Mustikkapiirakka
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Serve at room temperature or gently warm individual slices in the microwave for 15-30 seconds.
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