Västerbotten pie is a cheese pie, an easy pie to make. Let it accompany a crayfish dinner, or let it play first fiddle in a lighter meal. The name comes from the particular cheese used. If you can’t get Västerbotten cheese, try using a mature cheddar instead. Here we give it an extra twist by adding sundried tomatoes.

Serves: 4

Ingredients

ImperialMetric
Pie
5 oz butter
1.3-1.7 cups wheat flour
Filling
3 eggs
0.8 cups cooking cream
1 tsp salt
7 oz Västerbotten cheese
4 sundried tomatoes
coarse ground black pepper
Pie
150 grams butter
3-4 dl wheat flour
Filling
3 eggs
2 dl cooking cream
1 tsp salt
200 grams Västerbotten cheese
4 sundried tomatoes
coarsely ground black pepper

Instructions

Turn on the stove, set it to 350 °F. Start by softening the butter for 20-30 seconds in the microwave. Now mix it with the flour in a bowl, and knead it with your hands. Start by adding some of the flour, and add more until it is still a bit fatty, but doesn’t stick to your hands. Knead it just enough, don’t overwork it. Flatten the dough and cover a 12″ pie dish evenly with the dough. Place it in the oven and pre-bake it for 10 minutes. Now add the eggs, cooking cream and salt in a bowl and whisk until it has all blended well. Add some black pepper on top. Chop the sundried tomatoes and grate the cheese.

The pie, ready for the oven

The pie, ready for the oven

When the pie has been in the oven for 10 minutes, take it out and let it rest for 10-15 minutes. Then add the cheese and tomatoes, evenly distributed. Now pour the egg mix gently into the pie, and make sure it distributes evenly.

The whisked eggs

The whisked eggs

Bake the pie in the oven for 30 minutes, then take it out and let it rest for at least 20 minutes. This resting period is important, the pie needs to settle a bit before eating.

Västerbotten pie with filling, ready for the second time in the oven.

Västerbotten pie with filling, ready for the second time in the oven.