LINGONBERRY AND SOUR MILK

GRANDMA

Anja

COUNTRY

Finland

ORIGIN

Alajarvi

INGREDIENTS

Dough: 

• 150 g butter
• 1,5 dl sugar
• 1 egg
• 2 dl wheat flour
• 1 dl graham flour
• 1dl rye flour
• 1 tsp baking soda
• 1 dl sour milk

• 2 dl lingonberries or other berries

• 200 g sour cream,
• 1 egg
• 2 tsp vanilla sugar
• 3 tbsp sugar

HISTORY

Finland has a long tradition of using wild berries, which grow in abundance in its forests and swamps (picking natural berries is a public right in Finland). Being common and easily preserved, lingonberries are widely used. They are still the most important wild berries in Finland.Sour dairy products are also characteristic of Finnish food culture. In the old days, fermentation was the only way to make milk last longer in poor storage conditions. Largely originating in Russia, fermentation and sour ingredients feature most strongly in the culinary tradition of eastern Finland. While sour milk is used across Finland, there is a clear difference in texture between eastern and western sour milk.Berry pies are a typical delicacy of the Finnish berry season, lasting from July to October. Various types of pastry are used, such as sweet bun dough raised with yeast, shortcrust pastry, puff pastry or variations of these. Flour other than wheat flour can be used, as in this lingonberry and sour milk pie.