Finnish Blueberry Pie

Ingredients

• 2 cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ½ teaspoon kosher salt
• ⅓ cup ice water
• 3 cups fresh blueberries
• ⅓ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 1 tablespoon whole milk
• 1 tablespoon coarse sugar

Instructions

1. 1

   In a large bowl, whisk together 2 cups all-purpose flour and 0.5 teaspoon kosher salt. Add 0.5 cup cold unsalted butter (cut into 1/2-inch cubes) and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining — this is what creates a tender, flaky crust.

2. 2

   Sprinkle 0.33 cup ice water over the flour mixture, one tablespoon at a time, gently tossing with a fork after each addition. Add just enough water so the dough comes together when you squeeze a handful — it should feel slightly shaggy, not wet or slick.

3. 3

   Form the dough into a rough disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting time relaxes the gluten and allows the butter to firm up again, which prevents shrinkage during baking.

4. 4

   Preheat your oven to 400°F. Line a 9-inch pie pan or cake pan with parchment paper.

5. 5

   In a medium bowl, gently toss together 3 cups fresh blueberries, 0.33 cup granulated sugar, 1 tablespoon cornstarch, and 1 tablespoon fresh lemon juice — the cornstarch prevents the filling from becoming too runny while baking, and the lemon brightens the berry flavor without making it taste sour.

6. 6

   Remove the dough from the refrigerator and place it on a lightly floured work surface. Using a rolling pin, gently roll the dough to about 0.25 inch thick — work from the center outward, rotating the dough a quarter turn every few rolls. If the dough cracks at the edges, gently pinch and smooth them with your fingers.

7. 7

   Transfer the rolled dough to your prepared pan, letting it drape naturally into the corners and up the sides. Gently press it against the bottom and sides without stretching — stretched dough shrinks during baking. Trim the excess dough hanging over the edge with kitchen shears or a sharp knife, leaving about 0.5 inch to crimp the edges.

8. 8

   Fold the overhanging dough inward to create a raised border around the edge of the pan, then crimp it decoratively with your thumb and forefinger every inch or so.

9. 9

   Pour the blueberry filling into the crust, spreading it in an even layer. Brush the pastry border with 1 tablespoon whole milk, then sprinkle 1 tablespoon coarse sugar over the top — the milk helps the sugar adhere and creates a glistening, crispy edge.

10. 10

    Place the pie on a rimmed baking sheet (to catch any drips) and bake in the preheated 400°F oven for 30-35 minutes, until the pastry is deep golden brown and the filling begins bubbling slightly at the edges. The filling should smell fragrant and jammy.

11. 11

    Remove the pie from the oven and let it cool on a wire rack for at least 20 minutes before slicing — the filling will set slightly as it cools and be easier to cut. Serve slightly warm or at room temperature, optionally with a dollop of whipped cream or vanilla ice cream.

Tools you’ll need

• large mixing bowl
• whisk
• pastry cutter or fork
• plastic wrap
• 9-inch pie pan or cake pan
• parchment paper
• medium mixing bowl
• rolling pin
• lightly floured work surface
• kitchen shears or sharp knife
• rimmed baking sheet
• wire cooling rack
• instant-read thermometer (optional)

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