Sklandrausis (Latvian Carrot and Rye Pie)
Discover the unique and earthy flavors of Latvian cuisine with Sklandrausis, a traditional pie made from rye dough and a sweet carrot-and-potato filling. This colorful and wholesome dish is both comforting and visually striking, making it perfect for festive occasions or a cozy family meal.
Ingredients
For the Dough:
- 1 cup rye flour
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup butter, cold and cubed
- 2–3 tablespoons cold water
For the Filling:
- 2 medium carrots, peeled and grated
- 1 medium potato, peeled and grated
- 2 tablespoons butter
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- 1 egg yolk (for brushing)
Instructions
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Prepare the Dough
In a mixing bowl, combine rye flour, all-purpose flour, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 30 minutes.
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Prepare the Filling
In a pan, melt butter over medium heat. Add grated carrot and potato, sugar, salt, and cinnamon. Cook for 5–7 minutes, stirring frequently, until the mixture softens slightly. Remove from heat and let cool.
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Assemble the Sklandrausis
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/4 inch thickness. Cut circles of dough (about 4–5 inches in diameter) and place on a baking sheet lined with parchment paper. Spoon a generous amount of the filling into the center of each circle, leaving a small border around the edges. Fold the edges slightly over the filling to create a rustic tart shape. Brush the dough edges with egg yolk for a golden finish.
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Bake
Bake in the preheated oven for 25–30 minutes, until the edges are golden and the filling is set. Remove from the oven and let cool slightly before serving.
Serving
Serve Sklandrausis warm or at room temperature. It pairs beautifully with a cup of tea or coffee and can be enjoyed as a dessert or a sweet snack. The combination of earthy rye, tender carrots, and subtle sweetness makes this traditional Latvian treat unforgettable.
