Triple Berry Pie
Continuing obsession with pie causes sugar crash, special report at ten o’clock! Who knew that making pie could be so rewarding? When I made quiche earlier this week, I used my current favorite pie crust recipe, which makes enough for two crusts, but because I only have one pie dish, I was only able to make one quiche. So later in the week, I pulled out the pie crust and decided to use some of the fresh berries that I had received in this week’s FFTY box to make a Triple Berry Pie.
The raspberries are actually from the Farmer’s Market, but the strawberries and blueberries came in the box. Since I only had one pie crust, I opted to make a crumb style topping for it instead of making another pie crust lattice like I did with the Cherry Pie I made last week. Unfortunately, I forgot to put oats in the crumb topping, so it wasn’t quite as crumbly as I would have liked, but it was still really good.
I kept meaning to get a picture of an individual slice, but we have been running around so much this last week, that unfortunately it got et faster than I could get a pretty picture together of it, which gave me a little sad – but fortunately, I did have a couple of pictures of it when it was fresh from the oven – so I suppose it turned out okay. Upside was, we had pie that we could indulge in while we unwound from our running around.
I had hoped that I would get this posted earlier in the week – yesterday perhaps. Unfortunately, yesterday morning I got caught up in trying to fix Miss Thing’s ipod, which was a huge hassle. We had spent the day before listening to, and downloading, some new music for her – we have enough overlap in music tastes, that it just doesn’t make sense to set her up with her own itunes account at this point, and everything was going fine until I went to transfer the music to her ipod. I’d hook it up, try to sync, and it would lock up. I reset the ipod and tried again. And it would lock up. It happened like five times. Finally, I decided to <gulp> reset her ipod. Hooked it back up, tried to sync – and it locked up. ARGH!
I finally got it to work, but I ended up having to install the newest version of itunes, reset the ipod again and smash it with a hammer. Well actually, I skipped one of those steps. But anyways, once that was done, we started in on picking out music to transfer to her ipod, which was also an excersice in frustration, since I was trying to get the Panko Fried Chicken Strips posted – you can see how witty I so was not with such a big distraction going on…
At any rate – by the time I was able to concetrate fully on the post, it was almost time to get ready to drive in to the city for a fare-thee-well party of a friend and I realized I’d spent nearly the entire day fussing around with the ipod. ARGH! The things we let our children talk us in to.
But back to the pie – Raspberry has to be one of my favorite berries, evah. Unfortunately, they have a slew of seeds, which are not so fun to pick out of your teeth. It’s not generally a problem when eating fresh raspberries, because you can just be careful how hard you chew, but since I was putting them in together with other stuff that would probably need a little chewin, I decided to run them through the food mill Mr. Man and Miss Thing gave me for Mother’s Day – not that I need an excuse to want to use a new toy. If you don’t have a food mill, I would recommend simmering the raspberries for a few minutes to break them down a little bit and then pressing through a sieve – or if you don’t mind a few million seeds, skip the milling entirely and throw them in there whole.
- 2 and 1/2 cups Flour
- 1 and 1/2 tsps Sugar
- 3/4 tsp Kosher Salt
- 1 cup Chilled Butter
- 4-6 tbs Ice Water
- Makes enough for 2 single pie crusts or one double pie crust
- Place the flour, sugar and kosher salt in the bowl of a food processor, and pulse once or twice to combine
- Add in the butter, and process until coarse crumbs form
- Add the ice water, one tablespoon at a time, until dough forms a ball
- Divide in to two equal portions, flatten in to disks
- Wrap in plastic and chill for 30 minutes or up to two days
Crumb Topping Ingredients:
- 1/4 cup of Butter, softened
- 1/2 cup Flour
- 1/2 cup Pecans
- 1/2 cup Brown Sugar
- 1/4 tsp Kosher Salt
Crumb Topping Method:
- Smoosh all ingredients together in a bowl
- 1 pnt Strawberries, hulled and sliced (about 2 cups)
- 1 cup Blue Berries
- 2 cups Raspberries
- 3 tbs + 1 tsp Corn Starch
- 1 cup Sugar
- 1/4 tsp Kosher Salt
- 1/2 one batch of Pie Crust
- 1 batch Crumb Topping
Pie Assembly and Filling Method:
- Preheat oven to 375°
- Run Raspberries through a food mill to remove seeds (or see above paragraph for alternatives)
- Stir together the milled raspberries, sliced strawberries, and blueberries
- In a small bowl, whisk together the cornstarch and sugar
- Stir the cornstarch mixture in to the berries, set aside
- Roll the pie crust out to approximately 11″ circle
- Use pie crust to line a 2-3″ deep 9″ Pie dish
- Pour berry mixture in to lined pie pan
- Top berries with the crumb topping
- Use foil to wrap edges of pie dish to keep edges of pie crust from overbrowning
- Place pie on a baking sheet (to catch spills) and bake until crumb mixture is golden brown, and berries are bubbly, approximately 50 minutes
- Cool completely before serving