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!
This was not a sponsored post, however I did receive Plugra butter.