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A closer shot of Finnish blueberry pie, highlighting the texture of the filling and golden crust.
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Finnish Blueberry Pie Recipe (Mustikkapiirakka)

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!
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Cuisine: Finnish
Servings: 12
Calories: 269kcal
Author: Neriz

Equipment

Ingredients

Crust:

  • 125 grams butter (1/2 cup), unsalted, softened (plus more for greasing)
  • 75 grams sugar (1/3 cup)
  • 1 medium egg
  • 130 grams flour (4.60 ounces or about 3/4 cup), plus more for dusting
  • 4 grams baking powder (1 teaspoon)
  • pinch of salt

Filling:

  • 400 grams sour cream (14.05 ounces or 1 & 1/2 cups)
  • 2 medium eggs
  • 100 grams sugar (3.50 ounces or 1/4 cup + 3 tablespoons)
  • 350 grams blueberries (about 2 cups)

Instructions

  • Preheat your oven to 200°C (375°F).
  • Grease a 9-inch pie tin with butter, dust it with flour, and set aside.
  • For the crust dough, strain the flour, baking powder, and salt.
  • Using a separate bowl, combine butter and sugar; mix until creamy.
  • Add the egg and mix, then the strained dry ingredients from earlier, and mix until just combined.
  • Press the crust dough into the prepared pie tin --- and set aside.
  • Prepare 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 mustikkapiirakka in the lower part of the oven for 35 to 40 minutes or until the filling is set.
  • Set aside to cool for ten minutes, then carefully remove it from the pan and put it on a plate.
  • Sprinkle with powdered sugar, if preferred ---- serve and enjoy!

Notes

  • Cook's Tip #1:  Do not keep the newly baked Finnish blueberry pie in the tin for more than ten minutes, as this will make the crust soggy.
  • Cook's Tip #2:  Ensure the eggs are at room temperature.
  • Refer to the post's 'Recipe variation' section for alternatives.

Nutrition

Calories: 269kcal | Carbohydrates: 29g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 129mg | Potassium: 94mg | Fiber: 1g | Sugar: 19g | Vitamin A: 543IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg