Blueberry Custard Pie (Mustikkapiirakka) from Finland
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 pieces
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Calories
337 kcal
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Course
Dessert, Baked Goods
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Cuisine
Finnish
Blueberry Custard Pie (Mustikkapiirakka) from Finland
Description
This recipe begins by combining melted butter, sugar, and an egg to form the base of a soft crust enriched with baking powder and vanilla extract. The crust is pressed into a glass pie pan, raised along the edges to hold the filling securely. The filling blends sour cream, sugar, egg, vanilla, and lemon zest to balance creamy, tangy, and sweet notes.
Half the blueberries are gently mixed into the custard before pouring it over the remaining blueberries arranged atop the crust. Baking at 375°F results in a golden crust and a mostly set custard that firms up upon cooling. The use of sour cream adds a subtle acidity and creaminess that distinguishes this custard pie. Lemon zest adds brightness to the flavor profile, complementing the natural sweetness and slight tartness of the blueberries.
The pie can be enjoyed at room temperature or chilled, with the crust slightly easier to slice when room temperature. Wild blueberries are recommended if available for authentic flavor and size similarity to traditional bilberries. The recipe uses common pantry staples and emphasizes full-fat sour cream and unsalted butter for best taste and texture.
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 about one lemon, zest
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
- Use unsalted, melted butter for the crust to control salt and texture.
- Choose a darker yellow lemon for zest to provide more intense lemon flavor.
- Full-fat sour cream enhances richness and creaminess in the filling.
- Wild blueberries are preferred for authentic taste but regular blueberries work well too.
- Serve pie at room temperature for easier slicing; custard firms as it cools.
- The custard may still jiggle slightly when hot but will set fully after resting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 337kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 194mg | 8% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 608IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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