I'm in the middle of a 1200km move. I'm currently still in my hometown but all my furniture and stuff has been shipped to south Sweden. Yesterday I called my mother and asked if I could borrow her pie forms because I wanted to make blueberry pie and taco pie. Turns out she had just arrived to the best blueberry place in our town to pick blueberries. So I joined her.
Underneath is the recipe for my grandmothers special blueberry pie (translated) and also the recipe for my favorite taco pie (also translated to the best of my ability).
Grandmothers blueberry cake
100 g butter (room temperature)
3 tbsp. sugar
2 tbsp. milk
3,5 dl flour
1,5 tsp. baking soda
3 dl blueberries (preferably fresh, frozen ones tend to get watery)
3 tbsp. butter (Grinded to small pieces and spread over the blueberries)
3 tbsp. sugar
Mix sugar and butter until it becomes smooth. Add the dry ingredients and mix lightly. Wisk the egg and add it together with the milk. Mix (I use my hands) until you have a nice dough that you can easily work with your hands. Press it out to the pie form.
Pour the blueberries on top of the crust. Spread sugar over the blueberries and place small pieces of butter over the entire mixture.
Place in the lower part of the oven at 225°C. My grandmother didn't mention for how long, but keep it in the oven until the crust is golden brown like the picture below. Let it rest for ~1h before cutting it.
My favorite taco pie
This will be harder to explain because Swedish taco is one of a kind. I'll do my best.
150 g butter (room temperature)
3 dl flour
1 tsp. salt or paprika powder (or both)
2 tbsp. water
~500 g minced ground beef
1 bag of taco seasoning (this is where it gets complicated, in Sweden we have an iconic taco mix from Santa Maria and I don't know how to mimic it, I would suggest just season the meat like you prefer)
1 dl water
2 dl spiced sour crème (crème fraiche, pepper and chili seasoned)
2 dl sour crème (crème fraiche, natural seasoned)
150g cherry tomatoes
1 dl green jalapeño or yellow chili (I use wayyyyyy less)
1,5 dl grated cheese
1 tsp. paprika powder
To have with the pie:
Sour crème of your choice, nacho chips, vegetables of your choice.
Mix butter, flour and salt/paprika powder to a grainy dough. (I use my hands). Add water until you have a nice dough that you can work with your hands. Press it out to the pie form. Put the crust in the fridge for ~30 minutes. Stab the entire crust with a fork before you pre-bake it in the oven at 225°C for 12 minutes.
While the crust is baking, cook the meat in a pan with some butter or oil. Season it with the taco mix or whatever seasoning you prefer if you can't find taco mix (salt, pepper, paprika powder). Add the water and let it cook for 5 minutes.
Mix the spiced sour crème, sour crème and jalapeño/yellow chili to a nice mix.
Cut the tomatoes on half.
Pour the finished meat on top of the pre-baked pie crust. Add an even layer of the sour crème mix on top of the meat. Cover it with the tomato halves. Sprinkle the graded cheese on top of the tomatoes. Sprinkle some paprika powder on top.
Cook in the middle of the oven at 225°C for 25 minutes until the cheese has a nice color.
I hope you liked the recipe. Let me know if I missed anything or if you want to see more recipes from me.
Have a good day!