Wednesday, July 15, 2009

Give you a reason on compulsion! If reasons were as plentiful as blackberries, I would give no man a reason upon compulsion, I.”-William Shakespeare

Blackberries.......need I say more? This simple little pie is made with fresh blackberries and served cold in a pre-baked shell. Pre-baked, meaning that I baked them- not from the store. There is a very simple recipe for pate brisee (pie crust) posted below. I top it off with fresh whipped cream with a hint of fresh lemon juice and zest. If everything in life could be this uncomplicated!

BLACKBERRY PIE
4 cups blackberries, rinsed and dried
1/2 apple juice
2 tablespoons cornstarch
1/2 cup sugar
2 teaspoon freshly squeezed lemon juice
Pinch of salt
1 1/2 cups whipped cream (optional)
1 recipe Easy as Pie crust 101

Preheat the oven to 425°F
Roll out pie crust and press into mini tart tins. Prick dough with a fork and bake for 8-10 minutes until lightly golden. Cool the crusts on a rack until room temperature.
Measure out 1 cup of the blackberries, choosing the softest ones. Place them in a medium saucepan together with the 1/2 cup apple juice. Cover and bring them to a boil.
Meanwhile, in a small bowl, whisk together the cornstarch and 2 tablespoons of water. Set it aside.
When the water and blackberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blackberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries. Chill before spooning the mixture into the baked pie shell. Serve with lemon whipped cream.

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