100 grams Unsalted Butter

3/4 decilitre Caster Sugar

1 Egg

2 1/2 decilitre All-purpose Flour

3/4 teaspoon Baking Powder

200 grams Creme Fraise (or Sour Cream)

1 Egg

3/4 decilitre Caster Sugar

1 teaspoon Vanilla Sugar

5 decilitre Blueberries

Directions:

Pre-heat the oven to 200 C / 400 F. In a medium bowl mix the flour with the baking powder. Set aside. In a large bowl using an electric mixer beat the room-temperature butter with sugar. Add the egg. Mix well. Gradually add the flour mix into the batter. Mix well. Grease a pie dish. Evenly press the pie batter into the pan making sure that the bottom and the rims are covered.

In a medium bowl using an electric mixer beat the creme fraise, egg and caster sugar. Add the blueberries and gently mix with a wooden spoon. Evenly spread the filling on the pie crust.

Bake for 25-30 minutes on the lower oven rack

Do this way.
head up water. add pepper and onion. add potatoes in little pieces. head up 10-15 minutes. add fish. add salt. add cream and dill. add little piece of butter. 

1/2 cup sorghum or dark molasses (1 dl plus 3.5 teaspoons)

1/2 teaspoon salt

1 cup rye flour (2.5 dl)

Boil the water, molasses, and salt to a slow boil.  Use a whisk to stir in 1/4 of the rye flour.  Whisk vigorously and turn off the heat.  Let the mixture cool for at least 10 minutes, then whisk in the rest of the flour. Stir in the remaining rye flour (and two tablespoons of bitter orange peel if you are using it, I didn't).  Remove from heat and pour into a 1.5 quart (1.5 liter) casserole dish.  I sprayed the dish with some cooking spray first, the recipe didn't say that it was necessary to grease the dish, but I think it would stick terribly if you didn't. Bake at 275 F (135 C) for 3 hours. Serve with whole milk or cream and a sprinkling of sugar. Hope you enjoy this very traditional dish!
 
Picture:
https://fi.wikipedia.org/wiki/M%C3%A4mmi