Desserts
Mustikkapiirakka (Finnish Blueberry Pie)
The Quirky Foodster Team
Ingredients
- 250 g (2 cups) Plain flour
- 80 g (1/3 cup, plus extra for topping) Sugar
- 150 g (2/3 cup) Cold butter, cubed
- 1 large Egg
- 1 tsp Baking powder
- 400 g (3 cups) Fresh or frozen blueberries
- 1 tsp Vanilla sugar or extract
Method
- Preheat the oven to 200°C (400°F) and butter the tin.
- Rub the butter into the flour, sugar and baking powder until it resembles coarse crumbs.
- Work in the egg until a soft dough forms; press two-thirds into the base and up the sides of the tin, reserving the rest for crumbling on top.
- Toss the blueberries with the vanilla sugar and spread evenly over the base.
- Crumble the remaining dough over the berries.
- Bake for 30-35 minutes until the top is golden and the berries are bubbling.
Introduction: Mustikkapiirakka celebrates Finland’s wild blueberries, which blanket the forest floor every late summer and are free for anyone to pick under the country’s ‘everyman’s right’ of access to nature.
Cultural Background: Mustikkapiirakka celebrates Finland’s wild blueberries, which blanket the forest floor every late summer and are free for anyone to pick under the country’s ‘everyman’s right’ of access to nature. This crumbly, not-too-sweet pie is a staple of Finnish summer cafés and home baking, letting the tart little berries speak for themselves.
Tips: If using frozen blueberries, do not thaw first, to avoid a watery filling. Chilling the dough for 15 minutes before pressing it into the tin makes it easier to handle.
Variations: Substitute lingonberries or a mix of forest berries for a tarter version. Serve warm with a scoop of vanilla ice cream or lightly whipped cream.
Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Warm individual slices in a 160°C (320°F) oven for 8-10 minutes, or microwave briefly.
FAQs:
Q: Can I use frozen blueberries?
A: Yes, use them straight from frozen without thawing to prevent excess liquid from making the base soggy.
Q: Why is Finnish blueberry pie less sweet than American pie?
A: Finnish baking traditions tend to favour a lighter hand with sugar, letting the tartness of wild blueberries come through.
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