Finnish blueberry pie, Mustikkapiirakka, is a popular Finnish dessert. A layer of blueberries are buried in a creamy custard topping on a cookie-like crust. This easy recipe is made with ingredients that are easy to find in North America.

A piece of Finnish blueberry pie is sliced off from a pie dish and served on a small plate.

I’ve never been to Finland. But I adore the Finnish dessert, Mustikkapiirakka – a classic Finnish blueberry pie.

Rich, creamy, and velvety smooth, with a burst of blueberries in your mouth, this Finnish blueberry pie will surely melt your heart once you try it.

What is Mustikkapiirakka?

“Mustikka” means blueberry, and “piirakka” means pie. Honestly speaking, it is not like the typical blueberry pie that many of us are accustomed to. This traditional Finnish dessert is a cross between a pie, a tart, and a cheesecake.

Finnish blueberry pie has a layer of sweetened blueberries buried in a creamy, yet slightly tangy, custard filling, all on top of a sugar cookie-like crust.

Finnish blueberry pie is baked in a fluted pie dish.

Recipe Note

  • Many Finnish desserts show the Finns’ love for cardamom, and this recipe is no exception. A hint of cardamom in the crumbly crust brings a Nordic essence to this decadent dessert. And the creamy texture of this pie filling is heavenly! I love the slightly tart bite of blueberries bursting in my mouth. This dessert is perfect for warmer seasons.
  • Traditional Mustikkapiirakka recipe will call for rye flour as a base for the crust. My family is not a huge fan of rye flour, so I substitute plain four mixed with whole wheat flour. It works like a charm.
  • Another traditional ingredient for a Finnish blueberry pie recipe is the Finnish-style sour cream called Kermaviili. It’s a mildly sour-tasting thick curd cream. Unfortunately it is not easy to find in North America.

So, I adapted the traditional Finnish dessert recipe with ingredients that are available in North America and which are similar to the original taste – crème fraîche & sour cream.

  • Crème fraîche is European soured cream dairy product. Luckily, most grocery stores carry it these days. But if you can’t find crème fraîche in your area, just substitute with plain sour cream. It should work fine in this case.

As a bonus, I will share my tips on how to spread the crust dough easily in your pie dish without getting your hand greasy. Watch my video tutorial to see how I did it.

Ingredients for making Finnish blueberry pie is presented.

Now you’re in for a treat because we’re making this lovely Finnish blueberry pie. I hope many of you can enjoy the goodness of classic Finnish blueberry dessert anytime. It will become your new favorite summer dessert.

What is in this Finnish Blueberry Pie

For crust:

  • butter
  • sugar
  • egg
  • flour + whole wheat flour — improves the texture and makes it heartier
  • baking powder — adds a slight leavening effect
  • cardamom — aromatic

For blueberry filling:

  • blueberries — either fresh or frozen. If you prefer the bleeding look of blueberries, I recommend using frozen blueberries.
  • cornstarch — provides the right consistency without being too runny
  • crème fraîche + sour cream — I like to combine both types of cream to get the right creaminess and tanginess
  • sugar — sweetener
  • egg — holds the filling together
  • vanilla extract — flavor
A slice of blueberry pie is served on a white fluted plate.

How to make Finnish Blueberry pie

Preheat the oven to 375 degrees. Lightly butter a 9-inch pie pan or quiche pan; set aside.

Step 1. Prepare pie crust.

  • To make crust, cream butter and sugar until fluffy, about 2 minutes. Add egg, and mix.
  • Sift flours, baking powder, salt, and cardamom over the butter mixture and mix until combined.
  • Place the dough on the prepared pan. Lay a piece of plastic wrap over the dough and press down to spread it into an even layer across the bottom and up the sides of the pan. (That way you don’t touch the dough directly. It makes spreading the dough easier.)

Step 2. Make cream filling.

  • For the filling, whisk crème fraîche, sour cream, sugar, egg, and vanilla extract until it becomes a pourable consistency.
  • Pour half of the cream filling onto your pie crust in the pan. Swirl to spread it on the bottom of crust.

Step 3. Assemble cream filling and blueberries in a pie crust.

  • Combine blueberries with cornstarch in a bowl and toss. (If you are using fresh blueberries, give them a rinse beforehand so that the cornstarch will adhere to the berries.)
  • Scatter blueberries across the filling and pour the remaining cream filling over the blueberries.
  • Put the pie on a large baking sheet and put it in the oven. Bake for 40-45 minutes or until the pie crust is golden brown. The center of pie filling will jiggle a little bit, but it will set slowly as the pie cools.

Tip: If you like a blurry look around the blueberries in your pie, I recommend using frozen blueberries rather than fresh blueberries.

A slice of pie is served on a white fluted plate with a fork.

Let the pie cool on a wired rack. Serve the pie warm or at room temperature. You can also chill it in the refrigerator and serve it cold.

To serve, enjoy a slice of pie alone or top with a scoop of vanilla ice cream.

More blueberry desserts

If you desserts made with blueberries, try these tried and true recipes.

A piece of Finnish blueberry pie is sliced off from a pie dish and served on a small plate.

Creamy Finnish Blueberry Pie (Mustikkapiirakka)

Enjoy the goodness of classic Finnish blueberry pie anytime. A layer of blueberries are buried in a creamy custard topping on a cookie-like crust.
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Ingredients

  • 1 1/2 cup blueberries, fresh or frozen
  • 2 tbsp cornstarch

For crust

  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/4 tsp cardamom

For filling

  • 3/4 cup (200g) crème fraîche
  • 4 tbsp sour cream
  • 4 tbsp sugar
  • 1 large egg
  • 1 tsp vanilla extract

Instructions 

  • Preheat the oven to 375˚F degrees. Lightly butter a 9-inch pie pan or quiche pan; set aside.

To make pie crust

  • Cream butter and sugar until fluffy, about 2 minutes. Add egg, and mix.
  • Sift flours, baking powder, salt, and cardamom over the butter mixture and mix until combined.
  • Place the dough on the prepared pan. Lay a piece of plastic wrap over the dough and press down to spread it into an even layer across the bottom and up the sides of the pan. (That way you don't touch the dough directly. It makes spreading the dough easier.)

To assemble pie

  • To make pie filling, whisk crème fraîche, sour cream, sugar, egg, and vanilla extract until it becomes a pourable consistency. Pour half of the cream filling onto your pie crust in the pan. Swirl to spread it on the bottom of crust.
  • Combine blueberries with cornstarch in a bowl and toss. (If you are using fresh blueberries, give them a rinse beforehand so that the cornstarch will adhere to the berries.)
  • Scatter blueberries across the filling and pour the remaining cream filling over the blueberries. Put the pie on a large baking sheet and put it in the oven. Bake for 40-45 minutes or until the pie crust is golden brown. The center of pie filling will jiggle a little bit, but it will set slowly as the pie cools.
  • Let the pie cool on a wired rack. Serve the pie warm or at room temperature. You can also chill it in the refrigerator and serve it cold.

Notes

If you like a blurry look around the blueberries in your pie, I recommend using frozen blueberries rather than fresh blueberries.
Calories: 356kcal, Carbohydrates: 44g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 154mg, Potassium: 103mg, Fiber: 1g, Sugar: 22g, Vitamin A: 609IU, Vitamin C: 3mg, Calcium: 74mg, Iron: 1mg
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