This is "catch-up" week for the Alpha Bakers, to take a break or bake something we had missed in the regular schedule. I had missed the Black and Blueberry Pie last month, so I took this chance to bake this delicious dessert.
First of all, let me say that I have long baked triple-berry pies. I discovered about 20 years ago that a combination of berries makes an irresistible pie. Our family favorite is raspberry, blackberry and blueberries in about equal quantities.
The black and blue combination is also a favorite for jam, and my daughter Jessica and I make as much of it as we can every year. I sent a few half pints to my mom during her last summer, she loved it so much!
So, this pie, from the Baking Bible, was guaranteed to be a favorite before it ever made it out of the oven!
At this time of year, fresh berries are very expensive. I splurged on blueberries and used frozen blackberries. The berries are combined with sugar, cornstarch and lemon juice.
I had some previously frozen fresh lemon juice, but no zest, so I used lemon oil, as Rose suggests in the back of the book in her "Emergency Substitutions" page.
Rose's instructions call for cutting a tidy circle before transferring the dough to the plate. Old habits die very hard. I just can't seem to do it any way except the way my mother taught me!
One note--I don't recommend substituting the lemon zest with lemon oil for this recipe. It lent a bitter after taste to the filling. No doubt the zest would have been perfect.
Can't wait for berry season to make this one again! As soon as the season approaches, I will begin stocking the freezer with pie crust!
NEXT UP: Chocolate Pavarotti with Wicked Good Ganache