Mustikkapiirakka
Mustikkapiirakka, from above
Non vegEggFinland

Mustikkapiirakka

Wild blueberries in a tangy sour cream custard on a soft buttery crust. Summer, sliced.

60 minTime
5 gProtein each
mildSpice
Forest berries2 chapters · 1 min read

Make it your way

Grandma's wayBlueberry pie with sour cream filling.
The original
347kcalsame
5 gproteinsame
2 gfibresame
60minutessame

Classic mustikkapiirakka.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Butter7 tbsp, soft
Sugar½ cup + 2 tbsp, divided
Egg2, divided
Maida (all-purpose flour, plain flour)1⅔ cups
Baking powder1 tsp
Blueberries400 g, fresh or frozen
Sour cream1 cup
Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Method

5 steps
  1. 1Cream the butter with 80 g sugar until pale, beat in one egg, then mix in the flour and baking powder.
  2. 2Press the dough into a 26 cm tin and about 3 cm up the sides with floured fingers.
  3. 3Scatter in the blueberries. Whisk the sour cream, the other egg, the remaining sugar and vanilla, and pour over.
  4. 4Bake at 200°C for 25 to 30 minutes.
  5. 5Cool at least 30 minutes before slicing.
Serve it like this

Serve slightly warm or at room temperature in wedges, with vanilla sauce or a scoop of ice cream.

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Make it a meal

What goes with Mustikkapiirakka: a bread or rice, a side, something to drink and something sweet.

A little snack Pani puri40 min
A little snack Punjabi samosa75 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
Something sweet No churn vanilla ice cream25 min
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