First the cloudberries ripened, then the wild raspberries and now the blueberries, all larger than ever och very good-looking and tasty!
The best berry season in a hundred years the locals say, how they can now know. Myself, I can truthfully just agree that it is the best in at least 27 years! And the amount of berries that we have picked has, besides the luxury of being able to have fresh berries for breakfast every morning, turned my summer into a real “jam session”; cloudberry jam, raspberry jam, blueberry jam, mixed raspberry and blueberry jam (also called queen’s jam), marmalades and all sorts of cakes filled with berries. And here is a treat with the latter, a wild raspberry pie with blueberry meringue.
Wild raspberry pie with blueberry meringue
- 125 grams butter
- 300 ml plain flour
- 2 tablespoons sugar
- half a beaten egg (save the other half for the filling)
- 400-500 ml raspberries
- 200 ml cream
- 50 ml milk
- 2 tbsps sugar
- 1 tbsp vanilla sugar
- 0,5 tbsp cornstarch
- 1.5 eggs + 1 egg yolk (leave the egg white in room temperature until it’s time for the meringue)
- 1 egg white
- 100 ml sugar
- 100 ml fresh or frozen blueberries
Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add half a beaten egg and process until dough just comes together.
Turn dough onto a lightly floured work top and roll to a disc big enough to line the bottom and sides of a pie plate.
Bake pie shell in 200 degrees for 12-15 min.
Let pie shell cool, then fill it with the fresh raspberries.
Mix cream, milk, cornstarch and sugar in a saucepan and bring to a boil.
Let the mixture cool slightly before adding the eggs and egg yolk along with the vanilla sugar.
Pour mixture over raspberries ….
…and bake in 175 degrees for 20-25 min, until the cream and egg mixture has set.
Whisk the egg white with a pinch of salt in a clean and dry mixing bowl until soft peaks form.
Add the sugar gradually and continue whisking until all the sugar has dissolved.
Gently fold the blueberries into the egg white and spread the meringue on top of the raspberry filling.
Bake in 175 degrees for 20 minutes.
Let the pie cool before serving.