Finnish Blueberry Pie (Mustikkapiirakka)
Mustikkapiirakka Say it: MOOS-tik-kah-PEE-rahk-kah
Mustikkapiirakka is a Finnish blueberry pie that appears on summer tables and at coffee breaks throughout the berry season. A buttery shortcrust is pressed into the pan, filled with wild blueberries, and covered with a lightly sweetened sour cream custard. The result is juicy and tender, with a tangy cream layer that softens the berries and a golden, crisp edge. It is simple, rustic, and deeply Finnish, served in wedges with coffee, milk, or a scoop of vanilla ice cream.
Finnish Blueberry Pie (Mustikkapiirakka)
Mustikkapiirakka
Pronounced MOOS-tik-kah-PEE-rahk-kah
- Serves
- 8
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Crust
Filling
Method
Heat the oven to 350°F (175°C) and lightly butter a 9-inch (23 cm) pie dish.
In a large bowl, beat the butter and 1/2 cup sugar until pale and fluffy, 2-3 minutes. Beat in the egg and 1 tsp vanilla, then add the flour, baking powder, and salt and stir just until a soft dough forms.
Press the dough evenly into the pie dish and about 1 inch (2.5 cm) up the sides; flour your fingers if it sticks. Chill for 10 minutes while you make the filling.
Whisk the sour cream, egg, 1/4 cup sugar, 1 tsp vanilla, and potato starch until smooth.
Scatter the blueberries over the chilled crust in an even layer, then pour the sour cream mixture over them. Shake the dish gently so the custard settles; some berries will poke through.
Bake on the middle rack for 40-45 minutes, until the crust is golden and the filling is set at the edges with only a slight wobble in the center.
Cool on a wire rack for at least 1 hour before slicing; the custard firms as it cools.
Regional variants
For a simpler crumb-topped version, omit the sour cream custard and scatter a mixture of 1/2 cup (60 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, and 1/4 cup (55 g) cold butter, rubbed to crumbs, over the blueberries before baking.
Cook's notes
- Use frozen blueberries straight from the freezer and add 5-10 minutes to the baking time; thawing them makes the filling watery.
- Keep the crust rim fairly thin so it bakes through and turns crisp rather than pale and soft.
- Slice the pie only when completely cool, or the custard will run.
Serve with
Whipped cream, vanilla ice cream, or cold milk; in Finland it is often served with coffee.
Make ahead and storage
Cool completely, cover, and refrigerate for up to 2 days; serve cold or warm gently at 300°F (150°C) for 10 minutes.
