Triple Berry Pie
Posted by Warren
Makes one 9-inch pie, double crust, fruit filling. Total time
Triple berry pie, what more can you ask for?
This pie is very berry. It’s better to use fresh berries but frozen will do.
Triple Berry Pie Recipe
Pastry dough – double crust
3 cups unbleached all-purpose flour
4 tablespoons sugar
1/2 cup ice cold water
1/2 teaspoon fine salt
1 cup (2 sticks) cold unsalted butter
1 teaspoon cold corn oil
6 cups mixed berries (raspberries, blueberries, marionberries)
1 cup white sugar
2 tablespoons cornstarch
2 tablespoons tapioca flour
1 teaspoon ground cinnamon
pinch of salt
pinch of ground cloves
1 tablespoon cold unsalted butter
1. Prepare the pastry: Roll the pastry and line a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry.
2. Preheat the oven to 400° F.
3. Prepare the filling: Thaw out berries if frozen to 40° F or warmer in bowl.
4. In a separate bowl, mix together the sugar, cornstarch, tapioca flour, cinnamon, cloves and salt. Add them to the berries. Mix gently, be careful not to burst them. Adjust sugar to taste as needed.
5. Scrape the filling into the bottom crust, dot with butter and cover it with the second crust. Trim and crimp the crust; chill the pie for about 10 minutes in the refrigerator. Cut vent slits in the top crust. It is your option to sprinkle it with sugar or brush the top with egg white.
6. Bake the pie on a baking sheet for 10 minutes at 400° F or until the crust looks dry, blistered, and blonde. Berry pies can really bubble over so be careful. Turner the oven down to 375°F, and bake for at least 45 minutes more or until the crust is golden brown, and visible juices are thickened and bubble slowly through the slits in the top crust. Check if the bottom crust has darkened. If not bake a little more and cover the top crust, so it does not burn.
7. Cool the pie completely before cutting at least a few hours. Serve it at room temperature. Store the pie uncovered in a cool place up to three days.