There is nothing that says Swedish summer to me as much as blåbärspaj – or blueberry pie. Whether made from berries gathered by your own hand or from frozen – it doesn’t really matter – THIS is Sweden on a plate!
There are hundreds of recipes for blueberry pie to choose from – and most of them will most likely produce a pie that tastes like a small slice of heaven – but the reason I have chosen this is that it incorporates all the qualities I want from a pie: it is tasty, it is gooey and it can be rustled up in less than an hour if unexpected guests announce their intention to visit.
What you’ll need:
Pie-dough:
100g butter
2.5 dl flour
a pinch of baking powder
0.5 dl sugar
Filling:
5-6 dl blueberries (fresh or thawed from frozen)
1 dl sugar
2-3 tablespoons of potato flour (optional)
What to do:
Pre-heat oven to 225 degrees. Melt the butter on low heat and let cool. In a bowl mix together the flour and the sugar, add the pinch of baking powder and stir the dry ingredients thoroughly. Add the melted butter and work together into a pastry dough.
Flatten the dough into a pie-dish making sure it reaches at least half way up the sides. Then mix together the berries with the sugar and add potato-flour IF you are using frozen berries or if your berry-and-sugar mixture seems very wet. Mix until flour is no longer visible. Fill the pie with the berry mixture and bake in the oven for 25-30 minutes – or until the pastry is golden. Enjoy hot or cold with whipped cream or cold custard.
Guaranteed to bring Swedish summer to your plate – whether eaten in the garden on a beautiful late-summer evening or in front of the fireplace on a cold and dark November night.
Rebecca Martin
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