Mustikkapiirakka: Finnish blueberry pie

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In late summer, a walk through the woods around Mökki Tikka can leave your fingers stained blue. Wild blueberries grow here, and one way to enjoy them is in mustikkapiirakka: a simple Finnish blueberry pie with a sour-cream topping. It goes well with afternoon coffee after time outdoors.

Ingredients for a round baking tin

Base

• 100 g soft butter
• 1 dl sugar
• 1 egg
• 2 dl wheat flour
• 1 tsp baking powder

Topping

• About 2–3 dl blueberries, fresh or frozen
• 1 egg
• 1 dl crème fraîche or sour cream
• 0.5 dl sugar
• 1 tsp vanilla sugar

The recipe uses volume measures: 1 dl equals 100 ml.

Method

1. Preheat the oven to 200 °C.
2. Cream the butter and sugar, then mix in the egg.
3. Combine flour and baking powder and add them to make a soft dough.
4. Press the dough into a greased springform tin, bringing it a little way up the sides.
5. Spread the berries over the base.
6. Mix the egg, cream, sugar and vanilla sugar for the topping, then pour over the berries.
7. Bake for about 25–30 minutes, until the surface is lightly golden.
8. Leave to cool slightly and serve warm or cold.

Our choice to go with it: coffee.

Fresh in summer, frozen in winter

You can gather berries in season; frozen berries from the shop work just as well in winter. We are happy to point you towards berry-picking spots nearby.

It is an uncomplicated recipe for the cottage kitchen. After baking it with berries you picked yourself, you may think of pie on your next forest walk.