Red Currant Sour Cream Pie is a classic Finnish summer dessert made with a soft, buttery crust, a creamy sour cream (kermaviili) filling, and plenty of tart red currants. This easy pie has been a favorite in Finnish homes for generations. In Finland, this pie is often enjoyed with coffee.
A Classic Finnish Summer Pie
When red currants ripen in Finland, I know it’s time to bake one of my favorite childhood desserts. I picked fresh berries last week, and this pie was one of the first things I made. Their tart flavor balances the creamy filling and buttery crust, giving the pie its fresh summer taste.
Although I love baking this pie with freshly picked berries, frozen red currants work just as well. That means you can enjoy this classic Finnish dessert long after berry season has ended.
A Recipe I Grew Up With
My mom made this pie every summer while red currants were in season. It was one of those recipes that appeared on the table every summer.
Many Finns know this pie well. For decades, it has been a popular home-baking recipe, and many Finnish teens have learned to make a similar version in school home economics classes. It’s simple, reliable, and a wonderful introduction to baking with fresh berries.
Even today, one slice brings back memories of warm summer days and bowls filled with freshly picked currants waiting to be turned into dessert.
Sweet, Tart, and Wonderfully Creamy
The buttery crust creates the perfect base for the creamy filling, while the red currants add a bright, tangy flavor that keeps every bite fresh. The filling softens the berries’ sharpness without hiding their natural character, creating a pie that’s both rich and refreshing.
The recipe also comes together with simple pantry ingredients, making it an easy dessert to bake whenever red currants are in season. Better yet, frozen berries work just as well, so you can enjoy this pie throughout the year.
What Is Kermaviili?
Traditional Finnish recipes use kermaviili, a cultured dairy product with a mild, tangy flavor and a smooth, creamy texture. It is lighter than sour cream.
If you can’t find kermaviili, simply mix full-fat sour cream with a splash of milk. The consistency becomes much closer to the Finnish original, and the pie turns out beautifully.
Red Currants Are Perfect for Baking
Red currants have a bright, tart flavor that makes them ideal for desserts. Unlike sweeter berries, they keep their fresh taste even after baking. The creamy filling balances their tartness without overpowering it, giving the pie its distinctive flavor.
If you have access to fresh berries, this is one of the best ways to use them. However, frozen red currants work equally well, so there’s no need to wait until next summer to bake this pie again.
Serving Suggestions
I always let this pie cool completely before serving. Once the filling has set, it’s ready to slice and enjoy with a cup of coffee or tea. If you have any leftovers, store them in the refrigerator. The pie keeps well and tastes just as good the next day.
More Finnish Berry Recipes to Try
If you enjoy baking with Nordic berries, be sure to try some of my other favorite recipes. My Wild Blueberry Crumble Pie with Lemon Filling, Gluten-Free Blueberry Pie, Rhubarb Custard Pie, and Rhubarb Frangipane Cake are all perfect for berry season.
For an extra-special treat, serve them with my Homemade Vanilla Custard. Its smooth, creamy flavor pairs beautifully with tart berries and makes any homemade pie even more delicious.
My mom baked this pie every summer, and now I find myself doing the same whenever the red currants are ready to pick. Some recipes simply become part of your life, and this is one of them.
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Red Currant Sour Cream Pie
Equipment
- 28 cm (11-inch) pie dish
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Kitchen scale (recommended)
- Whisk
- Wooden spoon or spatula
- Pastry blender or your fingertips (for rubbing the butter into the flour)
- cooling rack
Ingredients
For the Crust
- 200 g (7 oz) butter diced
- 100 g (½ cup) sugar
- 1 large egg
- 3 dl (5.6 oz / 1¼ cups + 1 tbsp) all purpose flour
- 1 tsp baking powder
- 2 tsp vanilla sugar or 1 tsp vanilla extract
- 1 dl (6 tbsp) milk
For the Filling
- 4-5 dl (2½ cups) red currants
- 200 ml (¾ cup + 2 tbsp) Finnish kermaviili
- 100 g (½ cup) sugar
- 1 tsp vanilla sugar or ½ tsp vanilla extract
- 1 large egg
- 3 tsp cornstarch
Instructions
- Preheat the oven to 225°C (425°F). Lightly grease a 28 cm (11-inch) pie dish if needed.
- In a large mixing bowl, combine the flour, sugar, baking powder, vanilla sugar, and cubed butter. Rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add the egg and beat until well combined. Stir in the milk until a soft dough forms.
- Press the dough evenly over the bottom and up the sides of the prepared pie dish.
- In a separate bowl, whisk together the kermaviili, sugar, vanilla sugar, egg, and cornstarch until smooth. Fold in the red currants.
- Pour the filling over the prepared crust.
- Bake for about 30 minutes, or until the filling is set and the crust is lightly golden around the edges.
- Allow the pie to cool before serving.
Notes
Fresh or frozen red currants both work well. If using frozen berries, there’s no need to thaw them before baking.
Store any leftovers in the refrigerator for up to 3 days.
