👨‍🍳 Instruktioner

1. 1

   For the crust: In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

   💡 Proffstips: Keep the butter cold for a flaky crust.
2. 2

   Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. 3

   For the filling: If using bacon, cook it in a skillet until crisp. Remove bacon and set aside, leaving the rendered fat in the skillet.

   💡 Proffstips: This step is optional, but adds a nice smoky flavor.
4. 4

   Add the diced carrots, parsnips, and sliced leek to the skillet. Sauté until the vegetables are tender-crisp, about 8-10 minutes.

5. 5

   In a separate bowl, whisk together the birch sap, egg yolks, sour cream, salt, pepper, and chopped dill. Stir in the cooked vegetables and optional bacon.

   💡 Proffstips: Ensure the birch sap is fresh for the best flavor.
6. 6

   Preheat oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie plate. Line the pie plate with the dough, trimming and crimping the edges.

   💡 Proffstips: You can blind-bake the crust for 10 minutes if you prefer a crispier bottom.
7. 7

   Pour the filling into the prepared pie crust. Bake for 35-45 minutes, or until the filling is set and the crust is golden brown.

   💡 Proffstips: If the crust starts to brown too quickly, loosely tent it with aluminum foil.
8. 8

   Let the pie cool slightly before slicing and serving. It can be served warm or at room temperature.