Friday afternoon at the farm, Charlotte
and I exchanged dusty handshakes for
boysenberries, the farm dog circling
feet. You must be Rebecca, she
said, the hose shifting
this eating breathing living takes a
community to grow soil, berries,
farmer hands and bee sweat sweet
and summer, tastes.
It takes a community to do it yourself.
The Recipe Redux requested pie, William favors all the varieties of blackberry, and the first mess of Boysens at Sunbow are melt-in-your-mouth, stain-all-your-fingers sweet. Summer brought them early.
This blackberry filling is our absolute favorite. We’ve made it a number of times with just about every type of blackberry and it never fails to please. My gluten and dairy-free pastry still needs a bit of tinkering as it’s currently more of a shortcrust in texture, so in the meantime, fill your favorite pastry with these berries and enjoy!
1 double-crust pie pastry of choice
6 cups fresh boysenberries (or any type of blackberry)
2/3 cup honey
1 Tbs. fresh lemon juice
2 Tbs. arrowroot starch
1/2 cup all-purpose gluten-free flour
- Gently rinse and drain the berries and preheat oven to 375 degrees F.
- Combine berries, honey, lemon juice, and flours in a large mixing bowl. Pour into a pastry-lined pie pan, add the top crust of your choosing, and bake for 40-50 minutes, until the pastry is golden brown and the mixture is bubbling.
- Carefully remove from the oven and cool until ready to eat.