This recipe is adapted from an old Swedish cookbook which I found in the basement of Sofie’s grandmothers house. This pie is wonderfully moist and has a tasty crust. You can adapt it with any berries you wish.
225g of plain flour
125g of caster sugar
125g of butter
1 teaspoon of vanilla extract
1 teaspoon of baking powder
250g of raspberries
200ml of creme fraiche
Vanilla ice cream to serve
Whizz together the flour, sugar, butter, vanilla extract and baking powder in a food processor until it forms a dough.
Press the dough into a lined baking tin with a removable base. Pop in the fridge to rest for 30 minutes.
Preheat the oven to 225˚C.
Mix together the raspberries and creme fraiche in a bowl and then spread over the base of the pie dough.
Bake in the oven for 15 minutes. Then lower the heat to 150˚C and bake for a further 15 minutes.
Allow to cool and serve slices with vanilla ice cream.