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Blueberry Custard Pie (Mustikkapiirakka) from Finland

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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Course: Dessert, pie
Cuisine: Finland, Finnish
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 pieces

Equipment

  • Zester
  • Pie Dish
  • Whisk
  • Mixing Bowls 

Ingredients

Pie Crust

  • ½ cup butter melted
  • 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

Recipe from https://globallyflavored.com/finnish-recipes/finnish-blueberry-pie-mustikkapiirakka/
 
  • 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
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