Hey Amy!

I found this recipe in one of those inexpensive cookbooks you find at a deep discount general store.  It was called simply Pie.  I wanted to try it right away because it had three of my favorite berries in it–black, blue and rasp.  Like most of the recipes I encourage you to try here, it is simple to create.  Why don’t you make one today?  Take it to the office tomorrow?

Ingredients:

1 5/8 c. blueberries
1 5/8 c. raspberries
1 5/8 c. blackberries
1/2 c. sugar
2 Tbsp. confectioners’ sugar
whipped cream

scant 1 3/8 c all-purpose flour
generous 1/4 c. ground hazelnuts
3/8 c. butter, cute into small pieces
grated rind of 1 lemon
1 egg yolk, beaten
4 Tbsp. milk

Place fruit in a pan with 3 Tbsp of sugar and let simmer gently, stirring frequently, for 5 minutes.  Remove pan from heat and set aside.

Sift flour into a bowl and add the hazelnuts.  Rub in the butter with fingertips until the mixture resembles bread crumbs, then sift in the remaining sugar.  Add the lemon rind, egg yolk and 3 Tbsp. milk and mix.  Turn out onto a lightly floured counter and knead briefly.  Wrap and let chill in the refrigerator for 30 minutes.

Preheat oven to 375.  Grease an 8 inch pie plate with butter.  Roll out 2/3 of pie dough to a thickness of 1/4 inch and use it to line the base and side of dish.  Spoon the fruit into the pastry shell.  Brush the rim with water, then roll out the remaining pie dough to cover the pie.  Trim and crimp round the edge., then make 2 small slits in the top.  Decorate with leaf shapes cut from the dough trimmings, if you wish.  I occasionally make flowers, or geometric shapes.  Brush all over with the remaining milk.  Bake for 40 minutes.  Remove from oven, sprinkle with confectioners’ sugar and serve with whipped creme.

Heaven.  That’s all I can say about this pie.  Get in the kitchen lovies!  See what you can bake today.

xo–me

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