Swedish Summer Strawberry Pie

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Smultronpaj is a beloved Swedish summer pie that celebrates the fleeting season of wild strawberries. A buttery shortcrust shell cradles a layer of glazed, vanilla-scented strawberries finished with a silky custard cream. It is best enjoyed at room temperature on a sunny afternoon with strong coffee.

Nutrition Facts

Per serving (estimated)

• 315 kcalCalories
• 17 gFat
• 10 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 22 gSugar
• 4 gProtein
• 95 mgSodium
• 180 mgPotassium
• 55 mgCalcium
• 1.5 mgIron
• 48 mgVitamin C
• 520 mcgVitamin A

Ingredients

For the shortcrust shell

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 2 to 3 tablespoons ice water
• 1/4 teaspoon fine sea salt

For the strawberry filling

• 4 cups (560 g) fresh strawberries, hulled and halved if large
• 1/3 cup (65 g) granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 2 tablespoons water

For the vanilla custard cream

• 3/4 cup (180 ml) whole milk
• 3/4 cup (180 ml) heavy cream
• 1 large egg
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon cornstarch
• Pinch of fine sea salt

Directions

1. Make the dough: Pulse flour, sugar, and salt in a food processor, then add cold butter and pulse until pea-sized. Add egg yolk and 2 tablespoons ice water; pulse just until the dough starts to clump. Shape into a disk, wrap, and chill for 30 minutes.
2. Preheat the oven to 375°F (190°C). Roll the chilled dough into a 12-inch round on parchment and transfer to a 9-inch pie plate. Trim, crimp the edges decoratively, line with parchment, and fill with pie weights. Blind bake for 15 minutes, remove the weights and parchment, then bake 8 to 10 minutes more until pale golden. Cool slightly.
3. Make the strawberry filling: In a saucepan, whisk together sugar, cornstarch, lemon juice, vanilla, and water. Add the strawberries and cook gently over medium heat for 4 to 5 minutes, stirring carefully, until the juices thicken into a glossy glaze. Remove from heat.
4. Make the custard cream: Whisk milk, cream, egg, sugar, vanilla, cornstarch, and salt in a small saucepan. Cook over low heat, whisking constantly, for 5 to 7 minutes until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
5. Spread the warm custard cream evenly over the pre-baked shell. Spoon the glazed strawberries over the custard, arranging them cut-side down in a neat pattern.
6. Return the pie to the oven for 5 to 7 minutes to set the custard just slightly. Remove and cool to room temperature on a wire rack.
7. Chill for at least 1 hour before slicing. Serve at room temperature or slightly cool, dusted with powdered sugar if desired.

Cook’s Notes

• Keep all dough ingredients very cold and handle the dough minimally for the most tender, flaky crust.
• If wild strawberries (smultron) are in season, use them whole and reduce the sugar to 2 tablespoons since they are intensely sweet.
• Do not overbake the custard or it will curdle; it should just set with a gentle wobble in the center.
• Serve within 6 hours of baking for the freshest strawberry flavor, as the berries release liquid over time.
• A light dusting of powdered sugar or a small dollop of lightly whipped cream is a traditional accompaniment.

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