Everything Old is New Again

Lois Wiirre

As I was unable to go blueberry picking this year due to health issues, a very good friend that lives northeast of Park Rapids saved the day. He picked two ice cream pails for me. Oh what a great blessing—I have enough to last the winter.

We can all remember the stories of past years of blueberry picking.

One relate from Finland had been picking cloudberries, lingonberries, and buckthorn berries and canning, freezing, and making jelly or jams. In Finnish the blueberry is ‘mustikka.’ It is still a family event, young and old take part in picking.

One recipe that is always made with fresh mustikka’s is ‘mustikkapiirakka’ everyone’s favorite pie. There are many recipes handed down through the generations—this is the one I particularly like. I hope you enjoy the recipe.

‘till we meet in the kitchen again… coffee is on. Lois


1/4 cup butter (room temperature)

1/3 cup sugar

1 egg

2/3 cup rye flour (can substitute regular flour)

2/3 cup flour

1 tsp. Baking soda

1 pinch cardamom


1 heaping cup of fresh blueberries

1 cup sour cream

1 egg

1/4 tsp. Cardamom

1 tsp. Vanilla

4 Tbsp. Sugar



Lightly butter a 10 inch tart pan. Mix by hand or slowly with mixer. The dough will be soft and must be pressed and spread into a tart pan with your hands. Prick with a fork and preface at 375 degrees for 10 minutes. Let cool slightly.


In a bowl whisk together the sour cream, egg, sugar, vanilla and cardamom. Filling will be thin, pourable consistency. Next spread the blueberries evenly across the blind baked crust. Carefully pour the filling over and around the berries and spread gently with a butter knife until crust is filled evenly. Bake for 20-30 minutes or until the edges are golden brown and the filling around the edges is set. The center should be set but not dry. Remove from oven and cool to room temperature for 30 minutes. Enjoy with ice cream or whipped cream.