Teresa's Recipes
Puolukkapiirakka (Finnish Lingonberry Pie)
Indulge in the delightful sweetness and tartness of Puolukkapiirakka, a traditional Finnish pie made with lingonberries. This enchanting dessert features a buttery, flaky crust that perfectly complements the vibrant filling, creating a dessert that is both comforting and refreshing. Traditionally served during berry-picking season, this pie reflects the Finnish connection to nature and their love for foraged ingredients. Pair it with a dollop of fresh whipped cream for an irresistible treat that is sure to impress.
Ingredients
- 1 1/2 cups All-purpose flour
- 1/2 cup Granulated sugar
- 1/2 cup, cubed Cold unsalted butter
- 1, beaten (for egg wash) Egg
- 2 cups, fresh or frozen Lingonberries
- 1/4 cup Brown sugar
- 1 tablespoon Cornstarch
- 1/2 teaspoon Cinnamon
- for serving Whipped cream
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Calories: 280
- Fat: 15g
- Carbs: 35g
- Protein: 3g
- Sodium: 150mg
- Sugar: 12g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the all-purpose flour and granulated sugar. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. You can use a pastry cutter or your fingertips for this step.
- Add the beaten egg and mix until the dough comes together. If the dough is too crumbly, add a teaspoon of cold water at a time until it holds together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.
- In a separate bowl, mix together the lingonberries, brown sugar, cinnamon, and cornstarch until the berries are well-coated.
- On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish and gently press it into the bottom and sides.
- Pour the lingonberry mixture into the prepared pie crust, spreading it evenly.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil.
- Remove from the oven and let cool for at least 15 minutes before serving to allow the filling to set.
- Serve with a generous dollop of whipped cream on top for an extra indulgent treat.
Tips
- For an added flavor boost, consider adding a teaspoon of vanilla extract to the lingonberry filling.
- If you prefer a sweeter pie, increase the amount of brown sugar to 1/3 cup.
- This pie can be made ahead of time and stored in the refrigerator for up to 2 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.