Mellow Finnish Mustikkapiirakka with Cardamom Crust
Finnish Blueberry Pie
A luscious blueberry pie with a delightful hint of cardamom in the crust, perfect for any time of day.
- 1 h 30 min
- 8
- Intermediate
Ingredients
For the Cardamom Crust
For the Blueberry Filling
For the Topping
Preparation
Preparing the Cardamom Crust
Combine dry ingredients
In a bowl, mix flour, sugar, cardamom, and salt.
Cut in butter
Cut in chilled butter until the mixture resembles coarse crumbs.
Form dough
Beat the egg and stir it in with cold water until the dough forms. Chill for 30 minutes.
Ensure the crust dough is well chilled before rolling out.
Preparing the Blueberry Filling
Combine filling ingredients
In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, and vanilla extract.
Toss gently
Mix gently to coat the berries without smashing them.
Toss the blueberries just before constructing the pie to prevent excess liquid.
Cooking Process
Roll out the dough
Roll out the chilled dough and line a 9-inch pie pan, trimming excess.
Fill the pie
Pour the blueberry mixture into the crust evenly.
Add crumble topping
Mix flour, sugar, and butter for the topping and sprinkle over the filling.
Plating & Serving
Mellow Finnish Mustikkapiirakka with Cardamom Crust
Mellow Finnish Mustikkapiirakka with Cardamom Crust
Timing
Pre-baking crust: 15 minutes; Baking the pie: 40 minutes
Heat Guide
Pre-bake crust: 375°F (190°C); Bake pie: 350°F (175°C)