Simple Mixed-Berry Pie (gf)
Overview:
This incredibly simple pie recipe is absolutely perfect for any holiday celebration, social gathering, or even just a cozy Tuesday night at home. You can truly wow your friends, family, and co-workers with this deliciously flakey crust paired with a filling that adds just a tad of sweetness, making it a delightful treat for everyone to enjoy.
Rae’s Simple Mixed Berry Pie:
This simple mixed-berry pie recipe is perfect for any holiday, social gathering or Tuesday night. Wow your friends, family, and co-workers with this unbelievably flakey crust and a filling that’s just a tad sweet.
To prepare the filling, combine the flour, sugar, and salt and mix until well combined. The butter should be cut into small cubes, approximately ¼ inch. Add the butter and shortening and rub the fat into the flour mixture in between your fingers until it is well dispersed and the mixture takes on a crummy consistency.
Next, to combine the dough add ice water 1 T at a time; mixing well in between increments. Continue the process until the dough is well combined. Dough should not be wet and should form a ball. Once combined, form the dough into two equally sized balls, cover completely with plastic wrap and chill for 1 hour.
To prepare your filling combine the mixed berries with the lemon zest and lemon juice and mix. Next, add the sugar, flour, and salt, and mix until well combined. If berries started out frozen, set the filling aside. If the berries started out chilled, place the mixture into the fridge.
Remove one of the dough balls from the fridge. Roll out the dough with a rolling pin, maintaining a round shape. Flip over your pie dish to measure if the dough is rolled out large enough. The dough should exceed the edges of the pie dish by at least a half inch. Once your dough is thoroughly rolled out, place the dough on the bottom of the pie pan. To crimp the edges, pinch the dough in between your fingers and repeat until you’ve circumnavigated the entire pan. Place the pan into the fridge.
Next, remove the second ball of dough from the fridge and roll out as you did the pie bottom. Use a pastry cutter, pizza cutter, or simply a knife to cut long strips approximately 1 inch in width making about 12 strips in total; you may have extra.
Before assembling the pie, preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius. Remove the pie bottom from the fridge and add the filling. Arrange lattice on top of filling.
1. Cut the top into twelve even strips with your pastry cutter.
2. Take strip 7 and place in the center of the pie vertically.
3. Take strip 6 and place on top of strip 7 horizontally.
4. Take strip 5 and place vertically to the left of strip 7 on top of strip 6, leaving a gap in between.
5. Take strip 8 and place vertically to the right of strip 7, on top strip 6, leaving a gap in betwen.
6. Then, take 4 and place horizontally above strip 6, and underneath strip 7.
7. Take strip 9 and place horizontally below strip 6, and underneath strip 7
8. Take strip 3 and place vertically to the left of strip 5, on top of strips 4 and 9 but underneath strip 6.
9. Take strip 10 and place vertically to the right of strip 7, on top of strips 4 and 9 but underneath strip 6.
10. Take strip 2 and place horizontally above strip 4, on top of strips 3 and 8 but underneath strips 5 and 10.
11. Take strip 11 and place horizontally below strip 9, on top of strips 3 and 8 but underneath strips 5 and 10.
12. Take strip 1 and place vertically to the left of strip 3, on top of strips 2, 6, and 11 but underneath strips 4 and 9.
13. Take strip 12 and place vertically to the right of strip 10, on top of strips 2, 6, and 11 but underneath strips 4 and 9.
Once the lattice is arranged, tuck or trip the lattice edge and re-crimp around the edges to secure the lattice to the crust’s bottom.
Combine the egg yolk and milk to create an egg wash. Brush the egg wash evenly on the lattice and sprinkle with a light layer of sugar. Bake the pie for three 30-minute intervals, rotating the pie between each interval to ensure an even bake. If the edges or top of the pie crust begin to burn, cover the pie loosely with aluminum foil. When the pie is done, the filling should begin to bubble in between the lattice strips. Remove the pie from the oven and let it cool for 5 to 10 minutes.
This delightful recipe pairs wonderfully with a scoop of creamy vanilla ice cream and/or a generous dollop of homemade whipped cream. It's the type of treat you can enjoy with friends and family, creating happy memories together. This is truly the perfect dish for any festive holiday party, bringing warmth and cheer to your gatherings!
Ingredients:
For the crust:
2 oz shortening
6 oz butter cubed
2 ¾ cup all-purpose flour
2 cups of ice water
1 t of salt (optional)
1 T of cane sugar (optional)
1 egg yolk (for egg wash)
¼ cup of milk (for egg wash)
Set aside 1 additional T of cane sugar for pie top
For the filling:
12 oz of chilled fresh or frozen mixed berries (marionberry, raspberry, and blueberry)
Zest of 1 lemon
2 T of lemon juice
1/3 cup of pure cane sugar
½ cup flour
½ tsp salt
Tools + Equipment:
Oven
Pie dish (I recommend glass or ceramic)
Zester/grater
Large mixing bowl
Wooden spoon/spatula
Measuring cups and spoons
Rolling pin
Fluted pastry cutter, pizza cutter, or knife
Instructions:
1. Prepare your crust:
Combine flour with sugar + salt
Add butter + shortening
Rub fat into flour mixture with hands until well dispersed + crummy
Add ice water incrementally (about 1 T at a time) + mix dough
Continue process until mixture is well combined + not wet
Form into two equally sized balls
Cover in plastic wrap + chill for 1 hour
2. Prepare your filling:
Combine mixed berries with lemon zest + lemon juice + mix well
Add sugar, flour + salt
Mix until well combined
If berries are frozen, set mixture aside. If berries are chilled, place mixture in fridge
3. Prepare your bottom:
Remove one of the dough balls from fridge
Roll out dough maintaining a round shape
Place rolled out dough on bottom of pie dish
Crimp edges
Place in fridge
4. Prepare lattice
Remove second ball of dough from fridge
Roll out dough maintaining a round shape
Use cutter to cut long strips approximately 1 inch in thickness making 8-10 strips
5. Assemble Pie
Preheat oven to 350 F or 180 C
Remove pie bottom from fridge and add filling
Arrange lattice on top of filling (see article below for illustrated instructions)
Tuck or trim lattice edge + re-crimp around the edges
Combine egg yolk and milk for egg wash
Brush egg wash evenly on lattice
Sprinkle with sugar
Bake for three 30-minute intervals, rotating inbetween
Filling should have a slight bubble upon removal
Allow to cool
