From June to August, when wild blueberries, wineberries, raspberries and blackberries ripen, put together a pie kit and head for your favorite berry patch. All you really need is a pie base (e.g. tart shells, shortbread, lemon thin cookies or even a peanut butter sandwich sans jelly) and ample water to rinse your freshly-picked berries. For the cream on top, clotted cream makes a temperature-stable indulgence – and provides the “glue” to keep the berries in place.
I’ve never tasted a more delicious “pie” than while standing next to the bush I picked the berries from.
EASY AL FRESCO SHORTBREAD PIE BASE RECIPE
If you have butter, flour, powdered sugar and 1 1/2 hours’ advance notice, you’re all set 🙂
- 10 tbsp unsalted butter at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla and/or almond extract (optional)
- 1 1/2 cups all-purpose flour
- pinch of salt
Mix butter and vanilla and/ or almond extract until creamy. Stir in powdered sugar, then flour and salt. Form into a foot-long roll. Wrap in plastic and refrigerate for 1 hour. Once chilled, cut into 1/4″ slices and place on greased baking sheet. Bake for 10 mins at 350 degrees.