 American Berry Pie (Strawberry-Blueberry Pie) from American Macrobiotic Cuisine, by Meredith McCarty available in our online store
The bright red and blue berries make this a very festive summer dessert that brings "oohs" and "aahs!"
Serves 10
Filling:
2 pints strawberries
1 pint blueberries
1/2 teaspoon  sea salt
!/2 cup rice syrup
1/2 cup agar sea vegetable flakes
Basic Single Pie Crust Dough
Basic Single Crust Pie Dough:
1 1/2 cups whole wheat pastry flour
1/2 cup water
1 1/2 tablespoons corn oil
1/4 teaspoon sea salt
To prepare filling, rinse strawberries by placing in a bowl of cool water, swishing them quickly and removing them. Pinch off stems after rinsing or some of the flavorful juice will be lost in the water. Cut only very large berries in half. Leave others whole.
Place strawberries in saucepan and sprinkle with salt. Pour rice syrup over and sprinkle agar flakes over all. Cover pan and bring to boil, then simmer until agar is completely dissolved, around 15 minutes. Strawberries are so full of liquid (about one-half cup comes out) that no added liquid is necessary as long as you keep the flame at medium-low. Stir several times. Add blueberries in last five minutes of cooking time, after the strawberries are soft and juicy and the agar is almost dissolved. This way the blueberries become soft, but retain their round shape and distinct color and flavor.
To prepare pie dough, heat water, oil, and salt together. This mixes the ingredients well, thoroughly dissolves the salt, and makes for a smoother dough. Add warmed liquid to flour. Stir to form a kneadable dough, then knead quickly and briefly just to make dough smooth. Add more flour only if necessary. Roll dough out immediately as whole wheat pastry flour tends to harden with time, and place in corn-oiled pie pan. Crimp edges and bake at 350 degrees just until edges are barely golden, about 15 minutes. Allow to cool slightly before filling, or reserve for later use.
Pour filling into prebaked Basic Single Crust Pie Dough. Allow to gel, about three hours at room temperature or less in the refrigerator.
This recipe comes from American Macrobiotic Cuisine, by Meredith McCarty. We sell the book right here for $12.86 with free shipping. Dispelling the mystery that surrounds macrobiotic cooking, this resource shows how a macrobiotic diet--based upon local fresh vegetables and other easy-to-find ingredients--can include everything from French Onion Soup and Green Corn Tamale to Lemon-Lime Pudding Pie and Ginger Cookies. 94 illustrations.
 Meredith McCarty is a natural foods consultant and lecturer, and is the founder of Healing Cuisine. She has written three cookbooks, including the award-winning Sweet and Natural, and produced a video. A former Associate Editor of Natural Health magazine, and Co-Director of The Center for Macrobiotics in Eureka, California for 20 years, she has taught extensively in this country and abroad. In her role as food coach, Meredith helps people come into balance in their eating habits, suiting the material to their wants, needs and lifestyle. With a deep understanding of natural foods, macrobiotic, vegetarian and vegan (dairy-free vegetarian) approaches to wellbeing, she acts as facilitator for people wanting to know the whys and hows to cooking well-balanced healthy meals with a sense of ease and grace. Meredith has studied with some of the most respected experts in the natural foods movement including Michio and Aveline Kushi, Herman and Cornellia Aihara, and Jacques and Yvette de Langre. From her natural foods perspective and to keep current and inspired, she continues to travel and to take classes with professional chefs in the San Francisco Bay Area where she lives.
Visit Meredith's website at healingcuisine.com.
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