Recipe
Mustikkapiirakka (Finnish Blueberry Pie)
Nordic Delight: Finnish Blueberry Pie
3.9 out of 5
Indulge in the flavors of Finnish cuisine with this delightful Mustikkapiirakka recipe. This traditional Finnish blueberry pie is a perfect blend of sweet and tart flavors, encased in a buttery crust.
Metadata
Preparation time
20 minutes
Cooking time
40-45 minutes
Total time
1 hour 5 minutes
Yields
8 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if using plant-based butter and omitting whipped cream or ice cream), Nut-free, Soy-free, Kosher
Allergens
Wheat (gluten), Dairy (if using butter), Eggs
Not suitable for
Gluten-free (due to the use of all-purpose flour), Dairy-free (unless using plant-based butter), Egg-free (due to the crust)
Ingredients
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For the crust: For the crust:
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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1/4 teaspoon salt 1/4 teaspoon salt
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1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
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For the filling: For the filling:
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4 cups (500g) fresh blueberries 4 cups (500g) fresh blueberries
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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2 tablespoons cornstarch 2 tablespoons cornstarch
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1 tablespoon lemon juice 1 tablespoon lemon juice
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Zest of 1 lemon Zest of 1 lemon
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For the topping: For the topping:
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1 tablespoon granulated sugar 1 tablespoon granulated sugar
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1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
Nutrition
- Calories (kcal / KJ): 280 kcal / 1172 KJ
- Fat (total, saturated): 11g, 7g
- Carbohydrates (total, sugars): 43g, 22g
- Protein: 3g
- Fiber: 3g
- Salt: 0.1g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a large mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
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3.Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
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4.In another bowl, gently toss the blueberries with sugar, cornstarch, lemon juice, and lemon zest until well coated.
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5.On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish and press it gently into the bottom and sides.
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6.Pour the blueberry filling into the prepared crust, spreading it evenly.
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7.In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle the mixture over the blueberry filling.
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8.Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
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9.Remove from the oven and let it cool for a few minutes before serving.
Treat your ingredients with care...
- Blueberries — Make sure to gently wash and pat dry the blueberries before using them in the recipe to remove any dirt or debris.
- Lemon — Use organic lemons for the zest to avoid any wax or pesticides. Ensure to zest only the outer yellow part of the lemon, avoiding the bitter white pith.
Tips & Tricks
- For a more rustic look, you can fold the edges of the crust over the blueberry filling, creating a galette-style pie.
- Serve the Mustikkapiirakka warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- If fresh blueberries are not available, you can use frozen blueberries. Thaw them before using and drain any excess liquid.
- Experiment with different spices like cardamom or nutmeg to add a unique twist to the pie.
- Leftover pie can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.
Serving advice
Serve the Mustikkapiirakka warm or at room temperature. Cut it into wedges and garnish with a dusting of powdered sugar for an elegant presentation.
Presentation advice
To enhance the presentation, you can serve the Mustikkapiirakka on a decorative pie dish or a wooden serving board. Add a sprig of fresh mint or a few extra blueberries on top for a pop of color.
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