Dessert

Mustikkapiirakka

Name: Mustikkapiirakka
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: scandinavian
Ingredients: 2.5 cup all-purpose flour; 0.5 cup granulated sugar; 1 tsp baking powder; 0.25 tsp salt; 0.75 cup unsalted butter cold, cubed; 1 pcs egg; 2 tbsp milk; 4 cup fresh blueberry; 0.5 cup granulated sugar; 2 tbsp potato starch; 0.5 tsp lemon zest (optional)

This classic Finnish blueberry pie features a tender, buttery crust and a generous filling of fresh blueberries. It's a simple yet satisfying dessert, perfect for enjoying with a cup of coffee or as an afternoon treat.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 8
Difficulty: Medium
Per serving: 446 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

crust

2.5 cupall-purpose flour
0.5 cupgranulated sugar
1 tspbaking powder
0.25 tspsalt
0.75 cupunsalted butter, cold, cubed
1 pcsegg
2 tbspmilk

filling

4 cupfresh blueberry
0.5 cupgranulated sugar
2 tbsppotato starch
0.5 tsplemon zest(optional)

Equipment

9-inch pie dish · large bowl · wire rack · whisk · small bowl · pastry blender

The method

Step by step

1
Preheat your oven to 200°C (390°F).
About 10 min
2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the crust.
About 2 min
3
Add the cold, cubed unsalted butter to the dry ingredients and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
About 5 min
Cook’s note: Work quickly to keep the butter cold, which helps create a flaky crust.
4
In a small separate bowl, whisk the egg and milk together.
About 1 min
5
Pour the egg mixture into the flour mixture and mix until just combined, forming a soft dough.
About 2 min
Cook’s note: Do not overmix, as this can make the crust tough.
6
Press about two-thirds of the dough evenly into the bottom and up the sides of a 9-inch pie dish.
About 3 min
7
For the filling, gently combine the fresh blueberries, granulated sugar, potato starch, and optional lemon zest in a medium bowl.
About 2 min
Cook’s note: Potato starch creates a clear, glossy filling, but cornstarch can be used as a substitute.
8
Pour the blueberry filling into the prepared pie crust.
About 1 min
9
Crumble the remaining one-third of the dough over the blueberry filling.
About 2 min
10
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
About 40 min
Cook’s note: If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
11
Let the pie cool completely on a wire rack before serving.
Cook’s note: Cooling allows the filling to set properly.

Per serving

Nutrition

57%Score

Calories: 446.3kcal
Protein: 5.5g
Carbs: 65.7g
Fat: 18.5g
Fibre: 2.6g
Sugar: 31.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Reheating

Serve at room temperature or gently warm individual slices in the microwave for 15-30 seconds.