Father's Day Berry Pie
This simple pie has been a Father's Day favorite, throughout time. Note: The cooking time, below, is for a berry pie using a refrigerated pie crust. A homemade crust will take a bit longer.
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Equipment
- Food Processor This is optional. It's a great, fast, easy way to make a homemade crust. But refrigerated works great, too.
Ingredients
Homemade Pie Crust (makes 2/upper and lower crust)
- 2-1/2 cups flour, all purpose
- 1 Tbsp sugar
- 1 tsp salt
- 1 cup 2 sticks, cold, unsalted butter. Cut into cubes
- 1/3 cup ice cold water
Pie Filling
- 6-7 cups of berries, roughly equal amounts of each raspberries, blackberries and blueberries Of course, adjust these proportions to taste and availability
- 1/4 cup + 1 Tbsp Kraft Minute Tapioca
- 1 cup sugar (less if the berries are nice and sweet)
- 1 Tbsp fresh lemon juice
- 1 tsp almond extract
- 1 Tbsp butter, diced
For Top of Pie Before Baking
- 1 egg white
- 1 tsp water
- 2 tsp cinnamon sugar mixture
Instructions
To Make Pie Crust
- Add the flour, sugar and salt to the bowl of a large food processor fitted with the metal blade. Pulse a few times to combine. Drop the cubed butter down through the feed and do a quick 3-5 pulses, until butter is pea sized.
- Start food processor and slowly add water through feed. Run until all the water has been added. The mixture should begin to come together. Do NOT allow it to run until it forms a complete ball. There should be a few stray crumbs.
- Turn the dough out onto a clean surface and divide into two equal discs. Cover discs, separately, in plastic wrap. Chill in the refrigerator for at least an hour and up to five or so days. (Dough can also be frozen for up to two months).
- Once discs are chilled, remove one disc from refrigerator and set on a lightly floured surface. Using a rolling pin, begin rolling it into a circle, lightly pressing out from the center and giving it a quarter turn every roll.
- Once your dough reaches a circle of 12-14 inches, gently (without stretching), lay it into the bottom of your pie plate. Repeat with the second disc, leaving it sit until the pie is filled.
Pie Filling
- Preheat oven to 400°, rack just above center. Wash all the berries and drain well. In a large bowl, place berries, tapioca, sugar, lemon juice and almond extract. Give it a gentle stir. Let sit for 15 minutes. This is a great time to roll out the pie crust, if you're making your own.
- Once lower pie crust is in pie plate, give berry mixture a quick stir and dump it into pie crust, slightly mounding in the center. Take Tbsp of cubed butter and scatter over the of the berry mixture.
- Carefully lay top crust over berries. Fold top layer over bottom layer on outside edge, sealing. You can get as fancy as you like with the outer rim. My tried and true is making a fluted-edge, done by pushing my index finger beyond the pie plate while gently pulling the dough back toward the center. Do this all the way around until it's the way you like it.
- Cut 3-5 small slits - (you can be as fancy as you like) - into the top crust. I usually make 5 slits in the center, in the shape of a flower. Then, whisk egg white and 1 tsp water in a small bowl. Using a pastry brush, lightly 'wash' the top of the crust (the protein in the egg helps with browning). Then lightly sprinkle cinnamon sugar, or just sugar, or just cinnamon all over the top of the pie.
- Place pie in oven and bake for 45-50 minutes, until it's nicely browned and juices are beginning to push through.
- Everyone loves warm pie, but this serves best if allowed to almost completely cool before serving. My dad took his slice straight. My husband likes a bit of vanilla ice cream. You can't go wrong either way. Enjoy!
Servings: 8