Blueberry Lingonberry Pie
intro
A tangy-sweet fusion pie pairing juicy blueberries with tart lingonberries in a buttery flaky crust, ideal for cozy holiday gatherings.
Ingredients
Steps
Prepare flaky pie crust
In a large mixing bowl, combine 360g all-purpose flour, 1 tablespoon (12.5g) of the granulated sugar, and 1 teaspoon fine sea salt. Add 226g (1 cup) of the cold cubed unsalted butter, and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in 60ml ice water first, mixing gently with a fork, adding up to 20ml more ice water 1 teaspoon at a time, until the dough just comes together without being sticky. Split the dough into two equal discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
Mix berry filling
In a large bowl, combine 350g rinsed dried blueberries, 200g drained lingonberries, the remaining 137.5g (approx 2/3 cup) granulated sugar, 30g cornstarch, 15ml fresh lemon juice, and 1 teaspoon lemon zest. Toss gently until all berries are evenly coated with the sugar-starch mixture, taking care not to mash the berries. Let the mixture rest for 10 minutes at room temperature to allow the berries to release a small amount of juice, stirring once halfway through.
Roll out bottom crust
Preheat your oven to 200°C (400°F). Remove one chilled dough disc from the fridge, let it sit for 5 minutes to soften slightly. Roll it out on a lightly floured surface to a 30cm (12-inch) circle, about 3mm (1/8-inch) thick. Gently lift the dough and lay it into a 23cm (9-inch) standard pie dish, pressing it firmly against the bottom and up the sides of the dish. Trim any overhanging dough to a 2.5cm (1-inch) edge around the dish rim.
Assemble filled pie
Pour the rested berry filling into the crust-lined pie dish, spreading it into an even layer. Dot the top of the filling with the remaining 15g (1 tablespoon) cold cubed unsalted butter. Roll out the second chilled dough disc to another 30cm (12-inch) circle, 3mm (1/8-inch) thick. Drape it over the top of the filling, then press the top and bottom crust edges together firmly to seal. Crimp the edge decoratively with your fingers or a fork, then cut 5 small 2cm (3/4-inch) slits in the top crust to allow steam to escape during baking.
Bake to golden finish
Whisk 1 large egg with 5ml (1 teaspoon) tap water to make an egg wash, then brush the entire top crust and crimped edge evenly with the wash. Sprinkle 1 tablespoon coarse sanding sugar over the top. Place the pie on a rimmed baking sheet (to catch bubbling drips) and bake at 200°C (400°F) for 25 minutes, then reduce the oven temperature to 180°C (350°F) and bake for an additional 30-35 minutes, until the crust is deep golden brown and the filling is bubbling actively through the slits.
Cool and serve
Transfer the baked pie to a wire cooling rack and let it cool completely for at least 2 hours at room temperature before slicing, to allow the starchy filling to set fully. Serve slices plain, with a dollop of freshly whipped cream, or a scoop of vanilla bean ice cream if desired.
Tips
2.If using frozen lingonberries, drain off all excess thawed juice before mixing into the filling, as extra liquid will prevent the cornstarch from setting and leave you with a runny pie.
3.Tent the crimped pie edge with a strip of aluminum foil after the first 25 minutes of baking if it turns deep golden early, to prevent the thin edge from burning while the rest of the pie finishes cooking.
OMG, I made this for our neighborhood potluck last weekend and people were literally asking for the recipe before they even finished their first slice! The tartness from the lingonberries cuts the sweet blueberries so perfectly, no cloying aftertaste at all. Only note: I added a tiny extra dash of cinnamon to the crust, chef's kiss.
Took me a minute to track down lingonberries at my local market, but it was 100% worth the hunt. My kids are usually super picky about fruit pies (they only ever want apple, ugh) but they devoured half this pie in one sitting after dinner last night. 10/10, will be making this for Thanksgiving this year.
Wait, medium difficulty is not lying, y’all. I messed up the lattice crust twice before I got it to look half decent, but the flavor still came out insane. Don’t let the crust stress scare you off, even if it looks ugly it tastes SO good.
Game changer! I’ve been making plain blueberry pie for years for our annual summer lake trip, and adding lingonberries gave it such a bright, zingy kick I’ll never go back. Pro tip: serve it with a scoop of vanilla bean ice cream on top, trust me.
Made this for my wife’s birthday since she loves all things berry, and she said it’s better than the pie we had on our trip to Scandinavia! Only issue I had was my filling was a little runnier than the photos show — did I not let it cool long enough?
I meal prepped a bunch of mini versions of this pie for my work week snacks and my coworkers kept stealing slices off my desk! Worth it though, the tart-sweet balance is perfect for a midday pick me up.
I swapped half the blueberries for wild blackberries I had in the freezer because I was short on blueberries, and it still came out amazing! The lingonberry pairs so well with almost any berry, honestly. Will make the exact recipe next time.
Wait, has anyone tried making this with a gluten free crust? My sister has celiac and I want to make this for our family dinner next Sunday, just curious if the filling works well with GF crust options.
SO good! I was worried the lingonberries would be too tart for my toddler, but he kept pointing at the pie and signing “more” until I gave him a second slice. Win for parent dinner time!
I’ll be honest, I was skeptical about a berry pie that wasn’t loaded with extra sugar, but this recipe nailed it. The natural sweetness from the blueberries and the zing from lingonberries don’t need all that added sugar. Total hit at my last cookout.
Heads up for anyone making this for a crowd: it takes every bit of that 2 hour cook/prep time, don’t try to rush it like I did 20 minutes before guests showed up. I was still rolling out crust when people knocked, oops. Tasted great though!
My grandma used to make a mixed berry pie with lingonberries she canned every summer, and this recipe tastes exactly like I remember. I teared up a little when I took the first bite, thank you so much for sharing this.
Used frozen wild blueberries and jarred lingonberry jam I had in the pantry when I couldn’t find fresh lingonberries, and it still slapped. Would recommend for anyone who can’t track down fresh berries!
Brought this to my office potluck and it beat out 3 other pies for the “best dessert” award, no cap. The flavor combo is so unique, most people had never had lingonberries before and they were obsessed.
Made this in my tiny dorm oven with a store bought crust (don’t judge) and it still came out fire. Even my roommate who hates all fruit desserts had two slices. 10/10 for small kitchen friendly if you take shortcuts.
Quick question: can I make the filling a day ahead and store it in the fridge before baking? I’m trying to get ahead of Thanksgiving prep so I’m not stuck in the kitchen all day.
I used my sourdough discard pie crust for this recipe instead of the standard crust, and the tang from the sourdough paired so insanely well with the sweet-tart berry filling. Highly recommend that swap if you have discard lying around!
Love that this isn’t overly sweet, it fits perfectly into my lower sugar meal plan without feeling like I’m depriving myself. Had a slice after my long run on Saturday and it was the perfect reward.
Medium difficulty is fair, y’all. The lattice crust took me a few tries to get right, and I overbaked the edge of my crust by 3 minutes, but the flavor was so on point no one even noticed the slightly burnt edges. Will definitely make again, just remember the crust shield next time.
Tried this after seeing it pop up on my feed, and I’m already planning to make it for my Friendsgiving next month. The lingonberry adds such a fun, unexpected twist that makes it way more memorable than regular blueberry pie. I might even add a little lemon zest to the filling next time for extra brightness!