Killer Berry Pie Recipe and Pairing

This easy-to-make dessert is stuffed with blackberries and blueberries and pairs deliciously with an American Port-style wine.

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.

Blackberry-Blueberry Pie

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.

Published on June 2, 2015
Topics: Dessert Pairings, Dessert Recipes, Food Recipes
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email: mikeandjeff@wineenthusiast.net




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