Grandma’s Traditional Blueberry Pie (Mormors Blåbärs Paj)

What you need:

Dough:

100 gr/3 ½ ounces cold butter
100 gr/3/4 – 1 cup plain flour
200 gr/3/4 – 1 cup sugar
1 egg, beaten
¼ dl/6-7 tbsp milk

Filling:

4-5 dl/2 cups fresh blueberries
7-8 tbsp sugar
1 tbsp corn flour (regular flour can be substituted)
1 tsp cinnamon
half an orange


Extra:

2-3 tbsp cold butter
1-2 tbsp each: cinnamon, sugar, mixed (a bit more sugar than cinnamon should be used)
small amount of cream
Softly whipped cream or ice cream for topping

Also, this pie is made using a flan or tart dish: a ceramic dish with fluted edges that is shallower than a regular pie dish and slightly wider.

What you do:

Pre-heat oven to 200¤ C/375 F

Blend all the dough ingredients together in a food processor (you can use a pastry blender or even your hands) until it forms a ball. Add more flour if necessary. The dough should be sticky and moist with bits of butter visible, but should not cling to your hands. Kneed briefly, about 20-30 seconds. Wrap in plastic wrap and chill in the fridge for one hour.

Meanwhile, put all the filling ingredients in a bowl, remembering to squeeze that half an orange, and carefully fold together. Set aside and rest for that one hour.

Once the hour is up, remove dough from the fridge. Lightly flour your work surface, the dough and a rolling pin. Cut off about one fourth of the dough and set aside (it will be used for the topping later).

Roll out the dough slightly larger than your dish, then fold in half and in half again. The dough is very fragile, so this is pretty much the only way to get it into the dish without it breaking apart. Place dough in the dish, unfold and fit the bottom and then up the sides. Prick the bottom and the sides of the shell generously with a fork, then bake for about fifteen minutes.

Roll out the remainder of the dough to about the same size as the dish and cut 10-15 strips, about 2 cm or 1 inch wide, for the lattice top.

Remove pie shell from the oven, spread with filling and top with the strips of dough, forming a criss-cross or lattice pattern.

Take the extra butter and break off small, pea-sized bits, placing them on the filling, between the lattice strips. Sprinkle with the cinnamon/sugar mixture and brush with milk (or even cream), making sure you pay careful attention to the edges (this will help prevent burning).

Bake for fifteen minutes and serve with Whipped cream or vanilla ice cream.

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