Very Berry Pie!

Very Berry Pie

First off.., it’s been TWO YEARS since I last posted on here. Yikes! I just realized I had 5 recipes in my drafts waiting to be finished to post. I’ll get to work on those!

Last week two of my favorite things happened…. berries went on sale & Autumn started. I couldn’t be more excited. While I have to say I miss my hometown’s fall colors (Upland has some of the prettiest color changing trees), Colorado’s golden aspens will have to suffice.DSC_0709xblog

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With fall comes cooler temperatures (hopefully, CO is a little slow in getting the memo with these record breaking highs), beautiful scenery, comfy sweaters and yummy dishes that scream cozy! While berry season tends to fall on the end of summer, you can often still find them just as sweet and on sale as earlier months. I love to get them on sale and freeze them so they’re readily accessible during the off-season.

Just LOOK at these beauties…

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I love this pie because the berries (with that tad bit of sugar) add just enough sweetness without being too powerful and the crumb topping add for that extra bit of crunch…. sooo delicious. Vanilla ice cream: totally optional but definitely a great partner with this scrumptious pie.

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Start by cutting your butter into cubes and freezing it. I will either place the cubes on top of the wrapper in the freezer or just wrap them in parchment paper. Freeze at least 15 minutes.





Once frozen, place half of the butter, flour and salt and sugar in food processor. Pulse. Add remaining butter and water 1 Tbsp at a time. Pulse until just combined, until crumb mixture is about the size of peas. Form into ball and place into refrigerator for around an hour.

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Make pie topping by combining dry ingredients and then cutting the butter into the flour mixture. This can be done with two forks or a pastry cutter.

My favorite pastry cutter: Prepwork Pastry Blender with Cleaning Tab

Place in refrigerator until ready to bake.

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Gather your berries and add cornstarch, sugar and cinnamon. Mix well. Refrigerate berry mixture for at least 30 minutes. This will draw all of the extra juice out of the berries to prevent a soggy mess, while also thickening the juices that remain.

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Once the dough has chilled, roll out until abut 1/8″ thick, large enough to cover your pie pan. Place rolled out dough into pie pan and place parchment paper over. Evenly distribute pie weights across (I’ve heard dry beans also work if you don’t have pie weights). Now we’re going to do a little pre-bake for about 10 minutes until crust has hardened slightly. This will help all the juice from seeping out and making the crust soggy when we do the final bake.


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Drain berries by placing them in a colander, preferably with a bowl underneath to catch drippings.







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Remove pie weights and parchment paper. Assemble your pie with berries, then sprinkling the crumb mixture on top.

 



Bake at 400 degree for approx 25-30 min, or until top is golden brown.

Let pie rest about an hour before eating to allow juices to set…

…then…. DIG IN!

DSC_0148xblogPRINTABLE RECIPE HERE: VeryBerryPie Recipe

Ingredients:

 

crust

1 ¼ cups flour

½ tsp salt

1 ½ tsp sugar

½ cup butter

4-5 Tbsp ice water

 

filling

2-   6oz packages blackberries

1- 6oz package raspberries

½ Tbsp sugar

⅛ – ¼ tsp cinnamon

1 Tbsp cornstarch

 

topping

1 cup flour

½ cup brown sugar

½ cup butter

 Freeze butter for crust at least 30 minutes. Once frozen, chop butter into cubes. Place half of the butter, then the flour and salt and sugar in food processor. Pulse. Add remaining butter and water 1 Tbsp at a time. Pulse until just combined, until crumb mixture is about the size of peas. Remove dough from food processor and press dough to counter. Form into ball and place into refrigerator for around an hour.

 Make pie topping by combining dry ingredients and then cutting the butter into the flour mixture. Refrigerate until ready to bake.

 Gather your berries and add cornstarch, sugar and cinnamon. Mix well. Refrigerate berry mixture for at least 30 minutes.

 Once the dough has chilled, roll out until about 1/8″ thick, large enough to cover your pie pan. Place rolled out dough into pie pan and place parchment paper over. Evenly distribute pie weights across. Pre-bake for about 10 minutes until crust has hardened slightly.

 Drain berries by placing them in a colander, preferably with a bowl underneath to catch drippings.

 Remove pie weights and parchment paper. Assemble your pie with the berries, then sprinkling the crumb mixture on top.

 Bake at 400 degrees for approx 25-30 min, or until top is golden brown.

 Let pie rest about an hour before eating to allow juices to set.

*recipe can be made with all blackberries if preferred


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What’s YOUR favorite thing about autumn?

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One thought on “Very Berry Pie!

  1. Love your pictures! Makes me want to get out my sweaters and start baking. (except for the 90 degree weather.) Love this pie. Its so delicious. Great job Jessica

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