It is the time of year where fresh berries begin to appear in the markets, and the sun returns to the sky. Summer is around the corner, and with it food gets so much better. I am so excited for the coming season that I am posting my favorite summer pie early. So, I present to you my citrus-infused rum berry pie, or, as I’ve taken to calling it, Boozy Berry Pie. This recipe is quick and easy, and it is so refreshing.
This pie, isn’t your traditional goopy fresh-berry pie; the sauce is thinner and when you cut into the pie, it runs over the crust and onto your plate. It makes a bit of a mess, but it coats the crust and is oh so fine. If, however, you prefer a thicker sauce, just increase the cornstarch to 3 tablespoons and dissolve it in 3 tablespoons of rum instead of the 2 tablespoons described below.
1 ½ c AP Flour
1 stick Butter
1 Tbsp Sugar
¼ tsp Salt
1 Tbsp Rum
2 Tbsp Cold water
Berry Filling Ingredients:
2 lbs Strawberries, cut into halves
6 oz Blueberries
1 ½ c + 2 Tbsp Citrus-infused rum
½ c Sugar
2 Tbsp Cornstarch
¼ tsp Vanilla extract
Pie Crust Directions:
1) Preheat the oven to 350 degrees.
2) Mix the flour, sugar and salt in a large bowl.
3) Cut in the butter with a pie cutter until well incorporated.
4) Add in the rum and enough water to hold it all together.
5) Refrigerate for 30 minutes before rolling out into a thin disk.
6) Place into a pie tin and crimp the edges.
7) Cook for about 20 minutes until golden brown.
Berry Filling Directions:
1) In a medium pot, bring 1 ½ c rum and the sugar to a boil.
2) Reduce by half and be very careful not to set it on fire (if you do, just put a lid on it).
3) In a small bowl, mix the cornstarch and the 2 Tbsp of rum, making sure there are no lumps.
4) Add the cornstarch mixture and the vanilla, and cook for 1 minute until nice and thick.
5) In a large bowl, pour the hot mixture over the berries, and toss well.
6) Add the berry mixture to the cooled pie shell, and place in the refrigerator for an hour or more.
7) Top with whipped cream.
8) Serve and enjoy!