Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them completely before mixing with the sugar and starch; this helps prevent the crust from becoming soggy.
DESSERT
Finnish Blueberry Pie (Mustikkapiirakka) with Vanilla Sauce
This traditional Finnish blueberry pie, known as Mustikkapiirakka, features a tender, buttery crust and a juicy, sweet-tart blueberry filling. Served warm with a creamy vanilla sauce, it's a comforting dessert perfect for any occasion.
HOW TO MAKE IT
Let's cook.
01
Combine 1 1/2 cups flour, 1/2 cup sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt in a large bowl. Cut in 1/2 cup cold, cubed butter until the mixture resembles coarse crumbs. Add 1 large egg and mix until a dough forms.
02
Press about two-thirds of the dough evenly into the bottom and up the sides of a 9-inch pie dish. Chill the remaining dough and the pie crust for 15 minutes.
03
In a separate bowl, gently toss 4 cups blueberries with 1/4 cup sugar and 1 tablespoon potato starch. Pour the blueberry mixture into the chilled pie crust.
04
Crumble the remaining chilled dough over the blueberry filling. Bake the pie in an oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
05
While the pie bakes, prepare the vanilla sauce: In a small saucepan, combine 1 cup heavy cream and 2 tablespoons sugar. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm but not boiling. Remove from heat and stir in 1/2 teaspoon vanilla extract.
06
Let the pie cool for at least 15 minutes before slicing. Serve warm with the prepared vanilla sauce.
About This Recipe
This traditional Finnish blueberry pie, known as Mustikkapiirakka, features a tender, buttery crust and a juicy, sweet-tart blueberry filling. Served warm with a creamy vanilla sauce, it's a comforting dessert perfect for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use wild blueberries if available. If using frozen blueberries, do not thaw them completely before mixing with sugar and starch to prevent a soggy crust. You can also add a pinch of cinnamon or cardamom to the blueberry filling for an extra layer of flavor.
Easy Substitutions
Cornstarch can be used instead of potato starch. If you don't have heavy cream, a mixture of milk and a little butter can be used for the sauce, though it will be less rich. Other berries like lingonberries or raspberries can be used in place of blueberries for a different flavor profile.
Storage & Reheating
Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The vanilla sauce should be stored separately in an airtight container in the refrigerator for up to 3 days. Reheat pie slices gently in the microwave or oven.
Serving Suggestions
Serve warm slices with a generous drizzle of vanilla sauce. A scoop of vanilla ice cream or a dollop of whipped cream also pairs wonderfully. Enjoy with a cup of coffee or tea for a delightful afternoon treat. This pie is also excellent for breakfast the next day!
Common Mistakes
1. Overworking the dough: This can lead to a tough crust. Mix just until combined. 2. Not chilling the dough: Chilling helps prevent the crust from shrinking and makes it easier to handle. 3. Not thickening the filling: Without starch, the filling can be too watery. 4. Cutting the pie too soon: Allow the pie to cool slightly so the filling can set, preventing it from running out when sliced. 5. Over-baking: This can dry out the blueberries and make the crust too hard; watch for golden brown edges and bubbly filling.
Frequently Asked Questions
What if I don't have potato starch?
Cornstarch is a good substitute for potato starch, use the same amount.
Can I make this pie ahead of time?
You can prepare the pie a day in advance and store it covered at room temperature. Reheat gently before serving. The vanilla sauce can also be made ahead and stored in the refrigerator.
MORE TO KNOW
The key to a perfect Mustikkapiirakka is a tender, slightly crumbly crust that complements the juicy berry filling. Avoid overworking the dough to keep it tender. The potato starch helps thicken the blueberry juices without making the filling gummy, a common technique in Nordic baking. For an authentic touch, consider using a vanilla bean pod in the sauce for a more intense vanilla flavor.
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