Wednesday, October 11, 2006

Blueberry Pie



Man, I've been cooking SO much new stuff when I've had vacation, so I have tons to write about!

Per is not that fond of picking blueberries either, but he does enjoy a good blueberry pie. This is a simple version - no need for pastry. You just whip up a base, and scatter the berries on top. And you can use frozen ones, if you don't happen to have fresh ones, it won't really matter much. The result: a crispy yet chewy crust with berries running into interesting patterns on top. Serve with vanilla sauce or ice cream.

Blueberry Pie

125 g butter
225 g sugar
140 g flour
1,5 tsp baking powder
1 egg
200 g blueberries

Preheat the oven to 175°C. Melt the butter and let it cool a bit. Beat egg and sugar until fluffy. Add the butter, and beat to incorporate. Add the flour and the baking powder, and stir until batter is uniform. Spread into a greased pie dish, and scatter the berries on top. Bake, low in the oven, for about an hour. Take care so it won't burn!

Blåbärspaj

9 comments:

Anonymous said...

I am so pleased to have found your blog ... marvelous recipes, photos and writing!

Those who serve the little dictatrice. said...

My grandmother, here in Canada, used to make that exact "pie" every berry season! Delicious!

Awayofmind Bakery House said...

Ha...must try this ^_^

KrakelSpektakel said...

Blåbäspaj är underbart. Jag har faktiskt bara gjort frukt och bär baserade efterrätter den senaste tiden.

Little Grace Ells said...

As the non-metric sort, I am not familiar with the notation 1,5. How would I translate that into teaspoons and tablespoons talk? Thanks for the recipe!

Anne said...

Rachel - one and a half, to put it plainly. Teaspoons. :)

Little Grace Ells said...

Thanks! Yeah, I got the teaspoons part, fortunately - otherwise I wouldn't have much ground to stand on at all when attempting such a thing.

Anonymous said...

Wow it looks really yummy definitely gotta try this one! But may I ask how big is the pan used to make this?

Anne said...

Michelle, I used a fairly standard pie dish - probably around 9 inches or so :)