Berry pie, today it is triple berry day. How to make a pie crust I explain in this blog post. This pie is filled with at least three types of berries. I had a lot of blueberries, some raspberries, and blackberries. You may also use strawberries, or, if you want to go crazy, even cherries. This pie is another summer pie, feel free to check out my cherry pie, peach pie, strawberry pie, or these blueberry hand pies. The trick for a proper set filling is here that you cook half of the berries first with some cornstarch and then add the fresh berries for additional texture. This is so delicious, I promise.
If you know me, it comes as no surprise that I am introducing another fruit pie. Especially in summer when there are plentiful fruits available, I love to use them in all my bakes and cakes. Even though pie is traditionally eaten on Thanksgiving, so in November, I love a good summer pie. Especially on a rainy day as we had many this year. Because to be honest, pie takes a lot of time, the pie crust has to chill, you have to make the filling, and the pie will need to bake for an hour. Once done, it is best to chill before cutting it as otherwise you may have a mess. But I promise, it is worth the wait. Are you in?
This triple berry pie contains a mix of cooked berries, which are then mixed with fresh berries. For the pie crust you will find a lot of tips here. Measure the flour and sugar into a large bowl, add the butter in chunks. Work into crumbs the size of peas with your hands. Then add the water by the spoonful and quickly work into a ball. If your dough appears to be too dry, add a spoon of water until you are satisfied. Either chill for half an hour or overnight tightly wrapped. For the filling wash the berries and divide each in half. Place half of each type in a pot with the sugar and cinnamon stick. Gently bring to a boil. Meanwhile stir the cornstarch with some water until no lumps appear. Add the cornstarch to the berry mix and while constantly stirring, let it become jam, usually this takes a few minutes. Add the remaining fresh berries and vanilla extract, stir one more time and set aside. Then take out the dough from the fridge, cut in half and roll out one half into a circle on a lightly floured surface. Fold into an evelope and transfer to pie dish. Then unfold in the pie dish and neatly press down so that pie dish is covered. Fill with the prepared berry filling. Place the half prepared pie in the fridge and preheat oven to 200 degrees Celsius. You have many options for the top crust, you can either use a nice lattice pattern. For this, see this reel. You can also simply roll out another circle and place on top. Be sure to cut in the middle so that air can leave when baking. Either way, the top crust should be sealed. The best way to do this is by not cutting away all the overhang, but to simply roll it towards the middle and then crimp with your finger. Watch this video for details. If you find that too scary, you can also crimp with a fork. Brush the pie with egg wash and coarse sugar if using. Bake on lower rack for 20 minutes, then lower the temperature to 180 degrees. Bake for about 45 more minutes. Pie can be eaten warm, but it will cut best after having chilled overnight. In the U.S. it is pretty popular to serve pie with some ice cream.Triple Berry Pie
Ingredients
Instructions
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