This is one of our most beloved pies. It originates from the south of the Netherlands, from Limburg. For a long time it was only possible to buy it there, but now we have Limburger pie-shops all over the country, with fresh pies every day!
But to make it oneself it always the most fun! So, good luck!
250 grams (12.34 oz) flour
150 ml (10 tbl spoons) milk
75 grams (3/4 stick) butter
25 grams (0.88 oz) fine berry sugar
1 pinch of salt
½ litre ( 2.1 cup) milk
vanilla (piece or extract)
75 grams (2.64 oz) rice
20 grams (0.7 oz) butter
For the pie: Melt the butter and prepare the yeast (from scratch or packaged). Add yeast, milk, butter, sugar and a pinch of salt to the flour and knead into a cohesive dough. Place in a bowl, cover with a tea towel and let it rise for 30 minutes in a warm spot. Form and roll it into a sheet of about 1.5 centimetres (½”).
Drape it onto a greased, large, shallow pie plate and cut off most of the ‘overhang,’ leaving about 4 centimetres (2”). Wet that ‘lip,’ roll and form it into a thickened crust, as in a pizza. Cover the pie with a damp cloth and let it rise for another 30 minutes.
Filling: Add vanilla and a pinch of salt to the milk and boil. Sprinkle in the rinsed rice, bring to a boil again, then turn down the heat and cook on lowest heat for 30 minutes. Add the butter. Lightly beat the egg, add a spoonful of the hot milk, mix and mix it into the rice-milk. Add sugar to taste.
Prick the bottom of the pie with a fork; pour in the rice-milk. Lightly beat the yolk of the other egg and brush that over the filling. Bake in a preheated 400ºF/195ºC over for about 45 minutes until the pie is light brown and ready.
You can garnish it with whipped cream, if you like.