Rustic Finnish Blueberry Pie (Mustikkapiirakka)
This traditional Finnish pie is made with wild bilberries, the small, intensely flavorful berries found in Nordic forests. Unlike the larger cultivated blueberries, bilberries give the filling a deep purple color and bold berry taste. Wrapped in a tender, buttery crust and served with vanilla ice cream or custard, this rustic pie is a beloved summer dessert in Finland.
Ingredients
For the dough:
- 225 g 1 cup cold butter (if using unsalted, add 1/2 tsp salt)
- 250-270 g 2 to 2¼ cups all-purpose flour Flours can vary, so start with 250g and add more only if necessary.
- 110 g ½ cup plus 1 tbsp granulated sugar
- 1 tsp baking powder
- 2 tsp vanilla sugar or 1 tsp vanilla extract
- 1 egg yolk
For the filling:
- 4 dl about 1¾ cups wild bilberries (or wild blueberries if unavailable)
- ¾ dl ⅓ cup granulated sugar
- 1 tbsp potato starch
Instructions
Make the dough:
- In a large bowl, mix the flour, sugar, baking powder, and vanilla sugar.
- Cut in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add the egg yolk and mix until the dough comes together. Avoid overworking.
- Wrap and refrigerate the dough for 30 minutes.
Prepare the filling:
- In a bowl, gently mix the bilberries, sugar, and potato starch. Set aside.
Pre-bake the crust:
- Preheat oven to 175°C (350°F).
- Divide the dough into two parts. Roll out one half and press it into a parchment-lined pie tin (about 24 cm / 9-inch).
- Prick the base with a fork, place a piece of parchment paper on top, and fill with pie weights (or uncooked rice or beans).
- Blind bake for 15 minutes, then remove the weights and paper.
Assemble and bake:
- Pour the bilberry filling into the pre-baked crust.
- Roll out the remaining dough and place it over the top as a full crust “lid.”
- Cut a few small slits in the top to allow steam to escape.
- Bake for 20–30 minutes, or until the top is lightly golden and the filling is bubbling slightly.
Notes
Serve:
- Let the pie cool slightly before serving.
- Enjoy warm with vanilla ice cream or custard.
- You can substitute the berries with rhubarb, raspberries, or cowberries (lingonberries). If using cowberries, add about 2 tablespoons more sugar to balance their tartness.
- Adjust the sweetness to your taste when using rhubarb or raspberries as well.