Swedish Blueberry and Raspberry Pie with Homemade Custard | Illustrated

To me this pie is the epitome of Swedish baking. Okay, there is no cinnamon or cardamom, but the forest berries and the layered topping just screams Scandi baking. This pie was a classic growing up, and my mum always made it to perfection, like only mums can. Ice cream and pie are always a winning combination, but for the truly Swedish experience, I suggest the custard listed below. Make this pie for friends, family or yourself. Just bring a cup of tea a spoon. 

Ingredients 

Pie crust

150g of softened butter
200g flour
2 tsp baking powder
4 tbsp sugar
50ml cream

Filling 

approx. 300g of frozen blueberries
approx. 200g of frozen raspberries
200ml sugar
2 tsp potato flour (or cornflour but add another tsp)

Custard (not pictured)

2 egg yolks
200ml cream
1 tbsp sugar
1 tsp potato flour (or cornflour, same amount)
2-3 tsp vanilla sugar (or essence)

Baking Time!

1. Preheat the oven to 225C. 
2. For the pie crust, mix the butter, flour, baking powder and sugar. 
3. Remove about a fist full of the pastry and set aside. 
4. With the remaining pastry, add the cream and combine it. 
5. At the pastry to a medium sized pie dish and press it out with your fingers. You want the crust to be about 2mm. 
6. Blind bake the crust for about 10 minutes. Use either baking beans or poke holes throughout the crust to prevent rising. It should be very lightly golden when done. 
7. For the filling, combine all the ingredients. Add the potato flour last. 
8. Add the filling into the crust. Crumble on the remaining pie crust that you set aside earlier. 
9. Bake in the oven for another 20-25 minutes or until the filling feels set. 

Custard 

1. Combine all the ingredients except for the vanilla. 
2. Bring to a simmer on a low heat or until you feel it is beginning to thicken. 
3. Remove from the heat and let it cool. 
4. Once cool, add the vanilla to taste.