Lets start with our crust.
Put 3 cups of flour, 1 teaspoon of salt, and 1 tablespoon of sugar into a food processor. Pulse this for just a few times so that all of your dry ingredients are well combined.
No, you don’t need to use a food processor to make a pie crust. A pastry blender and a little elbow grease would work just as good.
Now add 1 1/2 sticks of very cold butter…
and 1/3 cup of vegetable shortening.
Please don’t be afraid of shortening. I was for years and now I am a believer. Besides this is the Barfoot Contessa’s pie crust recipe and if she uses shortening who am I to question that?
Pulse in your butter and shortening until it’s crumbly.
Now add your ice water while the processor is on low. 6-8 tablespoon should be more than enough.
When it starts to look like this…
turn your dough out onto a floured surface and quickly get it into a ball. Wrap it in plastic and pop it into your fridge for about an hour.
The colder the dough is the less it will stick and tear when you’re working with it.
While your dough is chillin in the fridge lets get our berries started.
Start with 2 cups of raspberries…
now add 2 cups of blueberries…
and last but not least 1 cup of sliced strawberries.
Yes, you could use a frozen berry mix. Just defrost and drain them first!
To your berry mixture add 1/2 cup of sugar…
P.S. some people like to add cinnamon or a bit of lemon juice to their berries. Just a thought…
and 1/4 cup of cornstarch.
The cornstarch will help keep the pie from being too runny.
Gently mix your berries, sugar, and cornstarch together.
It’s been an hour and my dough is nice and cold!
Divided your dough into two pieces and on a floured surface roll your dough out big enough to fit inside of your pie dish…
P.S. keep checking the bottom of your crust to make sure it’s not sticking to the surface!
Carefully place the dough inside of your greased pie dish and you’ll want it to come up to the top of the dish. You’ll see why in a minute.
Aslo sprinkle the bottom of your crust with a bit of cornstarch. This will help keep the crust from getting soggy from all of the berry juice.
Now pour in your berry mixture…
then place your other crust on top. Now seal the two crust together.
That’s why I wanted your bottom crust to come all the way up the dish!
Trim off the excess dough with a knife or kitchen scissors and finish your crust edge the way you like it.
I like mine simple and neat, but there are a ton of different techniques.
Pinch-roping, classic flute, cutouts, patchwork, fork marks…
Goggle can help you with all of these.
Now brush an egg wash (egg white + 1 tbl water) over the top of your pie and sprinkle it with sugar.
This is going to be so good!
Now cut some slits in the top to help vent the steam.
Or you could make a fancy design.
I’m sure Martha Stewart could help you with that.
Foil your edges so they don’t burn in the oven…
Pop your pie into a 375 degree oven for 25 minutes.
After 25 minutes gently remove the foil and put your pie back into the oven for another 20-25 minutes.
You’ll know it’s done when the berries are bubbling through the slits!
While we are waiting for the pie lets make some fresh whipped cream.
In a very clean, dry, metal bowl mix 1 cup of heavy whipping cream with your mixer…
When it starts to thicken add 1 tablespoon of powdered sugar…
and one teaspoon of vanilla and continue to beat until stiff peaks are formed.
Don’t over beat your cream! You’ll just wind up making butter and then everybody will be sad that there is no whipped cream for the pie.
Here is my dilemma, I have two beaters and four kids so who gets to lick the beaters?
I do. Both of them.
So mean I know.
Straight from the oven and I know you are so tempted to dig right in , but you gotta let it cool down to room temperature and set.
Super tough I know but if your serve it pipping hot your slices will just colaspe all over your plate.
You worked so hard to make this pie beautiful and you’ll want the slices to come out just as nice!
A few hours later and viola! I should have waited just a bit longer but have you ever had to keep 4 boys and 1 man away from fresh berry pie? It’s a tough thing to do.
Aside from that this pie came out perfect. The crust was buttery, the berries were sweet, and everything held together perfectly! Oh and the fresh whipped cream? Ya, that was pretty awesome too.
Tell that “can’t do” voice to beat it and make this pie tonight!
- 2 cups of raspberries
- 2 cups of blueberries
- 1 cup sliced strawberries
- 1/2 cup sugar
- 1/4 cup corn starch