Big Blueberry Crumble Pie

750 ml flour
300 ml sugar
pinch of salt
350 g butter,cold
2 lemons,grated rind
Filling:
4 eggs
300 ml sugar
250 ml sour cream
200 ml flour
pinch of salt
ca 600-800 g blueberries

Preheat the oven to 200 C.
Mix together sugar & lemon rind,set aside.
Use a knife or your fingertips to mix together the cold butter,pinch of salt & flour until they resemble breadcrumbs.
Mix in the sugar & lemon rind mixture.
Butter the big baking tin(ca 20-30cm ) & line with baking paper.
Take 400 ml of the crumbs for the topping & pour the rest of the crumbs over the baking pan.Press it together a bit with hand.
Bake for 10-15 min,cool until you make the filling:

Beat together the eggs,sugar,sour cream,flour & pinch of salt .
Gently stir in the berries.
Pour the filling over the base .
Sprinkle the rest of the crumbs on top .
Bake 40-45 min until golden & crisp.
Let it cool in the baking pan before serving for at least a hour.

We actually picked our own berries in the forest.They are maybe not as big & juicy like in the shop but the pie turned out beautiful.For kids it was unforgettable experience & they got very,very blue faces from the blueberries:))!

& look at these babies!I nearly passed out when we found them! Saffron milk-cap, it doesnt get any better for me!Delicious treat after day out!

You can stuff them & bake them, use them in sauces. Or maybe let them to speak for themselves; sizzling away in butter & breadcrumbs.

or dip slices of Safron Milkcap in beaten egg, roll in breadcrumbs, fry in butter & onion.

or for Pasta Sauce: Brown garlic with fried mushrooms in butter or olive oil, thyme, add  orange juice, lower heat & simmer. Pour over the pasta.

See also:
Penny Bun Sauce