Mustikkapiirakka Recipe

Name: Mustikkapiirakka
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Finnish
Ingredients: 250 g plain flour; 125 g cold butter, cubed; 60 g caster sugar; 1 egg yolk; 600 g blueberries, frozen; 1 tbsp potato starch; 2 eggs; 80 g caster sugar, for the custard; 200 g soured cream; 1 tsp vanilla extract

Mustikkapiirakka

A Finnish blueberry pie of a soft shortcrust base and a thick layer of fresh or frozen blueberries under a vanilla custard topping.

50 min prep and cooking plus 15 min cooling 1 hr 5 min start to finish Serves 8 servings Easy

The Case for Mustikkapiirakka

Finland is the land of blueberries, and this is the pie where they are the star, picked by the bucket in the forest in July and August and eaten warm with vanilla ice cream. Mustikkapiirakka is the simplest of the berry pies: a soft, short base, a heap of berries and a thin custard poured over before baking.

The base is flour, butter, sugar and an egg yolk, pressed into the tin without rolling. Bake it blind for 10 minutes to set it. Toss the blueberries with a spoonful of potato starch, which keeps their juice from soaking the pastry, and pile them in a thick layer. Use blueberries straight from frozen, not defrosted, because defrosted ones release juice and make the pie soggy.

Whisk the custard from egg, sugar, soured cream and a little vanilla and pour it over the berries. Bake at 200°C / 390°F for 35 minutes, until the custard is set and golden at the edges. Cool for 15 minutes. Serve warm or cold, with a dollop of whipped cream or vanilla ice cream. The pie keeps for 2 days in the fridge and can also be made with bilberries.

What to Put on the Table With Mustikkapiirakka

Vanilla ice cream
Whipped cream
Coffee

How to Cook Mustikkapiirakka

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Heat the oven to 200°C / 390°F. Rub the butter into the flour and 60 g sugar, mix in the yolk and press into a 24 cm tin. Bake blind for 10 minutes.
Toss the frozen blueberries with the starch and spread over the base.
Whisk the eggs, 80 g sugar, soured cream and vanilla and pour over the berries.
Bake for 35 minutes until set and golden at the edges. Cool for 15 minutes.

Related guides: Prep, cook and total time · Pan and tin size.

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A Few Notes

Use frozen berries straight from the freezer.

Toss them with starch.

Serve warm or cold.

Storing and Reheating

Keeps for 2 days in the fridge.

Common Questions

How long does Mustikkapiirakka take to make?

15 minutes of preparation and 35 minutes of cooking, plus 15 minutes of cooling, so allow 1 hour 5 minutes from start to finish. The recipe serves 8.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

420Calories

6gProtein

54gCarbs

20gFat

3gFibre

26gSugar

30mgSodium

Vegetarian

Mustikkapiirakka

What to Put on the Table With Mustikkapiirakka

How to Cook Mustikkapiirakka

A Few Notes

Storing and Reheating

Common Questions

The Numbers per Serving

Your notes on this recipe

Cooked this? Keep a note for next time

What to Put on the Table With Mustikkapiirakka

How to Cook Mustikkapiirakka

A Few Notes

Storing and Reheating

Common Questions

The Numbers per Serving

Your notes on this recipe

Cooked this? Keep a note for next time

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