Bruiseberry Pie
1 quart blackberries
1 quart blueberries
3/4 cup honey
1/2 cup maple syrup
1/2 cup cornstarch, dissolved in small amount of liquid (a dry white wine is good, or apple cider, or water)
2 tbs. butter
Pastry for 2-crust, 10-inch pie
Mix berries, honey and syrup in a large, stainless steel pot. Heat over medium heat until saucy. Add cornstarch mix. Continue heating until thickened.
Pour fruit into crust. Dot with butter, add top crust. Wrap foil or cheesecloth around crust’s edge.
Bake at 375 degrees 45 to 50 minutes. Remove foil for last 10 minutes. Cool before serving.
PIE CRUST
1 cup cold butter
2 2/3 cups flour (whole wheat adds a nutty flavor)
1 tsp. salt
7-8 tbs icy cold water
Cut butter into flour and salt until particles are about the size of small peas. Sprinkle or mist water onto mixture and stir with a fork until all flour is moistened and pastry almost cleans side of bowl. (The less water used, the flakier the crust.)
Gather dough into two balls or disks and chill 30 minutes. Roll each out on a floured surface, then line 10-inch pie plate.
Recipe from TomLibous.com
