Finnish Blueberry Pie (with Sour Cream)

This traditional Finnish Blueberry Pie with Sour Cream is a classic dessert from Finland that features a buttery crust topped with juicy blueberries and sour cream filling.  Also known as ‘mustikkapiirakka,’ it’s a delicious blend of tart and sweet baked to perfection — an irresistible treat for any occasion!

If you’re used to prebaking the crust when making pies, do not do that when making this authentic blueberry pie from Finland. 

I was hesitant at first, but it does work. 🙂

Locally known as ‘mustikkapiirakka,’ it has a crust that’s more ‘cakey‘ than a regular pie crust — it’s still buttery and crispy on the edges, just slightly softer.

The sour cream filling is equivalent to your usual custard, but this one is healthier and slightly tangy.

But remember there are still eggs in the filling, so treat it like any custard — refrigerate IF you have some slices left. 🙂

Deliciously buttery, tart, and sweet, that’s an excellent description of each bite of this blueberry pie with sour cream from Finland.  Yum!

FOR MORE TRADITIONAL FINNISH RECIPES, CHECK OUT THESE POSTS!

Ingredients

• Blueberries – I generally use fresh blueberries because they’re always available in the Nordics.

• Flour – you only need all-purpose flour to make the crust.

• Sour cream – the traditional filling for mustikkapiirakka.

• Eggs – three medium-sized (63 to 73 grams) eggs at room temperature.

• Butter – unsalted and softened.

• Sugar – regular granulated white sugar works great for the sour cream filling.

• Baking powder and salt – just use your favorite brand.

How to make Finnish Blueberry Pie

Start with preheating your oven to 200°C (375°F).

Grease a 9-inch pie pan with butter, dust it with flour, and set it aside.

Prepare the crust first by sifting the flour, baking powder, and salt.

In a separate bowl, combine butter with sugar and mix until creamy.

Add the egg and combine.

Add the sifted dry ingredients from earlier and mix until just combined.

Press the crust dough into the prepared pan — and set aside.

Work on the filling by combining the sour cream with two eggs and sugar.

Mix everything evenly, then pour it into the pie tin.

Sprinkle the blueberries randomly.

Place your Finnish blueberry pie in the lower part of the oven for 35 to 40 minutes or until the filling is set.

Let cool for ten minutes in the pan, then remove it carefully and transfer it to a plate.

Sprinkle with powdered sugar, if desired —- then serve!

Helpful tips

• Do not keep the newly baked mustikkapiirakka in the tin — allow it ten minutes to cool, then transfer it.  If you keep it longer, the crust will become soggy.

• Remember to use eggs at room temperature, so take them out of the refrigerator early when making your Finnish blueberry pie.

Recipe variation for mustikkapiirakka

• Creme fraiche.  Nowadays, creme fraiche is also commonly used instead of sour cream.  Slightly thicker consistency but less tanginess, in my opinion.

• Thicker crust.  Some prefer a thicker crust.  To give that a try, double the amount for the crust in the recipe card below.  

You need to use a bigger pie tin size when doing this if you want to have the same portion of blueberries and sour cream filling.

Looks delicious, right?  Then give this mustikkapiirakka recipe a try one of these days!

OR GET MORE IDEAS FROM THIS LIST OF PIES FROM AROUND THE WORLD!

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