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Al Fresco Pie Kit

Al Fresco Pie Kit

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 🙂

Ingredients:

  • 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

Instructions:

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.

RECOMMENDED FOOTPATHS:

Audoban’s Plainsboro Preserve, Princeton Highlands, Skyview Preserve