Tuesday, April 10, 2012


Mustikkapiiraka is the Finnish word for Blueberry Pie: mustikka=blueberry and piiraka=pie. Traditionally this pie is made on a flat baking sheet rather than in a pie plate. This gives you lots of room to be artistic with the dough, shape and design.  I made it in this traditional, rustic style for Easter—but I couldn’t resist spicing it up with a drizzle of Lavender Cream.  Here is the recipe I created after lots of research:

Finnish Blueberry Pie
1 cup whole-wheat flour
1 ¼ cup all-purpose flour
Pinch of cardamom
1 ½ sticks cold salted butter, cubed
1/3 cup sugar
1 large egg
¼ cup heavy cream

3 cups frozen wild blueberries
1/3 cup sugar (I like raw cane sugar for this one:)
2 Tbsp + 1 tsp corn starch

Combine the cardamom, flours and sugar in a medium glass bowl. Using a pastry blender, work the butter into the flour until only pea-sized chunks remain. Gently beat the egg and cream together and add to the flour mixture. Once combined, knead gently and make into a ball.  Cover with plastic wrap and chill for 5 minutes.

In another bowl, gently toss the blueberries in the sugar and cornstarch until they are well coated.

Using a generous amount of flour, turn the dough out onto the counter and roll out into large circle about 1/4 inch thick.  Lay a large dinner plate (about 12 inches) on the rolled dough and using as your guide, cut two inches out from the edge to form a clean 14 inch circle. Keep scraps for decorating the top later. Roll the dough onto the rolling pin and unroll onto a large baking sheet with an edge.

Mound the blueberries into the center of the circle and spread to fill about 12 inches. Fold in the outside edge of the dough on top of the blueberries to make about 1 to 1 1/2 inches around, pinching on the folds as necessary.  Roll and cut the remaining dough scraps to make your desired pattern on top of the pie. You can sprinkle the dough with sugar, or use an egg wash if you like.

Bake for 30-40 minutes at 400 degrees until the crust is golden brown and the blueberries are thick and bubbly. Serves 8.

Lavender Cream
In a saucepan combine 1 1/2 cups heavy cream, ¼ cup honey and 1 tsp lavender or 1 TBSP earl grey tea with lavender.  Over medium low heat, bring to a bubble and reduce to simmer for 10 minutes, stirring constantly. Using cheese cloth or a tea bag, strain into a glass bowl and refrigerate until ready to serve. Best served cold over the warm pie. This would also be a great base for ice cream or whipped cream;)

I hope you enjoy this Finnish delight!

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