Mustikkapiirakka (Finnish Blueberry Pie)

Admission – the pie in the above photograph is not one that I made myself.  It was baked and served by my friend, Mari, and her partner, Janne,  when I visited them in Tampere last week.  As I’ve said many, MANY times before, I am not a dessert person.  Give me savoury every time.  This pie, however, had me converted.  It was delicious and I (blush) had not two but three portions of it.

Tried making a version myself earlier this week and failed miserably.  Too much baking powder and too many eggs led to an odd tasting, puffily deformed pie that ended up in the bin.  This afternoon’s attempt, on the other hand, might not be as pretty as Mari’s pie but it tastes frickin’ amazing.  This one (that’s it below) shall end its days in my tummy.

Mustikkapiirakka (Finnish Blueberry Pie)

(serves 10-ish)

150g soft butter
150g caster sugar
1 egg, beaten
200g plain flour
1 tspn baking powder
400g blueberries
250ml sour cream
50g caster sugar
1 egg
1 tsp vanilla essence

  • Preheat the oven to 200 oC.
  • Beat the butter and sugar together until fluffy. Mix in the egg thoroughly then sift the flour and baking powder into the bow.  Mix together until a smooth batter forms.
  • Spread the batter over the bottom and up the sides of a greased 10″ flan dish.  Bake for 10 mins in the oven then remove.
  • Tip the blueberries onto the pie base and spread out.
  • Whisk together the sour cream, sugar, eggs and vanilla essence until just combined.  Pour over the blueberries.
  • Bake for 30 minutes then turn off the oven.  Leave the pie in the cooling oven until the surface firms up (10 mins was fine for me).
  • Cool and serve with ice cream or cream or on its own.

13 thoughts on “Mustikkapiirakka (Finnish Blueberry Pie)

  1. I am not much of a sweet pie person but this looks delicious – though the one at the top looks like it has so many more blueberries – or smaller ones – is that right?

  2. Looks yummy and blueberries are at their peak here in Ontario — will have to try this version once I hit the farmer’s market next weekend!

    I think Marco agrees and can’t wait for a treat.

  3. Johanna – The one at the top had wild blueberries in it – they’re known as blaeberries in Scotland and bilberries in England. Smaller and a bit more tart.

    Maria – Hope you enjoy it!

    Maninas – It was!

  4. I have been a follower of your blog for quite some time now and my recent move from the Netherlands to the UK now makes it even easier to try out some of your recipes as I don’t have to bother with translating ingredients. I made this blueberry pie last weekend and absolutely loved it! At first I was worried that the batter wouldn’t set as it still looked quite greasy after 10 minutes of baking but it turned out all fine. I look forward to your next suggestion!

  5. Hi,
    Just want to notice you if you want to do according to the recipe, the crust will not work because there is too much butter and the crust you press on the side will run down and flattened once you put it in the oven. Reduce the butter amount to 115g then it will be fine. I did test, and waste 400g flour plus 300g butter due to this problem!

  6. Hi, just wanted to say that I found your recipe and had to try it, after having a similar pie while visiting my aunt in Jalasjarvi last week. It was superb! The only change I made was that I put half a tube of ground cardamom in the pie base. Thank you for posting this. All the best.

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  8. Pingback: Mustikkapiirakka para leigos! | frozen mussi

  9. Making this pie is all sorts of weird, but it really tastes spectacular. First, don’t expect a shortcrust pastry. The dough will be very, very soft, more like very thick sponge cake dough. I managed to put it into my pie tin, forming nice, tall sides, but in the oven the middle of the cake grew crazy tall, and was almost on equal level with the tops of the sides. I put the blueberries onto the “crust”, pressing them lightly into the dough, then poured the sour cream mixture over the fruit, then sprinkled this with some more blueberries. You might want not to use all the blueberries. I used all of them and it was just blind luck that the cake didn’t overflow the tin.

    But the end result is AMAZING. I can’t recall when was the last time we made a pie that would be gone so fast (I used wild berries, which are the only sort of blueberries I use for baking).

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