It’s berry season!!! I get so excited when spring hits because it means farm tours and berry picking! There is nothing better than munching on sweet fresh berries or baking them until they burst with luscious juices.
Since my refrigerator was jam packed with berries and we are planning a massive berry picking road trip (seriously it is going to be awesome!), I decided to make one of my favorite desserts, Berry Pie.
Only sprinkled with a touch of sugar, the blueberries, blackberries, strawberries and raspberries melt together to create a decadently sweet chunky syrup which can only be soaked up by a perfectly flaky thick crust and a scoop of vanilla bean ice cream. Anything else would not do this pie justice.
Now let’s talk about the crust. It is, like most things baked, a labor of love. I too have cheated by using a food processor, but if you are planning on filling your pie with such beautiful ingredients, you might as well do it right.
There are a few things that make the perfect pie crust. First is a pastry cutter. I have gone through many of these things, but this one is my favorite. It is sturdy and will not break or bend when you are cutting through cold butter. It is called Oxo Good Grips Pastry Blender. I purchased mine at Sur La Table.
The next key to a perfectly flaky crust is Plugrá European-Style Butter. It is slowly churned creating a creamier butter with less moisture. Basically a pie crust or pastry’s best friend! You can find this butter at most major grocery stores.
You want your butter to be right out of the refrigerator cold. Also, when you are working your dough, don’t be alarmed by the little pieces of butter that remain. Those little pieces of gold will melt while baking creating air pockets making your dough extremely flaky!
Perfect Pie Crust- recipe from Smitten Kitchen
- 2 1/2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup Plugrá European-Style butter, very cold, cut into small cubes
- 3/4 cup ice cold water
In a large bowl, mix together flour, sugar and salt. Add your cubed butter and cut it into the dough using a pastry cutter. Once the butter and flour have come together forming little pea size clumps, mix in the water. Gently mix the water into the dough with a rubber spatula or wooden spoon. Once everything is wet, gently knead dough with your hands until it all comes together and there is no flour at the bottom of the bowl. But remember, you want to keep those specks of butter in the dough…so don’t knead them out! Separate the dough into two pieces and wrap in plastic wrapping. Refrigerate dough for at least an hour before using, or freeze up to 1 month.
Quadruple Berry Pie
- 1/2 cup Blueberries
- 1/2 cup Blackberries
- 1/2 cup Strawberries
- 1/2 cup Raspberries
- 2 tbsp sugar
- 2 tbsp corn starch
- 1 batch of the pie crust recipe above
- 1 egg, slightly beaten
- 1 tbsp sugar for sprinkling
Preheat your oven to 350 degrees. Spray a regular pie dish with non-stick cooking spray.
On a lightly floured surface, roll out dough round to fit in pie plate. If you would like to recreate the lattice top here is a great tutorial. Otherwise, you can roll out the second dough disk and place it on top of the berries and pinch the outer rim with the lower crust.
Place washed and dried berries in a bowl. Fold in sugar and cornstarch. Pour berries over the lower crust. Cover the berries with the lattice top or regular pie crust. Brush with egg wash and sprinkle sugar on top.
Place pie on a cookie sheet and bake at 350 degrees for 50 minutes. Serve with a scoop of vanilla bean ice cream.
This was not a sponsored post, however I did receive Plugra butter.