homemade Karelian pies.

Homemade Karelian Pies (Karjalanpiirakat)

Karelian pies are a traditional Finnish pastry known for their thin rye crust and creamy rice filling. Simple, rustic, and deeply comforting, these pies are enjoyed fresh from the oven and traditionally served with egg butter. Though they look delicate, Karelian pies are surprisingly hearty and perfect for breakfast, lunch, or a savory snack.

This homemade version stays true to tradition while offering clear guidance for achieving the signature crispy-yet-tender crust and smooth rice filling.

Why You’ll Love This Recipe

Authentic Finnish traditional pastry
Thin, crisp rye crust with creamy filling
Made from simple, wholesome ingredients
Naturally vegetarian
Perfect for make-ahead and freezing

Recipe Overview

Prep Time: 40 minutes
Cook Time: 15–18 minutes
Filling Cook Time: 35–40 minutes
Oven Temperature: 475°F (245°C)
Yield: 12–15 pies
Difficulty Level: Intermediate

Ingredients

Rice Filling

1 cup short-grain rice
2 cups water
4 cups whole milk
1 teaspoon salt

Rye Crust

1½ cups rye flour
½ cup all-purpose flour
1 teaspoon salt
¾ cup cold water

For Finishing

¼ cup melted butter
¼ cup milk

Step-by-Step Instructions

Step 1: Make the Rice Filling

Rinse the rice thoroughly. In a saucepan, bring 2 cups water to a boil. Add rice and cook until most of the water is absorbed, about 5–7 minutes.

Reduce heat to low and slowly add milk, stirring frequently. Simmer gently for 35–40 minutes, stirring often to prevent sticking, until the mixture becomes thick and creamy. Add salt and let cool to room temperature.

The filling should be thick enough to hold its shape but still creamy.

Step 2: Prepare the Dough

In a mixing bowl, combine rye flour, all-purpose flour, and salt. Gradually add cold water, mixing until a firm but pliable dough forms.

Knead lightly for 2–3 minutes, just until smooth. Divide dough into 12–15 equal balls, cover with a towel, and let rest for 10 minutes to relax the dough.

Step 3: Shape the Crusts

On a lightly floured surface, roll each dough ball into a very thin oval, about 6–7 inches long. The thinner the crust, the more authentic the pie.

Place 2–3 tablespoons of rice filling in the center of each oval, spreading slightly lengthwise.

Step 4: Crimp the Edges

Fold the edges inward over the filling, pinching and crimping gently to create the classic open-faced boat shape. Leave the center exposed.

Repeat with all pies and place them on a parchment-lined baking sheet.

Step 5: Bake

Preheat the oven to 475°F (245°C). Bake the pies for 15–18 minutes, until the crust is firm and lightly browned.

Traditional ovens use very high heat to set the crust quickly while keeping the filling soft.

Step 6: Butter and Steam

Mix melted butter and milk in a small bowl. Immediately after baking, brush the hot pies generously with the butter mixture.

Cover the pies loosely with foil or a clean kitchen towel and let steam for 10 minutes. This softens the crust while keeping it tender.

Optional: Traditional Egg Butter

Mash together:

2 hard-boiled eggs, finely chopped
3 tablespoons softened butter
Pinch of salt

Serve spooned over warm pies.

Tips for Authentic Karelian Pies

Roll the dough very thin—thickness affects texture
Use short-grain rice for proper creaminess
High heat is essential for the traditional crust
Steam after baking to soften the rye crust
Serve warm for best flavor and texture

Storage and Reheating

Refrigerator: Store for up to 3 days
Freezer: Freeze baked pies for up to 2 months
Reheating: Warm in oven at 350°F (175°C) for 8–10 minutes, brushing lightly with butter if needed

Serving Suggestions

Traditional breakfast or lunch
Serve with egg butter or plain butter
Pair with soup or salad
Enjoy as a savory snack or picnic food

Final Thoughts

Homemade Karelian pies are a beautiful example of simple ingredients transformed through careful technique. The contrast between the thin rye crust and creamy rice filling makes them both comforting and satisfying. While shaping takes a little practice, the result is well worth the effort—and deeply connected to Finnish culinary tradition.