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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being******************************
Please Fave the original Here
A great treat from
!******************************
Here's a sweet pie made with berries picked from
the nature of the little Finnish town of Riihimäki.
On Saturday, for the first time in my whole life, I went and picked
some berries from bogs and woods while photographing stuff. First at
the Hatlamminsuo bog around midday and then at the woods of Uhkolanpuisto
and the Uhkolansuo bog in the evening. I was able to find bilberries, bog bilberries,
lingonberries and a tiny amount of raspberries too! The berries were more than
suitable for making a pie.
I also had some whipped cream for the pie as well as cloudberry jam
that I happened to receive from a local church on Thursday.
INGREDIENTS
~100 g margarine
2 tbsp sugar
1 egg
2–3 dl wheat flour
bilberries
bog bilberries
lingonberries
raspberries
SERVED WITH (OPTIONAL)
whipped cream
cloudberry jam
INSTRUCTIONS
1. Place the margarine in a bowl and let it melt
in a room temperature. For example, if you're going
to make this pie after the midday, place the margarine
in the bowl to melt already in the morning.
2. Cleanse the berries with tap water in a sieve or a colander.
After cleansing, add some sugar onto the berries.
3. Add 2 tbsp sugar onto the melted margarine
in the bowl and whisk into a foam.
4. Add one egg into the bowl and whisk it amongst the dough.
5. Add 2 dl flour gradually into the bowl (NOT all of them at once!)
and mix (don't whisk!) them into the dough. If the dough seems way
too runny after mixing, add one more dl flour into the dough and mix.
6. Place a parchment paper onto a pie pan and pour the dough onto it.
Spread the doughall around the pan.
7. Sprinkle the berries out of the sieve/colander all around the pie dough.
8. Bake in the oven at 200°C for 20 minutes.
After the 20 minutes has passed, check how the pie has baked
and continue baking for a little while (max. 10 minutes), if necessary.
9. After baking, take the pie out of the oven
and sprinkle some sugar onto it. Serve either as such
or with whipped cream and cloudberry jam (or whatever you like).
NOTES
Bilberry (Vaccinium myrtillus) is a European relative of blueberry
found in the Nordic forests. Bog bilberry (Vaccinium uliginosum)
on the other hand is a close relative of bilberry found in the
northern hemisphere, particularly in, you guessed it, bogs.
Among other things, bog bilberries contain, for example, more
vitamin C than the usual bilberries and are sometimes referred
to as "super food". This recipe might work just as well with blueberries too.
Cloudberry (Rubus chamaemorus), contained in the jam,
is also found in the northern hemisphere. The berry is
soft, juicy and rich in vitamin C. As a child, I've sometimes
eaten ice cream that contained cloudberry jam and it was... no, is GOOD!
It tastes just as good with whipped cream and with this pie too.
Unlike you might think, you don't necessarily need a bucket nor
a basket if you're going to pick up berries from the nature (unless
you're willing to have a full storage of them picked up or you're going
to sell them). If you're looking to have only some berries for a little
one-time baking, disposable cups or a similar small dish should be more
than enough (heck, I didn't even pick up enough berries to fill them lol).
I'd recommend using one cup per berry species (or per similar species),
so that if you accidentally pick up berries you shouldn't use, they won't get
mixed with the edible ones.
When it comes to all the locations listed above where I picked up
berries, I've taken photos at all of them and they can be found in my gallery.
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 3194 x 1153px
File Size 3.04 MB
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