Let’s make a berry pie!
2 mixing bowls - one for crust, one for berries
Pastry blender or fork
For the crust (makes 2 crusts, one for the bottom one for the top)
2 1/2 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 tablespoon granulated sugar
1 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup cold water
¼ cup apple cider vinegar
For the berry filling
5 cups of berries (strawberries, blueberries, blackberries whatever you like!)
1 cup sugar
¼ cup cornstarch
1 teaspoon almond/vanilla extract (optional)
For the egg wash / finishing
1 egg yolk beaten
1 teaspoon water
1 pinch salt
demerara sugar for sprinkling over pie after egg wash
Vanilla ice cream
Recommended prep order
Make crust, leave to rest in fridge
Make filling while crust is resting
Pre-heat oven to 425 degrees
Butter pie pan and place in fridge to cool.
Mix apple cider vinegar and cold water in a bowl. Put the bowl in the fridge to chill.
Combine the flour, sugar and salt through a sieve.
Whisk dry ingredients so everything is evenly combined.
Add cut up cold butter pieces. Using a pastry blender, cut in the butter until the pieces are the size of small peas.
Get liquid component from the fridge. Sprinkle 2 tablespoons of the liquid mixture over the dry ingredients, then gently toss with your hands. Push moistened portion to the side of the bowl. Repeat, using 1-2 tablespoons of water at a time, until all is moistened.
Push dough together to form a dough ball. Turn dough onto flat surface and divide the dough in half.
Form each half into a ball and flatten slightly. Wrap in plastic, roll with rolling pin to make flat and refrigerate for at least 1 hour / overnight.
In a large bowl combine berries with sugar, cornstarch and almond/vanilla extract if using.
Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Fold the dough in half and then half again.
Take pie pan out of the fridge and rest crust into pie plate and unfold.
Roll out the remaining pastry for the top crust.
Fill bottom crust with filling.
Place second crust on top of filled bottom crust.
Trim edges and fold bottom crust on to top crust.
Press all edges down so crust is sealed.
Flour fingers, using the index finger and thumb on one hand create the letter “C” that a finger of your opposite hand fits perfectly into.
Hold the “C” at the outside of the crust wall and push inward while simultaneously pushing your opposite thumb into the center of the “C” from the inside.
Repeat this motion all around the pie so that all edges of the pie are crimped.
Put pie in the freezer for 10 mins.
Combine egg yolk, water and pinch of salt for egg wash.
Take pie out of the freezer and brush with egg wash and sprinkle egg washed pith with demerara sugar.
Return pie to freezer for 5 -15 mins till it is frozen.
Take pie out of freezer and place onto baking sheet.
Put pie onto bottom rack of preheated oven and bake for 20 mins.
After 20 mins turn oven down to 375 degrees.
Rotate pie around and move to center rack.
Bake at 375 for 30-40 mins till it is golden brown.
Take pie out of oven and let cool for at least 4 hours.
ENJOY! WITH BIG SCOOP OF VANILLA ICE CREAM!
Congratulations! You’ve made a berry pie! Share it with someone you love or eat it all to yourself! Any pie is a personal pie if you believe in yourself!