The things you can find at the farmers market are herbs (basil for pesto anyone?), tomatoes, squash, zucchini, cucumbers, strawberries, carrots, peppers, kale, chard, eggplants, beets, salad greens and more. Last weekend I picked up some apricots that were divine along with peaches for a cobbler. It’s pie season!
This week was the hubby’s birthday. He’s a pie man more than a cake man. I am in full agreement there, so here is the wonderful pie recipe I used this week. This crust is incredible!
Triple Berry Pie
- 2 1/4 cup flour
- 3/4 tsp. salt
- 3/4 cup vegetable shortening
- 6 to 7 tbs. cold water
A good non-bleached flour is best, sometimes mixing it half and half with a wheat pastry flour. I prefer sea salt over table. It has a strong flavor so moderation is key. Earth Balance shortening in the sticks is the only way to go. Once I made this crust with it I haven’t used anything else.
Mix all the ingredients, except the water in a food processor, pulsing about 15 times until you have a crumbly mixture. Then, add the tbs. of water, first 4 then pulse a couple times, then the last two and pulse a couple times. The mixture should stick together without being too wet and gooey, and should not crumble too easily. The trick to pie crust is not to over work it. You should split the batch into two dough balls.
Flour your rolling surface and from the middle of the ball of dough working out. Back and forth works the dough a bit much and can cause tears in the dough. Work firmly and evenly until the dough is to your thickness liking. Somewhere around a 1/4 inch. Flouring the rolling pin helps too. The dough shouldn’t stick to the pin. Place the first dough circle into the bottom of your pie plate and keep the second for the top.
- 1 cup sugar
- 2 tbs. cornstarch
- 2 tbs. quick cooking tapioca
- 1/2 tsp. ground cinnamon
- pinch of salt
- 2 cups each: raspberries, blackberries, hulled and halved strawberries
- 1 tbs. cold butter, unsalted and diced small
Mix the first five ingredients then sprinkle them over the berries, mixing evenly. If your berries are super juicy, you may want to add a little more tapioca. I use tapioca flour, which acts as a binder and thickens the juice so you don’t have berry juice pie. Pour your berry mix into your pie shell and dot with the butter chunks.
Add the top crust and cut the overhanging dough to the edge of the pie plate. Seal the two crusts. Dab water between the edges of the two layers if you need to make a good seal. Pinch the edges for that classic pie crust look and poke small venting holes in the top and a couple slits to release the steam during baking.
Egg washing the top of the crust makes for a crisp top nicely browned. Just beat an egg white and brush over the top, finishing with a sprinkle of sugar. I like to use a sugar like Florida Crystals versus plain white sugar. The taste is subtler than white or substitute sugars. It lets the berries take center stage for the sweet.
Then, bake for 50-60 minutes in a 350 degree oven. If the top starts to brown too much before the pie is done, throw a loose piece of tin foil on top.
Serve warm with homemade vanilla bean ice cream if your feeling adventurous.
Enjoy! I know we did.