I have found a new fave! Summer berries are my absolute fave and any pie with fresh berries is alright with me.
I took a recipe from the ‘Pie and Tarts’ book put out by the Culinary Institute of America.
Oh, I finally got to break in my new rolling pin from Anthropologie, which of course made me very happy.
I made the dough yesterday and rolled it out. I used the all butter dough from the book.
All Butter Pie Crust – by Hand
Makes two 11-inch rounds
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
11 tablespoons unsalted butter, cold, cut into 3/4-inch cubes
1/2 cup water, ice cold, more as needed
Combine the flour, salt, and sugar in a large bowl and scatter the butter pieces over the dry ingredients.Using a pastry blender, or, rubbing the mixture between your fingers, work quickly to cut or rub the butter into the dry ingredients until it is in pieces the size of small hazelnuts.
Using a pastry blender, or, rubbing the mixture between your fingers, work quickly to cut or rub the butter into the dry ingredients until it is in pieces the size of small hazelnuts.
Sprinkle half the ice-cold water over the butter mixture. Using your hands or a rubber spatula, lightly toss the dry mixture until the dough just begins to hold together. Continue to add water in small amounts until it becomes a rough but pliable dough. The dough should just hold together when pressed to the side of the bowl.
Turn the dough out onto a lightly floured work surface and divide into two portions. Shape the dough into 5- to 6-inch diameter flat, round disks and wrap them tightly in plastic wrap. Chill the dough in the refrigerator for at least 45 minutes to two hours or preferably overnight.
Makes 8 Servings
Pie crust dough, for two-crust pie
3 tablespoons cornstarch, sifted
3/4 cups sugar, plus as needed for garnish
1 cup blueberries, rinsed, picked over for stems, drained, and blotted dry
1 cups raspberries, rinsed, drained, and blotted dry
1 cups blackberries, rinsed, drained, and blotted dry
1/2 teaspoon freshly grated lemon zest
Juice from one lemon
1/4 teaspoon kosher salt
Make or purchase pie crust dough for a two-crust pie. Put the dough onto a lightly floured work surface and divide into two pieces. Shape into 5- to 6-inch disks, wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 45 minutes, or until firm. Roll out the bottom crust to a 12-inch diameter round that is 1/8-inch thick. Carefully lift and drape the dough in the pie pan and gently press in place. Trim the excess dough from the outer edge of the pan, and refrigerate until ready to use.
Preheat the oven to 375 degrees F. Combine the cornstarch with the 3/4 cup of sugar using a whisk to mix together thoroughly. Prepare the filling by gently, but thoroughly, tossing together the berries with the cornstarch and sugar mixture, lemon zest and juice, and salt in a medium bowl. Pour the mixture into the bottom crust.
For the topping, i chose to do a Crumble topping versus using more dough. Take butter, cinnamon, flour and sugar, mix with fingers and sprinkle on top of the pie.
Place the pie on a rimmed baking sheet, then onto an oven rack set in the center of the oven. Bake until bubbly and thick, approximately 45 to 50 minutes. Remove from the oven and place on a cooling rack for 2 to 3 hours. The filling will thicken as it cools.