Mustikkapiirakka (Finnish Blueberry Pie)
“A rustic Finnish blueberry pie built on a soft, cookie-like pressed crust and filled with wild bilberries bound in a tangy sweetened sour-cream custard. It is a cafe staple all summer, best made with the small, deeply colored forest berries native to Finland.”
Where it comes from
Mustikkapiirakka is the Finnish summer berry pie, made with wild bilberries (mustikka) foraged from the forest floor under the long northern light. Tart and deep purple, it is the taste of the Finnish woods in season.
On the plate
A tender, buttery crust cradles juicy bilberries that burst into sweet-tart purple pools. The sour-cream custard sets soft and creamy, balancing the fruit with gentle tang. Warm or cold, it tastes of short Nordic summers and forest foraging.
How it works
The pressed butter-rich dough bakes into a soft, crumbly base rather than a flaky pastry, holding the juicy berries. Eggs in the sour cream set the filling into a tender custard, while the cream's acidity balances the berries' sweetness.
Variations
Made with lingonberries or mixed berries, on a rye-flour crust, as small tarts, with a crumble topping
On the Palate
Ingredients
Serves 8
How it's made
7 steps · Show ↓25 min active · 35 min waiting
How it's made
7 steps · Show ↓- 15 min
Beat softened butter with sugar until creamy, then beat in an egg.
- 25 min
Stir in flour and baking powder to form a soft, slightly sticky dough.
- 36 min
Press the dough evenly over the base and up the sides of a greased pie pan.
- 43 min
Scatter the bilberries over the dough base in an even layer.
- 54 min
Whisk together sour cream, sugar, an egg, and a little vanilla for the filling.
- 62 min
Pour the sour-cream mixture evenly over the berries.
- 735 min
Bake until the filling is just set and the crust edges are lightly golden, then cool before slicing.
