Blackberry-Blueberry Pie

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This is, essentially, Blackberry-Blueberry Compote cooked in All-Purpose 3-2-1 Dough. But you can use any fruit with minor adjustments. Berries and peaches and other soft fruits tend to give off larger amounts of liquid, requiring more thickening (cornstarch). Other ingredients, such as rhubarb, are very tart and require more sugar. But it’s all common sense, and if you pay attention to one or two pie preparations, you should be able to make a pie without a recipe. Just remember that a standard pie plate holds 5 to 6 cups/900 grams fruit.

One pie dough recipe makes enough for both a bottom and top crust, and part of the fun of making this pie is creating a beautiful interlocking lattice for the top crust. This is appealing to look at and also allows the water from the berry filling to cook off more efficiently. Don’t mix the berries with the sugar until you have cut your lattice strips and you’re ready to fill the pie shell because the berries quickly begin to release their juices once they’re combined with sugar.

This is a straightforward berry pie with no seasoning, just pure berry flavor, which is all I think it really needs. But feel free to add a dose of grated lemon zest or a teaspoon of ground cinnamon if you wish. And since you’re going to the trouble of making a pie with a gorgeous lattice crust, you might as well give that crust a gorgeous sheen by brushing it with egg wash.

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Ingredients

  • 1 recipe All-Purpose 3-2-1 Dough
  • ¾ cup/135 grams sugar
  • ½ cup/240 grams cornstarch
  • 3 cups/450 grams blackberries
  • 3 cups/450 grams blueberries
  • Egg wash: 1 large egg mixed with 1 tablespoon milk (optional)

Method

Preheat your oven to 425°F/218°C.

Divide your dough in half. Roll out one half so that it’s large enough to fill your pie plate with about 1 inch/2.5 centimeters overhang, and place it in the pie plate.

Roll out the second piece of dough into a 10-inch/25-centimeter square for the lattice crust.

When you’re ready to fill the shell and make the lattice, combine the sugar and cornstarch in a large mixing bowl and mix them together well. Add the berries and toss well until they’re evenly coated. Pour the contents of the bowl into the pie shell.

Make the lattice crust. Trim the strips to the edge of the pie plate and fold the bottom crust’s overhang over the edges of the strips. Pinch and crimp the dough together. Brush the crust with the egg wash if you wish.

Put the pie on a rimmed baking sheet to catch any drips and bake for 1 to 1¼ hours, until the fruit is bubbly and thick and the crust is golden brown. Set the pie on a rack and let it cool completely before cutting into it.

  1. Cut the second piece of dough into strips. Use a fluted pastry wheel if you have one. If you want to be very precise feel free to use a ruler. I like my strips to be about ¾ inch/2 centimeters wide. You’ll need at least 9 strips and as many as 11, so choose the best ones. Make them thicker if you wish. They’ll shrink slightly when baked.

  2. When you’ve cut your strips and preheated your oven, mix the berries with the sugar, and pour them into the pie shell (don’t mix the berries with sugar ahead of time or the sugar will begin to pull liquid from the berries).

  3. Lay five strips (or more if you wish) horizontally across the pie so that they extend over the edges.

  4. Fold every other strip back over itself all the way back and lay a strip vertically across the pie. Fold the horizontal steps back over the pie and the two unfolded strips.

  5. Recover pie with the folded strips, then fold the other two strips back, then lay another strip vertically across the pie. Fold the horizontal strips back.

  6. Continue this alternating process until you have completed the lattice.

  7. Using scissors or a pairing knife, cut the lattice strips so they’re not overhanging the edge but can become part of the crust. Crimp the edges of the dough to seal the lattice strips and make a good-looking rim.

  8. Brush the crust with egg wash for a beautiful, browned finished pie.

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