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–+ servings

Finnish Blueberry Pie (mustikkapiirakka)

Carol Scheck's avatarCarol Scheck
Sugar cookie crust, tart blueberries, sweet cream filling that's lighter than cheesecake.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine Finland
Servings 10 slices
Calories 285 kcal

Ingredients
  

For the crust:

  • 8 Tbsp unsalted butter 1/2 cup/ 1 stick. at cool room temperature
  • 1/2 cup granulated sugar 100 g
  • 1 egg
  • 1 1/2 cup all-purpose flour 190 g
  • 1 teaspoon baking powder
  • 1/4 tsp ground cardamom
  • 1/4 tsp fine sea salt

For the filling:

  • 1 1/2 cup blueberries fresh or frozen
  • 1/4 cup sugar 50 g
  • 1 cup sour cream 240 g, at room temperature
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 Tbsp cornstarch
  • 1/2 teaspoon lemon zest

Instructions
 

  • Preheat oven to 375 degrees Farenheit.
  • Make the crust: in a small mixing bowl, whisk together flour, baking powder, cardamom and salt and set aside.
  • In a medium mixing bowl, beat butter and sugar together with an electric beater for about 3 minutes, until light and fluffy. Add egg and beat well.
  • Slowly beat in flour mixture until well combined. Dough will resemble a sticky cookie dough.
  • Scoop dough into a pie pan and spread over bottom and sides. If you're having trouble spreading the dough, place a piece of plastic wrap over the pan and use that to press the dough without directly touching it.
  • Cover the crust dough with a piece of aluminum foil and press foil in to the shape of the crust. Prick a few times with a fork. Fill crust with dry beans or pie weights.
  • Bake crust 10 minutes. It will still be very soft. Remove from oven and allow to cool while you make the filling.
  • Make the filling: in a medium mixing bowl, use an electric beater to beat together sour cream and sugar until well combined and light.
  • Add egg and beat well. Add vanilla, starch and lemon zest and beat until well combined. Filling will be a thick liquid consistency.
  • Remove pie weights from crust. Pour a thin layer of cream filling over the bottom of the crust.
  • Spread blueberries evenly over filling, and pour the rest of the filling over the berries.
  • Bake pie for 25 minutes. Filling will still appear slightly jiggly, but not liquid. It will continue to set as it cools.
  • Allow to cool partially at room temp, and then place in fridge to chill until fully set.
  • Slice and enjoy!

Notes

1. If you prefer, you can mix blueberries directly into filling before placing inside crust. If you use frozen berries this way, you will notice a lot of purple streaking.
2. The pie weights serve to help the crust hold its shape. If you prefer to skip the pie weights, you can make this tart style by simply spreading the crust over the bottom of the pan. Prick it with a fork and pre-bake according to the instructions.

Nutrition

Serving: 103gCalories: 285kcalCarbohydrates: 34.5gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 76mgFiber: 1gSugar: 18g
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