>> 1 cup unbleached all purpose flour
>> 1/2 cup softened butter
>> 1/4 cup icing sugar
>> 2 large eggs
>> 1 cup organic cane sugar
>> 1/2 tsp baking powder
>> 2 tbsp fresh squeezed lemon juice
>> 1 to 1 1/2 cups of autumn olive berries
Heat oven to 350°F.
Thoroughly mix the flour, butter and icing sugar. Press in an ungreased pie plate or 8x8x2 baking pan. Build up the edges so that there is a half inch edge.
Bake 15 minutes.
Beat remaining ingredients except the berries. Be sure to beat minimum 3 minutes or until the mixture is light and fluffy. Fold in the berries. Pour over the cooked hot crust. Bake about 20 minutes or until no imprint remains when lightly touched.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
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