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Brief overview
Mustikkapiirakka, Finland’s cherished blueberry pie, is more than just a dessert. It is a slice of summer, wrapped in soft pastry and dotted with forest picked berries. Found in homes, cafés, and countryside cottages, it holds a special place in the rhythm of everyday Finnish life.
It is most loved during the late summer months, when wild blueberries ripen across the forests. As families gather baskets full of berries, this pie often follows, baked with care and served with coffee or cream. It is both familiar and quietly celebratory.
What Is Mustikkapiirakka?
Mustikkapiirakka is a traditional Finnish pie made with a tender base, fresh blueberries, and a creamy sour milk or yoghurt filling. It is commonly enjoyed as an afternoon treat or dessert after a family meal. Though humble in presentation, it carries depth in flavour.
The name itself combines mustikka, meaning blueberry, with piirakka, meaning pie or tart. Recipes vary slightly between regions and households, yet the soul of the dish remains unchanged. It is simple to make but deeply tied to Finnish culture and landscape.
Ingredients and Taste
The base is usually a soft, buttery pastry made with flour, sugar, butter, and eggs. Some versions lean toward a sponge like texture, while others resemble a shortcrust. The filling mixes blueberries with a layer of sour cream, crème fraîche, or viili, a local cultured milk.
The result is a pie that balances rich creaminess with the tart pop of ripe berries. The dough offers a gentle sweetness, while the dairy adds mild tang and a smooth, velvety finish. The flavour is never overpowering but always deeply satisfying.
When served warm or at room temperature, Mustikkapiirakka has a mellow charm. It is often paired with whipped cream or vanilla custard, although it stands beautifully on its own. Every bite speaks of summer, forest paths, and quiet coffee breaks.
A Taste of History
The roots of Mustikkapiirakka lie in Finland’s age old bond with nature. For generations, families have wandered the forests in summer to gather berries, guided by jokamiehenoikeus, or everyman’s right, which allows free access to the wild bounty of the land.
While berry pies exist across northern Europe, this one carries a Finnish signature through its use of local ingredients and dairy. It grew in popularity during the early 1900s, when home baking became more widespread and ovens became common in rural homes.
Mustikkapiirakka became closely tied to kahvittelu, the beloved Finnish tradition of taking time for coffee and something sweet. Shared between friends, neighbours, or family, this pie became more than a dessert. It became a way to connect through the seasons.
Today, Mustikkapiirakka remains a quiet celebration of Finnish identity. It brings together forest, farm, and home, all in one dish. Whether served at a midsummer table or pulled warm from the oven on a cool evening, it continues to carry the soul of the land in every bite.
Finnish Mustikkapiirakka (Blueberry Pie)
Ingredients
For the base:
- 100 g unsalted butter softened
- 100 g caster sugar
- 1 large egg
- 200 g plain flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
For the filling:
- 200 g fresh or frozen blueberries
- 150 ml sour cream or crème fraîche
- 1 large egg
- 50 g caster sugar
- 1 tsp vanilla extract
Instructions
- To begin, preheat your oven to 180°C (fan 160°C) or 350°F. Grease a 20cm (8-inch) tart or pie tin with butter, ensuring the base and sides are evenly coated. This prevents sticking and ensures a clean release once baked.
- In a large bowl, cream the softened butter and sugar together until pale and fluffy. Use a wooden spoon or hand mixer for a smooth consistency. This step sets the foundation for a tender crust.
- Beat in the egg and vanilla extract until fully incorporated. Don’t worry if the mixture looks slightly curdled, it will come together once the dry ingredients are added.
- Sift in the flour, baking powder, and salt. Mix until a soft dough forms, avoid overworking, as it can toughen the crust. Press the dough evenly into the base and up the sides of your prepared tin using floured fingers or the back of a spoon.
- Lightly prick the base with a fork to prevent air bubbles. Set aside while you prepare the filling, allowing the dough to rest and firm slightly.
- In a separate bowl, whisk together the sour cream, egg, sugar, and vanilla extract until smooth. This custard like mixture will bake into a creamy top layer that contrasts beautifully with the berries.
- Evenly scatter the blueberries over the prepared crust. If using frozen berries, there’s no need to thaw, fjust toss them lightly in a tablespoon of flour to prevent excessive bleeding into the filling.
- Pour the sour cream mixture gently over the berries, spreading evenly with a spatula to cover the fruit without displacing it. Tap the tin lightly on the counter to release any air pockets.
- Bake for 30–35 minutes, or until the edges are golden and the centre is just set. Let cool in the tin for 10 minutes, then serve warm or at room temperature. For an authentic Finnish touch, pair with a spoonful of vanilla sauce or a dollop of whipped cream.
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