| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 11g | 3g | 44g |
| sugars | fibre | protein | salt |
| 25g | 5g | 4g | 0.25g |
When I first stumbled upon the recipe for Wild Chickweed and Nettle Pie, I was intrigued by the unique combination of wild greens and berries. As someone who loves experimenting with flavors that bring both my Creole roots and French sophistication to life, this dish perfectly melds earthy and sweet notes, rich textures, and dynamic tastes.
Embracing Nature’s Bounty
Foraging for wild greens has always been a cherished activity for me. It connects us to our surroundings and reminds us of the abundant gifts nature provides. Chickweed and nettles may be humble, but they’re packed with essential nutrients. Chickweed is a great source of vitamins, especially vitamin C, while nettles boast an impressive range of minerals and antioxidants. Eating these greens isn’t just a treat for your palate but a boon to your health.
How could I resist? Combining these elements in a pie infuses a sense of adventure and discovery into our daily meals. Plus, it’s an excellent way to introduce children to nutritious eating without the fuss since the inclusion of berries and natural sweeteners makes it appealing to even the pickiest of eaters.
A Flavor Symphony
The harmonious blend of fresh strawberries, blueberries, and raspberries gives the Wild Chickweed and Nettle Pie its vibrant, tart-sweet undertone. The sweetness of the honey or maple syrup balances the earthy tones of the greens, while a touch of lemon juice adds just the right level of zest. Spices like cinnamon and nutmeg tie it all together, creating a flavor profile that’s incredibly satisfying and reminiscent of traditional berry pies while being refreshingly different.
Speaking of similar dishes, this pie can be likened to a berry galette but with an added nutritious twist thanks to the wild greens. It pairs beautifully with a scoop of vanilla ice cream or a dollop of crème fraîche, making it a delightful end to any summer meal. On the savory side, it can complement simpler, lighter mains like a bowl of light summer soup or a simple green salad.
Baking the pie crust to golden perfection and brushing it with a beaten egg adds a delightful crispness, while the filling remains moist and luscious. And if you’re feeling particularly adventurous, consider using a homemade pie crust infused with herbs for an extra layer of complexity.
Ultimately, this recipe is all about celebrating the seamless blending of ingredients that are not only delicious but also incredibly good for you. Give the Wild Chickweed and Nettle Pie a try, and I have no doubt you’ll fall in love with it just as I have.
What You’ll Need
- 2 cups wild chickweed leaves, rinsed and chopped
- 2 cups nettle leaves, blanched and chopped
- 1 cup fresh strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
- 1/2 cup honey or maple syrup
- 1/4 cup lemon juice
- 1 tablespoon cornstarch
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
Method
Step One
Preheat your oven to 375°F (190°C).
Step Two
In a large mixing bowl, combine the wild chickweed leaves, blanched nettle leaves, sliced strawberries, blueberries, and raspberries.
Step Three
In a small bowl, mix together the honey or maple syrup, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Stir until the cornstarch is fully dissolved.
Step Four
Pour the honey mixture over the chopped greens and berries, then gently toss to ensure an even coating.
Step Five
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess dough around the edges.
Step Six
Pour the filling mixture into the pie crust, spreading it out evenly.
Step Seven
Place the second pie crust over the filling. Trim any excess dough and crimp the edges of the top and bottom crusts together to seal.
Step Eight
Cut a few small slits in the top crust to allow steam to escape.
Step Nine
Brush the top crust with the beaten egg to give it a golden sheen.
Step Ten
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Step Eleven
Allow the pie to cool for at least 30 minutes before serving. Enjoy!
