Go Back Email Link
Red Currant Sour Cream Pie in a pie dish, topped with fresh red currants and baked until golden.

Red Currant Sour Cream Pie

Red Currant Sour Cream Pie is a classic Finnish summer dessert with a soft, buttery crust and a creamy filling made with kermaviili and tart red currants. This easy berry pie is a favorite with coffee and is just as delicious served slightly warm as it is chilled.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Finnish, Scandinavian
Servings 10 people

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

If Finnish kermaviili isn't available, substitute it with full-fat sour cream thinned with a little milk to achieve a similar consistency.
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.
Keyword Finnish baking, Finnish dessert, Finnish red currant pie, kermaviili pie, red currant dessert, red currant pie, Scandinavian baking, sour cream pie, Summer berry pie