Recipe: Forest Foraged Wildberry Pie

Wyman Park is ripe with raspberries!  We found a swath of wild berry bushes in the Dell and greater woods stretching from Remington to Roland Park!  In just about a week or so, these fruits will be ripe and ready to be picked and made into jam or baked into a pie!

Look for sticky raspberry burrs in the bushes on the southwest wall of the park.  When they are ripe, the raspberries unfurl.

There are also wild blackberries of the rubus genus in the park!  Wait until they turn a deep purple before picking..

Recipe for Forest Foraged Wildberry Pie:

2 cups flour

1/2 tsp salt

2/3 cup coconut oil

5 tbsp cold water

2 cups berries

3 tbsp water

2 tbsp cornstarch

1 tbsp cinnamon

1/2 tbsp sugar

1/4 tsp salt

To make the pie crust:

Make sure your coconut oil is still solid, as you want to cut it into cubes or crumbles to mix in to the flour, water and salt.  If you lack coconut oil, substitute butter.  Cut the source of fat into cubes or crumbles and combine with flour and one tablespoon water at a time until dough forms a ball.  Refrigerate one hour.  Roll dough out and put in pie tin.  Bake 5 minutes to prep shell for filling.

To make wildberry filling:

Rinse and strain the berries, add 3 tbsp water, cinnamon, cornstarch, sugar and salt to a pot and heat over stovetop.  Add berries and stir until well combined and sticky.

Pour filling into pie shell and bake 15 minutes at 425 degrees Fahrenheit.