Siirry sisältöön
Forkin
Kaikki reseptit
Dessert

Mustikkapiirakka

This classic Finnish blueberry pie features a tender, buttery crust and a generous filling of fresh blueberries. It's a simple yet satisfying dessert, perfect for enjoying with a cup of coffee or as an afternoon treat.

Alkuperäinen resepti: Forkin

Kokonaisaika
1 t 5 min
Annoksia
8
Vaikeustaso
Keskitaso
Annosta kohti
446 kcal
Kasvisruoka

Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Mustikkapiirakka

Esivalmistelut

Ainesosat

crust

  • 2,5 kuppiall-purpose flour
  • 0,5 kuppigranulated sugar
  • 1 tlbaking powder
  • 0,25 tlsalt
  • 0,75 kuppiunsalted butter, cold, cubed
  • 1 kplegg
  • 2 rklmilk

filling

  • 4 kuppifresh blueberry
  • 0,5 kuppigranulated sugar
  • 2 rklpotato starch
  • 0,5 tllemon zest(valinnainen)

Välineet

9-inch pie dish · large bowl · wire rack · whisk · small bowl · pastry blender

Valmistusohje

Vaihe vaiheelta

  1. 1

    Preheat your oven to 200°C (390°F).

    Noin 10 min

  2. 2

    In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the crust.

    Noin 2 min

  3. 3

    Add the cold, cubed unsalted butter to the dry ingredients and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

    Noin 5 min

    Kokin vinkki: Work quickly to keep the butter cold, which helps create a flaky crust.

  4. 4

    In a small separate bowl, whisk the egg and milk together.

    Noin 1 min

  5. 5

    Pour the egg mixture into the flour mixture and mix until just combined, forming a soft dough.

    Noin 2 min

    Kokin vinkki: Do not overmix, as this can make the crust tough.

  6. 6

    Press about two-thirds of the dough evenly into the bottom and up the sides of a 9-inch pie dish.

    Noin 3 min

  7. 7

    For the filling, gently combine the fresh blueberries, granulated sugar, potato starch, and optional lemon zest in a medium bowl.

    Noin 2 min

    Kokin vinkki: Potato starch creates a clear, glossy filling, but cornstarch can be used as a substitute.

  8. 8

    Pour the blueberry filling into the prepared pie crust.

    Noin 1 min

  9. 9

    Crumble the remaining one-third of the dough over the blueberry filling.

    Noin 2 min

  10. 10

    Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.

    Noin 40 min

    Kokin vinkki: If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.

  11. 11

    Let the pie cool completely on a wire rack before serving.

    Kokin vinkki: Cooling allows the filling to set properly.

Annosta kohti

Ravintoarvot

57%Pisteet
Kalorit
446,3kcal
Proteiini
5,5g
Hiilihydraatit
65,7g
Rasva
18,5g
Kuitu
2,6g
Sokeri
31,6g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Uudelleenlämmitys

Serve at room temperature or gently warm individual slices in the microwave for 15-30 seconds.

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