and they taste much sweeter than the farmed berries you get here in Australia. My parents would always have the freezer full of berries that they picked (for free of course) from the forest. So you can probably understand why I can't quite get my head around paying so much for them in here. I couldn't help myself this time though, I was really craving for this pie and I'm so glad I made it!
Finnish Blueberry Pie
Dough 500ml milk
pinch of salt
4tsp dry yeast
about 600-800g plain flour
150g melted butter
Filling 600g blueberries fresh or defrosted if using frozen
3tbsp potato flour
1 egg, lightly beaten
For the dough: Warm up the milk to hand hot, and stir in sugar, salt and cardamom. Mix the yeast with a small amount flour and stir in to the milk. Start adding the flour, stirring until the dough becomes thick. Mix in butter and more flour and knead until the dough is smooth and soft. Place the dough in a bowl, cover with cling and leave to double in size.
Roll out 2/3 of the dough in to a large square sheet about 2cm thick and place on a large baking tray lined with baking paper. Mix together sugar and potato flour and sprinkle half of the mixture on the sheet. Spread blueberries evenly on to the sheet and sprinkle rest of the sugar mixture on top. Fold the edges on top. Use the rest of the dough to roll out a lattice pattern on the pie. Brush sides and the lattice with the egg. Bake in 175C oven for about 30 minutes or until golden brown.