A taste of summer! Freeze fresh picked blackberries in August for a scrumptious pie during those cold months at the beginning of the year.


All ingredients are organic as available.

Double Crust:
1 7/8 cup brown rice flour
1/8 cup buckwheat flour
1/8 cup golden flax seed
1 tsp salt
heaping 2/3 cup lard or softened butter

1 quart freezer bag of blackberries (approx. 5 1/2 to 6 cups)
1 scant cup of honey
1/4 cup brown rice flour (increase up to 1/3 cup for super juicy fruit)

Nutritional information

No nutrition information available


Crust: Mix dry, cut in lard/butter. Add cold water to make a pliable but not sticky dough. Divide in two. Roll out bottom between two sheets of waxed paper. Pre-pull paper from each side of crust, leaving sheet on bottom. Place in pie pan (I use Fiesta's deep dish pie baker). Roll out top piece between same sheets of waxed paper and set aside.

Mix filling in the same mixing bowl. Combine all ingrediants Toss gently with two spatulas to avoid smashing berries.

Pour filling into pan. Cover with top crust and flute or pinch crust edge. Cut steam holes in top of pie crust.

Cover edges of crust with aluminum foil. Bake in Cuisinart Steam Convection Oven Plus (CSO N-300 N1) using Convection Bake at 375 degrees for 25 minutes. Remove foil and set for an additional 25 minutes.

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