There is something so comforting about familiar flavours. I cannot think anything more Finnish than rye and blueberries and this special treat combines the two in such a clever, delicious way. Blueberry Rooster, a rye-crusted blueberry pie, is quintessentially Finnish and takes me straight back to my home country.
Tutuista mauista
syntyy parhainta lohturuokaa. Mustikkakukossa
yhdistyvät kotoisat raaka-aineet mitä herkullisimmalla tavalla.
Mustikkakukko
120g rye flour
50g raw sugar
1/2 teaspoon baking powder
1/2 teaspoon baking powder
100g unsalted (organic) butter
350g blueberries (fresh or frozen)
2 tablespoons raw sugar
2 tablespoons potato flour (potato starch)
1. Preheat oven to 200C and grease two small/medium size (or one bigger) oven dish.
2. Combine flour, sugar and baking powder in a bowl. Add soft butter and rub it in to the flour-sugar mixture. Mix into a smooth dough.
3. Take 3/4 of the dough and press the dough on the bottom and the sides of the oven dish. Top with blueberries and sprinkle sugar and potato flour on top. Roll the rest of the dough into a round disk and place on top of the blueberries. Pinch the edges to seal the "lid".
4. Bake for 45-60 minutes. Cool on a wire rack, serve warm with ice cream or yoghurt.
