Triple Berry Pie
No summer party is complete without berry pie. This triple berry pie is a combination of raspberries, blackberries, and blueberries. Yield: one 9-inch pie
Servings: 6
Ingredients
Pie Dough:
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 Tablespoons granulated sugar
- 7 Tablespoons vegetable shortening
- 10 Tablespoons unsalted butter, cut into tablespoons, chilled
- 7-9 Tablespoons ice cold water
Triple Berry Filling:
- 5 cups mixed berries (6 oz raspberries, 6 oz blackberries, 12 oz blueberries)
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 3 Tablespoons cornstarch
Instructions
Pie Dough:
- In the bowl of a food processor, pulse together flour, salt, and sugar until combined. Add the shortening and butter and pulse until the texture of coarse sand.
- Add 7 tablespoons of water and pulse until dough has almost come together. If dough is try, add another 1-2 tablespoons of water. Turn dough onto a clean working surface and push dough together into a cohesive mass.
- Divide dough into two pieces, one slightly larger than the other. Flatten the two pieces and wrap separately in plastic wrap. Chill in the fridge for at least 1 hour, up to 2 days.
- Remove dough from fridge and let stand at room temperature until pliable.
- Roll the large piece into a rectangle about 15x11 inches, a little less than ¼ inch thick
- Using a knife or pastry wheel, cut the rectangle into at least 9 strips about ¾-inch wide. Place strips in the fridge to chill until slightly firm, 15-30 minutes.
- Meanwhile, roll out the smaller dough on a lightly floured surface to about an 11 inch circle, about ¼-inch thick. Place pie plate upside over the rolled dough to make sure it is the right size.
- Transfer rolled dough to a 9-inch pie pan. Firmly press dough into the bottom and sides of pan. Trim the excess dough leaving ½-inch of dough overhang. Cover with plastic wrap and place in the fridge to chill for 10-15 minutes.
Triple Berry Filling:
- In a medium bowl combine berries, sugar, salt, and cornstarch. Toss to ensure berries are evenly coated with dry ingredients.
- Transfer berries to prepared and chilled pie bottom.
- Remove lattice strips from fridge. To make a lattice, lay out 5 strips of dough horizontally on parchment paper. Fold the first, third, and fifth strips back to the right side. Place a strip of dough vertically down the center.
- Unfold the first, third, and fifth strip over the perpendicular strip. Fold the second and fourth strips back to the right. Add a second vertical strip about ¾-inch away from the first vertical strip. Unfold the second and fourth strip.
- Repeat this process with the remaining strips. Chill completed lattice in the fridge for about 15-30 minutes until firm.
- When ready, slide lattice on top of filling. Trim off any excess and fold over the overhang from pie bottom. Crimp edges with a fork or your fingers. If you have excess pie dough, roll out to ¼-inch thick and punch out desired star shapes. Attach cut out stars to lattice using a little bit of water. Chill the pie while you preheat the oven to 450° F.
- Place chilled pie on a baking sheet. Lightly brush lattice top with water and sprinkle pie with turbinado sugar or white sanding sugar.
- Bake at 450°F for 15 minutes. Then reduce heat to 350°F and bake for another 15 minutes. Rotate pie and continue baking for another 20-30 minutes until pie is golden brown and filling is bubbling and boiling. If crust browns too fast, cover with foil while baking. Let pie cool on rack before serving.
Notes
- PIE CRUST ADAPTED FROM BAKING ILLUSTRATED
- BERRY FILLING FROM THE LITTLE EPICUREAN'S STRAWBERRY PIE