Various berry delicacies, such as blueberry pie, are part of the standard pastries of many home bakers when autumn comes, when the domestic berry harvest is at its most profitable.

  • Read more: 9 absolutely wonderful blueberry pies - guaranteed instructions from Mari, Vapu, Kimmo and Kati

Blueberry pie is also one of the favorite pastries of Janne Kujala, 24, who is very active in baking, especially in late summer. You never get tired of it.

From time to time, however, on the kitchen side, it’s invigorating to try something completely new, even if it’s a more traditional pastry.

Blueberry pie is a summer thing

Last time, Janne came up with a way to make a blueberry pie when he baked the pie into a lovely bun dough base.

The idea for the base came from considering different flavors and their compatibility.

- Blueberry pie is a thing every summer. This time I wanted to try making the dough base myself. I thought the bun dough would go well with the blueberry. The end result was successful, Kujala says.

A blueberry pie made on the base of Janne's bun dough is made in a pie pan about 26-28 cm in diameter.

The smaller the pan, the thicker the edges.

The dough can also be seasoned

Kujala, who studied to be a baker-confectioner, is also able to evaluate what flavors fit together.

- There is cardamom in the bun dough base, which I think is a good match for blueberries.

Often, the same, old and, on the other hand, well-found recipes become popular with pastries. However, they can be modified and updated according to the season, for example.

- It is less often thought that spices could be added to the base of cereal dough, for example. However, spices are worth trying, and cinnamon, cloves or cardamom, for example, are good options, Kujala says.

Kujala, who has been baking since he was a child, prefers domestic ingredients. He likes to get them from the market, for example, as markets usually have fresh and comprehensive selections.

Strong flavors to use

- In pastries, it is worth trying other berries than the ones that first come to mind. Now in the fall, it’s worth testing and taking advantage of strong, intense flavors in pastries. The sour apple gets a good response from the sweet caramel, and the raspberry and toasted white chocolate also go well together.

Kujala diligently shares recipes related to baking and cooking in Janne's Kitchen blog. People’s comments and feedback are gratifying. Many say they have tried something new pastry or food inspired by Janne’s recipes.

- I always develop recipes myself, and it has evolved through experience. I would like every home baker to have the courage to try new types of combinations in the kitchen, Kujala says.

Janne's blueberry pie on a bun background

Base

  • 320 g (approx. 5.5 dl) of semi-coarse wheat flour

  • 2 teaspoons cardamom

  • 85 g butter

  • 30 g of fresh yeast

  • 0.5 teaspoons of salt

  • 0.5 dl of sugar

  • 1.75 dl whole or skimmed milk or water

  • 1 egg (for lubrication)

Filling

  • 300 g blueberries (fresh or frozen)

  • 0.5 dl jam sugar (+ 0.5 dl with frozen berries)

Preparation Instructions

Soak the yeast in hand-warm liquid. Stir in the dry ingredients (flour little by little) and soft butter.

Start the rest of the flour into the dough and knead the dough until smooth and elastic. Roll the dough into a ball.

Spray the pie casserole with baking soda and place the dough on the bottom and edges of the pie casserole.

Cover the bottom with a cloth and let rise in a warm place for about 30-45 min. Grease the edge of the pie with an egg and press the raised bottom of the pie down with a glass bottom or weight, for example, and prick the bottom with a fork.

Stir in the jam sugar among the blueberries and spread the berries evenly on the bottom.

Bake the pie at 180 degrees on the bottom of the oven for 20-25 minutes until it is cooked and has a beautiful color. Allow the filling to clot a moment before cutting.

Serve with vanilla mousse or ice cream, for example. The pie also tastes good as such as a friend of cold milk or tea.

The smaller the pan, the thicker the edges.

Photo: Janne Kujala's home album