This Blueberry Custard Pie, also called Mustikkapiirakka, from Finland is the perfect easy spring/summer dessert! It is flavored with blueberries and lemons and has a delicious sugar cookie crust.
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Recipe Origins
This Blueberry Custard Pie is also called Mustikkapiirakka from Finland! Though it’s called Blueberry Pie, it’s quite different from the “Blueberry Pie” I’m used to in the United States of America.
This Finnish recipe is made with a crust that resembles a sugar cookie. It is then filled with a custard-like center and mixed with blueberries!
In Finland it is common to use bilberries, a type of fruit grown on low-growing shrubs in Europe. We do not have bilberries in the United States (where I live), so it is common to make Mustikkapiirakka with blueberries when making it here.
This “pie” recipe actually more closely resembles a tart in my opinion. Call it whatever you want; what matters is that it’s delicious! This is the perfect recipe for a spring or summer treat.
Why Make this Recipe
- “Travel” to Finland: I’ve never been to Finland, but I have ALWAYS wanted to go!! This recipe is a fantastic way for me to feel like I’m experiencing the tastes and cultures of Finland from the comfort of my own kitchen. Hopefully this can hold me over until I get there for real 😉 (Also check out this wonderful Creamy Vegetable Soup from Finland!)
- Low Effort: Baking can sometimes be intimidating to some because it can call for kneading, resting, lots of ingredients, etc. I love this recipe because everything can be done in one session. The ingredient list and instructions are so easy to follow!
- Spring/Summer Treat: Custard, blueberries, and lemon…. Can someone say a warm weather treat?! I love how light and fruity this dessert is. It’s perfect for a spring or summer dessert!
What Do I Need to Make this Recipe
Ingredients
- Butter: Unsalted and melted
- Lemon: Choose a darker yellow lemon as the zest will have more flavor!
- Sour Cream: Full fat
- Blueberries: The best option are wild blueberries if you can find them. You can typically find them in the freezer section of the grocery store! If not (I couldn’t for these photos) normal blueberries will work.
- Pantry Staples: Flour, sugar, baking powder, vanilla, eggs
Tools
- Zester: This zester/parmesan grater combo has made life so much easier in my kitchen!
- Pie Dish: You will need a 9.5” glass pie dish. I love this one from Pyrex.
- Whisk: I love this recipe because I don’t even need to dirty an electric hand mixer or my kitchen aid. I just use a whisk for all of the mixing!
- Mixing Bowls: These stainless steel bowls are great.
How to Make this Recipe
Step 1: Make the Crust
Preheat your oven to 375F.
Use a whisk to combine the butter and the ⅔ cup sugar in a bowl.
Add the egg and whisk again.
Using a wooden spoon, mix in the all purpose flour, baking powder, and vanilla.
Spray a 9” glass pie pan with nonstick spray. Use a spatula to spread the pie crust over the bottom of the pan and up the sides as well! Make sure the pie crust goes up the side of the pie pan so that it can hold the custard.
Step 2: Make the Filling
For the filling, use a whisk to combine all of the filling ingredients together except the blueberries. Then, use a spatula or a wooden spoon to mix ½ cup of blueberries into the filling.
Step 3: Combine and Bake
Sprinkle the remaining one cup of blueberries over the crust, then pour in the filling mixture.
Bake for 30-35 minutes or until the crust is brown and the custard is mostly set (it will firm up in the fridge!). Enjoy!
Expert Tips
- If you are using blueberries to make this recipe, try finding wild blueberries as they match the size/taste of bilberries better than the store bought kind.
- Eat your Blueberry Custard Pie at room temperature or refrigerated. Room temperature makes the crust slightly easier to cut.
- Keep in mind that the custard will thicken a bit as it cools. It can still be slightly jiggly when you take it out of the oven as it will finish cooking as it rests/goes in the fridge
Recipe FAQs
How Do I Keep My Custard From Cracking?
You may be able to tell from the photos that I could have done a better job at this. After some experimentation, the best way to keep the custard from cracking is to cool it at room temperature.
Removing the pie from the oven and placing the warm pie in the fridge will cause the custard to cool too quickly, forming cracks.
How to Store Custard Pie?
Your custard pie will stay good for up to a week in the fridge. Make sure to cover it with aluminum foil or saran wrap to keep it good!
You can serve the pie at room temperature or directly from the fridge. I prefer it at room temperature, though, so I leave it on the counter for about 30 minutes before serving.
Did you enjoy this recipe for Blueberry Custard Pie (Mustikkapiirakka) from Finland? If so, make sure to check out these other recipes I picked out just for you:
- Pumpkin Pie Filling Recipe
- Orange Buttermilk Pie
- Rutabaga Casserole from Finland
- Blueberry Bread
- Rum Cake Recipe from The Bahamas
Blueberry Custard Pie (Mustikkapiirakka) from Finland
Equipment
- Zester
- Pie Dish
- Whisk
- Mixing Bowls
Ingredients
Pie Crust
- ½ cup butter melted
- ⅔ cup sugar
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
Filling
- 1 ½ cup blueberries
- 1 cup sour cream
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tsp lemon zest, about one lemon
Instructions
- Preheat your oven to 375F.
- Use a whisk to combine the butter and the ⅔ cup sugar in a bowl.
- Add the egg and whisk again.
- Using a wooden spoon, mix in the all purpose flour, baking powder, and vanilla.
- Spray a 9” glass pie pan with nonstick spray. Use a spatula to spread the pie crust over the bottom of the pan and up the sides as well! Make sure the pie crust goes up the side of the pie pan so that it can hold the custard.
- For the filling, use a whisk to combine all of the filling ingredients together except the blueberries. Then, use a spatula or a wooden spoon to mix ½ cup of blueberries into the filling.
- Sprinkle the remaining one cup of blueberries over the crust, then pour in the filling mixture.
- Bake for 30-35 minutes or until the crust is brown and the custard is mostly set (it will firm up in the fridge!). Enjoy!
Notes
- Butter: Unsalted and melted
- Lemon: Choose a darker yellow lemon as the zest will have more flavor!
- Sour Cream: Full fat
- Blueberries: The best option are wild blueberries if you can find them. You can typically find them in the freezer section of the grocery store! If not (I couldn’t for these photos) normal blueberries will work.
- Pantry Staples: Flour, sugar, baking powder, vanilla, eggs
- If you are using blueberries to make this recipe, try finding wild blueberries as they match the size/taste of bilberries better than the store bought kind.
- Eat your Blueberry Custard Pie at room temperature or refrigerated. Room temperature makes the crust slightly easier to cut.
- Keep in mind that the custard will thicken a bit as it cools. It can still be slightly jiggly when you take it out of the oven as it will finish cooking as it rests/goes in the fridge
Michaela says
Love this cake, this recipe looks amazing, without rice flour and cardamom, i like it 😊🙃💗