Four Berry Pie Recipe
User Reviews
4.1
Four Berry Pie Recipe
Description
The pie's crust is made by pulsing cold butter, flour, salt, and sugar in a food processor until pea-sized crumbs form, then adding ice water gradually to bring the dough together without overmixing. After resting in the refrigerator for at least an hour, it is rolled out and fitted into a deep pie dish. The second crust is rolled thin and cut into a pattern of holes using a pastry tip or straw, allowing steam to escape during baking.
The filling blends six cups of fresh mixed berries with flour and sugar as thickeners, lemon juice and zest for brightness, and a pinch of salt. The berry mixture is spooned into the prepared crust before being topped with the latticed crust, brushed with an egg and cream wash, and sprinkled with caster sugar. This produces a sweet, juicy, and tangy pie with a golden crust.
The pie is baked until the crust is browned and the filling is bubbling. The recipe notes uncertainty about using frozen berries, highlighting the advantage of fresh for texture and flavor.
Ingredients
For the crust
- 2 cups all-purpose flour
- 12 tablespoons butter cut into ½ inch chunks, unsalted, cold
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- ½ to ¾ cup water ice cold
For the filling
- 6 cups fresh berries , like strawberries raspberries, blackberries and blueberries, rinsed and stems removed*
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- lemon juice and zest of ½ lemon
- Pinch kosher salt
- 1 egg
- 1 tablespoon cream
- caster sugar
Instructions
For the crust
- Add flour, butter, salt and sugar to the bowl of a food processor and pulse 4-5 times until butter is the sized of small peas. Do not over mix, add ¼ cup iced water and pulse on and off until pastry is just combined. Add more water 1 tablespoon at a time until dough comes together when pressed. Put out mixture on a floured surface. Knead a few times and form a ball, divide into two discs and wrap in plastic wrap for 1 hour or until ready to use.
For the pie
- Mix the berries, flour, sugar, lemon juice and zest and salt in a medium bowl.
- On a lightly floured surface, roll out each piece of dough into a circle about 12 inches in diameter. Place one crust in a deep dish pie pan with excess pastry hanging over the sides of the pan. Using a ¾”-diameter pastry tip or a wide straw, punch out holes in the remaining crust, covering an area just smaller than the diameter of pie dish.
- Pour the berries into the prepared pie crust. Top with the second, punched out pie crust. Fold edges of top crust under edge of bottom crust and crimp edges.
- Stir together egg and cream, then brush top of pie crust with the egg wash and sprinkle with sugar.
- Refrigerate the pie for 30 minutes.
- Place pie on a baking sheet and bake for 40-45 minutes at 400 degrees F. Allow pie to rest for about 30 minutes before serving.
Notes
- Use fresh berries and remove stems for optimal texture and flavor; frozen berries may not yield the same results.
- Chilling the dough before rolling and handling gently helps keep the crust flaky.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 40218 kcal
% Daily Value*
| Calories | 402.18kcal | 20% |
| Carbohydrates | 53.31g | 18% |
| Protein | 5.43g | 11% |
| Fat | 19.38g | 30% |
| Saturated Fat | 11.51g | 58% |
| Cholesterol | 68.18mg | 23% |
| Sodium | 304.33mg | 13% |
| Potassium | 117.2mg | 2% |
| Fiber | 4.19g | 17% |
| Sugar | 19.2g | 38% |
| Vitamin A | 635.53IU | 13% |
| Vitamin C | 2.91mg | 3% |
| Calcium | 22.11mg | 2% |
| Iron | 2.12mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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