(Backstory: Peach pie is my favorite. I’m an exceptional peach pie baker (if I do say so myself), and an even better peach pie eater.)
SO, the other day I was at the farmer’s market lamenting the lack of peaches, when I saw some really lovely crates of berries. I bought them, found a recipe, whipped up this Four Berry Pie, and EVERYTHING CHANGED. Peach pie shmeach pie. I’m in love. 4Berry 4Ever.
Filling Ingredients1 cup sugar 1/4 cup cornstarch 1/2 teaspoon ground cinnamon Dash of salt 1/3 cup water 1 cup fresh blueberries 1 cup halved fresh strawberries 1 cup fresh raspberries 3/4 cup fresh blackberries 1 tablespoon lemon juice 2 tablespoons butter
Crust Ingredients2 cups all-purpose flour, cold 1 teaspoon salt 1 tablespoon sugar 1 cup unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes 1/2 cup ice water (don’t add the ice to the pie dough, just the water) 1 teaspoon lemon juice
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar, and butter until the mixture resembles cornmeal.
- In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap, and let it rest in the refrigerator for at least 20 minutes.
While the dough is chilling in the refrigerator, get started on your filling.
- In a large saucepan, combine the sugar, cornstarch, cinnamon if desired, salt and water until smooth; add the blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside to cool slightly.
2. Gently fold the strawberries, raspberries, blackberries and lemon juice into the blueberry mixture.
3. Preheat your oven to 400 degrees.
4. Take your dough out of the refrigerator and roll it out onto a floured surface. Line the pie pan with the first half of the rolled dough, and blind bake for 15 minutes (*blind baking is optional). If not blind-baking, flour the dough lightly, and then pour the berry mixture into the crust-lined pan.
5. Cover your pie with your top crust, and vent the crust however you prefer (classic vents, lattice crust, etc.). Using a pastry brush, brush an egg wash over the top crust (1 egg whisked with 2 tablespoons of water).
6. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and back for 45 minutes or until the crust is golden brown and the filling is bubbly.
And that’s all she wrote, folks! A truly fantastic Four Berry Pie!