Finnish Blueberry Custard Pie

1. 1 Butterpack 180 g ≈ $1.58 25 g
2. 2 Sugar 25 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Wheat flour 60 g
5. 5 Baking powder 2 g
6. 6 Soft quarkpack 200 g ≈ $2.50 40 g
7. 7 Plain yogurtpack 300 g ≈ $2.19 40 g
8. 8 Vanilla sugar 4 g
9. 9 Blueberriespack 250 g ≈ $3.50 70 g
10. 10 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cream the softened⁶ butter¹ with half the sugar for 3 minutes, then mix in half the egg.

2. Sift the flour with baking powder, add to the mixture, and knead into a soft⁶ dough.

3. Grease a pie dish with sunflower oil, press the dough into the base and sides, then chill for 15 minutes.

4. Whisk the remaining egg, soft⁶ cottage cheese, yogurt, remaining sugar, and vanilla sugar until smooth.

5. Pour the custard over the dough, then arrange the blueberries⁹ on top.

6. Bake at 350°F (180°C) for 35 minutes until golden and the filling is set, then cool for 10 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.