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Select »   Grilled Peach Sundaes  |  Organic Berry Pie    

Organic Berry Pie

Chef: Jesse Cool (
Select Item(s): Webb Ranch organic berries (U-Pick or Farmers Market)

Use a variety of berries in this pie. My favorites are blackberries, raspberries, and blueberries. Strawberries are too juicy for this pie, so save them for another recipe. I like to make my pies in a 10″glass pie plate. It allows me to see the crust baking, and I love to hear people ooh and ah over a big old beautiful pie.

Preheat the oven to 350ºF.

1/2 cup organic whole grain pastry flour
1/2 cup organic whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon organic sugar
1/4 teaspoon salt
1/2 cup organic unsalted butter
1/3 cup ice water

6 cups fresh berries (blackberries, raspberries, or blueberries) from Webb Ranch
1 1/4 cups organic sugar
3 tablespoons tapioca
Zest of lemon
1 tablespoon organic lemon juiceHarvest

To make the crust
In a large bowl, combine the pastry flour, whole-wheat flour, cinnamon, sugar, and salt. Grate the butter into the flour mixture. Using your hands or a pastry blender, work the butter into the flour mixture until the pieces are about the size of peas. Add the water, 1 tablespoon at a time, and blend until a soft, moist dough forms. Form the dough into a flat round disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

To make the filling
When the dough is chilled, in a medium bowl, combine the berries, sugar, tapioca, lemon zest, and lemon juice. Toss to coat well.

Place the dough on a well-floured surface and roll to about 1/8″ thickness, turning the dough often to keep it well-floured. Fold the dough in half and place in a 9″ or 10″ pie plate. Turn under and crimp the crust. Spoon the berry filling into the crust. Bake for 1 hour, or until the crust is lightly browned. Place on a rack to cool for at least 30 minutes before slicing. Makes 10 servings.

Kitchen tip
Most people like ice cream or whipped cream with their pie, but because of the sweetness of the filling in this pie, I prefer a big dollop of sour cream.

Reprinted with permission from Jesse Cool.


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