Happy Monday! I hope your week is off to a great start. We are under a major heat advisory here in Omaha this week so my Monday has been a tad bit lazier than normal. This weekend my husband and I spent five hours emptying out the garage, cleaning, and organizing it. In the 90+ degree weather. As if that wasn’t enough we went on a three mile hike on Sunday that quickly went from warm to mega hot. I spent my entire Sunday night trying to rehydrate.
If you are living in an area that is also under a heat advisory I recommend not using your oven until the sun sets. Once the sun sets and the temperatures drop (slightly) you should bake this pie. It is perfect for a Labor Day picnic this weekend.
I love pie. And I so want to be a good pie baker. Which means I will just have to keep practicing to perfect my technique. I really like an all butter crust. However, if you have a fool proof crust recipe PLEASE share it with me. I am willing to do as much practicing as necessary. I dream of one day living on a farm and selling pies with my harvest. A girl can dream, right?! I have had lots of practice recently baking three pies this month alone!
A few things I know I need to work on is rolling out the dough large enough so I can get a pretty crimp on my crust. I also need to work on my weaving abilities to make a pretty lattice. This crust was a cheat because instead of doing a lattice top like I wanted I just cut vents in the crust and pieced it together so when baked it sort of looked latticey. I used Deb’s from Smitten Kitchen all butter, really flakey pie dough recipe. She has a fabulous and detailed tutorial I suggest you check out if you need any pie dough help.
If you need to feed a crowd may I recommend a slab pie. This is an ingenious idea using 1 1/2 batches worth of pie dough. I threw in extra berries to make sure it was hearty enough. This slab pie fed 12 adults with plenty of leftovers! *I used a 12×16 baking sheet however you could easily make this in a slightly larger baking sheet.
TRIPLE BERRY PIE
1 double pie crust (recipe below)
2 cups blueberries
2 cups raspberries
1 cup strawberries, halved
1/2 cup sugar
1 teaspoon vanilla extract
3 tablespoons cornstarch
To finish the pie:
1 egg white + splash of water
1 tablespoon coarse sugar
1. Preheat oven 425 degrees F
2. In a large bowl mix together berries, sugar, vanilla, and cornstarch. Toss until berries are coated.
3. Take out 1 disk of pie crust. Lightly flour countertop and rolling pin. Add more flour any time you feel the dough stick. Roll the circle out, turn 1/4 turn, roll, turn, repeat until your circle is 1 inch larger than your pie plate, about 12 inches total.
4. Carefully transfer and press dough into pie plate.
5. Pour berry filling and juices in the pie crust.
6. Remove the other pie crust and roll out the same way.
7. Center the crust over the berry mixture.
8. Fold under the excess dough and crimp the dough together. Cut a few steam vents on the top crust.
9. Paint on the egg white mixture. Sprinkle with sugar
10. Bake for 20 minutes. Drop temperature to 375 degrees F bake for 40 minutes or until you see the fruit juice bubbling out of the vents. If your crust is browning too quickly you can cover it with foil.
11. Allow to cool for 2 hours before cutting in.
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, very very cold, cut into 1/2 inch cubes
1 cup cold water, add ice to keep is cold
1. In a large bowl whisk together flour, sugar, salt. Add in the butter and cover with flour.
2. Using a pastry blender work the butter into the flour until the mixture looks gritty. The butter should be in about pea size pieces.
3. Slowly pour in 1/2 cup water, using a rubber spatula bring together the flour mixture. Add 1/4 cup more water to bring it together. If you still need more water add 1 tablespoon at a time.
4. Using your hands gently and quickly knead together the clumps of dough.
5. Divide dough into two equal portions. Wrap in plastic wrap, press into a disk shape, refrigerate for at least 1 hour. Over night is better.
Do you have any pie tips to pass along? Leave them in the comments!