Introduction: Triple Berry Pie
More by the author:
About: Stuff and nonsense. Also hazelnuts.
This pie is not complex. Is not sophisticated or multi-layered or full of of confetti or tricks. it is not even "rustic." It is merely a pie. Simply made, simply delicious. Butter, flour, fruit, sugar and salt. What could possibly be better?
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon (table salt
2 sticks unsalted butter, very cold
Around 6 cups of frozen mixed berries (I used strawberries, blueberries, and blackberries)
1/2 cup sugar (more or less, depending on your fruit)
juice of 1/2 lemon
Set the berries out in a large bowl to thaw at room temperature.
Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl — I like to use a very wide one, so I can get my hands in — whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. Get out your pastry blender.
Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender or a pair of quick, clean hands, scooping and redistributing the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop. Just stop.
Start by drizzling 2 or 3 tablespoons of the ice-cold water over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need more cold water to bring it together. Add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there . Gather the disparate damp clumps together into one mound, kneading them gently together.
Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.
While the dough rests, make the filling. mix the fruit, sugar, and lemon juice and let sit.
Preheat the oven to 350 degrees Fahrenheit, then butter your pie tin and set it aside.
Roll one dough disk out on a floured surface, until it's fairly round and big enough for your tin.
Then transfer it to the tin arrange to your liking, before pouring in the filling and covering it with the other half of the crust.
There is a great tutorial for making a lattice crust here:
Or else, you can just put the top crust on, cut out whatever shapes you like, and crimp the edges.
If you choose this option, you should add an egg wash by simply whisking 1 egg a little and brushing the crust with it, then, if you like, you may sprinkle some thick sugar over it.
Bake until center of the crust is golden, around 30 mins. If the outer edge of the crust cooks faster than the rest, cover the outside with aluminium foil.
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon (table salt
2 sticks unsalted butter, very cold
Around 6 cups of frozen mixed berries (I used strawberries, blueberries, and blackberries)
1/2 cup sugar (more or less, depending on your fruit)
juice of 1/2 lemon
Set the berries out in a large bowl to thaw at room temperature.
Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl — I like to use a very wide one, so I can get my hands in — whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. Get out your pastry blender.
Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender or a pair of quick, clean hands, scooping and redistributing the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop. Just stop.
Start by drizzling 2 or 3 tablespoons of the ice-cold water over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need more cold water to bring it together. Add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there . Gather the disparate damp clumps together into one mound, kneading them gently together.
Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.
While the dough rests, make the filling. mix the fruit, sugar, and lemon juice and let sit.
Preheat the oven to 350 degrees Fahrenheit, then butter your pie tin and set it aside.
Roll one dough disk out on a floured surface, until it's fairly round and big enough for your tin.
Then transfer it to the tin arrange to your liking, before pouring in the filling and covering it with the other half of the crust.
There is a great tutorial for making a lattice crust here:
Or else, you can just put the top crust on, cut out whatever shapes you like, and crimp the edges.
If you choose this option, you should add an egg wash by simply whisking 1 egg a little and brushing the crust with it, then, if you like, you may sprinkle some thick sugar over it.
Bake until center of the crust is golden, around 30 mins. If the outer edge of the crust cooks faster than the rest, cover the outside with aluminium foil.