Black and blueberries come together for this blissful fruit filling cooked on the stove in your favorite citrus juice. Heart shaped crust pieces top this crowd pleaser, made even more beautiful when topped with a berry drizzle. This recipe comes to us from Kathy of Healthy. Happy. Life.
For the crust:
- extra flour for rolling out dough
- 1 teaspoon salt
- 2 1/4 cups flour, chilled in the freezer
- 2 sticks of margarine, cut into cubes & chilled in the freezer
- 1/4 cups water, chilled
- 1 tablespoon sugar*
For the black & blueberry filling:
- 2 tablespoons corn starch
- 1/2 cup cold berry, citrus or apple juice
- 2 cups blueberries
- 2 cups blackberries
- 1/4 cup sugar
- 2 tablespoons non-hydrogenated margarine
- pinch of salt
- 2-3 tablespoons lemon juice
- dash of cayenne pepper*
- a spray cooking oil, for topping the pie
For the berry drizzle:
- 1 tablespoon corn starch
- 1 1/2 cups grape, tart cherry or blueberry juice
To make the pie dough:
Prepare a flat surface with a light coating of flour.
Pulse the flour and salt together in a food processor. Add the chilled margarine cubes to the processor and pulse until the flour, salt and butter come together into a clumpy dry mixture, resembling the shape of small beads.
Slowly add the chilled water, a splash at a time, to the processor as well as the sugar if using. Pulse until the dough is wet, but a few lumps are fine to leave in. Transfer the dough to the flat, floured surface.
Separate your dough into two rounds. Wrap them in plastic wrap and place them in the freezer. Freeze these balls for at least an hour, overnight if necessary.
Pull your dough from the freezer. Allow to soften slightly if the dough is too hard to roll out. Roll out dough from one of the dough balls and transfer into a pie tin. You can always mold the dough in the tin with your fingers.
To make the black & blueberry filling:
Preheat the oven to 400 degrees.
In a soup pot, dissolve the corn starch into the cold fruit juice. Place the pot over high heat and add the blueberries, blackberries, sugar, margarine, salt, lemon juice and cayenne pepper, if using. Stir continuously for 2-4 minutes, or until the fruit mixture is bubbly.
Reduce the heat and continue stirring for 5-7 minutes more, stirring constantly, or until the berry filling reaches the consistency of thick yogurt.
Mash a few of the berries with a fork and pour the berry filling into the pie crust.
Roll out the other pie dough ball. Cut heart shapes out with cookies cutters or a butter knife. Place the heart dough cut-outs on top of the black and blueberry filling. Roll up the extra dough and freeze it for a future cooking project.
Top with a spray of cooking oil and a pinch of sugar.
Place in the oven and bake for 15 minutes. Reduce heat to 350 degrees and bake for an additional 15 minutes, or until the crust is golden brown.
To make the berry drizzle:
In the same soup pot you used to make the filling, dissolve the corn starch into the cold fruit juice over medium high heat. Cook 6-8 minutes, or until the mixture thickens.
To complete the Black & Blueberry Heart Pie:
Cut the pie into wedges and spoon the berry drizzle atop the pie as desired. Enjoy!