Ingredients with Measurements:
- 2 cups fresh or frozen myrtle berries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, cut into small pieces
- 1 double pie crust (homemade or store-bought)
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the myrtle berries, sugar, cornstarch, salt, cinnamon, and nutmeg. Mix well.
3. Roll out one of the pie crusts on a lightly floured surface and transfer it to the pie dish. Trim the edges to fit.
4. Pour the myrtle berry mixture into the pie crust.
5. Dot the top of the filling with the butter pieces.
6. Roll out the second pie crust and place it on top of the filling. Trim the edges and crimp them together with a fork or your fingers.
7. Cut a few slits in the top crust to allow steam to escape.
8. Brush the top crust with a beaten egg or milk.
9. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let the pie cool for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 290
- Total fat: 12g
- Saturated fat: 5g
- Cholesterol: 15mg
- Sodium: 200mg
- Total carbohydrates: 43g
- Dietary fiber: 2g
- Sugars: 20g
- Protein: 3g
Substitutions for ingredients:
- Myrtle berries can be substituted with blueberries or blackberries.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
- Cinnamon and nutmeg can be substituted with allspice or cloves.
Variations:
- Add a splash of lemon juice or zest to the filling for a tangy twist.
- Top the pie with a streusel topping made of flour, sugar, and butter.
- Make mini myrtle berry pies using a muffin tin and individual pie crusts.
Tips and tricks:
- If using frozen myrtle berries, thaw them before using and drain any excess liquid.
- To prevent the crust from getting too brown, cover the edges with foil or a pie crust shield.
- Let the pie cool completely before slicing to allow the filling to set.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 20-30 seconds or in the oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
- Serve the pie warm with a scoop of vanilla ice cream or whipped cream.
- Dust the top of the pie with powdered sugar for a decorative touch.
Garnishes:
- Fresh myrtle berries or other berries
- Mint leaves
Pairings:
- Coffee or tea
- Vanilla ice cream or whipped cream
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the filling is too runny, add more cornstarch or tapioca starch.
- If the crust is too dry, brush it with a little milk or egg wash before baking.
Food safety advice:
- Wash the myrtle berries thoroughly before using.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Myrtle berries have been used in traditional medicine for their anti-inflammatory and antioxidant properties.
Flavor profiles:
- Myrtle berries have a sweet and slightly tart flavor, similar to blueberries.
Serving suggestions:
- Serve the pie warm or at room temperature.
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