Finnish Pie (Mustikkapiirakka)

Finnish Pie (Mustikkapiirakka)

Sometimes you just wake up and think about how much you want to make an unpronounceable pie. Those are days for Mustikkapiirakka. I’ve never had a day for Mustikkapiirakka before because I had no idea it existed until I stumbled across the Great British Chefs recipe. But when you find a gem with a name like that, you need to buckle down and find some blueberries.

Mustikkapiirakka (Finnish Blueberry Pie) lightly adapted from

150g soft butter
225g cane sugar
2 eggs
200g whole wheat rice flour
1 tsp baking powder
350g blueberries
250ml sour cream
50ml buttermilk
vanilla extract

Preheat the oven to 400°F and grease an 8-inch pie pan with butter.

Cream together the butter and 150g of the sugar. Beat in one of the eggs and a generous splash of vanilla extract, before sifting over and folding in the flour and baking powder. Use your hands to mash the batter into the bottom and sides of the pie pan in the shape of a lonely empty pie crust and make pretty pie edges if you are feeling fancy. Then pile the blueberries into the middle. No more lonely pie crust!

You aren’t done yet, though.

Whisk together the remaining ingredients. Pour mixture over blueberries. Bake for 30 minutes then turn the oven down to 350°F and bake for a further 30 minutes. Impatiently take the pie out and let cool on your counter instead of leaving the pie in the oven for 10 minutes to set before taking it out.


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