Very Berry Noir Pie

Sometimes when a beer is loaded up with berries and reminds of a delicious pie in a glass you've just got to bring it to life. For your culinary enjoyment, we've whipped up the perfect Very Berry Noir Pie!

Berry season is here, and warmer days are just around the corner. To celebrate the newly year-round Berry Noir and all the fresh delicious berries hitting shelves, we thought we'd whip you up a little treat. This is the perfect pie to complement the tart, juicy berries that are featured in the beer: blackberries and blueberries. So this recipe uses a mixture of those, but feel free to use any berry you like.

Crust (makes two):

2 ½ cups flour

½ tsp salt

½ tsp sugar

8 ounces of cold unsalted butter

6-8 tbsp of ice water

A splash of apple cider vinegar

Filling:

½ cup blackberries

½ cup blueberries

1/3 cup Berry Noir

1/3 cup sugar

3 tbsp corn starch

½ tsp cinnamon

½ tsp vanilla extract

Zest of one medium lemon

2 tbsp butter

Instructions:

1. Make the crust (Or heck, buy it if you want. We won’t judge you)! Prepare by cutting your butter into cubes and getting a large glass of ice water with your added splash of apple cider vinegar (optional). In a large bowl combine flour, salt, and sugar. Using a pastry knife or food processor, combine flour mixture with butter until it resembles cornmeal. If you’re using a food processor, dump your mixture back into the large bowl and add ½ of the water. Stir lightly to combine. Add the rest of the water and mix until the dough just comes together. Careful not to overwork! Use your best judgment on water as needs can vary based on location and humidity levels.
2. Split the dough in half and wrap in plastic wrap, letting rest in the fridge for at least 30 minutes.
3. Preheat oven to 450 degrees Fahrenheit.
4. In a medium to large pot, combine berries, Berry Noir, and sugar over medium heat for 5-10 minutes. Once the berries start breaking down, crush a few to half of them with the back of a spoon to release juice. Add your cinnamon, vanilla extract, and corn starch. Cook another 5-10 minutes until thick. Stir frequently so it doesn’t burn!
5. Once that is finished set it off to the side. Roll out crust and place in the bottom of a pie pan, making sure to press into the bottom edges. Trim away excess, and sprinkle a little flour on the bottom of the crust. This will help keep it from getting soggy!
6. Add your filling. On top zest your lemon and cut butter into small pieces, placing on top.
7. Roll out the second crust (optional) and decorate however you like, making sure there is a vent in the dough. Mix one egg yolk with a tsp of water; brush on top & sprinkle with sugar.
8. Place finished pie on a baking sheet and bake at 450 for 10 minutes. Reduce to 350 and bake 35-40 minutes until golden brown on top.

Cool completely before slicing and enjoying. We'd also recommend you serve with vanilla ice cream and a big glass of Berry Noir. Cheers!