Recipes

Noah’s Mill Blueberry Blackberry Pie Recipe

Story by Robbie Clark | Photos by Emily Moseley Lots of chefs have found Bourbon to be a versatile ingredient no matter what they are preparing, with pies being no exception. As baked pastries rule the dessert tray through fall during the holiday season, we asked Executive Chef…

2014-10-28

Story by Robbie Clark | Photos by Emily Moseley

Lots of chefs have found Bourbon to be a versatile ingredient no matter what they are preparing, with pies being no exception. As baked pastries rule the dessert tray through fall during the holiday season, we asked Executive Chef Brian Surbaugh and Pastry Chef Becca Schmutte of Table 310 and its sister restaurant National Provisions in Lexington, Kentucky, to whip up some pie recipes using a Bourbon that paired well with the fillings.

Noah’s Mill Blueberry Blackberry Pie Recipe (yields one 9 inch pie)

Recipe card

Noah’s Mill Blueberry Blackberry Pie Recipe

Ingredients

2 cups blackberries
2 cups blueberries
2 cups brown sugar
1 cup flour
2 tsp. kosher salt
seeds from 1 vanilla bean pod
zest and juice of 1 lemon
3 tbsp. Bourbon (We used Noah’s Mill for its dark oak and deep berry notes)

Instructions

1Combine all ingredients in a medium bowl and toss together gently.
2Pour into a prepared pie shell.
3Bake at 350°F for 60-70 minutes.
43 cups all-purpose flour
52 tbsp. granulated sugar
61 tsp. kosher salt
7½ cup shortening
81 cup buttermilk ( ½ cup whole milk, ½ cup heavy cream, 2 tbsp. lemon juice)
91 egg
10Combine flour, sugar and salt in large bowl.
11Mix in the shortening and egg by hand into flour mixture until it resembles pea sized crumbs.
12Add the buttermilk and mix until the dough just comes together.
13Wrap in plastic wrap.
14Cool for at least one hour before use.