Blueberry Pie

Is there anything better than pie and vanilla custard a sunny autumn afternoon with a cup of coffee or tea to warmen you up? No, I don't think so, especially blueberry pie. Blueberries are one of the forest's finest treasures, both tasty and healthy, and they are so useful for many things.
This recipe is easy and it does not need too much preperations, the total amount of time is about one hour so it is a perfect pie to make after breakfast on Saturday morning to get freshly baked pie to the eleven o'clock coffee break (at least in Sweden coffee at eleven o'clock is a general phenomenon).

Blueberry Pie

Crust
2,5 deciliter flour
1 deciliter sugar
0,5 teaspoon baking powder
150 grams margarine or butter 
2 tablespoons of water

Filling
4 deciliter blueberries(frozen or fresh)
1/2 deciliter sugar 

Put your oven to 175 Cecius. 

Mix flour, baking powder and sugar in a bowl. Add the margarine in little cubes. Use your fingers to form a dough and then add the water to make the dough not crumble. 
When finished put the dough in a plastic bag in the fridge for about 20 minutes, or the freezer for about 10 minutes, to cool it a bit (it is easier to work with it if is is a bit cool).

Divide the dough in two and distribute one of them into a pie dish (approximately 26 centimeter in diameter) by pushing the dough with your palm and fingers to cover the whole bottom of the dish. Bake it in the oven for 8 minutes. 

Put the dish out of the oven and sprinkle the blueberries over the crust so you get it totally filled. Then add the sugar on top of the blueberries.

Now take the second and final part of the dough and by using your fingers take small pieces at the time and spread them over the blueberries until they are almost covered. The dough is containing baking powder so the little pieces will swell a bit while baking in the oven.

Put the pie into the oven at 175 Celcius for about 25 minutes or until the crust is getting a nice golden color. 

Crunchy Peach Pie

I usually use apples for this very simple pie, but since I had a whole bowl of almost overriped peaches I decided to make something useful (and tasteful) of them rather than just throw them away.

Crunchy Peach Pie


Shortcrust pastry
1 1/2 dl flour
1/2 dl oatmeal (I used oatmeal with extra fiber)
3 tablespoons granulated sugar
100 grams of butter or margarine

Filling
7 peaches
1 tablespoon brown sugar
1 teaspoon cinnamon

Put your oven to 225 Celcius.
Quickly use your fingers and mix flour, oatmeal, granulated sugar and butter/margarine to a grainy dough.
Peal and slice the peaches into 1*1 cm pieces.
Grease a ovenproof dish and put all the peach pieces in it.
Powder brown sugar and cinnamon over the peaches and then distribute the dough on top.
Bake the pie in the oven for about 20-25 minutes or until the surface is golden brown.

Serve the pie lukewarm with custard.