Mustikkapiirakka (Finnish Blueberry Pie with Sour Cream Filling)
Why this recipe works
- Creamy set filling: Sour cream, egg and a little flour bake into a custard-like layer that sets cleanly without becoming heavy.
- Balanced sweetness: The tang of sour cream offsets the sugar and berries, keeping the pie bright rather than overly sweet.
- Gentle Nordic flavour: Cardamom in the crust adds warmth and fragrance without overpowering the clean blueberry flavour.
Get the most out of this recipe
Timing notes
- Chill before slicing: Cooling completely and chilling briefly helps the sour cream filling firm up, giving neater slices.
- Serve chilled or softened: The pie can be served straight from the fridge for a cleaner texture, or left at room temperature briefly for a softer, creamier bite.
Ingredient notes
- Fresh or frozen blueberries: Both work well, but frozen berries should be folded in straight from frozen to limit colour bleeding into the filling.
- Cardamom character: Cardamom gives the crust its distinctive Nordic-style warmth; cinnamon makes a softer, more familiar alternative.
Texture tips
- For cleaner slices: Cut only once the pie is fully cold, using a warm, wiped knife between slices for the neatest edges.
- Keep the centre slightly wobbly: Remove the pie when the edges are set but the middle still has a gentle wobble; it will continue to firm as it cools.
Make-ahead tips
- Good for making ahead: Bake and chill the pie in advance, then keep it covered in the fridge until ready to serve.
- Even neater the next day: After a longer chill, the filling slices more cleanly and the berry flavour remains bright.
Equipment you'll need
Ingredients
Crust
Filling
Instructions
- Heat the oven to 175°C (345°F). Grease a 23 cm cake tin and set it on a baking tray to catch any drips.
- Make the crust: rub the butter into the flour, baking powder, salt and cardamom until it looks like fine crumbs. Stir in the sugar.
- Beat in the egg and vanilla extract until you have a soft dough. Press the dough evenly over the base and about 2 to 3 cm up the sides of the tin.
- Bake the crust for 12 to 15 minutes, until just set and lightly coloured. Leave it in the tin while you make the filling.
- Whisk the sour cream, eggs, sugar, vanilla extract and flour until smooth. Fold in the blueberries gently so they stay mostly whole.
- Pour the filling into the warm crust and level the top. Bake for 30 to 35 minutes, until the edges are set and the centre still has a slight wobble.
- Cool completely in the tin, then chill for at least 25 minutes for clean slices. Serve at room temperature or chilled.
Recipe notes
Tips
- If using frozen blueberries, fold them in straight from frozen to reduce bleeding into the filling.
- For the neatest slices, chill the pie until fully cold, then cut with a knife dipped in hot water and wiped dry between cuts.
Substitutions
- Replace Ground cardamom with ground cinnamon for a warmer, more familiar spice note.
- Replace Vanilla extract with vanilla bean paste for a slightly richer vanilla flavour.
Storage
- Refrigerate up to 3 days
- Keep covered in the fridge for up to 3 days. Serve chilled, or let slices stand at room temperature for 15 to 20 minutes before eating.
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Recipe overview
- Servings: 8 servings
- Yield: blueberry pie (23 cm)
- Total time: 1h 45min (30min active)
- Difficulty: Medium
- Cuisine: Nordic
-
Allergens:
Eggs Gluten Milk Wheat
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