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Bilberry pies BILBERRY PIES

dough:

1 portion of basic sweet yeast dough
1 egg for glazing
filling:
500 ml (about 250 g) bilberries  —  fresh or frozen
100 ml jam sugar
or
500 ml (about 250 g) bilberries  —  fresh or frozen
100 ml regular sugar
1 tbsp potato flour

Prepare a basic sweet yeast dough according to the instructions given here.

After leavening the dough, punch it down and lightly knead it. Let the dough rest for about 5 minutes to relax the gluten.

Divide the dough into pieces, each weighing about 45 to 50 grams. Roll the pieces into small, flat buns between your palms. Place the buns on a baking sheet covered with parchment paper, cover with a damp towel and let rise until they are doubled in size.

Take a regular drinking glass with a flat bottom. Dip the bottom of the glass in flour and press a deep hollow in the centre of each bun. Be careful not to pierce the bottoms of the buns.

Prepare the filling by mixing the bilberries with jam sugar, or with regular sugar and potato flour. Frozen bilberries do not have to be defrosted. Brush the edges of the buns with egg wash and spoon some bilberry mixture in the hollows to fill them.

Bake the pies at 225 °C for about 10 minutes, or until the buns are golden and their bottoms are no longer doughy.

Note: if eating bilberries for the first time, you should note that they will stain your mouth and teeth purplish-blue, though not permanently!

Additional information:
Bilberry pie pieces Instead of several small pies, you can also bake one or two large pies. Roll out the dough into a thin, flat rectangle, large enough to line the bottom and sides of a rimmed baking sheet, about 35 × 40 centimetres wide and 3 centimetres deep (or use two smaller pans).

Double or triple the amount of filling, pour in the pan(s) and let rise for about 20 minutes or so. Brush the edges with egg wash and bake at 200 °C for about 25 - 30 minutes. Let the filling set for a while, cut the pie in squares and serve while warm. In addition, you may serve vanilla ice cream or vanilla sauce.

Instead of bilberries, you can use the same amount of fresh or frozen lingonberries to fill the pies, or try a mixture of bilberries and raspberries. In lack of bilberries, also blueberries may be used.

Replacing the bilberry filling with quark, you can make quark pies.

Recipe source: family recipe/traditional Finnish recipe.


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