Ingredients for Finnish Blackberry Yoghurt Pie
- 1/2 cup (113g) softened unsalted butter
- 1 cup (200g) granulated sugar + 1/2 cup (100g) granulated sugar
- 1 large egg + 2 large eggs
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- Eggs
- Plain Yogurt
- 1 tablespoon lemon juice
- Vanilla
- 3 cups (approx. 300g) fresh blackberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Finnish Blackberry Yoghurt Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Finnish Blackberry Yoghurt Pie
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch pie tin.
- In a large bowl, cream together 1/2 cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- In a separate bowl, whisk together 2 cups (240g) all-purpose flour and 2 teaspoons baking powder. Gradually add to the wet ingredients, mixing until a soft dough forms.
- Gently pat the dough into the prepared pie tin, pressing it evenly along the bottom and up the sides to form a crust.
- In a medium bowl, whisk together 1 ½ cups (355g) Greek yogurt, 1/2 cup (100g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice until smooth.
- Gently fold in 3 cups (approx. 300g) fresh blackberries into the yogurt mixture.
- Pour the blackberry yogurt filling into the prepared pie crust.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is set. A slight jiggle in the center is okay.
- Let the pie cool completely on a wire rack before chilling for at least 2 hours to allow the filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
57g
Fat
30g
Carbs
9g