The Procrastinator’s Guide to the Holidays
- Mixed Berry Pie
Mixed Berry Pie
Ingredients for the Pie Crust
- 2.5 cup 591 ml all=purpose flour
- 1 Tbsp sugar
- 1 tsp kosher salt
- 2 sticks + 2 Tbsp cold unsalted butter cut into small pieces
- 1/4 to 1/2 cup 59 ml ice water
Ingredients for the Filling
- 8 cup 1893 ml blueberries
- 1/4 cup 59 ml sugar
- 1/4 cup 59 ml cornstarch
- 1 Tbsp lemon juice
- 2 Tbsp unsalted butter cut into small pieces
- 1 egg yolk
For the pie crust
-Use a food processor to pulse the flour, sugar, and salt until combined. Add the pieces of butter and pulse for about 10 seconds. Drizzle ¼ cup of ice water evenly over the mixture. If dough is too dry, add more water a little at a time. Mixture should hold together when pressed. Shape the dough into 2 small disks and wrap in plastic wrap. Refrigerate for at least an hour.
-Roll out one of the disks, dusting with flour as you go. Place this crust in the base of the pie plate and put it back in the fridge to chill while you make the filling.
-You can use any berries you like (blueberries, raspberries, blackberries) for this filling.
For the pie
Preheat the oven to 400. Place the berries in a large bowl and toss with the sugar, cornstarch and lemon juice. Try not to overwork the berries, because you don’t want too much juice by squeezing them. Pour this mixture into the chilled pie crust base and dot the top with the butter.
-Roll out the remaining pie disk to ¼ inch thick and use a scalloped pastry cutter to slice the crust into 1 ½ inch thick strips to create a lattice.
-Finish by beating the egg yolk and using a pastry brush to brush the entire top of the pie (this gives it a nice golden brown crust when it bakes).
-Place the pie in the oven and bake for 20 minutes, then reduce the oven to 350 degrees and cook for 40-50 minutes more, until bubbling. Cool on a wire rack.