Swedish Blueberry Pie

4.91 from 10 votes

Swedish Blueberry Pie

This Swedish Blueberry pie is a pie without a crust, topped instead with a thick cake like crumble, by placing slices of frozen dough on top of the blueberry filling and baking it until brown and bubbling.

Prep Time15

Cook Time1

Freezing Time1

Total Time2 15

Course: Dessert

Cuisine: Swedish

Servings:

Calories: 390kcal

Author: Lauren Skardal

Ingredients

Crust Topping

½ cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup all-purpose flour
pinch salt
vanilla ice cream for serving optional

Blueberry Filling

6 cups fresh blueberries
½ cup granulated sugar
¼ cup all-purpose flour
½ teaspoon cinnamon
¼ teaspoon salt

Instructions

For the Crust: In a large bowl, add softened butter and sugar and stir to combine.
Add vanilla extract and eggs and stir to combine. Add in the flour and salt and combine.
Shape the dough into a log, wrap with plastic wrap, and place in the freezer until hardened, about an hour or overnight. Placing it in the freezer will make for a crispier crust.
Preheat the oven to 350°F.
For the Filling: Place the blueberries in a ceramic square baking dish (pie dish works too). Add the sugar, flour, cinnamon, and salt. Stir to combine.
Take the dough out of the freezer and cut into slices. Layer the slices on top, covering the blueberry filling and overlapping in places if needed.
Bake in the oven at 350°F for 1 hour or until golden brown on top and the blueberry filling is bubbling.
Serve warm with vanilla ice cream.

Notes

Butter: If you have not softened your butter ahead of time, place it in the mixing bowl and microwave it at 20% power for 30 seconds, flipping it over and repeating until softened.
Blueberries: Use fresh blueberries. The fresher the better. I do not recommend using frozen strawberries because of the difference in the water content and texture.
Cinnamon: If possible, use high-quality cinnamon. Poor quality cinnamon can leave a really bad taste. Using high-quality cinnamon makes a really big difference. I use Ceylon Cinnamon from a brand called Simply Organic, which can be found at Whole Foods and some specialty retailers.

Nutrition