Black & Blueberry Rock & Rye Pie
1 batch of unbaked pie dough (can be store-bought)
4 C Blueberries
2 C Blackberries
1 C Sugar
1/4 C All Purpose Flour
2 Tbsp Quick Cooking Tapioca
2 Tbsp fresh Orange Zest, divided
4 Tbsp Slow & Low Rock & Rye
1 Tbsp Turbinado Sugar
Mix berries, sugar, flour, tapioca, half of the orange zest, and the Slow & Low in a bowl. Allow to rest for 15 minutes, or use immediately if fruit is frozen.
Roll out half of the dough In a 10 inch circle and line a 9” pie pan. Fill with berry mixture. Roll out remaining dough and cover berries either with a lattice or a top crust with slits across to vent.
Preheat oven to 425.
Crack an egg in a bowl and mix thoroughly. Brush across the top crust and add a sprinkle of turbinado sugar.
Bake for 20 minutes at 425 and then reduce heat to 350. Continue to bake for 40 -50 minutes, turning at least once. Cover the edges with foil towards the end of the bake, if needed.
Allow pie to cool for 5 hours or overnight. Sprinkle with remaining orange zest and serve with ice cream and a glass of Slow & Low.