The recipe starts with Rose's wonderful cream cheese pie crust. I've been making this from the Pie and Pastry Bible days. Don't miss this recipe, there's no pie that isn't enhanced by this delicious crust!
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!
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!
Having read previous posts by my fellow Alpha Bakers, and knowing from personal experience that frozen berries make a LOT of juice, I increased the amount of cornstarch.
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.
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!
The little cutout holes suggest BERRIES, not bowling ball finger holes, as Smitty said!! Cut them out with the wrong end of a piping tip.
It was delicious! Like all of Rose's desserts, the sweetness was perfectly balanced. I love the way the dominant flavor is the fruit--not the sugar.
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
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
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