Swedish blueberry pie (bilberry pie)

Blueberry pie, sliced. A glass of milk in the background.

Two layers of shortcrust pastry and a filling made with fresh blueberries (or bilberries) following a Swedish recipe.

Course Dessert

Cuisine Swedish

Keyword bilberry pie, double crust pie, swedish fika

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings people

Calories 234kcal

Author Eva | Electric Blue Food

Ingredients

350 g blueberries /bilberries
250 g flour
150 g butter
150 g sugar divided
1/2 tbsp potato starch
1/2 tsp baking powder
2 tbsp water

Metric - US Customary

Instructions

Add to a food processor the flour, butter, half of the sugar, baking powder and water. Blitz for a couple of minutes until the dough comes together. Divide the dough into 2 balls - one being slightly bigger than the other.
Press the larger portion of the dough onto a deep-dish pie tin, over the bottom and sides. Do not prick it to prevent any blueberry juice leaks later on. Bake in the preheated oven at 180°C (350°F) for 8 minutes.
As the bottom pastry is blind baking, roll out the other portion of dough between two sheets of baking paper. Aim for a circumference that slightly overlaps with the edges of the bottom crust.
Combine the blueberries with the other half of the sugar and the potato starch and toss.
Take the pre-baked crust out of the oven and pour the blueberry mixture in, spreading it out evenly. Scatter around the flour and sugar that may not have combined with the blueberries, and lightly toss to distribute being careful not to crack the fragile half-baked pastry (see notes).
Gently transfer the rolled out pastry and place it on the top of the filling. Gently press around the sides and trim off the excess pastry round the edges. Seal the upper and lower pastries by pressing a fork all around. Gently cut some slits on the top pastry to allow for the steam from the blueberries to evaporate while the pie bakes. Return the pie to the oven for another 30 minutes, or until golden brown.

Notes

If using frozen blueberries I recommend thawing beforehand. Once tossed in the sugar and potato starch, those will dissolve in the blueberry juice making it easier to mix together. If using fresh berries the dry ingredients will not really stick much. When transferring the blueberry mixture to the pre-baked crust make sure to scatter the starch and sugar that did not stick to the blueberries all around, not letting it all drop to one single point.

Please notice that the nutritional information provided is made by an online calculator and is only meant to be used as a guideline.

Nutrition