This delicious blueberry pie is a unique Finnish style treat, called Mustikkapiirakka. With juicy blueberries, a creamy filling, and a buttery crust – this traditional Finnish blueberry pie is a perfect dessert recipe for blueberry season!
This Recipe is Different
Many of the recipes for Finnish Blueberry pie online are made with white flour and cane sugar. This recipe is healthier, as it’s made with oat flour and maple syrup for a gluten free and refined sugar free dessert! Oats and maple syrup are ingredients that were commonly used in Finland long before white flour and cane sugar became available there, making this blueberry pie not only healthier, but also a more traditional Finnish recipe.
Why You Will Love This Recipe
Easy
This blueberry pie is so simple to make! There’s no cutting up fruit, rolling out dough, or any complicated pie making tasks. First combine the crust ingredients and press into a glass pie pan. Next, add the blueberries on top of the crust, followed by the sour cream filling. Throw it in the oven to bake, let it chill, then enjoy!
Healthy
As mentioned above, this recipe is gluten free and refined sugar free! Blueberries are packed with vitamins and antioxidants, and high quality sour cream and eggs contain healthy fats. Maple syrup is a natural sweetener, meaning it is not stripped of its nourishing minerals like manganese, zinc, and potassium.
Delicious
This Finnish blueberry pie combines the flavors of sweet and tangy blueberries with a rich and creamy sour cream filling, over a buttery crust. The sour cream filling has a delightful cheesecake-like texture that pairs perfectly with blueberries and a sweet shortbread style crust made with oat flour!
Ingredients That Make This Recipe Amazing
Blueberries: traditionally, bilberries are used in place of blueberries in Mustikkapiirakka. Bilberries are native to Nordic countries and Northern Europe and grow wild in the forest. They are smaller and darker than American blueberries, with a more rich and tart taste. They are also generally higher in nutrients than cultivated blueberries. To more closely replicate the flavors and health benefits of bilberries, I recommend using wild blueberries in this recipe. In my opinion, wild blueberries have a better flavor and texture in baked goods than larger varieties of blueberries. You can used fresh blueberries or frozen – wild blueberries can often be found frozen at many grocery stores in the United States. If you can get your hands on some bilberries though, go for it!
Oats: oats have been a staple grain in Finland for many years, growing well in cold climates. Oats are used to make oat flour for the pie crust in this recipe. I recommend using organic sprouted oats for the most healthy option.
Maple Syrup: maple syrup is a natural ingredient that adds a delightful sweetness to this pie recipe.
Eggs: eggs serve two separate purposes in this recipe. First, an egg is used as a leavening agent in the crust, giving the buttery crust a shortbread or sugar cookie texture. An egg is also used in the sour cream filling, creating a creamy custard flavor and cheesecake texture that pairs so well with the sweet, tart blueberries!
Vanilla Extract: vanilla adds a natural sweetness that turns the sour cream filling into a delicious vanilla custard!
Butter: butter is used in the crust dough to create rich, buttery flavors and a wonderful shortbread texture.
Sour Cream: sour cream is used to make the custard filling in this creamy blueberry pie.
How to Serve Mustikkapiirakka (Finnish Blueberry Pie)
- This pie is best when served chilled!
- Enjoy it for breakfast with a hot cup of coffee or tea.
- Top it with a scoop of vanilla ice cream on a warm afternoon.
- Bring it along to a party for a unique dessert
- It’s amazing on its own!
Optional Add-Ins
Cardamom: while not an ingredient that grows natively in Finland, it is often used in Finnish blueberry pie today. Add 1/2 teaspoon of ground cardamom to the crust dough for an addition of bright, aromatic notes with a hint of cardamom.
Lemon Zest: I am a big fan of all things lemon – blueberries, lemon, and custard make a wonderful trio! Add the zest of about 1/2 a lemon to the top of this pie after baking for an added lemon flavor.
How to Store Finnish Blueberry Pie
Once fully cooled, place a lid or plastic wrap over the pie plate, or slice into individual pieces and store in an airtight container in the refrigerator for up to 4 days, or the freezer for up to 4 months.
Tips and Tricks
If using frozen blueberries, make sure to thaw and drain them or your pie will be too watery!
Make sure the butter is softened (not melted) when making the crust.
How to Make Healthy Finnish Blueberry Pie
Make the Crust
Add dry ingredients (oats, baking soda, and salt) to a high speed blender and blend until a fine powder or flour is formed.
Add flour to a large bowl, then combine flour with the egg and maple syrup.
Add the softened butter and combine with the other ingredients with your hands until a soft dough forms.
Butter a 9-inch pie pan and press dough into the pan with your hands until it evenly covers the bottom of the pan as well as the sides.
Make the Sour Cream Filling
Add sour cream, egg, vanilla extract and maple syrup to a medium bowl and blend with a hand mixer until it reaches a thick, pourable consistency.
Make the Pie
Preheat oven to 350 degrees Fahrenheit.
Evenly spread a cup of blueberries over the crust dough in the pie pan.
Evenly spread sour cream filling over the blueberries.
With the remaining berries, sprinkle blueberries over the top of the sour cream filling.
Place in the center rack of the preheated oven and bake for 50-60 minutes, or until the top crust is slightly golden brown and the center is fully set.
Remove from oven and allow to for 30 minutes, then place in the refrigerator to chill for at least 1 hour.
Serve chilled.
Enjoy!
Traditional Finnish Blueberry Pie (Healthy Recipe)
Equipment
- 1 high speed blender
- 1 hand mixer
- 1 9-inch pie pan
- 1 wooden spoon or other mixing utensil
- 1 large mixing bowl
- 1 Medium mixing bowl
Ingredients
For the Pie Crust
- 1 3/4 cups rolled oats (preferable organic sprouted oats)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 medium egg
- 1/3 cup maple syrup
- 1/2 cup butter (plus more for pan)
For the Sour Cream Filling
- 1 cup high quality sour cream
- 1/4 cup maple syrup
- 1 medium egg
- 1 teapoon vanilla extract
- 1 pinch salt
For the Pie
- 1 1/4 cup fresh or frozen blueberries (if frozen, thawed and drained)
Instructions
Make the Crust
- Add dry ingredients (oats, baking soda, and salt) to a high speed blender and blend until a fine powder or flour is formed.
- Add flour to a large bowl, then combine flour with the egg, and maple syrup.
- Add the softened butter and combine with the other ingredients with your hands until a soft dough forms.
- Butter a 9-inch pie pan and press dough into the pan with your hands until it evenly convers the bottom of the pan as well as the sides.
Make the Sour Cream Filling
- Add sour cream, egg, vanilla extract and maple syrup to a medium bowl and blend with a hand mixer until it reaches a thick, pourable consistency.
Make the Pie
- Preheat oven to 350 degrees Fahrenheit.
- Evenly spread a cup of blueberries over the crust dough in the pie pan.
- Evenly spread sour cream filling over the blueberries.
- With the remaining berries, sprinkle blueberries over the top of the sour cream filling.
- Place in the center rack of the preheated oven and bake for 50-60 minutes, or until the top crust is slightly golden brown and the center is fully set.
- Remove from oven and allow to for 30 minutes, then place in the refrigerator to chill for at least 1 hour.
- Serve chilled.
- Enjoy!
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