Goumi Berry Pie

We want to shine a spotlight on a lesser known, culinarily versatile farm fave berry that is an easy-to-grow, cold-hardy, abundantly fruitful perennial shrub: The goumi berry!

While most folks say the berries are a little sour and mildly astringent eaten raw, there are many ways to use the goumi berry that soften those qualities and accentuate its fruity sweet-tartness.
They also have lots of antioxidants, vitamin A, and fiber, which make us feel even better about making them into a pie! See the recipe from chewyrecipes.com below.

Plus the plants fix nitrogen (important for living things in the soil), don’t have any real pest issues in this climate, and are non-invasive.

Hope you’ll get yourself some at the PWYC Farm Stand or Ferguson Farmers Market this weekend! Let us know what you think!

Photo and recipe courtesy of Chewy Recipes

Simple Recipe for a Classic Goumi Pie

Prep Time 20 min | Cook Time 40 min | 8 servings

3 cups Goumi Berries – Fresh, washed, and deseeded

3/4 cup Sugar – Adjust according to berry sweetness

1T Lemon Juice

2T Cornstarch

1 Pie Crust

1T Butter, melted For brushing on top

Instructions:

Prepare the Filling: In a mixing bowl, combine goumi berries, sugar, lemon juice, and cornstarch. Stir until the berries are evenly coated, and set aside.

Assemble the Pie: Place the pre-made pie crust in a pie dish and pour the berry mixture into it. Spread the filling evenly, then cover with a second crust if desired, or use a lattice pattern. Brush the top crust with melted butter for added richness.

Bake: Preheat the oven to 375°F (190°C) and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

This recipe makes a classic, juicy goumi pie that’s full of flavor. Adjust the sugar level to your taste—goumi berries can vary in sweetness, so a quick taste before baking is recommended.