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Finnish Blueberry Pie, step by step recipe with photos

  • butter — 150 g
  • egg — 1 pc.
  • cream fat content 9% — 1/3 cup
  • sugar — 300 g
  • flour — 250 g
  • fresh frozen blueberries — 400 g
  • 2 tbsp. l starch

Blueberries contain so many antioxidants that not to eat it, especially in a season, are simply savage.

It seems that the open cake is a new, and overseas type of cake, that’s why we call it.

Baking, jam and desserts with lingonberries

Blueberry cakes are loved by us, in Russia, and in Northern Europe, and especially in the United States. .

RECIPE FULLY FIXED

if there is no error in the recipe, how did you get such photos of the test? it turns out to be liquid and roll out, as written in the recipe, this dough is simply impossible. Why so mislead people. I took the recipe from the magazine, I came here to see what people were writing and it was not mistaken that the recipe was some kind of nonsense.

And I did very well.

Increased the volume of ingredients by half the size of its shape. And after baking, allowed to cool and insist. After that, the berry filling becomes thicker and tastes better.

And the next day — all the charm! But the dough, as you rightly noticed, is better to cool in the freezer, then you can roll it.

Although, you can simply flatten the hand along the entire length.

At the same time and feel the thickness of the cake.

The dough recipe is absolutely wrong! Everything needs to be taken in 2 or even 3 times more, otherwise the form filled with blueberry caramel will turn out. The dough turns out to be liquid, you need much more flour. And the resulting mass in a usual form with a diameter of 20-25 cm "don’t ruin it"A dough in which only a quarter of a cup of flour is not a dough. Take a lot of everything, then the cake will at least look like a cake.

I would like to see a master class on rolling out this dough

Good day to all! Cooked exactly according to the recipe, taking into account all previous comments. As the form took a small glass saucepan with a diameter of 17 cm.

After 30 minutes spent in the refrigerator, the dough really remains liquid, it was simply poured into a greased form (you may need to put the dough in the freezer and not less than an hour, or even more so that the butter in the dough froze, but I cooked exactly according to the recipe). And so, blueberries with sugar sprinkled evenly on the dough, the berries are not quite thawed and half drowned in the dough. I put 200 degrees in the oven for 40 minutes, and did not reach another 5-7 minutes (so the dough roasted better), but the oven had already turned off.

Bottom line: served on a plate a piece of hot cake and a ball of ice cream next to it.

The class. I liked it, it’s delicious just as you eat dessert in a cafe (I remembered a hot strudel with ice cream), and here at home, everything is fresh, just from the oven. The only difference is that the cake was visually not the same as in the picture (I have more crumbly, there is no clear border between dough and blueberry filling), so I have only a spoon, but the ice cream is very, very tasty!

The number of servings — no more than 4. Next I know what I will treat guests with)))

For the Guest who left a comment 02/27/2013 8:28:50 PM Yes, the flour is just so much 0.25 cups.

There is no error in the recipe.

But there is a small diameter form — 15-17 cm in total.

Take a small form or increase the number of ingredients for the form that you have.

0.25 cup flour — is that right?

In the same test quite a bit out. Who cooked tell me the proportions

my friend lives in fin-dii. she does a filling for a blueberry pie: 8 dl blueberries (more), 1 dl sugar, 0.5 dl starch, coconut chips by eye. 2/3 of the dough she covers the bottom of the form, then spreads the stuffing and on top of the rest of the dough.

025 cups of flour?

Are you laughing This is not a dough but a liquid syrup, with 025 cream and 1 egg

oil grows I think for the grease pan.

The dough can be sprinkled with starch, a little semolina, so that the moisture from the berries does not go into the dough. Then it is better baked

oil grows I think for the grease pan.

The dough can be sprinkled with starch, a little semolina, so that the moisture from the berries does not go into the dough. Then it is better baked

This is not cottage cheese, but blueberry juice with sugar, which has exfoliated during the heat treatment.

Berries, as usual, surfaced.

Dobrij den! Rastitelnoe maslo ukazano vinienientah dlja nachinki, a v recepte propusheno.

Chto delat s rastitelnim maslom?

Spasibo zaranee za otvet!

Deliciously.

Beautiful what.

And the layer turned out — this stuffing was detached so much, it always turns out that way.

Highly "delicious" picture, but still, between the dough and blueberries there is some sort of layer.

Maybe cottage cheese?

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