Ingredients:
1 quart blueberries (a mix of wild & cultivated)
1/4 cup black berries
1/2 cup maple syrup
Lemon zest, from one lemon
Lemon juice, from one lemon
1 bunch wild mint, 4 leaves shredded
Pie crust (2)
First, preheat the oven to 375 degrees Fahrenheit. Lay 1 pie crust in the deep dish pan, then in a large mixing bowl, stir together the berries, maple syrup, lemon juice, lemon zest and shredded mint. Pour the berry mixture into the pie crust.
For the second pie crust, lay it on a wooden surface and using a butter knife, cut a medium sized ‘X’. Lay pie crust atop the berry filling, then peel back the corners of ‘X’ to reveal some of the berry filling. Pop in the oven for 40-60 minutes until the filling begins to juice and the crust is golden brown. Garnish with leftover mint and serve warm.
*We served this dish beneath a scoop of vanilla ice cream.
North Country Cooks 