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Categories:
flour cornmeal baking powder salt butter sugar almond vanilla eggs blueberries blackberries sugar white wine vinegar cornstarch
Viewed: 12 - Published at: 9 years agoIngredients
- 1 34 cups all-purpose flour
- 34 cup cornmeal
- 2 teaspoons baking powder
- 12 teaspoon salt
- 12 cup butter, at room temperature
- 12 cup sugar
- 18 teaspoon almond extract
- 14 teaspoon vanilla extract
- 2 small eggs
- 12 ounces blueberries
- 4 12 ounces blackberries
- 12 cup sugar
- 1 12 tablespoons white wine vinegar
- 2 tablespoons cornstarch
Method
- Preheat the oven to 350 degrees Farenheit.
- To make the crust: In a medium bowl, whisk together the flour, cornmeal, baking powder and salt.
- Set aside.
- In a medium bowl, mix the butter and 1/2 cup sugar together until smooth.
- Incorporate the eggs and extracts and beat until combined.
- Gradually cream together with the flour mixture and mix until the dough comes together.
- Separate 1/3 of the dough and set aside.
- Butter a 9 inch pan and press the remaining dough into the pan evenly.
- Roll and cut the separated dough and set aside.
- Freeze all of the dugh for approx 30 minutes until firm.
- Meanwhile, to make the filling: In a medium bowl, mix togetherthe vinegar, cornstarch, and sugar and add in the berries.
- Stir until the berries are fully coated and set aside until needed.
- Assembling/making the Pie: Pour the filling evenly into the chilled pie crust and top with the rolled out dough.
- Sprinkle lightly with granulated sugar and turn the oven up to 375.
- Place the pie on the middle rack and bake at 375 for 25 minutes, until the crust is golden.
- Serve cold and refridgerate for up to a week.
