A transplant to New Orleans, I had to get used to the high humidity, heat and hurricanes after living in the San Francisco Bay Area for almost a decade. I'm a food lover and enjoy sharing my finds with my friends.
Celebrating summer means enjoying the best of the fruits of the season. This delicious pie uses fresh blackberries and blueberries to make the pie as addicting as crack cocaine. You just can't stop eating and, if you're like me, you will lick the plate clean afterwards.
Black and Blue Pie
Frozen pie crust - you'll need enough for the shell and top
3 cups fresh blueberries
2 cups fresh blackberries
1 cup sugar
4 Tablespoons cornstarch
1 T fresh lemon juice, plus zest from one lemon
1/4 cup heavy cream
Preheat oven to 425 degrees F.
Put one of the pie dough pieces in a 9 inch pie place.
In a large bowl, combine the berries with sugar, corn starch, lemon juice and zest. Toss gentle to coat the berries. Spoon filling into pie shell.
Cover the berries with the pie dough and cut an 'X' in the center. Fold back the points from center and seal triangle points to the pastry with water. Using more water, crimp edges together to form a seal.
Bake for 15 minutes. Lower the temperature to 350 degrees F and bake for 30 minutes. Pull pie out of oven and carefully pour cream into center of the pie. Return to the oven and bake for 20 minutes - juices should be bubbling and top should be golden brown. If crust is getting too brown, cover with foil.