I almost went to bed without posting because I was having such a good weekend I forgot I had to write this! Fortunately, the recipe was quick and easy (and I made it earlier today, not right this second).
Last weekend, I let Erik down and didn’t make a pie for Pi Day. This weekend, I made it up to him with a fruit pie, and he was very excited.
You could make this pie with whatever fruit you want. I highly recommend the pie dough – it’s all made in a stand mixer, which I haven’t seen before, and actually very easy to work with. Maybe that’s the magic of my new marble slab, but I think it’s just good pie dough.
Start by making the dough. In a large measuring cup, combine the water, vinegar and ice. Put in the fridge while you do the next step.
Cut up the butter into 1/2 inch cubes and place in a small bowl. Put the bowl in the freezer while you do the next step.
In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar and salt for a couple of seconds until distributed.
Add all the butter and beat on low speed until the mixture has pea-sized pieces of butter throughout, which will take around 3 minutes.
Add 6 tablespoons of liquid from the measuring cup and beat on low speed until dough starts to come together.
Turn dough out onto a lightly floured surface and knead a few times to bring together. Split in half and wrap in plastic wrap. Press each half into a disk and refrigerate overnight.
The next morning, make the filling. In a large bowl, toss together the fruit (I used half raspberries and half blackberries), sugar, cornstarch and lime juice.
On a lightly floured surface and using as much flour as necessary, roll out one piece of dough into a big circle. Transfer to pie plate.
Sprinkle dough with pie dust mixture. Add fruit filling and refrigerate while you work on the top crust.
Roll out the second piece of dough, and decorate as you’d like. I used cookie cutters to create cut outs in the cover. Transfer top crust to pie and seal edges. Cover with plastic wrap and freeze for at least 6 hours.
When ready to bake, whisk together the egg, water and salt to make an egg wash. Brush the entire visible crust and sprinkle with turbinado sugar.
Bake at 375°F for at least an hour, until crust is golden and juices are bubbling. Remove from oven and allow to cool completely on a wire rack.
This is a surprisingly easy pie. It may seem like a lot of steps, but the hands on time is pretty low, and can be spread out over a couple of days if you’d like. However, this is NOT the pie to make if you want pie in the next 2 hours – the chilling steps are necessary.
It’s still Lent, so I had a piece today, but Erik has promised he’ll eat the rest of the pie this week. He is very excited for a week of breakfast pie, and I’m telling myself it’s not THAT bad for him since there’s berries in it. Basically a fruit salad, right?
- 6 tablespoons cold water
- 1 tablespoon apple cider vinegar
- 1 cup ice
- 1 cup cold unsalted butter
- 2 1/1 cups (11.25 ounces) flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 1/2 cups fresh fruit, chopped if necessary
- 1/4 cup (1.75 ounces) sugar
- 1/4 cup (1 ounce) cornstarch
- 1 tablespoon lime juice
- pinch of salt
- 1/2 teaspoon flour
- 1/2 teaspoon sugar
- 1 egg
- 1 teaspoon water
- Start with the pie dough. In a large measuring cup, mix together the water, vinegar and ice. Put in fridge while preparing other ingredients.
- Cut up the butter into 1/2 inch cubes. Put in small bowl and freeze while preparing other ingredients.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together flour, sugar and salt.
- With the mixer running on low, add the butter and beat for about 3 minutes, until only pea sized pieces of butter remain.
- Add 6 tablespoons of liquid from the measuring cup and beat on low speed until dough starts to come together.
- Turn out onto a lightly floured surface and knead briefly to create a ball. Cut in half and wrap each half in plastic wrap. Press into a disk and refrigerate overnight.
- In the morning, make the filling. Toss together the fruit, sugar, cornstarch, lime juice and salt in a large bowl.
- Roll out one piece of dough into a large circle. Transfer to pie plate.
- Sprinkle with pie dust mixture and then spread in fruit.
- Roll out second piece of dough and decorate as you’d like. Cover pie with plastic wrap and freeze for at least 6 hours.
- When ready to bake, whisk together egg, water and salt for the egg wash. Brush entire crust. Sprinkle with turbinado sugar.
- Bake at 375°F for at least an hour, until crust is golden brown and fruit is bubbling. Allow to cool completely on a wire rack.