Swedish
Blueberry pie
A neutral placeholder is used until the recipe has its own finished photo.
Swedish
SwedenBlueberry pie
Crisp blueberry pie with a juicy filling and a crumble topping made with oats and almonds, giving clear contrast between soft berries and a toasted surface.
Ingredients
Pull out and measure what you need before you start cooking.
- 500 g blueberries, fresh or frozen
- 2 tbsp potato starch or cornflour
- 0.5 dl sugar
- 100 g butter
- 0.75 dl sugar
- 1 tsp vanilla sugar
- 1.25 dl plain flour
- 1.5 dl oats
- 0.5 dl wheatgerm or extra oats
- 0.5 dl finely chopped almonds
- Custard, cream, or ice cream for serving
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Preheat the oven to 200 C.
- 2
Put the blueberries in a pie dish and sprinkle with the potato starch and sugar. Toss gently.
- 3
Melt the butter in a saucepan.
- 4
Add the sugar, vanilla sugar, flour, oats, wheatgerm, and almonds and stir into a crumbly dough.
- 5
Leave the topping to swell for about 10 minutes.
- 6
Scatter the topping over the blueberries.
- 7
Bake on a lower shelf for about 15 minutes until golden.
- 8
Cool for a few minutes and serve warm or lukewarm with custard, cream, or ice cream.
Serving profile
At a glance
11 ingredients and 8 steps from prep to serving.
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Tags
Source
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Recipe source: Knaprig blåbärspaj verifierad mot ICA recept 635413. Original link
Recipe image: Wikimedia Commons. Licensierad Commons-bild av blåbärspaj.
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Image source: View original
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