Black and blueberry pie…with rosemary…enclosed in a sweetened rosemary pâte brisée lattice top…brushed with butter and sprinkled with sanding sugar. Wait, what’s that I hear? Oh, even the birds are singin’!
I had a nightmare of a time with this post. First, I left my camera at the shop. Two nights in a row. And once I get myself home, I am not about to head back out again. Not even a crowbar could pry me away. Then, I realized I was out of sanding sugar. This necessitated a trip into town, which is harder to fit into the schedule than you might imagine. After that, I got sidetracked with a bit of spring cleaning and such.
Finally, after 3.1415926535 excuses, the second in my Pi(e) Day installments.
I had some blackberries and some blueberries in the freezer, and since spring is comin’ real soon and berry season will be right around the corner, I figured I’d better use ‘em up. What better motivation for makin’ pie? Waste not, want not, right?
And, since I’m will be giving a talk on cooking with herbs at the local Herb and Wildflower Day real soon, my mind has been conjuring up uses for herbs where one might not think to include them. This lead to the inclusion of the rosemary in both the pie and in the extra sweetened pâte brisée.
It was a brilliant move, if I do say so myself. Being related to mint, rosemary has an almost tea-like flavor. It is a bit woodsy and rich and it was perfect in this pie.
I hope you’ll give it a shot. You probably have some berries in your freezer too…any combination will work wonderfully.
- FOR THE PASTRY:
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 1 tablespoon fresh rosemary
- 1 cup (2 sticks) butter, cut in one inch pieces, place in freezer for 30 minutes
- 4-6 tablespoons ice-cold water (or just enough that the dough starts to hold together)
- FOR THE PIE FILLING:
- 2 pounds blackberries
- 2 pounds blueberries
- ½ cup granulated sugar (I prefer a tarter pie, you can add more if you wish)
- 1 tablespoon Chambord (raspberry liqueur)
- zest of two lemons (about 2 teaspoons)
- 1 teaspoon rosemary, minced
- ⅛ teaspoon nutmeg
- ⅔ cup flour
- FOR THE PASTRY TOP:
- 2 tablespoons butter
- 2 tablespoons sanding sugar
- FOR THE PASTRY:
- Combine flour, salt, sugar and rosemary in a food processor; pulse to mix.
- Add butter, a couple of pieces at a time and pulse the food processor until mixture resembles a coarse meal.
- Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. (If you pinch some of the dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.)
- Remove the dough from the food processor and place in a mound on a clean surface.
- Gently shape into two equal sized balls, flatten like a hamburger patty.
- Lightly dust with flour, wrap in plastic wrap and refrigerate for at least 30 minutes, preferably an hour.**Note This re-chills the butter and gives the gluten in the flour time to relax.
- Remove the dough from the refrigerator and allow to sit at room temperature for 5-10 minutes in order to soften just enough to make is easy to roll out.
- Using a rolling-pin, on a lightly floured surface, roll the first dough ball into a 12-inch circle, about ⅛ of an inch thick.
- Place the dough into your pie pan and trim the edges smooth.
- Roll out the second dough ball into a 12-inch circle, about ⅛ inch thick and cut the dough into strips, about 1 inch wide.
- FOR THE FILLING:
- Place the berries, sugar and Chambord into a large bowl and carefully stir to mix. Allow to sit at room temperature for about 30 minutes. This allows the fruit to mascerate, or release some of the juices.
- After 30 minutes, add the lemon zest, rosemary, nutmeg and flour and stir gently until all the flour is mixed.
- Place the mixture into the pie pan that has been lined with the first round of pastry.
- Take the strips of dough from the remaining pastry and weave a lattice, tucking the edges of the lattice under the edge of the bottom pastry.
- Brush the lattice with the melted butter and sprinkle on the sanding sugar.
- Bake in a preheated 350 degree F oven for 35 minutes, or until the pastry top is golden brown and the pie is bubbling.
- Remove from the oven and allow to cool completely.