Triple Berry Pie
User Reviews
5
Triple Berry Pie
Description
The Triple Berry Pie uses a classic butter pie crust made by cutting cold butter into flour and salt, then adding ice-cold water or buttermilk and vinegar to bind the dough. Careful handling keeps the crust cold and flaky. It is rolled out and fitted into a pie pan, pressing edges to form a decorative flute.
The filling combines frozen berries with sugar, fresh lemon juice, salt, cornstarch, and quick-cooking tapioca pearls to absorb berry juices and prevent a runny texture. Butter added to the filling enriches the flavor. The mixture is cooked briefly to thicken before being poured into the crust.
Baking results in a pie featuring a tender, flaky crust and a luscious interior with well-bound berries that offer sweet and tart notes. The tapioca pearls give the filling a subtle gel-like consistency, enhancing the texture without overpowering the berry flavors.
Ingredients
Butter Pie Crust:
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 cup butter 2 sticks, sliced into small pieces, cold unsalted
- 1/4 to 1/2 cup water or Buttermilk or Milk/Vinegar Mixture, ice cold
- 1 teaspoon vinegar (if using buttermilk you don't need to use)
Berry Pie Filling:
- 7 cups berries blackberries, raspberries, and blueberries, frozen
- 1 cup + 2 Tablespoons sugar
- 1 teaspoon lemon juice fresh
- 1/2 teaspoon salt
- 1/3 cup cornstarch
- 1 teaspoon tapioca pearls quick-cooking
- 2 teaspoons butter
Egg Wash:
- 1 large egg beaten, white
- sugar (to sprinkle on pie crust)
Instructions
Pie Crust:
- Stir together flour and salt. Slice cold butter into tiny shreds and add to bowl or food processor. Pulse until coarse meal or small peas form.Slowly add ice cold water or buttermilk, 1-2 tablespoons at a time to butter-flour mixture. Add vinegar and pulse until it starts to form together.
- Turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. The key is to work quickly to keep the dough as cold as possible. Keep the pie tin nearby so you can check the size of the circle. Roll it to at least a 13-inch diameter circle.
- Fold the dough in half and gently lift and position it over the pie pan. Unfold.Press the dough against the sides and bottom of a pan. Flute the edges by pressing the dough between the index finger and thumb of one hand and using the index finger of the other hand to make the scallop.
Berry Pie Filling:
- Add berries, sugar, lemon juice, and salt to a pot and place over medium-low heat.
- Remove about 1 cup of berries from the pot and place in a microwave-safe bowl. Heat in 30 second increments until berries are completely warm and defrosted. Stir in cornstarch and tapioca and mix until completely dissolved. Add the berries/cornstarch mixture back into the pot and allow the berries to thicken -- about 6-7 minutes. Once the berries are bubbling, remove from heat.
- Preheat oven to 400 degrees. Pour berries into prepared pie crust. Roll out remaining dough and get creative with the top crust. You can cut the pie dough into strips or braid two strips together.
- In a small bowl, whip egg white. Brush all over the crust. Sprinkle with sugar.
- Bake for 20-25 minutes and open the oven to check the crust. If it is browning quickly, place a large piece of aluminum foil loosely over the pie. Continue to bake for another 20-25 minutes or until berries are bubbly and the crust is golden and flaky.
- Remove from oven and let it cool to room temperature to allow time for the berries to set up. Let it cool for at least 2-3 hours. Serve with vanilla bean ice cream.
User Reviews
Overall Rating
5
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