Ingredients
- – 7 cups of fresh or frozen berries (We like to use 1 cup of raspberries, 2 cups of blueberries, and 4 cups of ollaliberries)
- – 1/2 cup of sugar
- – 1 tablespoon of lemon juice
- – Zest of 1 lemon
- – A pinch of salt
- – A pinch of cardamom
- – A pinch of cinnamon
- – 4 tablespoons of cornstarch
- – 2 tablespoons of butter
- – 1 par-baked pie crust (Don’t worry, we’ve got the recipe below!)
- – Cardamom crumble (Yep, we’ve got that covered too!)
Instructions
- In a saucepan over medium heat, combine the berries, sugar, lemon juice, lemon zest, cardamom, salt, and cinnamon.
- Let it simmer for about 5-10 minutes, stirring occasionally.
- Scoop out about 1/2 cup of the berry juice into a bowl and mix it with the cornstarch until it’s smooth.
- Pour the cornstarch mixture back into the pot with the berries and simmer for another 2-5 minutes until it thickens up nicely.
- Stir in the butter until it melts, then let the mixture cool for around 5 minutes.
- Pour the filling into your par-baked pie crust.
- Sprinkle the cardamom crumble on top.
- Pop it into the oven at 400°F and bake for about 40 minutes until it’s golden brown and bubbling with deliciousness.
- Once it’s done, resist the temptation and let it cool for a few hours before you dive in.