Berry Pie

Berry Pie

Filling.

  • 2 pounds berries, fresh or frozen (I used a mix of pitted cherries, blueberries, strawberries and blackberries)
  • 1 cup granulated sugar
  • 1/4 cup corn starch
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • pinch salt
  • 1 teaspoon vanilla

Pie Dough.

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 tablespoon granulated sugar, plus extra for sprinkling
  • 1 teaspoon salt
  • 1 cup cold, unsalted butter, cut into chunks
  • 1/4 cup cold whole milk
  • 1 egg, yolk and white separated
  • 1 teaspoon apple cider vinegar

 

Filling.

In a saucepan, toss the fruit with the sugar and corn starch.  Add the water, lemon juice, cinnamon, cloves and salt.  Cook over medium heat, stirring occasionally, until the liquid just begins to simmer.  Bring to a boil while stirring constantly and cook until the filling thickens; once thickened, boil for one minute while continuing to stir.  Remove from the heat and stir in the vanilla.  Set aside to cool to room temperature.  The filling can also be made a few days in advance and stored in the refrigerator until ready to use.

Crust.

For the dough, combine the flour, sugar and salt in a large bowl.  Use a pastry cutter to cut the butter into the flour mixture until well incorporated, and pea-sized pieces of butter remain.  In a small bowl, whisk together the milk, egg yolk and apple cider vinegar.  Stir into the dough, and then use your hands to bring the dough together into a ball; it should not be overly wet, and should just barely hold together.  Divide the dough into two equal balls, wrap in plastic and refrigerate for 20 minutes.

On a floured surface, roll out half the dough, fit into a deep-dish pie pan and trim the edges.  Spread the filling into the dough.  Roll out the other half, and use a heart cutter to cut a heart right in the middle.  Use the blunt end of a wooden skewer, or a small piping tip, to punch the dotted border around the heart.  Place the top crust over the filling, centering the heart in the middle, and trim and crimp the edges.

Gather up all the scraps to make your decorative accents, sealing them against the top crust with a few drops of water.  If you don't have the Craftsy rose cutter, you can also make roses using this method.  Brush the top of the pie with the egg white and sprinkle with granulated sugar.

Baking.

Heat the oven to 425.  Set the pie on a baking sheet and bake the pie for 20 minutes, then reduce the heat to 350 and bake for an additional 45-60 minutes, until the filling is bubbling.  Cover the pie loosely with foil when the top of the crust has browned, and leave it covered for the remainder of the baking time.

Cool completely on a wire rack before cutting and serving.


Recipe from Curly Girl Kitchen
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