A berry, berry good pie recipe•
Posted on March 12 2020
It's hard to beat a beautiful pie filed to the brim with juicy berries, unless perhaps you pair said pie with a scoop of vanilla ice cream.
This recipe has been our go-to for years now - originally adapted from this one over at Taste of Home, we've made some small adjustments to suit our taste and now think it's pretty much perfect.
The best thing about it is it's very easy to make a few tweaks depending on your tastebuds, and what berries you have available to you.
So whether you're about to leave berry season behind, or just heading into it, we recommend giving this recipe a go. If you do, please let us know!
A berry, berry good pie recipe
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
- For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
- Preheat oven to 400° / 200C. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-inch (3mm) thick circle; transfer to a 9 inch / 22cm pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
- Roll remaining dough to a 1/8 inch (3mm) thick circle; cut into 1/2 strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry. Bake 10 minutes.
- Reduce oven setting to 350° / 180C; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
TIPS AND TRICKS
If you aren't able to find any of the berries listed in the ingredients, simply substitute with more of one of the other berries. Alternatively you can use apples or cherries.
You can use frozen berries but they will release more juice than fresh berries. In order to stop the base of your pie becoming soggy; you should either pre-bake the pie base only for around 5 minutes and/or add an extra 1-2 tablespoons of butter to your pastry which will help repel the extra juice.
If you would like to create a decorative upper pie crust such as ours, working with cold dough will make your life a lot easier. Ensure dough is chilled before starting to work on your design and if it gets difficult to work with, you can re-chill it for 15 minutes or so.
If your berries are very ripe and sweet, you can add an extra half tablespoon of lemon juice to cut through the sweetness. Alternatively you could try slightly reducing the sugar in the filling.
If you have any other tips or tricks please be sure to let us know in the comments. Enjoy!
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