Berry Pie

With the impending baby, I am not able to fly past a certain time. We are still within that window, but I can say that I have lost interest in flying while pregnant after the last trips. Bleck. The bus on the other hand was great. Anyway, we planned a visit back to the East Coast to see everyone for one last “hurrah” before staying on our side of the country for a bit. Because this is one of my last visits for the year, I had told my dad to pick a treat for this month that would be best made in person. At first he said carrot cake which would be hard without my food processor to shred the carrots. Then he said apple crumb pie, which would be good but apples aren’t quite in season (especially not in Maryland). I suggested berry muffins and then he followed that with berry pie. Keep in mind, this is while I was in a park in NYC, nowhere near my cookbooks or computer to do research (I’ve never made a berry pie before). I said I would pick one of the pies, since clearly he was in the mood for pie.

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So, be kind to my first ever lattice crust. I already know what to do to make it look prettier the next time (I hope). Here is a site that helped me visualize the strips a bit better as I made the pie.

The filling was definitely a breeze. I picked what looked best at the store, which was strawberries and blackberries. The strawberries were really sweet, and the blackberries not super tart, so I used 3/4 cup sugar. You should taste your fruit to see if they are really sweet. My dad doesn’t like his treats super sweet, so I usually err on the side of less sugar for him.

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You could also throw in some blueberries or raspberries. They didn’t have any blueberries at the store, and the raspberries were quite expensive, so I went with this classic pairing. Try to pick berries that are a mix of sweet and tart for the tastiest pies.

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Directions for Berry Pie

  • 1 double pie crust
  • 6 cups mixed berries chopped into 1/2 inch chunks (I did about half strawberry and half blackberry)
  • 3/4 cup sugar (you can use more or less depending on how sweet your berries are–mine were semi-sweet)
  • 5 Tablespoons cornstarch
  • Pinch cinnamon
  • Pinch salt
  • 2 Tablespoons butter, chopped into 1/4 inch pieces
  • 1 beaten egg
  • Coarse sugar for the top (optional)

Preheat the oven to 400 degrees. Roll out half of the pie crust dough to fit a standard pie pan. Spray the pie pan to prevent the crust sticking later. Then, place the crust in the pan. Refrigerate while preparing the filling.

In a medium bowl, gently stir together the berries, sugar, cornstarch, cinnamon, and salt. Allow the mixture to sit for 20 minutes.

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Take the other half of the pie crust dough and roll it into a rectangle, about 9-10 inches long. Slice the rectangle into strips to use for the lattice on top of the pie. You can make the strips as wide as you like. Aim to have about 10 strips (depending on the width of your strips), 5 in each direction.

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Remove the pie pan from the refrigerator and place the filling inside.

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Sprinkle the chunks of butter on top of the filling.

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If necessary, you can refrigerate the lattice strips and wait to fill the pie. When the strips are cold enough to work with, place 5 of them in one direction along the top. Lift up the first, third, and fifth. Place a strip under them in the opposite direction. Fold the strips back down. Then, lift up the 2nd and 4th strips, again placing a strip under them in the opposite direction and folding the strips back down. Continue alternating odd and even strips until all have been used. You can also create a different design on top.

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Brush the top of the pie with the beaten egg. Sprinkle some coarse sugar on top, then place in the oven for about 45 minutes.

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Check to see if the filling is bubbling and the crust is browning. The pie might require a bit longer to bake (either for the filling or browning the crust). If the crust gets too brown, you can cover it with foil. When done baking, remove from the oven and cool completely before serving.

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Directions for Berry Pie (without pictures)

  • double pie crust
  • 6 cups mixed berries chopped into 1/2 inch chunks (I did about half strawberry and half blackberry)
  • 3/4 cup sugar (you can use more or less depending on how sweet your berries are–mine were semi-sweet)
  • 5 Tablespoons cornstarch
  • Pinch cinnamon
  • Pinch salt
  • 2 Tablespoons butter, chopped into 1/4 inch pieces
  • 1 beaten egg
  • Coarse sugar for the top (optional)

Preheat the oven to 400 degrees. Roll out half of the pie crust dough to fit a standard pie pan. Spray the pie pan to prevent the crust sticking later. Then, place the crust in the pan. Refrigerate while preparing the filling.

In a medium bowl, gently stir together the berries, sugar, cornstarch, cinnamon, and salt. Allow the mixture to sit for 20 minutes. Take the other half of the pie crust dough and roll it into a rectangle, about 9-10 inches long. Slice the rectangle into strips to use for the lattice on top of the pie. You can make the strips as wide as you like. Aim to have about 10 strips (depending on the width of your strips), 5 in each direction.

Remove the pie pan from the refrigerator and place the filling inside. Sprinkle the chunks of butter on top of the filling. If necessary, you can refrigerate the lattice strips and wait to fill the pie. When the strips are cold enough to work with, place 5 of them in one direction along the top. Lift up the first, third, and fifth. Place a strip under them in the opposite direction. Fold the strips back down. Then, lift up the 2nd and 4th strips, again placing a strip under them in the opposite direction and folding the strips back down. Continue alternating odd and even strips until all have been used. You can also create a different design on top.

Brush the top of the pie with the beaten egg. Sprinkle some coarse sugar on top, then place in the oven for about 45 minutes. Check to see if the filling is bubbling and the crust is browning. The pie might require a bit longer to bake (either for the filling or browning the crust). If the crust gets too brown, you can cover it with foil. When done baking, remove from the oven and cool completely before serving.

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6 thoughts on “Berry Pie

  1. Pingback: Cinnamon and Chocolate Coffee Cake | fudgingahead

  2. Pingback: Mixed Bag (Part 6): A Quartet of Treats | fudgingahead

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