Summer season Berry Pie

recipe image

  1. Stride all-reason flour, pastry flour, 1 tablespoon sugar and 3/4 teaspoon salt in a medium bowl. Give arrangement lard (or shortening) into the bowl and toss to coat. Add 3 tablespoons oil, 2 tablespoons water and vinegar; hotfoot to evenly moisten the dough. Add extra water, 1 tablespoon at a time, if mandatory. Form the dough accurate into a 4-stride disk. Wrap in plastic and refrigerate for on the very least 1 hour or for as much as 1 day.

  2. Combine blackberries, blueberries, raspberries, strawberries, cornstarch and lime juice in a medium bowl with the final 2/3 cup sugar and 1/8 teaspoon salt. Let stand, stirring each and every now and then, for 15 minutes.

  3. Remark racks in center and lower third of oven; preheat to 425 degrees F. Accumulate 22 situation a rimmed baking sheet on the lower rack (to win any drips).

  4. Roll the dough between two objects of floured parchment into an 11-stride circle. Peel off the stop fragment of parchment and in moderation invert the dough accurate into a 9-stride pie pan (now no longer deep-dish). Peel off the final parchment. Patch any rips within the dough. Dapper and crimp the edges.

  5. Fill the crust with the berry mixture. Combine oats, brown sugar and the final 3 tablespoons oil in a medium bowl. Sprinkle over the berries.

  6. Bake the pie for 20 minutes. Decrease oven temperature to 350 degrees F. Continue baking till the filling is bubbling, 50 to 60 minutes extra. Let cold fully ahead of serving, about 1 1/4 hours.


To plan ahead: Refrigerate dough (Step 1) for as much as 2 days.

Instruments: Parchment paper, 9-stride pie pan (now no longer deep-dish)

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