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.

The Method

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.