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Ukens oppskrift - Risengrynsgrøtpai

Published: December 15, 2017

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For the dough:

  • 1 ⅓ cup flour
  • 1 ½ tbsp sugar
  • 9 tbsp cold butter

For the filling

  • ⅓ cup butter
  • 2 eggs
  • ⅓ cup sugar
  • 1 ¾ cups risengrynsgrøt
  • Finely grated zest of 1 orange
  • Finely grated zest of 1 lemon


  1. Begin by combining the flour and sugar for the dough.  Add in the butter in pieces and mix well with a food processor or your hands
  2. Press the dough into a 9 inch pie dish and smooth out the edges.  Place in the refrigerator for at least ½ hour
  3. Remove the pie shell from the refrigerator and prick holes in it with a fork.  Bake at 400°F for 10-12 minutes.
  4. While the crust is baking, melt the butter for the filling.  Lightly beat the eggs and two-thirds of the sugar with a fork.  Stir the egg mixture into the grøt with the butter and zests.
  5. Spread the batter in the baked pie shell and sprinkle the remaining sugar on top.
  6. Bake at 400°F for about 20 minutes until it is golden brown.

Risengrynsgrøtpai can be served warm or cold but is best with whipped cream and jam!