finland

Mustikkapiirakka (Finnish Blueberry Pie).  This month we're traveling to Finland on the "Eat The World" train. Mustikkapiirakka is an iconic dessert that can be found in almost every cafe or restaurant in Finland. Not a pie in the sense we know it, Mustikkapiirakka is a cross between a pie, a tart, and a cheesecake. With a crumbly base I made with a combination of rye flour and all-purpose flour, and a luscious sour cream and blueberry filling, this Blueberry Pie is a wonderful Summer dessert.

Mustikkapiirakka (Finnish Blueberry Pie)

g unsalted butter,

g cane sugar

100 g rye flour

g all purpose flour

tsp baking powder

cardamom

blueberries

sour cream

tsp cardamom

vanilla

Tbsp cane sugar

Cream together the butter and sugar until fluffy and light.

Stir in the flours, pinch of cardamom, and baking powder just until combined into a pliable ball.

Turn the soft dough into your greased pan and use your hands to spread it into an even layer across the bottom and up the sides of the pan.

Prick the bottom with a fork and bake the empty crust for 10 mins. Remove from the oven and let cool slightly.

For the crust

While your crust bakes, in a bowl whisk together the sour cream, egg, sugar, vanilla, and cardamom. The filling will have a thin, pourable consistency.

Spread the blueberries evenly across the par-baked crust. Carefully pour the filling over and around the berries and spread gently with a spatula until the crust is filled evenly.

Carefully return to the oven and bake for 25-30 minutes, or until the edges are golden brown and the filling around the edges is set. The center should not look like uncooked liquid, but neither too dry and firm.

Remove from the oven and cool at room temperature for at least 40 mins.

Serve warm or at room temperature, with ice cream or whipped cream if you like, maybe with a few extra berries on top.

For the Filling

I love the almost lemony tang of cardamom, it sounds perfect to pair with blueberries.

Hi there.  As someone with a Finnish mother I can confirm that this tasted really authentic.  The instructions were easy to follow and my mustikkapiirakka looked and tasted great.  The hint of cardamom, which is missing from a lot of recipes for this online, gives it a subtle, delicious warmth. Thanks you for sharing this.

I'm Celiac so I used 200g of gluten free all-purpose flour(rice flour, potato starch, tapioca starch, cornstarch, xanthan gum mix) and didn't include the rye flour, but even with that change it came out great. The crust is like a flakey sugar cookie(but it doesn't hold as well as I think gluten-flours would, so it crumbles at the top a bit), and the filling is basically a sweet custard with tart(in my case, extra tart) berries. But the cardamom and blueberries go great together. I was going to add almond flour for some almond flavor and a different texture, but I'm glad I didn't. I enjoy this sugar cookie taste.

I am a blueberry lover to the core. I will admit I have NEVER tried this kind of blueberry pie. Sounds like I need to have some fun in the kitchen and give this recipe a try. Looks amazing.

This Mustikkapiirakka (Finnish Blueberry Pie)is mouth watering! I can't believe I am starting to crave right now. No matter it's a pie, a tart, or a cheesecake, I still want to try this!

I love learning new recipes, especially recipes from around the world.  Your Finnish pie looks absolutely scrumptious!  I love how easy it looks and want to make it asap!  And as a bonus, I want to say, mustikkapiirakka 5 times fast.  What a mouthful!  :)

I am drooling over this pie. I wish I could dig into it right away. I ma bookmarking this recipe so I can try it once I do my grocery this week.

I've never had Mustikkapiirakka but it sounds like the perfect combination of my two favorite things.  Excited to try something new.

My goodness your blueberry pie looks amazing!   I   am saving your recipe to try.

Scandinavian baking is one of my favorites! I never made this tart, so it's going to my bake-now list now. I love that it uses some rye flour!  The trip you're about to make sounds amazing.

Ah that custard-like filling is calling to me! Your blueberry pie looks absolutely beautiful!  I wish I had a slice right now &lt;3

My goodness, that blueberry pie looks sensational. Flavors of vanilla cardamom makes is absolutely delicious.

Oh wow!!! I never heard of this pie before! It looks great and the thought of cardamon on a custard-y filling filled with fruit is simply divine!!

I combined this recipe with the one I have in a Moosewood cookbook.  The moosewood version uses yogurt, so I used that instead of sour cream. I also used vegan butter, egg replacemer, more cardamom, some lemon zest, and frozen blueberries. Everything turned out wonderful.  
Using the tart pan with a removable bottom made sense. I could pop out the bottom and get it cooling faster!  Thank you!

I love sour cream based pies, i ve never thought to try it with blueberries though and i m regretting that!

Hello! I would love to bake this because it looks insanely good. I don't think I will be able to find Rye flour where I live, do you think I can substitute it with whole wheat flour? Or something else?  Would greatly appreciate your help!

PS: Big fan of your page!! Amazing articles and love your passion for food, travelling and different cultures.

Love this recipe, and even though I have to convert the dough to gluten free (I have celiac and allergies).  I'm my second one right now, with a different blend of GF dough, this one turned a bit thicker than the last...  But the scent is so much like the real mustikka cheese cake that my mum makes (I was born in Finland).  So glad I found your site!

Turned out great! My 100% Finn Mother loved it! Me too.  Didn’t have rye flour. Loved how the crust raised a little. Used a ceramic pie pan.

Hello.  I too was intrigued by this wonderful-sounding dessert from a country many of us know little about.  I had to borrow a scale from a neighbor to weigh the ingredients.  My crust did not turn out at all!  Seemed like it had way too many dry ingredients for the amount of liquid.  I looked at another online recipe and adapted based on how that one instructed to prepare the crust.  Once the pie was done, I doled it out to friends and neighbors--8 people.  All thumbs up and smiles!  One of those friends has asked for a whole pie, but lives alone and can't eat it all too quickly.  Do you recommend freezing once baked, or is this really prime when fresh from the oven??

A recipe for Voisilmäpulla (Finnish Butter Eye Buns)! These golden, cardamom-scented buns have a center bursting with butter and sugar.

Voisilmäpulla (Finnish Butter Eye Buns)

milk

active dry yeast

all-purpose flour

sugar

salt

unsalted butter (softened at room temperature)

Pearl Sugar

In a small bowl, sprinkle the yeast over the warm milk. Stir and allow to sit until the yeast is frothy, about 10 minutes.

In the bowl of a stand mixer fitted with a dough attachment or a large bowl, combine the flour, sugar, cardamom, and salt.

Mix in the softened butter, egg, and yeast with milk to form a dough. Add a little more flour if too sticky (just enough to remove the stickiness- don&#x27;t add too much or it will create tougher rolls) and a little more milk if too crumbly.

On a lightly floured surface, knead the dough until soft and smooth. Place the dough back in the bowl, cover with plastic wrap or a towel, and allow to rise until doubled, about 1 hour (this may take closer to 2 hours in cooler kitchens).

Preheat oven to 400˚F. Line two baking sheets with parchment or lightly grease.

On a lightly floured surface, divide the dough into 20 equal pieces, each about the size of a golf ball (45 grams/1.5 ounces). Roll each piece into a smooth ball and place on prepared baking sheets around 2 inches apart. Cover with dish towels and allow to rise until puffed, about 30 minutes.

Use a finger to make a depression in the center of each roll. Cut the chilled butter into 20 equal cubes. Place a cube in each depression.

In a small bowl, beat the egg and brush it over each roll. Pour 1/4 teaspoon of granulated sugar directly over each cube of butter in the bun. If desired, sprinkle pearl sugar around the edges.

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