Blackberry and Blueberry Mascarpone Pie

Name: Blackberry and Blueberry Mascarpone Pie
Yield: 8
Ingredients: ¼ cup coconut sugar; 3 tablespoons all-purpose flour; 1 egg; 8 ounces mascarpone; 1 cup California Giant Berries blackberries; 1 cup California Giant Berries blueberries; zest and juice of ½ orange; 1 store-bought pie crust (for an 8”, 9” or 10” inch pie pan)

Serves8

A sweet, tart treat with a smooth, creamy center and a nice crunch finish.

INGREDIENTS

¼ cup coconut sugar
3 tablespoons all-purpose flour
1 egg
8 ounces mascarpone
1 cup California Giant Berries blackberries
1 cup California Giant Berries blueberries
zest and juice of ½ orange
1 store-bought pie crust (for an 8”, 9” or 10” inch pie pan)

DIRECTIONS

- - Follow the instructions on the package to cook the pie crust before baking off the custard filled pie (the pie crust needs to bake for about 10 minutes).
- - While that bakes, prepare the filling. In a mixing bowl, mix together the sugar and flour. Add in the egg and combine. Stir in th mascarpone with a fork and combine until smooth, with no clumps in the batter. Slowly fold in the berries with a spatula, careful not to break the skin of the berries.
- - Once the pie crust has cooked and cooled, preheat the oven to 350F and pour the custard mixture into the pie. Spread evenly. Bake for 25-35 minutes, or until the top of the custard is puffy and the center is cooked through (use a knife to pierce and when it comes out clean, it is ready). Let cool. Cut the pie into pieces and enjoy!

Blackberry and Blueberry Mascarpone Pie

INGREDIENTS

DIRECTIONS

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Follow your berries to the farm.