Berry Pie – Lightened-up flaky pie crust filled with a tangy and delicious mixture of berries.
They said it was Pi Day, so naturally, we make PIE! Because Pi and Pie are basically the same thing…
Friends! My ‘puter forgot to send out my pie-recipe-post this morning! Whaaaaa! Sometimes I really dislike technology. What a human hand can do, nothing else will. Period. M’kay?
I sound like my dad. 🙂
And now we return to our previously recorded programming…
Hey buddy! Happy weekend!!
So… uhm… π Day! Me is happy!
I SO wanted to make a Cherry Pie for today, but one, there are no cherries anywhere near Indiana in March, and two, refer to reason number 1. Also? Shouldn’t Pie Day be in, like, September, October, November? Just sayin’.
On the other hand, Pie Day should be every day, if you ask me.
To me, pies are the prettiest dessert on the planet. Prettier than cake. I love their rustic look, the crust is something I can live on, and the oozing of the filling makes me appreciate life that much more. That’s the dang truth.
My #1 blog-fan, also known as my Mom, has never made pie because she’s Macedonian and makes Tulumbi instead. BUT, this time around, she wanted Berry Pie so bad that she asked me to come over and watch me make the crust. Forget watching me, I said, YOU are going to make that crust and LOVE it!
She stood right next to me, rolling out two pie crusts at 10 p.m., (because nighttime baking is the best!) while I watched and dictated her every move. At some point, she called me Hitler because I demanded she make the crust by hand and not in the food processor. At the same time, my dad screamed out, “This is why two women don’t belong in the kitchen at the same time!”. 🙂 Fun night, indeed.
Golden top. Beautifully crusted. I lurrrve the crust of this pie. It has weight. It’s lightened-up. It’s flaky. Bam.
I wish this was my everyday.
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FOR THE PIE CRUST (We are making TWO pie crusts)
- 2 cups all-purpose flour , divided
- 6 tablespoons water , divided
- 1 teaspoon cider vinegar , divided
- 2 tablespoons powdered sugar , divided
- 1 ?2 teaspoon salt , divided
- 1 ?2 cup vegetable shortening , divided
FOR THE FILLING
- 1 1/2 cups fresh or frozen , thawed berries (use whatever berries you prefer/have on hand)
- 1 cup finely diced apple
- 1 tablespoon fresh lemon juice
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2-1/2 cups fresh raspberries , divided
- 1 teaspoon water
- 1 large egg white
FOR THE PIE CRUSTS
- We are going to make two separate pie crusts.
- Combine 1/4 cup flour, 3 tablespoons water and 1/2 teaspoon vinegar with a whisk until well blended.
- Combine 3/4 cups flour, 1 tablespoon powdered sugar, and 1/4 teaspoon salt in a bowl; cut in 1/4-cup shortening with a pastry blender until mixture resembles coarse meal.
- Add the water mixture and toss with a fork until flour mixture is moist.
- Turn out dough onto plastic wrap; press it out to a 4-inch circle.
- Cover with another piece of plastic wrap and roll out the dough into a 12-inch circle.
- Freeze for 10 minutes.
- Make the second pie crust following the directions above.
MAKE THE FILLING
- Preheat oven to 350F.
- Combine berries, apple, and lemon juice in a large bowl.
- Add sugar, cornstarch, and salt; toss to combine.
- Add 1-1/2 cups raspberries and mix to combine.
- Remove pie crusts from freezer and let stand for 1 to 2 minutes, or until pliable.
- Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray.
- Gently press dough against bottom and sides of pan.
- Add prepared berry mixture to pie dough.
- Arrange remaining raspberries over top of berry mixture.
- Top with the second pie dough over the mixture and flute decoratively.
- Using a knife, make a few 1-1/2 inch slits on the top crust; optional. Set aside.
- In a small mixing bowl, combine water and egg white; whisk until combined.
- Brush pie dough and edges with the egg mixture.
- Bake for 50 to 55 minutes, or until crust is golden and filling is bubbly.
- Remove from oven and cool pie completely on a wire rack before slicing.