Serve up a slice of berry heaven with this easy-to-make, Port-friendly pie.
Roxo 2009 Ruby Tradicional, from Paso Robles, California, is an American interpretation of classic Port. Rich, dark berry flavors and notes of chocolate and coffee will hold their own against the pie’s juicy sweetness.
2 cups fresh blackberries
2½ cups fresh blueberries
¾ cup granulated brown sugar
3 tablespoons cornstarch
½ lemon, juiced
2 tablespoons orange marmalade
Fresh pie dough, for top and bottom crusts
Preheat oven to 400˚F. In a glass mixing bowl, combine all ingredients and let sit for 20 minutes.
On a lightly floured surface, roll out the dough for the bottom and top of the pie.
Using fingers, place dough in a chilled pie pan. Spoon in the berry filling, then cover with the other piece of pastry. Fold the edges of pastries together, and crimp with a fork.
Using a shot glass or small cookie cutter, cut 5–6 holes in the top pastry as decorative vents.
Bake for 45–55 minutes, or until crust is golden brown. Let cool 1 hour before serving.