|just seven ingredients!|
The filling was pretty simple. The berries and a little sugar were pureed in the food processor before being "forced" through a sieve (I used a colander) to get rid of the seeds (most of them). This process was actually a bit time consuming, and I really didn't get all the seeds out. Luckily most of the sneaky little buggers that made it through the sieve sank to the bottom during the mixing process because they were heavier than the filling. Thank you Laws of Physics :)
|forcing the puree. watch out for the sneaky seeds.|
|extra puree & pie filling|
|good luck, bake well!|
|a little jiggly, but looking and smelling done!|
When I finally cut into it, the center was still a bit "soft" (you can see it in the photo below), despite being described as having a smooth texture. I think it could have baked for about 10 more minutes to achieve that type of texture. Or maybe it actually should have come to room temp before going in the fridge. Regardless, the pie was delicious, and did have the consistency similar to pumpkin pie (or it would have been if I'd baked it long enough). The taste was light and not too sweet - it would be perfect in the summer. The whip cream was a perfect complement to the lovely lavender color, and the crust was the ideal flakiness.