Västerbotten Cheese Pie

A salty, savoury, golden Swedish pie — the perfect companion to crayfish and snaps

RECEPIES

Västerbotten cheese pie is a kräftskiva classic. Rich, sharp, and deeply savoury, it balances the saltiness of crayfish and holds its own against the sharp burn of aquavit. Served warm or cold, it’s easy to make in advance — and the flavour only gets better with time.

Ingredients

For the crust:

  • 125g (½ cup) cold butter, diced

  • 200g (1⅓ cups) plain flour

  • 1–2 tbsp cold water

  • Pinch of salt

For the filling:

  • 3 eggs

  • 200 ml (¾ cup + 1 tbsp) double cream

  • 200g Västerbotten cheese, grated (or mature cheddar + parmesan as a substitute)

  • Pinch of white pepper

  • Optional: pinch of nutmeg or mustard powder

Method

  1. Make the crust:

    • In a bowl, rub the butter into the flour and salt until crumbly.

    • Add cold water a spoon at a time until the dough comes together.

    • Press into a 22–24 cm tart tin. Prick the base with a fork and chill for 30 minutes.

  2. Blind bake:

    • Preheat oven to 200°C (180°C fan).

    • Line the pie crust with baking paper and baking beans. Bake for 10–12 minutes.

    • Remove beans and paper, bake 5 more minutes until just golden.

  3. Make the filling:

    • Beat the eggs with cream, then stir in grated cheese and pepper. Add nutmeg or mustard if using.

    • Pour into the pre-baked crust.

  4. Bake the pie:

    • Lower oven temp to 175°C (160°C fan).

    • Bake for 25–30 minutes or until golden and just set in the centre.

  5. Cool and serve:

    • Let cool slightly before slicing. Serve warm or cold, topped with a sprig of dill or a spoonful of crème fraîche and roe for extra elegance.

Serving Tips

  • Best made a day in advance — the flavour deepens overnight.

  • Pairs beautifully with crayfish, schnapps, cucumber salad, and butter-fried chanterelles.

  • Also works year-round for Midsummer, Christmas buffets, or lunch with salad.

What is Västerbotten Cheese?

Västerbottensost is a unique Swedish hard cheese — sharp, nutty, and slightly crumbly, sometimes called “the king of cheeses” in Sweden.
Can’t find it? Use a mix of aged cheddar + parmesan for a close flavour.