Who doesn’t love a good slice of pie?
Therefore – now is as good a time as ever to introduce my FUN resolution for 2010! Every month this year I will be making two different NEW pies. YUM, I know, right? 🙂 This month, I started the year off right with a sweet Triple Berry pie with Cardamom ($$$ spice, I cheat, bought it at WinCo in bulk and got a teeeensy amount!) and a contemporary-cut Lattice Crust. 🙂 On top of this being a yummy (Double slice serving of pie for Dunc! He couldn’t get enough!) fruity pie, I’m sure it would be even BETTER with fresh berries, but seeing as it’s still dead-of-winter… I had to substitute frozen. 😛
Here’s the recipe:
For the filling:
1 cup plus 1 tablespoon sugar
2-1/2 tablespoons cornstarch
1/4 teaspoon (generous) ground cardamom
1-1/2 cups fresh strawberries (about 8 ounces) I used frozen.
1-1/2 cups fresh blueberries (about 8 ounces) I used frozen.
1 cup fresh blackberries (about 5-1/2 ounces) I used frozen.
1/4 cup seedless raspberry jam
1 teaspoon grated lemon peel
Whisk 1 cup of sugar, cornstarch, and cardamom in large bowl to blend well. Add all berries, jam, and lemon peel and toss gently to coat with sugar mixture. Let stand until berries until berries begin to juice, about 20 minutes. (I just left them to do their business while I brushed teeth, sent them to potty, and put the kids to bed. Multi-tasking, people!)
For pie crusts:
This pie, like many, uses just a standard pie crust recipe. The recipe I, currently, am using (and this will change – I’m attempting to branch out with my baking and cooking and stray a little, try new things… without the anxiety, lol) is a very basic recipe, I’ve listed the ingredients and directions below. You may use the recipe I use or one of your own, just remember to make a recipe for Pastry for DOUBLE-CRUST pie. You’ll need both.
2 cups all-purpose flour
2/3 cup shortening
6 to 7 tablespoons cold water
Stir together flour and 1/2 salt (sometimes I forget the salt and honestly, no tangible difference with yummy filling included, lol). Using a pastry blender (or your handy-dandy KitchenAid mixer), cut in shortening until pieces are peanut sized. With my mixer method, I slice the shortening up in my little 2/3 cup measuring cup and scoop it out in pieces. Turn the mixer on, normal lower setting, and mix. Every 20-30 seconds move the shortening off the blade and around and you’ll get the same result as using a pastry blender (I’d assume as I don’t have one…).
I then measure seven (7) tablespoons of water into a small Pyrex custard-cup type bowl and turn my mixer on. VERY SLOWLY stream a tiny amount of water down into the mixer as it’s mixing. The faster and larger amount your water turns into, the MORE water you’ll end up using to get your pie to the correct consistency. I never use the entire amount, I probably end at around 5 or 5-1/2 tablespoons of water.
Line baking sheet with foil; place in bottom of oven (to catch any potential spills). Position rack in center of oven and preheat to 375 degrees F. Roll out 1 pie crust on a generously floured surface to about a 12-1/2 inch round. Roll the pie crust round back on the rolling-pin. Position, and unroll pie crust flat on the pie dish (9 inch size) – no tears! 😉 Spoon filling into crust.
Roll out second pie crust dough to about a 12 inch round and cut into 1/2 to 3/4 waved pieces. Place 6 or 7 of them going one direction on the pie, then place the others perpendicular to the first set. The bottom pie crust overhang can be trimmed to about 1″ outside the pie plate, depending on how thick you like your crust, then these strips should be trimmed to match. Tuck ends of dough strips and overhang under, press to seal.
Brush lattice strips lightly with cream; sprinkle strips with remaining 1 tablespoon of sugar.
Bake pie for 30 minutes (375 F). Cover edges with foil collar to protect from over browning and then continue to cook the pie until filling bubbles thickly in the center, about 50 minutes longer.
Transfer pie to rack. Cool completely. (Can be prepared 8 hours ahead. Let stand at room temperature.
We cut our pies into 8 wedges and then most times as we eat it, we slice some of them in half. Cut as many as works for you and your family. And of course, serve with a dollop of sweetened whipped cream or Vanilla Bean ice cream. (We’re becoming ice cream snobs.)
And then enjoy! Or if you’re Duncan, enjoy your slice and polish off the remains of Olivia’s. 🙂
Second pie for January, coming up…