Finnish blueberry pie

Ingredients

• 99 gunsalted butter
• 1egg
• 67 gsugar
• 125 gplain flour
• 15 goats (or oat flour)
• 1 tsp (5 ml)baking powder
• 1 pinchsalt
• ½ tsp (2.5 ml)cardamom
• 150 gblueberries (wild or regular, fresh or frozen; see notes)
• 240 gsour cream
• 50 gsugar
• 1egg
• 1 tsp (5 ml)vanilla extract (optional)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F). Lightly butter a shallow round baking dish measuring 25–28 cm across.

2. 2

   Mix the base

   Put the butter, egg, sugar, flour, oats, baking powder, salt and cardamom in a food processor and pulse until combined into a fairly soft dough. Without a food processor, beat the butter and sugar, mix in the egg, then add the dry ingredients.

3. 3

   Shape the dough

   Press the dough across the baking dish and up the sides slightly to create a rim. If the dish is shallow, about 3 cm deep, press the dough to the top edge; if it is deeper, make the rim lower. Flatten the base fairly evenly.

4. 4

   Chill and prepare

   Put the dish in the fridge to chill while you prepare the filling. Wash the blueberries and remove any stems.

5. 5

   Whisk the topping

   Whisk together the sour cream, sugar, egg and vanilla extract, if using, until smooth and well combined.

6. 6

   Add the berries

   Arrange the blueberries in an even layer over the dough. You can reserve a few to add on top of the cream, or lift a few berries up after adding the cream so they show through.

7. 7

   Pour over cream

   Pour the sour-cream mixture over the berries and spread it evenly. Leave the berries covered, lift a few through the topping, or dot reserved berries across the surface so they are partly exposed.

8. 8

   Bake the pie

   Set the dish on a baking sheet to catch drips and bake for about 30–40 minutes, until the edges are crisp and the top looks dry and gently set. The topping will firm further as it cools; slight browning at its edges is fine, but avoid over-browning the base.

9. 9

   Cool before serving

   Leave the pie to cool for at least 30 minutes before serving.

What is Finnish blueberry pie?

Finnish blueberry pie, often known as mustikkapiirakka, is a home-style bake built around blueberries and a simple pastry-like base. Versions vary, but a creamy topping is a familiar partner for the fruit.

This recipe uses cardamom in the dough and oats for a little texture. The soft base, tart berries and tangy sour cream make a balanced dessert that is good warm or after chilling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 5g protein, 36g carbs, 17g fat.

The flour, oats and sugars provide most of the carbohydrates, while butter and sour cream contribute much of the fat. Eggs, sour cream and flour contribute protein; serve a slice with fresh fruit or a lighter meal alongside it if you want a more balanced plate.

Building the cookie-like base

Soft dough: The butter, egg, sugar and dry ingredients are pulsed together rather than worked into a firm pastry. Stop once they form a soft, cohesive mixture.

Oats and spice: Oats add a gentle chew, while cardamom brings a fragrant warmth. Oat flour can be used in place of the oats as the recipe allows.

Keeping the berries juicy

Fresh berries: Pick through them to remove stems before arranging them over the chilled dough. Wild or regular blueberries both work here.

Frozen berries: The recipe permits frozen berries, too. Keep them in an even layer, and expect them to release some juice as the pie bakes.

Getting the topping right

Smooth mixture: Whisk the sour cream, sugar, egg and optional vanilla until evenly combined. A smooth topping spreads more easily around the berries.

Visible berries: Cover them completely for a neat top, or bring a few to the surface for a more rustic finish. The topping should look gently set when the pie comes out of the oven.

Watching the bake

Doneness: Begin checking around the 30-minute mark; the full bake can take 30–40 minutes. Look for crisp edges and a dry-looking top that is set but still soft.

Cooling: The topping firms as the pie cools, so it need not be completely firm in the oven. Let it rest for at least 30 minutes before cutting.

Serving and making ahead

Serve a slice on its own or with a spoonful of extra sour cream or softly whipped cream. A cup of coffee or tea is a simple accompaniment.

The pie can be made ahead, as its topping has time to settle during cooling. For cleaner slices, let it cool fully before cutting.

Recipe notes & tips

• Butter the dish lightly so the base is easier to serve.
• Press the dough evenly into the corners and make a modest rim to hold the filling.
• Chill the shaped base while you mix the topping.
• Use a baking sheet beneath the dish to catch any drips.
• Allow at least 30 minutes of cooling so the topping can firm up.

Variations

• Use oat flour: Swap the oats for oat flour as suggested in the ingredient list.
• Skip the vanilla: Leave it out for a simpler sour-cream topping.
• Show the berries: Reserve a few blueberries and dot them over the cream before baking.
• Change the berries: Try another berry in place of the blueberries, keeping the layer even.
• Serve with cream: Add a little softly whipped cream alongside each slice.

Common mistakes to avoid

• Overworking the dough: Pulse only until it comes together so the base stays soft.
• Uneven base: Spread the dough across the dish and flatten it to avoid thin or thick patches.
• Skipping the rim: Press dough slightly up the sides to help contain the filling.
• Overbaking: Check from 30 minutes and remove the pie when the top looks dry and gently set.
• Cutting too soon: Wait at least 30 minutes so the topping has time to firm as it cools.

How to store

Cover and refrigerate leftovers, and eat within 3 days. Serve chilled or warm individual portions gently in the oven or microwave.

Frequently asked questions