You'll notice they've given off some juice. Microwave them briefly, just until they're thawed. If you're using store-bought frozen berries, 2 bags should be sufficient. I particularly like Wyman's, as the berries are smaller and more intact than those from other manufacturers.Īssuming you're using frozen berries, place 7 to 8 cups (about 765g) in a microwave-safe bowl. If you're not fortunate enough to have some of last summer's berries left in your freezer, store-bought are fine. But buying fresh berries can be quite expensive and not worth the money in pie, where frozen do just as well. Especially if you've picked them yourself, and have a surfeit. While the dough is chilling, preheat your oven to 400☏, and make the filling.Ĭan you use fresh berries? Sure. But we love to showcase the berries' vibrant colors by placing them in an oversized bottom crust, then bringing the edges up to partially cover the berries, while leaving the center of the filling uncovered. Wait a minute - don't I need two pieces of dough, for top and bottom crusts?įeel free to make this pie in a traditional double-crust format, using your favorite double-crust recipe. Wrap in plastic and refrigerate for 30 minutes before rolling. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Roll the disk on its edge, like a wheel, to smooth out the edges. I love the ease afforded by a silicone rolling mat – not only does the dough not stick when you're done, you just pick up the mat, shake any excess flour into the compost or rubbish bucket, and rinse clean. Place the dough on a floured work surface, and shape it into a rough disk. If it still seems a bit dry, add ice water by the teaspoonful until it's cohesive. Grab it in one ball if it holds together nicely, with no dry parts breaking off, it's good to go. Continue to add water, mixing as you go, until the dough starts to come together you might add up to another 2 tablespoons (28g) or so.Īdd another 1/2 tablespoon of water, and scrape the dough together with your hands. Work the butter into the dry ingredients to make an unevenly crumbly mixture.Ĭan you skip the shortening, and use all butter? Sure your crust will tend towards sandy rather than flaky, that's all.Īnd why is that, you ask? Because shortening has a higher melting point than butter and the higher the melting point of the fat, the flakier the crust. Add 2 tablespoons vegetable shortening, and mix until evenly crumbly.ĭice 4 tablespoons (57g) cold butter into cubes or cut into small pats, and add it to the dry ingredients. Let's get down to business here, and make some NOT-humble Mixed Berry Pie.ġ 1/4 cups (142g) King Arthur Unbleached All-Purpose Flour "There's absolutely nothing wrong with my favorite pie crust recipe why not use it?" she said, swallowing a big slice of humble pie along with her hubris. Well, I may have fallen off the turnip truck, but it wasn't yesterday. Strike three: Total collapse on the way from pan to plate. "But I'll plate it in the kitchen, it won't look too bad," she said, doubtfully. Strike two: the crust sprang leaks like the little Dutch boy's dam as the pie baked. "But I can patch it," she said, hopefully. Strike one: the crust still broke apart as I folded it over the filling. Crust attempt #2: what if I take that same crust recipe, shape it right on a parchment-lined half-sheet pan, add the filling, and gently fold the crust up around the filling? I retrieved the pieces, threw them on a pan, and baked 'em, just because I knew they'd be tasty (they were). Couldn't move it a single inch without it falling to pieces. Picked it up to transfer it to the pie pan. If I've convinced you to make Mixed Berry Pie, come along as I first show you what NOT to do.Ĭrust attempt #1: I rolled out my beautifully tender crust. If you like berry pie (though amazingly, there are those who don't), this is the best gosh-darned dessert you'll ever taste: à la mode, dans la bouche.īut it still doesn't fully communicate the oozy berry goodness, the compelling combination of raspberry and blackberry and blueberry and whatever-berries-from-last-summer-you-had-in-the-freezer. You know what the problem with this pie is?
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