Mustikkapiirakka

You have most likely never heard of Mustikkapiirakka. This unique dessert is, in basic terms, a Finnish blueberry pie.

These pies/tarts are actually traditionally made with bilberries not blueberries. Bilberries are very similar in appearance to blueberries, but they are usually a darker color and don’t grow in clusters. They have a more intense flavor and are sweeter and juicier. Since fresh bilberries are not easily found in the U.S., (you can buy them dried), I used blueberries.

The ingredients

For the crust:

• 100 grams of butter
• 100 grams of sugar
• 1 egg
• 200 grams of flour
• 1 teaspoon of baking powder
• a pinch of cardamom

For the filling:

• 250 grams of blueberries
• 250 grams of sour cream
• 1 egg
• 1/4 teaspoon of cardamom
• 1 teaspoon of vanilla
• 4 Tablespoons of sugar

The Recipe

Crust:

First preheat your oven to 375° degrees.

Grease a 10 inch tart pan. For best results, use one with a removable bottom. If you don’t have one though, an easy substitute is a pie pan.

In a large bowl cream together the butter and sugar until it reaches a light and fluffy consistency.

Next, mix in the egg. Stir in the flour, cardamom, and the baking powder. Continue to stir until combined.

Place your dough into your already greased pan. Using your fingers, spread it across the bottom and up the sides of the pan.

Prick the bottom of the crust several times with a fork and bake for 10 minutes. Let cool slightly. If your crust rises a lot, you might want to consider pressing down the center with a fork, in order to make more room for the filling and the blueberries.

Filling:

While the crust is in the oven, whisk together the sour cream, egg, sugar, vanilla, and cardamom in a bowl. (The filling will be thin)

Spread your blueberries (or bilberries) along the bottom of the crust. Pour the filling over and around the blueberries and spread evenly with a spatula.

Place in oven and cook for 25-30 minutes, or until the filling has set and the edges are golden brown. The center should be firm.

Serve with whipped cream or ice cream (my personal favorite).

Click here for a free printable version!

I did make some adaptations to the recipe, but the original is from Sugar Love Spices.