Blueberry Pie is a delightful dessert that showcases the sweet and tangy flavors of fresh blueberries nestled in a tender, buttery crust. This traditional Finnish treat is beloved for its simplicity and irresistible taste, making it a perfect choice for any occasion. With its rustic charm and deliciously fruity filling, it’s sure to become a favorite in your dessert repertoire.
Traveling is a marvelous thing! I learned it a long time ago. You not only broaden your worldview but also have the perfect opportunity to integrate the jams of world cuisines into your diet. “Mustikkapiirakka,” the finished blueberry pie, was one of the first recipes I discovered, and I was like, “How I do not know it?”
This is an easy recipe with simple ingredients and berries that taste sour and sweet at the same time! It takes 20 minutes to prepare and 40 minutes to bake, and in one hour, you have the best blueberry dessert ever. The crucial thing for me is that this blueberry pie recipe does not use cornstarch. You make the pie filling using only blueberries and sour cream (and some sugar). Try it, and you won’t regret it!
Ingredients for the best blueberry pie ever:
- 200 g all-purpose flour;
- 150 g butter (unsalted);
- 150 g powdered sugar;
- ½ tsp. baking powder;
- 2 eggs;
- 400 g blueberry;
- 2 g vanillin or 2 tsp. pure vanilla extract;
- 250 g full fat sour cream or Crème fraiche.
This pie recipe is very versatile. You can change the type of berries for the filling; bake lingonberry pie or currant tart using guidelines from this recipe. Instead fresh berries, use frozen and you will still get the best Finnish dessert (thaw frozen berries before using them in the filling).
How to Bake Finnish Blueberry Tart:
- Beat together soft room-temperature butter with 100 grams of powdered sugar in a large bowl. Using an electric mixer will make it easier.
- Add egg and mix in together with the cream.
- Sift flour together with baking powder into the bowl with the mixture.
- Mix all the ingredients into a dough. It should become malleable. It is better to use your hands to knead the dough for the crust.
- Grease the cake pan nicely. Place dough in the pan and using your hands spread it in a thin layer across the bottom up to the sides (5 cm high). Make halls in pressed dough with a fork (it will prevent the crust from deformation).
- 50 g powdered sugar whipped with sour cream, 1 egg, and vanilla extract or vanillin.
- Add blueberries and gently mix with the cream.
- Preheat oven to 180 °C/375 °F. Evenly pour the filling with blueberries into the pie crust. Bake Finnish blueberry tart for 40-45 minutes.
- Remove the pie from the oven and let it cool down. Only then, can you cut it into triangular pieces and serve it for tea.
Finnish Blueberry Pie Recipe (Mustikkapiirakka)
Ingredients
- ½ tsp. baking powder
- 200 g all-purpose flour
- 150 g butter (unsalted)
- 150 g powdered sugar
- 2 eggs
- 400 g blueberry
- 2 g vanillin or 2 tsp. pure vanilla extract
- 250 g full fat sour cream or Crème fraiche
Instructions
- Beat together soft room-temperature butter with 100 grams of powdered sugar in a large bowl. Using an electric mixer will make it easier.
- Add egg and mix in together with the cream.
- Sift flour together with baking powder into the bowl with the mixture.
- Mix all the ingredients into a dough. It should become malleable. You should use your hands to knead the dough for the crust.
- Grease the cake pan nicely. Place dough in the pan and using your hands spread it in a thin layer across the bottom up to the sides (5 cm high). Make halls in pressed dough with a fork (it will prevent the crust from deformation).
- 50 g powdered sugar whipped with sour cream, 1 egg, and vanilla extract or vanillin.
- Add blueberries and gently mix with the cream.
The tender, buttery crust pairs perfectly with the burst of juicy blueberries, creating a delightful symphony of taste and texture in every bite. Whether enjoyed warm with a scoop of vanilla ice cream or savored on its own, this pie is sure to leave a lasting impression.
If you have Pinterest, feel free to pin the recipe! Share this delightful recipe with your friends and family!
Beyond its delicious taste, this recipe offers a glimpse into Finland’s rich culinary heritage and the art of creating simple yet satisfying desserts. With its rustic charm and easy preparation, it celebrates the beauty of using seasonal ingredients to create delightful treats.
Julia Miller is the founder of FreeFoodTips. Julia loves to travel and test new recipes. Here you will find recipes that are simple, delicious and perfect for everyday meals. FreeFoodTips is also packed with cooking tips and tricks.
I’ve been wanting to make this recipe for awhile, but I found it just after fresh blueberry season had passed, so I’ve been waiting for the right time of year to roll around again. For the most part, the recipe was indeed quite simple, although I found that I needed to add quite a bit more flour than the measurements indicate in order to produce a dough that was soft and malleable but could be shaped into a stable ball like your photo shows. I was glad to have that photo for reference, otherwise I might have tried to proceed using a very, very soft dough for the crust. Unfortunately, I didn’t exactly measure how much more flour I added; I just kept sifting in more spoonfuls until the texture seemed right. Luckily, even with that improvisation, the crust still turned out quite well. It was easy to press into the springform pan, and it didn’t get too tough or dry during baking; the outer edges turned a nice, delicate golden brown without burning; and it held its shape but was easy to cut through.
Overall, I’d be happy to use this recipe again if I find myself with more blueberries in the future!
So happy you enjoyed this recipe! Still one of my favorite desserts!