Saturday Pie: Fruit-Sweetened Blackberry
Posted by Andrea BenvenutoThe FAIR is coming! Go easy on the sugar today with this recipe from Tigers & Strawberries. (We recommend going right to the source for the story of blogger Barbara’s inspiration for it.)
Fruit-Sweetened Blackberry Pie
Ingredients:
5 cups fresh blackberries
1 tablespoon raw sugar
1/3 cup blackberry Fiordifrutta (I found this at the local healthy food store, but I have seen it in specialty stores before)
1 tablespoon rosewater
3 tablespoons cornstarch
Method:
Rinse and drain blackberries until thoroughly dry. Put in a bowl and sprinkle with the sugar, and cover. Allow to sit for an hour and a half until it releases a good quantity of juice.
While this is going on, go to my recipe for the lard-butter crust, and follow the instructions there, except substitute half of the all purpose flour with white whole wheat flour, and leave out the sugar. Roll out the bottom crust as called for in the instructions and lay it in the pan and trim it as directed.
Mix together all of the filling ingredients and pour into the trimmed bottom crust.
Roll out the top crust as directed in the recipe, but instead of laying it over the pie, cut out a bunch of leaf, star, heart or other shapes with small cookie and pastry cutters, and array them over the pie, touching along the edges.
Make a fluted edge to the bottom crust, and bake pie as directed in the crust recipe instructions.
Allow to cool nearly all the way before eating–otherwise the filling will not hold together to be served, and the pie won’t look as pretty cut as it could.
