Swedish Cheese Pie (Västerbottenpaj)

Method6 steps · about 2 hr 50 min

1. 1

   Step 1: Pulse flour (1¼ cups), sugar (1½ tsp) and salt (½ teaspoon) in a food processor until combined. Add butter (1 stick) and pulse until the butter pieces are no larger than pea size, about 8-10 pulses.

   Uses 1¼ cups all-purpose flour for the crust · 1½ tsp sugar for the crust · ½ teaspoon salt · 1 stick cold unsalted butter, cut into ½-inch cubes

2. 2

   Step 2: Stir the ice water and sour cream (2 tablespoons) together in a glass measuring cup. Drizzle over the flour mixture and pulse until moist clumps start to form. Squeeze the dough together in your palm. If it feels dry and won’t hold together, add an additional tablespoon of ice water and pulse again. Repeat as necessary until the dough holds together when squeezed.

   Uses Flour, sugar, salt and pea-sized cold butter mixture · 3 tablespoons ice water · 2 tablespoons sour cream · Additional ice water only if needed, 1 tbsp at a time

3. 3

   Step 3: Transfer the dough to a piece of plastic wrap and form into a disk. Refrigerate at least an hour and up to 2 days (the dough can also be frozen for up to 1 month. Thaw completely on the counter before continuing with the recipe).

   Minimum cheese pie dough chill · 60 minUses Cohesive crust dough

4. 4

   Step 4: Dust a clean work surface with flour and, using a rolling pin, roll the dough into a 12 inch round. Transfer to a 9 or 10 inch tart pan with a removable bottom (or alternatively a 9 inch pie plate). Press the dough into the tart pan and remove any overhang from the sides of the pan with a sharp knife or pastry scraper (or decoratively crimp the top if using a pie plate). Refrigerate for at least 30 minutes.

   Minimum lined tart shell chill · 30 minUses Chilled crust dough disk · Additional all-purpose flour for dusting

5. 5

   Step 5: Preheat the oven to 375 degrees. Prick the bottom of the tart shell all over with a fork. Cover the tart pan with parchment or foil and fill with pie weights, dried beans or rice. Bake until the crust is dry but still light in color, about 25 minutes. Remove from the oven and take out the foil or parchment along with the weights. Reduce the oven temperature to 350 degrees.

   Blind bake cheese pie crust · 25 minUses Dough-lined chilled tart shell

6. 6

   Step 6: With the oven reduced to 350°F / 175°C, whisk the three eggs, ½ cup milk, ½ cup cream, ¼ tsp filling salt and a few grinds of pepper. Scatter the 8 oz shredded cheese over the warm blind-baked crust, pour in this custard and bake 25–30 minutes until just set in the centre and browned on top. Cool slightly and serve warm. Do not add crust salt, crust sour cream or raw crust butter again.

   Bake filled cheese pie until just set · 30 minUses Warm blind-baked crust, weights and lining removed · 3 large eggs · ½ cup whole milk · ½ cup heavy cream · ¼ tsp salt for the filling · A few grinds of black pepper for the filling · 8 ounces cheese, shredded (about 2 cups) (Priest XO Swedish Cheese, Gruyere or an aged white cheddar)