INGREDIENTS
BASE (crust)
- 1 egg
- ¾ dl sugar
- 1 tsp vanilla aroma (vaniljasokeria)
- 150 g butter (soft, not melted)
- 3 dl wheat flour
- 1 tsp baking powder (leivinjauhetta)
FILLING
- 1 package (250 g) mascarpone
- 1 package (200 g) Turkish yogurt
- 1 dl sugar
- 2 eggs
- 1 lime (green one)
- 500 g blueberries
INSTRUCTIONS
1. Preheat the oven to 175°C (350°F). Grease a pie dish (26 cm in diameter).
2. In a bowl, cream the butter and sugar. Add the egg and beat well. Gently incorporate the mixed dry ingredients (wheat flour and baking powder). Press the dough into the bottom and ¾ hight up the sides of the pie dish.
3. In another bowl, smooth the texture of the mascarpone using a fork or hand mixer. Add the yogurt, sugar, and eggs. Squeeze half a lime into the filling. Mix the ingredients together.
4. You have two options for adding the blueberries:
a) Spread half of the blueberries on the pie crust and pour half the filling on top. Add the remaining blueberries and the rest of the filling.
b) Mix the blueberries with the yogurt-mascarpone mixture and pour it into the pie crust. (This is how I do it)
5. Bake the pie on the lower rack of the oven for about 50 minutes at 175°C until the filling is just set in the center. Cover the pie with baking paper if the top browns too much.
6. Let the pie cool to room temperature, then refrigerate for a least an hour. It tastes even better if you wait until the next day!
TIPS:
- Plan to bake this pie one day before your meeting. Trust me, it tastes better after it’s been cooled down overnight.
- I usually take the berries out to defrost 3 hours before baking and use the juice. If there’s too much juice, I add an extra egg to the yogurt-mascarpone mixture.
- If using frozen blueberries, add them while still frozen and mix with 2 teaspoons of potato starch (I’ve never done it, but it’s quite common in Finland).
