Description
This is a most unusual but delicious berry pie incorporating a touch of chocolate vinegar.
Ingredients
Scale
Pastry for 2 crust lattice pie
2 pounds of fresh berries (I used 1 pound of halved strawberries, 3/4 pound mulberries and 1 pint of raspberries)
3 tablespoons chocolate vinegar
8 basil leaves, shredded (use Thai basil if you have it)
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground black pepper
pinch of salt
Instructions
- Heat oven to 425F.
- Roll out half your pastry into a 12-inch circle and fit into a 9-inch pie plate leaving the dough that overhangs the pie plate in place.
- In large bowl, toss the berries with the vinegar and basil.
- Mix the sugar, cornstarch, black pepper and salt; sprinkle over the berries and toss again. Spoon into prepared pie crust.
- Roll out remaining dough into a 15-inch x 11-inch rectangle. Using a pizza wheel and a ruler, cut 1-inch strips and form the lattice top. Trim the excess lattice ends. Fold the bottom crust up and over the lattice strips and crimp.
- Place the pie on a baking sheet. Bake for 25 minutes or until lattice is golden brown.
- Reduce the heat to 375F. Continue baking for 40 minutes or until juices are bubbling.
- Cool completely.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: dessert
- Method: baking
- Cuisine: American