The best pie I can think of is made of little, wild blackberries that can be difficult to find and pick. There is a new cultivated blackberry that makes a pie almost as good. Marionberries have the same sweet/acid balance as the wild ones.�?I>Suzanne Butler, Culinary Consultant
Prep Time: 20 minutes
Cook Time: 70 minutes
Serves: 8
Serving Size: 1/8 of the recipe Ingredients 8 cups Marionberries 1/4 dry cup flour, all-purpose 2 tablespoons lemon juice 3/4 dry cup SPLENDA® No Calorie Sweetener (Granular) 1/2 serving Pie Crust recipe (can be located using our "Recipe Search" feature) 1 egg white, uncooked 1 teaspoon water 1/4 teaspoon sugar
Preparation - Preheat the oven to 350 degrees F. Combine the berries, flour, lemon juice and SPLENDA® into a bowl. Place into a high-sided 9-inch pie dish.
- Roll out ½ of the pie-crust dough—not too thin. Cut out eight, 2-inch hearts and lay evenly around the pie. (For very crisp crusts, bake the hearts separately on a small baking sheet for about 15 minutes or until golden.) Mix together the egg white and water to make an egg wash. Brush each heart with the egg wash and sprinkle with a little sugar. Discard the remaining scraps of dough. This recipe uses just under half of one of the crusts.
- Bake 1 hour and 10 minutes, or until the hearts are golden and the berries are bubbly. Serve hot or cold.
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