• Home
  • Recipes
  • Resources
  • About

Wee Little Vegans

menu icon
go to homepage
  • Recipes
  • Resources
  • Subscribe
  • Shop
subscribe
search icon
Homepage link
  • Recipes
  • Resources
  • Subscribe
  • Shop
×
Home » Recipes » Desserts

Vegan Mustikkapiirakka (Finnish Blueberry Pie)

Modified: Apr 18, 2024 · Published: Jun 5, 2022 by Melissa

↓ Jump to Recipe

A delicious cookie like crust with a creamy custard filling loaded with blueberries, this Vegan Mustikkapiirakka is a dairy free and egg free take on the popular Finnish dessert.

Top view of Vegan Mustikkapiirakka in a white pie plate with a gray towel by it.

Mustikkapiirakka is a wonderfully delicious dessert that is commonly enjoyed in Finland. The name translates to blueberry pie though this pie is really more of a tart.

There are many variations of this pie. It can be more like an American pie with a crisp crust and simple blueberry filling, with or without a top crust. Or it can be a soft crust, with a creamy filling surrounding the blueberries, like the one seen here. This was adapted to be vegan from a recipe that a Finnish friend gave me some time ago.

Blueberries are in season so be sure to try this salad or these cookies for more blueberry deliciousness.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Recipe

Ingredients

This Vegan Mustikkapiirakka is made with mostly simple everyday ingredients. Potato starch is the one ingredient that you may not keep on hand. If you don't have potato starch then corn starch can be used instead.

Ingredients for Vegan Mustikkapiirakka against a white background.
  • vegan butter
  • ground flaxseed
  • wheat flour
  • rye flour
  • baking powder
  • non dairy yogurt, plain and unsweetened 
  • sugar
  • potato starch or corn starch
  • vanilla 
  • wild blueberries

See recipe card for quantities.

Instructions

Preheat oven to 375 degrees and grease a 9-10 inch pie plate. Set aside. Whisk together the flours and baking powder and set aside.

Top view of unbaked crust in pie plate without filling.

The crust of this version of the pie is a soft, cookie like texture rather than the crisp flaky style you might associate with pie.

To achieve this texture, it's the simple process of creaming butter, in this case vegan butter, and sugar together. Use a hand mixer or stand mixer to whip softened vegan butter and ¼ cup + 3 tablespoon sugar together until fluffy and lighter in color. Add the flax egg and whip to incorporate. Add the flour mixture a bit at a time until combined.

Use a spatula to spread it in an even layer around a well greased pie plate or tart pan. You can make it thicker on the bottom or the sides, just be sure it's not too thin on the bottom or it may fall apart a bit when serving. And don't worry about it being perfect, this is a rustic pie that will look beautiful no matter what.

Close up of pie crust with blueberries and custard filling being poured over them.

The filling for this pie is typically made with a Creme Fraiche or kermaviili (Finnish curd cream). Since neither are vegan friendly, I opted for non dairy yogurt for a comparable tanginess.

Mix together the yogurt, 3tbsp sugar, potato starch and vanilla until smooth and well combined. Spread the blueberries over the crust and pour the yogurt mixture over them.

Bake the pie for 25-30 minutes or until filling is mostly set. It's okay if the middle wobbles a little, it will continue to set as it cools. Cool Completely before slicing.

Note: Bilberries are European blueberries and what is traditionally used in this pie. Wild blueberries are similar in size and flavor and work well in place of bilberries. You can also use the larger blueberries commonly found in the grocery stores too.

Substitutions

  • Flour - instead of rye flour you can use all whole wheat or all purpose or a combination of the two
  • potato starch - corn starch may also be used instead of potato starch

Variations

  • blueberries- you can use bilberries, wild blueberries or cultivated blueberries, fresh or frozen. if your berries are frozen don't thaw before use.
Slice of Vegan Mustikkapiirakka on a white plate.

Equipment

You can use a hand mixer or a stand mixer to cream together the butter and sugar for the crust.

Storage

Any leftover pie can be stored in the refrigerator for up to 2-3 days.

These ingredients don't stand up well to freezing.

If you try this recipe, I'd love to know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!

