Tuesday, October 15, 2019

Berry pie

Berry pie


  • 2-1/2 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1 cup cold butter, cubed

  • 6 to 8 tablespoons ice water


  • 1 cup sugar

  • 1/4 cup cornstarch

  • Dash salt

  • 1/3 cup water

  • 1/2 teaspoon ground cinnamon, optional

  • 1 cup fresh blueberries

  • 1 cup fresh raspberries

  • 1 cup halved fresh strawberries

  • 3/4 cup fresh blackberries

  • 1 tablespoon lemon juice

  • 2 tablespoons butter

  • Directions

    • 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, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.

    • Preheat oven to 400°. 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-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.

    • Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.

    • Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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