Finnish Blueberry PieBeth Watson2020-04-08T04:13:41+00:00 Project Description This dessert is light and creamy, while the fresh blueberries add a burst of sweetness! INGREDIENTS For the crust: 100g Rye Flour 100g Plain Flour 100g Mungalli Creek Butter 1 Mungalli Bio Egg 1/4 cup Sugar 1 tsp Baking Soda 1/2 tsp Ground Cardamon For the filling: 250g Fresh Blueberries 400g Mungalli Creme Fraiche 1 Mungalli Bio Egg 4 tbs Sugar 1 tsp Vanilla 1/4 tsp Cardamom METHOD For the crust Preheat the oven to 180 Degrees. Lightly butter a 28cm tart pan with a removable bottom. In a bowl, cream together the butter and sugar until light and fluffy. Add in the egg and continue to beat until combined. Stir in both flours, cardamom and baking powder until it combines into a pliable ball. Rest the dough in the fridge for 30 minutes. Turn the soft dough into your greased pan and use your hands to spread it into an even layer across the bottom and sides of your dish. Prick the bottom with a fork and bake the empty crust for 10 minutes. Remove from the oven and let cool slightly. For the filling While your crust bakes, in a bowl whisk together the Creme Fraiche, egg, sugar, vanilla and cardamom. The filling will have a thin, pourable consistency. Spread the blueberries evenly across the par-baked crust. Carefully pour the filling over the Blueberries, making sure the crust is filled evenly. Return to the oven and bake for 25 minutes or until the edges are gold brown and the filling around the edges is set. Remove from the over and allow to cool at room temperature for at least 40 minutes. Serve warm or cold, by itself or with your Mungalli Double Cream! Leave A Comment Cancel replyComment Save my name, email, and website in this browser for the next time I comment.