Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance and store it covered in the refrigerator. Reheat gently before serving.
BREAKFAST
Finnish Mustikkapiirakka: Blueberry Pie with Oat Crumble
This traditional Finnish blueberry pie features a tender crust, a juicy blueberry filling, and a delightful oat crumble topping. It's a perfect breakfast or dessert, offering a taste of Nordic comfort.
HOW TO MAKE IT
Let's cook.
01
Prepare the crust: In a large bowl, combine 1 1/2 cups all-purpose flour and 1/4 cup granulated sugar. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs. Add 2 tablespoons cold water, one tablespoon at a time, mixing until a dough forms. Press the dough evenly into a 9-inch pie dish.
02
Prepare the filling: In a separate bowl, gently toss 4 cups fresh blueberries with 1/4 cup granulated sugar and 2 tablespoons all-purpose flour. Pour the blueberry mixture into the prepared pie crust.
03
Prepare the oat crumble: In a medium bowl, combine 1/2 cup rolled oats, 1/4 cup all-purpose flour, and 1/4 cup packed brown sugar. Cut in 1/4 cup cold unsalted butter until the mixture forms a crumbly texture.
04
Sprinkle the oat crumble evenly over the blueberry filling.
05
Bake the pie in a 375°F/190°C oven for 40 minutes, or until the crust is golden brown and the filling is bubbly.
06
Let the pie cool completely on a wire rack before serving to allow the filling to set.
About This Recipe
This traditional Finnish blueberry pie features a tender crust, a juicy blueberry filling, and a delightful oat crumble topping. It's a perfect breakfast or dessert, offering a taste of Nordic comfort.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra hint of flavor, add 1/2 teaspoon of ground cardamom to the oat crumble mixture. If using frozen blueberries, do not thaw them first; simply toss them with the sugar and flour and add a few extra minutes to the baking time.
Easy Substitutions
You can substitute other berries like lingonberries or raspberries for blueberries. For a gluten-free option, use a gluten-free all-purpose flour blend for the crust and crumble, and ensure oats are certified gluten-free.
Storage & Reheating
Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a warm oven if desired.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a side of plain Greek yogurt for a delightful contrast. It's also excellent simply on its own with a cup of coffee or tea.
Common Mistakes
1. Overworking the pie crust: This results in a tough, rather than flaky, crust. Mix just until the dough comes together. 2. Not cooling the pie completely: The filling needs time to set, otherwise it will be runny when sliced. 3. Using warm butter for the crumble: Cold butter is essential for creating distinct, crispy crumbs. 4. Not adjusting baking time for frozen berries: Frozen berries release more moisture, so they need a bit longer to cook through.
Frequently Asked Questions
What if my blueberries are very tart?
You can increase the sugar in the filling by 1-2 tablespoons to balance the tartness.
Can I freeze this pie?
Yes, you can freeze the baked and cooled pie for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F/175°C oven until warmed through.
MORE TO KNOW
The key to a flaky pie crust is to use very cold butter and handle the dough as little as possible. Overworking the dough develops gluten, leading to a tough crust. If your kitchen is warm, you can chill the pie crust in the refrigerator for 15 minutes before adding the filling and crumble.
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