Dairy-Free Finnish Blueberry Pie is a decadent sweet and sour blueberry pie full of the flavors of summer. Needless to say, sweet and sour is a wonderful flavor combination. In honor of Saint Urho’s Day, I wanted to create my own version which is dairy-free, gluten-free, as well as grain-free and refined sugar-free.
Happy Saint Urho’s Day tomorrow! I bet you don’t know about Saint Urho’s Day. Well, it’s an American-Finnish Holiday which is a humorous story. March 16th a holiday called Saint Urho’s which seems to now be celebrated in parts of Finland which is a country in Europe. The story was related to me at a Finnish Lodge meeting, celebrating Saint Urho’s Day.
According to my Finnish friend, there were Irish and Finnish guys in a bar in Wisconsin during the 1970s when a conversation started. Finns apparently accused the Irish of having a made up holiday called Saint Patricks Day. Because as they put it, there had never been any snakes in Ireland for Saint Patrick to chase out. The Finns even went as far as to say that they could create a holiday too. Indeed, that is exactly what they did. They even created songs and traditional foods. Who is Saint Urho? The Legend that was created of who Saint Urho is (tongue in cheek) he was the world famous Saint who chased the grasshoppers away from the very famous Vineyards in Finland. LOL
Additionally, they told the Irish that they would create a holiday so that both groups could celebrate for two days rather than one. Saint Urho’s colors are purple and green to represent grapes and grasshoppers. And the Irish typically wear green to celebrate Saint Patricks Day. The Finns made sure that both colors were included. Moreover, the Finns informed the Irish that way if you were out drinking on March 16 and were wearing purple and green you could simply continue celebrating without having to go home to change.
Dairy-Free Finnish Blueberry Pie:
Please note that this is the way the story was told to me I in no way am trying to belittle Saint Patricks Day. We have been known to celebrate both in my home.
Admittedly my favorite part is that the Finish People in parts of Finland took to the idea and now celebrate the American-Finnish created holiday.
I myself have attended Saint Urho’s Day Celebrations at Finnish Lodges (clubs in America). The best thing is you get to celebrate two days in a row. How wonderful to celebrate this tongue in cheek inventive American-Finnish Holiday.
I have found that weighing your ingredients is a far better way of guaranteeing that your recipe turns out, especially if you weigh in grams as they do in Europe. I was able to get 220 grams of thick milk from one can coconut milk. From the same can remove the coconut water and pour any remaining coconut milk into a sterilized jar with a tight-fitting lid. Store in the fridge for up to two weeks. I actually use the leftover milk in my morning coffee.
In the event you want to celebrate Saint Urho’s Day you still have time to make this Dairy-Free Finnish Blueberry Pie. This pie uses my Vanilla powdered monk fruit sugar. Vanilla Sugar is very popular in Scandinavia. Incidentally, I hope you enjoy learning about this tongue in cheek American-Finnish Holiday. Use with my Grain-Free Pie Crust.
Dairy-Free Finnish Blueberry Pie
220 grams of thick coconut milk (from an unsweetened can of coconut milk)
180 grams of coconut water (from an unsweetened can of coconut milk)
2 tbsp freshly squeezed lemon juice
4 beaten eggs
3/4 cup monk fruit sweetener
2 tbsp cassava flour
5 1/2 cup fresh blueberries
1 gluten-free pie crust
First, preheat oven to 400. Weigh out your coconut milk combine the thick part and the coconut water part. Next, add lemon juice to the coconut milk to make coconut buttermilk let sit for 30 minutes.
Following, thirty minutes beat together the coconut milk, beaten eggs, monk fruit sugar, vanilla sugar and cassava flour mixing together thoroughly.Lastly, stir in blueberries.
Pour into a gluten-free, 9-inch deep dish pie crust. Place tin foil around the top of the pie crust to prevent burning. Next, place pie in the low level of the oven.
Bake 30-40 minutes. It will be a little jiggly in the center it will firm up once it cools down.
Dairy-Free Finnish Blueberry Pie
- 220 grams of thick coconut milk from an unsweetened can of coconut milk
- 180 grams of the coconut water in the can from an unsweetened can of coconut milk
- 2 tbsp freshly squeezed lemon juice
- 4 beaten eggs
- 3/4 cup monk fruit sweetener
- 2 tsp powdered vanilla monk fruit sugar find recipe on my blog
- 2 tbsp cassava flour
- 5 1/2 cup fresh blueberries
- 1 made gluten-free pie crust
- First, preheat oven to 400 F.
- Secondly, weigh out your coconut milk.
- Additionally, combine the thick part and the coconut water part.
- Next, add lemon juice to the coconut milk to make coconut buttermilk let sit for 30 minutes.
- Following, thirty minutes beat together the coconut milk, beaten eggs, monk fruit sugar, vanilla sugar and cassava flour mixing together thoroughly.
- Lastly, stir in blueberries.
- Pour into a 9-inch deep dish pie crust.
- Place tin foil around the top of the pie crust to prevent burning.
- Next, place pie in the low level of the oven.
- Bake 30-40 minutes. It will be a little jiggly in the center it will firm up once it cools down.
- After it cools. Refrigerate for 2 hours until cold.
|Nutrition Facts Pie with Gluten-Free Crust|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 10 g||16 %|
|Saturated Fat 7 g||37 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 93 mg||31 %|
|Sodium 46 mg||2 %|
|Potassium 110 mg||3 %|
|Total Carbohydrate 20 g||7 %|
|Dietary Fiber 3 g||10 %|
|Sugars 12 g|
|Protein 4 g||7 %|
|Vitamin A||4 %|
|Vitamin C||17 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|