Mixed Berry Pie
Mixed Berry Pie contains blueberries, strawberries, blackberries, and raspberries. It can be made with fresh or frozen fruit, and is the perfect pie for berry lovers!
Ingredients
Basic Flaky Pie Crust for a 2-Crust 9-inch Pie:
- 14 tablespoons unsalted butter, cold (200 g)
- 2 1/4 cup pastry flour or bleached all purpose flour (dip and sweep method, 320 grams, see note)
- 1/4 + 1/8 teaspoon salt
- 1/4 teaspoon aluminum free baking powder (optional, see note; if not using, double the salt)
- 5 to 7 tablespoons ice water
- 1 tablespoon cider vinegar
Mixed Berry Pie Filling:
- 1 cup sugar
- 1/3 cup cornstarch (dip and sweep method, see note)
- 1 tablespoon finely grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- a pinch of salt
- 1 1/2 pounds frozen blueberries (680 grams, fresh are ok)
- 12 ounces frozen mixed berries (340 grams, fresh are ok)
For the Top of the Pie:
- 1 tablespoon heavy cream or milk
- 1 tablespoon sugar
Instructions
Make the Dough:
- Divide the butter into two parts, 9 tablespoons and 5 tablespoons. Cut the butter into 3/4-inch cubes. Wrap each portion of butter with plastic wrap. Refrigerate the larger amount and freeze the smaller amount for at least 30 minutes. Meanwhile, make the flour mixture.
- Place the flour, salt, and optional baking powder in a resealable gallon-size freezer bag and freeze for at least 30 minutes.
- Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
- Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles course meal. Add the remaining frozen butter cubes and pulse until all the frozen butter is the size of peas. (Toss with a fork to see it better).
- Add the 5 tablespoons of ice water and the vinegar and pulse 6 times. Pinch a small amount of the mixture together between your fingers. If it does not hold together, add half the remaining water and pulse 3 times. Try pinching the mixture again. If necessary, add the remaining water, pulsing 3 times to incorporate it. The mixture will be in particles and will not hold together without being pinched.
- Divide the crust mixture in half at this point (for top and bottom crusts), place each portion in a plastic bag.
- Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hand until the mixture holds together in one piece and feels slightly stretchy when pulled.
- Separately wrap doughs with plastic wrap, flatten into discs, and refrigerate for at least 45 minutes, or overnight. Pie dough can be stored refrigerated, up to 2 days; frozen, up to 3 months.
Make the Filling:
- In a large non-reactive saucepan, stir together the sugar, cornstarch, lemon zest, lemon juice, and salt. Add the blueberries and mixed berries and toss to coat them well. Allow the mixture to sit for about 30 minutes or until a little liquid starts to form.
- Cook the berries over medium heat, stirring constantly, until very thickened and some of the the berries are just beginning to burst, about 8 to 10 minutes after it comes to a boil.
- Remove the pan from heat and allow the mixture to cool completely, without stirring, about 1 hour.
Assemble and the Pie:
- Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
- On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and large enough to cut a 13-inch circle. Transfer it to the pie pan, easing it in to fit up against the sides. Trim, if necessary, to 1/4 inch past the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
- Transfer the cooled berry filling to the pie shell.
- Roll out the top crust large enough to cut a 12-inch circle.
- Moisten the edges of the bottom crust with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it.
- Reroll the scraps no more than 1/8 inch thick and cut them into decorative shapes. Brush off any excess flour on top of the dough after shaping it, as it will taste bitter after baking.
- Brush the top crust with cream or milk and arrange the decorative pieces on top of it, overlapping them slightly. Brush them with the remaining cream or milk and sprinkle all over with the sugar.
- Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to keep the crust from shrinking.
Bake the Pie:
- Preheat the oven to 375°F at least 20 minutes before baking. Set one oven rack at the lowest level and one at the highest level and place a baking stone or baking sheet on the lower rack before preheating.
- To make a steam vent use a small cutter, the bottom of a pastry tube, or a knife to cut a small hole (about 1 inch) in the middle of the top crust. Lift out the cut round of pastry and discard it. Cut slits around the pie. Set the pie directly on the stone or baking sheet and bake for 40 minutes.
- Transfer the pie to the upper rack and continue baking for 20 to 30 minutes or until the crust is golden brown. (The filling will not bubble). After 1 hour, protect the edges from overbrowning with a foil ring.
- Cool the pie on a rack for at least 6 hours before serving.
- Pie can be stored at room temperature, up to 3 days.
Notes
DIP AND SWEEP METHOD: Lightly stir the flour, then dip the cup into the flour and sweep off the excess with a metal spatula or knife.
Store bought or homemade pastry flour is recommended , as it will result in a more tender crust than one made with all-purpose flour.
MAKE YOUR OWN PASTRY FLOUR: If using a scale, do two thirds bleached all-purpose flour to one third cake flour by weight. If measuring by volume, use the following proportions: 4 cups of bleached all-purpose flour, measured by dip and sweep, and 2 1/4 cups of cake flour, measured by dip and sweep. Stir the flours lightly before measuring and mix them well after combining them to blend them evenly. This will make 6 1/4 cups of pastry flour (almost 2 pounds). Store it airtight.
BAKING POWDER: avoid SAS baking powder, which contains sodium aluminum sulfate, or the crust will have a bitter aftertaste. Use an all-phosphate product containing calcium acid phosphate, such as Rumford brand.
FROZEN BERRIES work better because they release their juices more readily than fresh, but fresh will work.
Source: Adapted from The Pie and Pastry Bible
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