RED, WHITE AND BLUEBERRY PIE

To quote everyone’s favourite show, “Winter Is Coming”. The leaves are changing, and falling. The air is crisper, and somehow smells like both fire and damp. The “back to school” aisles have been replaced with Halloween goodies. And I am baking pies.

But in one last hurrah to the summer months, and celebration of Labor Day here in the US, I ventured out of my cake making comfort zone and made…a fruit pie! With the best of the strawberry harvests far behind us, but the harder, paler of the fruit still readily available in stores, I wanted to try something new. And what a better way to wave off August and welcome autumn than with a fruit pie. Soon it’ll be the season of apple, pumpkin, and pecan pies (in no particular order, I love them all equally), but for now…I have a fridge full of berries.

What I like about this recipe is that it’s an “all in one” pie- no need to blind bake. The berry mix is easy to remember, and it is a simple enough recipe that (yet again) you can count the ingredients for each element on one hand. I guarantee that this is a soggy-bottom-free recipe, and Mary Berry would be hard pushed to find any faults in it.

Below is the recipe for an open top pie recipe. I chose this because the berries are too pretty to cover up- but if you wish to use the pastry trimmings for a top, So Yummy! shared this incredible video of innovative and really pretty pie crusts. Happy baking.

SWEET PIE DOUGH

2 cups PLAIN FLOUR

1/2 cup SUGAR

1/4 teaspoon SALT

10 tablespoons UNSALTED BUTTER

2 LARGE EGGS

PIE FILLING

3 cups MIXED BERRIES (I used a 50/50 split of blueberries and strawberries)

 

2 tablespoons SUGAR

2 tablespoons PLAIN FLOUR

1 tablespoon UNSALTED BUTTER

2 tablespoons SEEDLESS FRUIT JAM

Add butter and sugar into the food processor and pulse until they are creamed, light and fluffy. Add one egg and the yolk of the second egg, then pulse again until incorporated; reserve the egg white from the second egg until the end in case the dough is too dry.

Sift the flour and salt together, then add to the food processor. Pulse until the mixture comes together into a ball. If the mixture will not form into a ball and looks dry after about 30 seconds, add the reserved egg white.

Turn out the dough onto plastic wrap and flatten into a disk. Chill in the refrigerator for 20 minutes and up to 2 days.

Remove dough from fridge. On a lightly floured surface, roll out the dough so that it is slightly larger than the pan (9-10 inch pan), starting from the middle and working out. The dough should be uniform in thickness (about 1/4-inch thick).

Roll the dough onto the rolling pin and carefully transfer into the tart pan. Without stretching the dough, lightly press the dough into the bottom and up the sides of the pan. Chill in the refrigerator until filling is ready.

Heat the oven to 350 degrees F.

In a large bowl, toss the blueberries and strawberries with sugar, and the 2 tablespoons of flour. Spoon into the pie dough then dot pieces of butter over the top.

Bake until the tart shell is light golden brown around the edges, 1 hour to 1 hour and 20 minutes. Transfer to a cooling rack and cool until the fruit has set, about 1 hour.

Heat the jam in the microwave or small saucepan then use a pastry brush to brush over the top of the tart. Serve with whipped cream.

 

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