Mustikkapiirakka (Finnish Blueberry Pie)

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 4 cups (500g) fresh blueberries 4 cups (500g) fresh blueberries
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Zest of 1 lemon Zest of 1 lemon
• For the topping: For the topping:
• 1 tablespoon granulated sugar 1 tablespoon granulated sugar
• 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

1. 1.
   Preheat the oven to 180°C (350°F).
2. 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.
3. 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.
4. 4.
   In another bowl, gently toss the blueberries with sugar, cornstarch, lemon juice, and lemon zest until well coated.
5. 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.
6. 6.
   Pour the blueberry filling into the prepared crust, spreading it evenly.
7. 7.
   In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle the mixture over the blueberry filling.
8. 8.
   Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
9. 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.