With all our LOCAL berries this year found at our market, this blogger is making a 3 Berry Pie!
Here is a great recipe for any berry...switch it up and mix as many different types of berries as you want.
Find berries with our Farm Vendors, Phil of Hayward Farm and Bessie's Farm Goods.
Berry Pie
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoon granulated white sugar
1 cup unsalted butter, chilled, and cut into 1 inch pieces
1/4 to 1/2 cup ice water
Berry Filling:
2 cups (1 pint) fresh blueberries
2 cups (1 pint) fresh blackberries
1 cup (1/2 pint) fresh strawberries, sliced
2/3 cup granulated white sugar (use a little more or a little less sugar depending on sweetness of berries)
3 tablespoons cornstarch
1 tablespoons lemon juice
1 tablespoon lemon zest (outer yellow skin of the lemon)
1 tablespoon (14 grams) cold unsalted butter, cut in small pieces
Glaze:
Cream
Granulated white sugar
Short Crust Pastry:
In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, fflattening each half into a disk, cover, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch pie pan. Brush off any excess flour and trim any overhanging pastry to an edge of 1/2 inch. Refrigerate the pastry, covered with plastic wrap, while you make the filling.
Remove the second round of pastry and roll it into a 13 inch (30 cm) circle. Using a pastry wheel. sharp knife, or pizza cutter, cut the pastry into 1 inch (2.5 cm) strips. Place the strips of pastry on a parchment paper lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 10 minutes.
Preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in the lower third of the oven. Put a baking sheet on the oven rack. (The pie plate will be placed on the hot baking sheet to catch any spills.)
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch pie pan. Brush off any excess flour and trim any overhanging pastry to an edge of 1/2 inch. Refrigerate the pastry, covered with plastic wrap, while you make the filling.
Remove the second round of pastry and roll it into a 13 inch (30 cm) circle. Using a pastry wheel. sharp knife, or pizza cutter, cut the pastry into 1 inch (2.5 cm) strips. Place the strips of pastry on a parchment paper lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 10 minutes.
Preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in the lower third of the oven. Put a baking sheet on the oven rack. (The pie plate will be placed on the hot baking sheet to catch any spills.)
Make the berry Filling:
In a small bowl mix together the sugar, cornstarch, juice (lemon) and zest. Place the berries in a large bowl. Add the sugar mixture to the berries and gently toss to combine. Pour the mixture into the prepared pie shell and dot with the 1 tablespoon of butter. Then, lightly brush the rim of the pastry shell with cream.
Remove the lattice pastry from the refrigerator and, starting at the center with the longest strips and working outwards, space the strips about 1 inch apart. Use the shortest pastry strips at the outer edges. Then, rotate pie plate a quarter turn, and repeat the process with the rest of the strips. Weave the top strips over and under the bottom strips. Trim the edges of the strips, leaving a 1 inch overhang. Seal the edges of the pastry strips by folding them under the bottom pastry crust and flute the edges of the pastry. Brush the lattice pastry with milk and sprinkle with a little sugar.
Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake the pie for about 35 - 45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much during baking, cover with a foil ring or aluminum foil.
Place the baked pie on a wire rack to cool for several hours. Serve with softly whipped cream or vanilla ice cream. Store any leftovers for 2 - 3 days at room temperature.
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