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.
Serves 8
60 mins
Method
1. 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.
2. Preheat the oven to 225˚C/450°F/Gas Mark 8. Mix together the raspberries and creme fraiche in a bowl and then spread over the base of the pie dough.
3. Bake in the oven for 15 minutes. Then lower the heat to 150˚C/300°F/Gas Mark 4 and bake for a further 15 minutes. Allow to cool and serve slices with vanilla ice cream.
Serves 8 
60 mins 
