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Mustikkapiirakka is a traditional blueberry pie originating from Finland. The crust for the pie is usually made with a combination of flour, butter, sugar, eggs, and baking powder. The dough is pressed into a tart pan, pricked with a fork, and pre-baked.
It is then topped with fresh blueberries (in Finland they traditionally use bilberries, which are very similar, but different to North American blueberries) mixed with sour cream, eggs, sugar, vanilla, and cardamom, if desired. The pie is placed back in the oven and it's baked until the middle is set and the edges have browned.
Familiar since the Middle Ages, kalakukko is a traditional dish consisting of a fish and bacon or bacon filling that is baked inside a thick rye bread crust. Invented among the working population, it represented a convenient way to transport the whole meal during the long working hours.
Prepared with various types of fish such as vendace, perch, or salmon, today it appears in numerous varieties which occasionally include meat or vegetables. The origin of this nutritious and satisfying dish is usually associated with the historical region of Savonia, but kalakukko is nowadays considered to be the nation’s favorite and one of the most authentic Finnish dishes.
MOST ICONIC Kalakukko
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Originating from Finland's Kainuun region, Kainuun rönttönen is a small open pie with a crust made from rye and wheat flour that is filled with a combination of potatoes, lingonberries, and rye flour. Unlike today, in the past it was a large pie made at the end of winter by women who wanted to use the remaining leftover ingredients, and given that sugar was scarce, the added potatoes served as a sweetener.
As a result of the long tradition of pie-making, Kainuun rönttönen holds a PGI status under the EU law since 2008. Traditionally, the pie was, and still is, paired with soups, but it can also be topped with butter, paired with coffee, and enjoyed as a delicious snack.
MOST ICONIC Kainuun rönttönen
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