Top 6 Northern European Pies

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. Once baked, mustikkapiirakka is cut into slices and enjoyed warm or cold. It's recommended to pair it with a dollop of whipped cream or a scoop of vanilla ice cream on the side.Expand

Smulpaj, from the Swedish words smula, meaning crumb, and paj, meaning pie, is a delicious Swedish crumb pie. It consists of a crumbly mixture poured evenly over diced fruits and berries (typically blueberries and raspberries). It is flavored with sugar and cinnamon, then baked until crisp. This scrumptious Swedish treat is usually topped with whipped cream, vanilla custard, or ice cream. A crisp and crunchy crumb united with an irresistibly sweet and moist filling make smulpaj a popular treat served in many cafés throughout Sweden.Expand

Västerbottenostpaj is a traditional cheese pie originating from Sweden. The pie crust is typically made with a combination of flour, butter, and cold water, while the filling consists of a mixture of eggs, milk, cream, Västerbotten cheese, salt, and white pepper. The cheese is made from cow’s milk and has a firm, granular texture. Its flavor is sweet and savory, like a cross between Parmesan and Cheddar. The filling is poured into a baked pie crust, and the cheese pie is then baked in the oven until golden. It’s recommended to serve it lukewarm. If desired, västerbottenostpaj can be topped with fish roe sauce or mushroom sauce. This cheese pie is often prepared for buffet tables and festive events such as Midsummer. Expand

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. Freshly prepared, it is sold in numerous traditional bakeries, usually accompanied by refreshing buttermilk.Expand

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.Expand

Born in the historic eastern landscapes of Karelia, lanttusupikas is a savory Finnish turnover that brilliantly exemplifies the resourcefulness of traditional Nordic baking. The exterior of this portable meal consists of an earthy, dense dough heavily reliant on dark rye flour, giving the finished crust a robust chew and a distinctively tangy profile. To construct the filling, cooks meticulously shave raw rutabaga—commonly referred to in the region as lanttu—into almost translucent slivers, which are then briefly cured with a touch of salt and sugar to coax out their natural juices and elevate their inherent sweetness. These softened root-vegetable layers are stacked high on the rolled pastry and crowned with a generous slab of highly marbled pork belly or loin. Once the dough is folded over and tightly sealed into a half-moon shape, the pocket is subjected to a slow, prolonged bake lasting nearly two hours. During this extended time in the oven, the pork fat completely renders down, continuously basting the stacked rutabaga slices until they become remarkably tender, caramelized, and infused with an intensely savory richness. Originally baked as a calorie-dense, easily transportable lunch for lumberjacks and farmers enduring harsh winters, this unpretentious masterpiece remains a warmly guarded staple of rural Finnish households.Expand