Finnish blueberry pie — Mustikkapiirakka

Ingredients

For crust

150 g all-purpose flour
150 g rye flour
90 g sugar
1¾ tsp ground fresh cardamom seeds
¾ tsp salt
1 tsp baking powder
100 g softened butter
1 egg

For filling

300 g blueberries, fresh or frozen 🫐
some amount of cornstarch to cover the blueberries
450 g sour cream*
1 egg
2 tbsp sugar, more or less depending on preference
1 bag (10 g) of vanilla sugar

Also, you'll need a pie mold approximately 30 cm in diameter and 3 cm in height.

*Just pick one that you like the flavor and texture of.

Directions

To make the crust, simply combine all ingredients until you get a Play-Doh-like dough. Shape it into a ball then press and spread evenly in your pie mold.

Put your blueberries into a bowl, add some amount (I eyeball it really) cornstarch to your berries and gently shake the bowl so they are covered in cornstarch.

Make sure all blueberries are thinly dusted with cornstarch and add more cornstarch if needed. This is done so they don't sink when baking. You can also leave a portion of berries without cornstarch and to later sprinkle them on top of the pie for aesthetic purposes.

Either way, I find that the easiest way to dust the blueberries with cornstarch is to put them in a bowl, lightly dust them then shake them until they are evenly covered. Of course, you can use your hands too, but be careful not to squash them.

Make your liquid filling by combining sour cream, egg, sugar and vanilla sugar together and whisking until you get a homogenous liquid. Pour some amount of it onto the pie crust, then put your berries onto it. Then, pour the remaining amount of filling on top of it to cover the berries.

Put your pie into a pre-heated oven on 190 °C for 40 minutes, then take it out. The edges of crust should be slightly browner and the middle part of filling will be a bit jiggly, but it will set once it's cooled off. Wait for it to cool and then serve.

Credits

Recipe originally found and adapted from this blog post by Beyond Kimchee.

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