Blåbärspaj med vaniljkräm – Blueberry pie with vanilla cream

Posted by: Anca on: 4 August 2010

In: Cakes & Desserts
Comment!

Hej,

Over here summer is almost over. We’ve had some ugly days with rain which made us all feel that autumn is just around the corner. And it’s such a shame because I haven’t been able to wear all my summer clothes, not to mention tto cook all the summery recipes I keep bumping into

To compensate, I thought I’d bring you some delicious summer pie! The recipe is from Leila Lindholm, one my favorite cooks on Swedish television. She has this amazing show with beautiful colours – outdoors, from her kitchen and of course, the food.. Yummy! You literally fall in love with everything that she does, she makes it look so easy.

You can find the recipe here, but since I don’t assume that you all know Swedish, I will translate it.

First, some comments.. I did some adaptations, of course. She uses frozen berries, which is perfect in the winter, if you ever have some craving. I did mine with fresh berries. There are everywhere around this time of year, so why not use them! The only thing you have to remember with fresh ones is not to use as much flour. The frozen ones leave more juices when they warm up.

Ah! And also.. Instead of blackberries and blueberries, I mixed some strawberries, raspberries and blackberries. Cause’ I always like more red in my life

As you will see, the Swedish measure their weights in deciliters.. Yes, yes. You read precisely right! I was not able to find to this day what’s the reason for this ‘wild’ behaviour, but as I have heard, it’s a Scandinavian thing. The Danish have the same thing :p

So here you go – the pie will give you 12 servings:

Pastry:
300 g cold butter
8 dl flour
1 dl powdered sugar
2 organic eggs
1 tablespoon cold water (if needed)

Filling:
500 g frozen blackberries
500 g frozen blueberries
OR ~300 g blackberries, ~300 g raspberries, ~300 g strawberries
2 grated lemons
2 dl sugar
3 dl potato flour

Brushing:
1 egg
1 tablespoon milk
sugar

Vanilla Cream:
1 vanilla pod
6 organic egg yolks
1 dl granulated sugar
6 dl whipping cream

Pastry:
1. Mix the cold butter cut in smaller bits with the flour and icing sugar.
2. Add the eggs and combine until dough comes together. Knead not. Add water if necessary.
3. Let the dough rest in the fridge for 30 minutes.

Filling

1. Set the oven to 175 degrees.
2. Dress the pastry form with about 2/3 of pastry.
3. Stir the frozen blackberries and blueberries.
4. Add sugar, potato flour, lemon peel and fill the form, making sure the mixture is distributed evenly.
5. Roll out rest of dough and cut into seven pieces 1½ inch wide strips and place strips in a grid pattern.
6. Beat the egg with milk and brush strips. Sprinkle sugar over.
7. Bake pie in middle of oven for about 35-40 minutes.

Vanilla Cream for 8 servings

1. Split the vanilla pod and scrape out the seeds.
2. Whisk yolks, granulated sugar and vanilla seeds until they become pale and creamy.
3. Beat the cream airy.

Go ahead and taste summer!

Voila! Bon Appetite!