Blackberry Pie With Lemon Verbena Whip Cream
Blackberry Pie With Lemon Verbena Whip Cream is a lacto ovo vegetarian recipe with 10 servings. One portion of this dish contains approximately 3g of protein, 19g of fat, and a total of 233 calories. For $1.01 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 3 foodies and cooks. A mixture of defrosted blackberries, butter, pastry, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works best as a dessert, and is done in around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is rather bad. Similar recipes include Passion-Fruit and Blackberry Jellies with Lemon Verbena Cream, Melon Salad with Lemon Verbena Blackberry Sauce & Pistachios, and Lemon Verbenan Olive Oil Muffins… With Lemon Verbena Syrup.
Directions
- Step 1 : Preheat oven to 450F. Chill a mixing bowl in the freezer.Line 9 inch pie pan with half the pastry. Cover and chill.
- Step 2 : Combine blackberries, flour, spices and sugar together in another mixing bowl. Spoon into pie shell.Cover with remaining pastry.
- Step 3 : Cut steam vents.
- Step 4 : Bake in 450F degree oven for 15 minutes. Reduce oven temperature to 350F degrees.
- Step 5 : Bake 34 to 40 minutes longer or until browned.Meanwhile, add cream and 3 lemon verbena leaves to a small saucepan.
- Step 6 : Heat cream over medium-high heat, only at a simmer for 5 minutes.
- Step 7 : Pour cream and verbena leaves into a glass container and chill for 20 minutes.
- Step 8 : Remove verbena leaves from cream.
- Step 9 : Pour cream into the chilled bowl and whip using an electric mixer.
- Step 10 : Add sugar to taste.Once pie has cooled serve lemon verbena infused whip cream on the side.
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Vegetarian