Recipe

Vegan Mustikkapiirakka (Finnish Blueberry Pie)

Melissa
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins

Ingredients
  

Crust:

  • ½ cup + 2 tbsp wheat flour
  • ½ cup + 2 tbsp rye flour
  • 1 teaspoon baking powder
  • ⅔ cup vegan butter, softened + more for greasing pie plate
  • ¼ cup + 3 tablespoon sugar
  • 1 flax egg - 1 tablespoon ground flaxseed + 2 tablespoon water

Filling:

  • ¾ cup + 2 tablespoon non dairy yogurt, plain and unsweetened I use Kitehill Almondmilk yogurt.
  • 3 tablespoon sugar
  • 3 tablespoon potato starch
  • 1 teaspoon vanilla
  • 2 cups wild blueberries, fresh or frozen don't thaw

Instructions
 

  • Preheat oven to 375 degrees and grease a 9-10 inch pie plate. Set aside.
  • Whisk together the flours and baking powder and set aside. 
    ½ cup + 2 tablespoon wheat flour, ½ cup + 2 tablespoon rye flour, 1 teaspoon baking powder
  • Use a hand mixer or stand mixer to whip softened vegan butter and ¼ cup + 3 tablespoon sugar together until fluffy and lighter in color. Add the flax egg and whip to incorporate.
    ⅔ cup vegan butter, softened + more for greasing pie plate, ¼ cup + 3 tablespoon sugar, 1 flax egg - 1 tablespoon ground flaxseed + 2 tablespoon water
  • Add the flour mixture to the butter mixture a little at a time until combined. 
    ½ cup + 2 tablespoon wheat flour, ½ cup + 2 tablespoon rye flour, 1 teaspoon baking powder
  • Use a spatula to spread it in an even layer around prepared pie plate. You can make it thicker on the bottom or the sides, just be sure it's not too thin on the bottom or it may fall apart a bit when serving.
  • In bowl mix together the yogurt, 3 tablespoon sugar, potato starch and vanilla until smooth and well combined.
    ¾ cup + 2 tablespoon non dairy yogurt, plain and unsweetened, 3 tablespoon sugar, 3 tablespoon potato starch, 1 teaspoon vanilla
  • Spread the blueberries over the crust and pour the yogurt mixture over them. 
    2 cups wild blueberries, fresh or frozen don't thaw
  • Bake the pie for 25-30 minutes or until filling is set. It's okay if the middle wobbles a little, it will continue to set as it cools.
  • Cool Completely before slicing.
ALT TEXT HERE
ALT TEXT HERE
ALT TEXT HERE
ALT TEXT HERE

More Desserts

  • Easter Dirt Cups Feature Image
    Easter Dirt Cups
  • Vegan Chocolate Cobbler in a small bowl, feature image.
    Vegan Chocolate Cobbler
  • Vegan Peach Cobbler Feature Image
    Vegan Peach Cobbler
  • Close up of Boo Berry Hand Pies.
    Boo Berry Hand Pies

Comments

  1. Arimo says

    December 11, 2022 at 8:18 am

    I love the Finnish blueberyy pies! 😋 I found your site as I was looking for disges for my vegan recipe picker (https://arimotravels.com/random-generators/random-vegan-recipes-generator/). It wasn't easy to find good recipes from my homecountry in English, but luckily I found your mustikkapiirakka and added a link to it to my randomizer.

    Reply

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I'm Melissa!

Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

About me

Summer Recipes

  • Black Bean Quinoa Burgers Feature Image
    Black Bean Quinoa Burgers
  • Easy Vegan Hamburger Buns Feature Image
    Easy Vegan Hamburger Buns
  • Sesame Noodles on a gray plate.
    Sesame Noodles
  • Close up top view of Vegan Mediterranean Couscous Salad (Feature Image)
    Vegan Mediterranean Couscous Salad

Popular

  • Apple Pecan and Greens Salad on a gray plate sitting on a round wooden board.
    Apple Pecan Greens Salad
  • Close up of Carrot Oatmeal Cookie on a baking sheet-feature image.
    Carrot Oatmeal Cookies
  • Dark Chocolate Salted Walnuts Feature Image
    Dark Chocolate Salted Walnuts
  • Healthier Vegan Milk Duds Feature Image
    Healthier Vegan Milk Duds

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

Sign Up! for emails and updates + receive a 7 day weekly meal plan with complete shopping list.

Contact

  • Contact
  • About

Copyright © 2025 Wee Little Vegans

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT