This is the country pie that you never knew you needed in your life. Think pumpkin pie but more complex, with notes of berry, lemon, and honey. It’s also a great way to use any extra mashed potatoes!
Cornmeal Crust Ingredients:
- 1½ cups all-purpose flour
- ½ cup finely ground cornmeal
- ¼ cup sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold
- 1 large egg
- 3 tablespoons ice water
Blackberry Sauce Ingredients:
- 2½ cups fresh or frozen blackberries (about 15 ounces)
- 1¼ cups sugar
- 2½ cups mashed Idaho® potatoes (make from scratch with your favorite buttery family recipe or use Idahoan Signature™ Russets Mashed Potatoes)
- 5 tablespoons unsalted butter, melted
- ⅔ cup buttermilk
- 2 eggs
- 1 egg yolk
- 1½ teaspoons vanilla extract
- ½ cup sugar
- ½ cup honey
- 1½ teaspoons lemon zest
- Blackberries to top the pie, optional
Cornmeal Crust Directions:
- In the bowl of a food processor, pulse flour, cornmeal, sugar,
salt, and butter until the butter is in pea-sized pieces.
- Pulse in egg and water a few times until the dough sticks
together if you grab a handful and squeeze it.
- Transfer the dough to a board and knead it together to form
a flat disc. Cover in plastic wrap and refrigerate for at least
- Roll out dough to fit a 9" deep dish pie pan. Grease pie pan
and transfer rolled dough to the pan. Crimp or trim the
edges. Place the pie pan in the refrigerator until ready to fill.
Blackberry Sauce Instructions:
- Place blackberries and sugar in a small saucepan on medium heat. Stir regularly and gently press on the berries, encouraging them to release their juices. Continue this process until the berries and sugar have been transformed into a sauce with just a few remaining berry bits.
- Preheat oven to 350°F.
- Mix all ingredients (except the blackberries) until smooth.
- Pour into prepared crust.
- Evenly distribute about ⅓ cup of the blackberry sauce over the pie batter. Note that it will sink to the bottom of the pie as it bakes.
- Bake for one hour. If the crust looks dark brown, cover the crust with foil or a pie guard.
- Bake for another 40 minutes or until the edges are set and the inside of the pie still jiggles slightly when you move the pan.
- Turn the oven off and leave the pie in the warm oven for one hour.
- Remove from the oven and cool to room temperature.
- Store in the refrigerator until ready to cut.
- Top slices with blackberries and remaining blackberry sauce.