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a slice of Finnish Blueberry Pie on a cake plate

Finnish Blueberry Pie

Finnish Blueberry Pie with wild blueberries, sour cream filling and rye shortcrust pastry - try this easy traditional Mustikkapiirakka , a Finnish dessert recipe for wild blueberry tart!
Course Dessert
Cuisine Finland
Keyword finnish blueberry pie, mustikkapiirakka recipe, traditional Finnish cake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 210 kcal

Ingredients

For the pastry

  • 100 g butter soft - 5 tbsps
  • 80 g sugar - 1/3 cups
  • 1 egg at room temperature
  • 150 g rye flour alternatively 100 g wheat flour and 50 g rye flour - 1 1/2 cups
  • 1/4 tsp cardamom
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder

For the filling:

  • 150 g crème fraîche or more sour creme 2/3 cups
  • 100 g sour cream 1/3 cup + 2 tbsp
  • 1 egg
  • 5 tbsp sugar
  • 1 tsp vanilla essence
  • 250 g wild blueberries or blueberries 1 1/3 cups

Instructions

  1. Bring the chilled ingredients, i.e. eggs, butter, creme fraiche and sour cream to room temperature in advance. Preferably 1 hour before baking. In summer 20-30 minutes are enough.
  2. Preheat the oven to 375 F and grease a tart pan with removeable bottum or a 9 inch springform pan.

  3. Beat the soft butter and sugar together with the mixer until frothy. Mix in the egg.

  4. Then combine the rye flour with the cardamom, baking powder and add to the egg mixture! Combine everything into a batter. The dough should no longer be too sticky. If necessary, just add a little more flour.

  5. Press the dough into the cake pan with your fingers forming an edge around 2 cm up the sides.

    Optional: Prick the tart all over with a fork and blind bake at 375 F for about 8 minutes.

  6. For the filling mix all ingredients for the filling with the hand mixer - apart from the the blueberries, then pour into the blind baked and cooled or unbaked crust and sprinkle with the blueberries.

  7. If you now notice that the edge of the dough is too high, simply press it down a little.

  8. Bake the tart at 375 for 25 - 30 minutes for a 9 inch / 23 cm pan - if you have a 28 cm/ 11 inch tart pan, the filling takes less time to set. If you have prebaked it , it will be done after 25 minutes for sure. If you see your crust is browning too quickly, cover with aluminum. The filling will be a bit jiggly in the middle when you take it out, just like a cheesecake. It becomes firmer as it cools.