Blueberry Pie

This recipe is a classic from Finland! It's normally made with wild blueberries, but you can use other frozen berries as well, like lingonberries, raspberries, or gooseberries. If you don't have vanilla powder, you can use vanilla sugar or vanilla extract instead, just double the amount asked of vanilla powder. This pie is really easy to make and is milk and gluten-free. Serve it as it is or top it with vanilla sauce or ice cream.

Add <quantity>150<unit>g</unit></quantity> of room temperature baking margarine and <quantity>145<unit>g</unit></quantity> of white sugar to a bowl

Stir to combine. Add <quantity>1</quantity> egg and stir to emulsify

Add <quantity>1<unit>tsp</unit></quantity> of vanilla powder and combine

Add <quantity>175<unit>g</unit></quantity> of gluten-free flour and <quantity>1<unit>tsp</unit></quantity> of baking powder. Stir well until a smooth batter is formed

Grease a large tart pan

Evenly spread the batter into the pan

Spread <quantity>400<unit>g</unit></quantity> of frozen wild blueberries, pressing them over the batter

Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Add <quantity>100<unit>g</unit></quantity> of room temperature baking margarine, <quantity>58<unit>g</unit></quantity> of white sugar, and <quantity>100<unit>g</unit></quantity> of gluten-free flour to a bowl

Mix the batter by hand to form a soft and homogeneous batter

Place dollops of the dough on top of the pie using two spoons

Bake the pie for 30m until golden brown

The blueberry pie is ready! Enjoy it on its own or with vanilla ice cream!

Sous AI ✨

I'm here to answer any questions you have about Blueberry Pie. Try me!