In the spirit of National Pie Month, I’ve been inspired to put my pie baking skills to use yet again. This time I wanted to do a fruit dessert. Blueberry pie is my favorite but my brother-in-law, Justin, is partial to mixed berry. I’ve never had mixed berry pie and since berries always remind me of summer, a season that seems so far away amid this blustery, snowy winter, I went with it. I knew I’d be using frozen fruit this time of year and, fortunately, Whole Foods has a large variety of organic berries. I picked up a package of blueberries, raspberries and blackberries and set to work.
I often use Food & Wine’s recipe for crusts, though I substitute whole wheat pastry flour for all-purpose, which gives the pie a fantastic flavor and texture. However, I needed to research the filling ratios. I liked this recipe from the Food Network best, especially since it allowed for frozen berries.
I was really pleased! The pie is light and flaky and a nice mix of sweet and tart. Next time, I might cut the sugar back to 3/4 cup, but all in all this recipe is a winner. I brought some pie to Justin and he pronounced it the best ever (quite a compliment since, like his brother, he’s a pretty tough critic). If you’re looking for an easy fruit dessert for your next gathering, this is it.
Mixed Berry Pie (adapted from Food & Wine and Food Network)
For the crust:
2 sticks unsalted butter, chilled and cubed
2 1/2 cups whole wheat pastry flour
1/2 teaspoon of salt
1/2 cup ice water
Note: To get the butter extra cold, pop it into the freezer for about 10-15 minutes before you’re ready to use it.
For the filling:
2 cups blueberries, fresh or frozen
2 cups raspberries, fresh or frozen
1 cup blackberries, fresh or frozen
1/2 cup all-purpose flour
1 cup sugar
For the crust: In a food processor pulse the flour and salt. Add the butter and pulse until the size of peas. Drizzle on the ice water until evenly moistened crumbs form; turn out onto a surface and form into a ball. Divide the dough in half. Flatten into disks, wrap in plastic and refrigerate until firm.
For the filling: If using frozen fruit, measure and then thaw and drain. Preheat oven to 350 degrees. Combine the flour, sugar and cinnamon and stir with a fork. Roll out one of the crusts and place into pie plate. Sprinkle 1/3 of the sugar mixture on the bottom and add fruit. Top with the remaining sugar mixture. Wet the rim of the crust with water. Place the top crust on the pie and gently press the two together. Crimp the edges, trimming excess crust. Cut slits into the top of the pie and bake for 45 minutes. Insert a knife into the center of the pie. If there is little or no resistance, the pie is done.