Thank goodness for freezers, they allow us to enjoy blueberries in winter too! This pie from The New Nordic Cookbook features them inside a salty crunchy crust for maximum comfort.
Fresh Cream Or Ice Cream, To Serve
180 grams (6½ Oz) plain (all-purpose) flour, plus extra for dusting
100 grams (3½ Oz) unsalted butter
2 tablespoons caster (superfine) sugar
2 egg yolks
45 grams (1½ Oz) caster (superfine) sugar
2 tablespoons elderflower cordial
500–900 grams (1 Lb 2 Oz–2 Lb) blueberries, the more the better (if using frozen, rinse and drain them first)
50 grams (1¾ Oz) unsalted butter
1 tablespoon muscovado sugar
60 grams (2 Oz) plain (all-purpose) flour
Fresh cream or ice cream.
In the summer months, blueberry and lingonberry bushes carpet the forest floor. Both bushes can be so abundant that a comb-like ‘spade’ is often used to sweep through them to gather up the fruits into a basket or bucket. This ‘spade’ is commonplace in most Nordic homes located anywhere near a forest. Small and sweet, forest blueberries differ from the South American farmed blueberries now available all over the world. Their flavour is much more concentrated and sweeter, and this pie is a great way to eat them: gooey, warm and with a little salty, crunchy crust – you can’t go wrong. Don’t be deterred though, fresh or even frozen berries from anywhere will cook into a marvellous filling. If you do use frozen ones, the pie will need a little longer in the oven.
To make the pastry, combine the flour, butter and sugar in a food processor. Mix on a medium speed for about 20 seconds, until the mixture has the consistency of loose soil. With the motor still running, gradually add 1 tablespoon water, until it comes together into a dough. You may need to add a little more flour or water. Alternatively, you can make this dough in a bowl by mixing together the dry ingredients first, then rubbing in the butter and adding the water to bring it all together.
On a lightly floured work surface, roll the dough into a rough disc. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Meanwhile, make the filling. Mix together the egg yolks, sugar and elderflower cordial in a bowl.
In a separate bowl combine the crumble ingredients until the mixture has a soil-like consistency. Preheat the oven to 180°C (350°F).
On a lightly floured work surface, roll out the chilled pastry to a thickness of 3 mm (1/8 in). Line the base of a 5 cm (2 in) deep, 20–25 cm (8–10 in) round cake tin or ceramic dish with the pastry.
Spread the egg yolk filling over the base, then top with the blueberries and crumble. Bake for 30 minutes, or until the berries have collapsed and the pastry is golden brown. Serve warm with fresh cream or ice cream.