Friday, June 26, 2009


Oh, I loved this pie. Even without ice cream. Adapted mostly from a recipe in SIMPLY ORGANIC, but I used one third the sugar and I thought it was perfect. The sugar just served to heighten the berry taste, rather than overwhelm it.

3 pints fresh blueberries, blackberries and/or raspberries
½ cup sugar
3 tablespoons tapioca or flour or cornstarch
zest of 1 lemon
1 ½ tablespoons lemon juice

2 tablespoons cream or 1 egg, beaten
coarse sugar for sprinkling

Roll out one disk of dough and fill pie plate with pastry. Chill while preparing filling. Combine first five filling ingredients in a bowl well, tossing gently.

Spoon the filling into the crust. Roll out other disk and place on top, crimping edges. Cut vents into top crust. Brush with cream or egg wash. Sprinkle with sugar.

Bake at 350 for about one hour, until crust is golden and filling is bubbling. Cool 30 minutes.

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