For the sake of simplicity, it's preferable to use pre-cooked crayfish, but if you want to do everything from scratch, you'll need to get your hands on live crayfish.
Pre-cooked crayfish should be thawed in the refrigerator overnight and can be placed in a homemade crayfish brine if you find that the flavor of the pre-cooked ones isn't what you desire.
In Sweden, serving crayfish right at the end of summer and early autumn is associated with festivities. Hosting a crayfish party in the garden with candles and garlands is an old tradition.
To accompany the crayfish, you can serve many small dishes: salads, mayonnaise dressings, and various types of bread. However, for many, the most crucial part is the cheese pie. One of my presenters, Tina Nordström, once said during a shoot on the Göta Canal in Sweden: "A cheese should never taste like licking a window." It's a comment that has stayed with me over the years, and it's just as important now as it was then when you're making the cheese pie for the crayfish party.
A Crayfish Feast In the Garden
Late Summer Tasty Cheese Pie
In Sweden, this pie is called Västerbotten Pie, made with Västerbotten cheese. However, if it's challenging to find that specific cheese, you can use any good, flavorful, yellow cheese for preparation.
Ingredients filling:
5 dl (2 cups) grated yellow cheese of a flavorful variety
2.5 dl (1 cup) heavy cream
1 dl (0.4 cup) sour cream
4 eggs
Salt to taste (a pinch is usually sufficient)
½ tsp pepper
1/3 tsp grated nutmeg
Ingredients pie dough:
150 grams (5 oz) of butter, straight from the fridge
3.5 deciliters (1,5 cups) of all-purpose flour
½ teaspoon of salt
1 tablespoon of cold water (for a crispier crust, replace water with vodka)
How to make it:
Filling:
Grate the cheese using a grater.
Mix the grated cheese with cream, sour cream, and eggs.
Season with salt, pepper, and nutmeg.
Pour the cheese mixture into the pie crust.
Bake in the oven at 200°C (392°F) for 25-30 minutes.
If you notice the pie browning too quickly, cover it with aluminum foil.
This is a rich pie, so cut it into small pieces and enjoy!
How to make it:
Pie Dough:
Combine butter, flour, and salt until it forms a crumbly mixture, either by hand or in a food processor.
Add a little cold water until the dough comes together. If you want a crispier crust, replace the water with vodka.
Press the dough into a pie dish, approximately 28 cm (11 inches) in diameter. Prick the bottom with a fork and refrigerate for about 30 minutes.
Preheat the oven to 200°C (392°F).
Prebake the pie crust in the middle of the oven for about 10 minutes. Remove it from the oven and pour in the mushroom filling.
It’s also possible to buy an already made pie dough at the supermarket, it is not a shame to get some help along the way.