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.
For the crust:
- 100 g unsalted butter, at room temperature
- 100 g cane sugar
- 1 large egg
- 100 g rye flour
- 100 g all purpose flour
- 1 tsp baking powder
- Pinch of cardamom
For the filling:
- 250 g fresh blueberries
- 250 g sour cream
- 1 egg
- 1/4 tsp cardamom
- 1 tsp vanilla
- 4 Tbsp cane sugar
Preheat the oven to 375° F. Lightly butter a 28 cm (10″) tart pan with removable bottom.
For the crust:
- Cream together the butter and sugar until fluffy and light.
- Add in the egg, and mix.
- 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 Filling:
- 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.
The tart will keep in an airtight container in the refrigerator for up to 5 days and the crust will soften as the days pass, due to the moisture in the filling.