Blueberries, you can bake them, freeze them, put them in a sauce or just eat them fresh. It doesn’t matter how you eat them, just make sure you do.
1-Finnish blueberry pies
These pies are traditionally made in the summer months. You will need eight 8cm fluted loose-based tart pans.
- 2 cups (300g) plain flour
- 1/2 cup (110g) caster sugar
- 100g unsalted butter, softened
- 1 egg
- 1 tsp baking powder
- 1/2 cup (120g) creme fraiche
- 1/2 cup (140g) Greek yoghurt
- 1 egg
- 1/4 cup (55g) caster sugar
- 1 tsp vanilla bean paste
- 2 cups frozen blueberries
- 1.Preheat oven to 180°C. Place butter and sugar in a stand mixer with the paddle attachment and beat for 3-4 minutes until pale and creamy. Add the egg and beat to combine, then mix in the flour and baking powder. Divide dough into 8 even pieces and press into the base and side of 8 lightly greased 8cm loose-bottomed tart pans. Set aside.
- 2.For the filling whisk together the creme fraiche, yoghurt, egg, sugar and vanilla until smooth. Divide the mixture among tarts and top with 1/4 cup blueberries per tart. Place on a tray and bake for 25-30 minutes until the pastry is lightly golden and the custard has set. Cool to room temperature before serving.
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