Last week I reviewed an important new pie book: The Taartworks Pie Cookbook by Brittany Bennet. I said I would start testing with this pie and this crust. Well, what I meant to say was that I would buy the berries and, since they were in the refrigerator, gently convince my wife to give this recipe a try. We are both happy that I had the sense to buy berries.

This recipe calls for one helping of Oma’s Dutch Taart Dough. Oma is Brittany’s grandmother, the person responsible for launching Brittany’s pie career. I want you to buy the book so I’m putting the pie filling recipe here. For the dough, for this lovely dough, you need to open your own copy of the book on your own kitchen counter. You’ll be most happy!

The filling is a mixture of black and blueberries with a hint of lemon zest and underlying notes of lemon juice and just a touch of mint. The filling made with a ¼ cup of arrowroot and for good reason. You know how when you cut into a berry pie it can run all over the counter? Not here. This pie is solid, in every positive sense of the word.


Lemon Zest Dark Berry Pie

Yield: 1 9-inch pie

Ingredients:

  • 1 helping of Oma’s traditional pie dough
  • ¼ cup light brown sugar
  • Zest of 2 small lemons
  • 2 cups blueberries
  • 3 cups blackberries
  • 2 tablespoons lemon juice
  • 3 mint leaves, minced
  • ¼ cup arrowroot starch flour

Preparation:

Preheat the oven to 350F°.

Prepare Oma’s traditional pie dough and your tin (page 25 in your copy The Taartsworks Pie Cookbook).

Crush the brown sugar with the back of a spoon on the bottom of a mixing bowl. Mix in the zest with your fingertips until it’s a little wet. Pour the berries over the zesty sugar, followed by the lemon juice, mint and arrowroot starch flour. Toss together and let the berries macerate for 30 minutes.

Drain any excess liquid, pour the sugared berries into your prepared pie shell and top with a lattice or inspired design. Bake for 50 minutes, or until golds brown. Allow the pie to cool on a rack for at least 2 hours.


Source: The Taartworks Pies Cookbook by Brittany Bennett [Page Street Publishing, 2018]

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑800