Dinner tonight featured haddocked topped with Ontario field tomatoes and my own basil and dill (along with lemon and olive), with a side of local organic kale—a veggie that becomes remarkably good once tamed with butter, balsamic, raisins, lemon, and sea salt. And it was topped off with a triple berry pie.
I’m not sure where I got this particular pie recipe, but it was my first time trying it. A definite success. And it does seem the perfect time of year to make it, as at least in these parts, Herrle’s is selling local strawberries, blueberries, and raspberries. (Apparently you can use frozen fruit instead.) It’s very easy (especially if you do what it says and buy the crust), and the only baking is the crust alone for about 8 minutes, so you don’t heat up the kitchen much.
And for pie, sort of healthy-esque, as it’s only one crust, lots of berry, and less sugar than some.
Not my pie, but it did kind of look like this one…
- 1 9-inch frozen pie shell
- 3 tbsp cornstarch
- 2/3 cup sugar
- 1/4 cup water
- 1 1/2 cups blueberries, divided
- 1 tsp grated lemon rind
- 2 tsp lemon juice
- 1 cup raspberries
- 2 cups strawberries
- Icing sugar
Prepare and bake pie shell per package instructions.
In medium saucepan, combine cornstarch and sugar, then stir in water and 1 cup blueberries. Bring to a boil, stirring constantly. [Or when you feel like it, as was my approach.] Simmer 2 minutes or until very thick and clear, stirring constantly. Remove from heat. Stir in lemon rind and lemon juice. Cool 5 minutes. Stir in remaining berries. Spoon into pie shell. Refrigerate until set, about 3 hours. At serving time, sprinkle with icing sugar. [Which I forgot to do, and don’t think is necessary.]
* Variation: Instead of using fresh berries, substitute frozen berries (600 g), thawed. Drain berries well, reserving 1/4 cup juice to replace water. Measure out 1 cup berries to replace blueberries as above.