Mustikkapiirakka
Finnish blueberry pie on a short cardamom crust, topped with a soured cream and quark custard that sets as it cools.
Photo : Andrew Malone · CC BY 2.0
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Serves
- 8
- Difficulty
- Medium
Method
- Rub the cold butter into the flour, baking powder and cardamom with your fingertips until it looks like coarse sand.
- Add the sugar, then the egg. Gather the dough into a ball without kneading and chill it for 30 minutes.
- Press the dough into a 24 cm tin, bringing it 3 cm up the sides. Prick the base with a fork.
- Whisk the quark with the soured cream, egg and sugar until the custard runs smooth.
- Scatter the blueberries over the base, then pour the custard on top. The fruit should stay half visible.
- Bake at 200 C for 40 minutes, until the top turns golden and the centre stops wobbling.
- Cool in the tin before cutting. The custard firms up as it drops to room temperature.
Finns pick wild bilberries, smaller and far darker than cultivated blueberries. The flesh is blue right through, which stains the custard purple. With shop blueberries, add a spoonful of lemon juice to bring back the sharpness the wild fruit carries.
