Savolainen mustikkakukko

Appearance & taste

The pie is round to rectangular; its size and weight depend on the tin and the portion, and it also comes in small individual tins. The pastry is sweet and light brown, and after baking the surface is light brown and crisp from the rye and barley flour. The filling is dark blue with violet glints, juicy and tastes fresh. According to the specification, it differs from ordinary berry pies in its closed form, in which the berries stay juicy.

Production

For the pastry, sugar and soft fat, butter or margarine, also lactose-free, are creamed together; then the mixture of flour, mainly rye flour, and baking powder is added. Barley flour can be added to make the pastry more crumbly. About three quarters of the pastry is pressed onto the base and sides of the tin.

The filling consists of wild blueberries from the forest, whole, crushed or as jam. Potato flour can keep it juicy; sugar or jam sugar with pectin gives sweetness and a jam-like consistency. The rest of the pastry is made into a lid, which is rolled out on the pie or carefully pressed on; the edges are pressed down to seal in the filling. It is baked for about 45 to 60 minutes at 170 to 200 °C. All steps take place in the area.

Origin & history

The area covers the regions of North and South Savo. According to the specification, the pie stands for the culture of berry picking in Savo and for the varied use of rye, which goes back to the old slash-and-burn farming. The wilderness of Savo long served for hunting, berry picking and fishing, until people learned to turn forest into farmland, “kaski”, by felling and burning. On such land the shrub-like primitive rye in particular gave good yields. Finland’s everyman’s right allows anyone to pick wild berries regardless of who owns the land and to move freely in nature; according to the specification, the culture of wild berry picking is therefore alive and widespread.

In 1984 the pie was chosen as the provincial dish of the town of Mikkeli in South Savo. It appears in several cookbooks on the cuisine of the Finnish provinces and of Savo, including “Suomen pitäjäruuat”, “Savolainen keittokirja” from 1985 and “Pohjois- ja Etelä-Savon ruokaperinnettä” from 1981. It is served at cultural events and in cafés and restaurants.