Mixed Berry Pie

Last week I realized I hadn’t made a pie recently and decided we were due for one since Tim loves pie so much!  I had some frozen mixed berries in the freezer, so I got to work using Martha Stewart’s recipe (which I can no longer find on her website).

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Mixed Berry Pie

Ingredients

4 cups fruit (I used a combo of blackberries, strawberries, blueberries and raspberries), fresh or thawed if frozen

2 T lemon juice

1 cup sugar or Splenda plus more for sprinkling on crust

1/4 cup instant tapioca

zest of one lemon

2 T butter

double crust pie dough (recipe below)

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 Pie Dough (source: Pioneer Woman)

3 cups AP flour

1-1/2 cups Crisco (I use butter flavored)

1 egg, beaten

5 T. cold water

1 T white vinegar

1 tsp salt

 

Directions

One day in advance, prepare pie dough and place in refrigerator  (or make even further in advance and store in the freezer) and place frozen berries in fridge to thaw.

Prepare the dough by  placing the flour in a large bowl and cutting in the Crisco until the mixture resembles coarse meal.  I use a fork to do this and it takes some time so be patient.  Add in the egg, water, vinegar, and salt and gently stir it all together to incorporate the ingredients.  Do not over mix.

Divide the dough into thirds*.  Place each third into a separate Ziploc bag and shape each one into a flat round shape so that it is easy to roll out later.  Freeze or refrigerate the dough.

When ready to make the pie, take the dough out of the fridge or freezer to allow it to become pliable, but still cold and mostly firm.  Preheat the oven to 425 degrees.

While the dough sits out for about 15 minutes, mix up the filling.  Combine the fruit, lemon zest and juice, sugar, and tapioca together in a large bowl and set aside.  

Roll out the bottom layer of dough on a well floured surface and place in pie plate.  Roll out top layer of dough and leave on work surface.  Pour fruit filling into pie plate and dot with butter.  Place top layer of dough over fruit.  Trim excess dough and pinch/seal edges.  Slice vents in top, sprinkle with sugar, and bake pie at 425 degrees for 20 minutes, reduce heat to 350 degrees and bake for 35-45 more minutes or until golden brown and bubbly.  Let cool completely before serving.

*Note that you only need two dough balls (2/3 of dough recipe).  Keep the other 1/3 in the freezer for a recipe that that only needs a single crust such as a chocolate cream pie.

I roll out pastry dough on a floured silpat or silicone mat, then I can lift the mat and flip it over into the dish.  Then I gently pull the mat away. For me, this reduces tears from handling the dough with my bare hands when trying to move it from the rolling surface into the pie dish.

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5 Comments (+add yours?)

  1. Themis
    Apr 05, 2009 @ 21:17:34

    Oh yum! I absolutely love mixed berry pies and that one looks wonderful!

    Reply

  2. Jennifer
    Apr 06, 2009 @ 18:01:58

    I actually made my first pie crust this weekend for Tuesday’s with Dorie. I went to Bed, bath, and beyond and bought this little plastic circular zippered pouch-thing that you plop the dough in the center and roll it out inside. It worked pretty well. (But it’s not very easy to clean.)

    Reply

    • earley2006
      Apr 06, 2009 @ 18:25:42

      I’ve never heard of the round bag that you roll the dough in, but it sounds handy. I have a hard time cleaning my silicone mats too. They say you can put them in the dishwasher but they just end up folding over and not getting clean!

      Reply

  3. Memoria
    May 05, 2009 @ 15:28:32

    YUM! The crust on your pie looks scrumptious. I love Silvia’s recipe on Pioneer Woman. It is so flaky.

    Is there a substitute for the tapioca?

    Reply

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