Finnish Blueberry Pie Best Dishes

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Finnish Blueberry Pie

"This pie, with its sugar cookie-like crust, is easy to make and stores nicely in the fridge or on the counter for the duration of cool weather up to 2 days. It may be served warm, bloodless, plain, or with whipped cream or vanilla ice cream on the side."

Ingredients :

3/4 cup white sugar
three/4 cup butter, softened
1 egg
1 teaspoon baking powder
2 1/four cups all-cause flour
half of cup milk
2 pints clean blueberries
1/2 cup white sugar, or more to taste

Instructions :

Prep : 35M	Cook : 12M	Ready in : 1H

Preheat oven to 400 stages F (two hundred tiers C), and line a 9x13 inch baking pan with parchment paper.
Beat three/4 cup sugar with the butter till the combination is smooth and creamy, and beat in the egg. Add the baking powder, and stir in the flour, half cup at a time, alternating with some tablespoons of the milk, until all the flour and milk were included. The dough can be sticky, like sugar cookie dough. Spread the dough into the prepared baking dish, creating a raised edge of dough around the dish.
Place the blueberries in a bowl with half of cup of sugar, and mash the berries with a potato masher. Spread the blueberry combination on top of the crust in an excellent layer.
Bake inside the preheated oven until the crust has browned slightly and the filling is thickened and effervescent, 15 to twenty-five minutes.

Notes :

I found out this recipe from a excellent Finnish female at the same time as living in Finland as a missionary. Because the measurements have been in metric, I've transformed them to English measurements.
Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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