Fresh Berry Pie Recipe

From Dorothy McNett's Recipe Book.

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See Also: Desserts · Pies and Tarts

Fresh Berry Pie

From Dorothy McNett's recipes at Use blackberries, raspberries, blueberries, strawberries or any combination!

6 cups fresh blackberries, or combinations
juice of a lemon, plus the zest (or use lime)
1 cup of sugar
1/4 teaspoon fine sea salt
1/3 cup unbleached all purpose flour
1/2 teaspoon cinnamon, if desired
3-4 tablespoons butter

For the Crust:
2 cups unbleached all purpose flour
1 teaspoon fine sea salt
1 teaspoon sugar
3/4 cup plus 2 tablespoons real butter, very cold
1 tablespoon vinegar
1 egg
1/3 cup cold water

Make the crust, using the food processor with the steel chopping blade in place. Combine the flour, sugar, and salt and then add the butter and process just until the butter is cut into small pieces. Whisk together the vinegar, egg, and water and pour it into the mixture and process just until it wants to form a ball. Wrap and chill 10-15 minutes. Preheat oven to 450 degrees. Divide the dough into two parts, one slightly larger than the other. Using the larger portion, roll it out and fit into a 9 inch glass or ceramic pie dish. Combine in a large bowl the berries, juice, zest, salt, flour, and cinnamon. Toss gently. Now roll our the remaining dough into a circle about 10-11 inches. Set aside while you gently pile the berry mixture into the bottom crust, dotting with bits of butter. Gently lift and fit the top crust over the pie, slit the top slightly for steam to escape, seal and crimp the edges, and brush with a little milk or cream. Sprinkle with a little sugar. First place the pie into the microwave oven for 10 minutes on high, then transfer to the hot oven, reduce the temperature to 400 degrees, and bake for 25-30 minutes. Cool slightly and serve with whipped cream dollops on the top.

Recipe created 1995-07-09.

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