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Blackberry Raspberry Pie

Serves: Makes 1 (9-inch) pie

Ingredients:

Pie Crust (prepare two batches, one for the crust, one for the lattice)

  • 1 stick (4 oz) cold unsalted butter, cut into ½-inch pieces
  • 3 to 4 tbsp cold water
  • 1¼ cups (6¼ ounces) unbleached all-purpose flour
  • 1½ tsp sugar
  • ¼ tsp salt


Filling

  • 1 cup sugar
  • 5 tbsp flour
  • ½ tsp cinnamon
  • 4 cups of blueberries and raspberries

Procedures:

Pie Crust (prepare two batches, one for the crust, one for the lattice)

Place the butter pieces in a bowl or on a plate and freeze for at least 20 minutes. Refrigerate the water in a small measuring cup until needed.

Mix the dough: Place the flour, sugar, and salt in the bowl of a food processor. Process for 10 seconds to blend the ingredients. Add the frozen butter pieces and pulse 6 to 10 times (in 1-second bursts), until the butter and flour mixture looks like crushed crackers and peas.

Immediately transfer the butter-flour mixture to the large bowl. Sprinkle a tablespoon of the cold water over the mixture and “fluff” it in, then add another, and another, until 3 tablespoons have been added. Continue to fluff and stir 10 or 12 times. It will not be a cohesive dough at this point but a bowl of shaggy crumbs and clumps of dough. Before bringing the dough together, you need to test it for the correct moisture content. Take a handful of the mixture and squeeze firmly. Open your hand. If the clump falls apart and looks dry, remove any large, moist clumps from the bowl then add more water, one teaspoon at a time, sprinkling it over the top of the mixture and immediately stirring or mixing it in. Test again before adding any more water. Repeat, if needed. The dough is done when it holds together (even if a few small pieces fall off). If the butter feels soft and squishy, refrigerate before continuing. If the butter is still cold and firm, continue to the next step. (Note: Adding the liquid may also be done on low speed in a stand mixer fitted with a metal blade.)

Knead and chill the dough: Turn the dough onto a work surface and knead gently 3 to 6 times. If it won’t come together and looks very dry, return it to the bowl and add another teaspoon or two of water (one at a time), mixing in as above, and try again. Flatten the dough into a 6- or 7-inch disk, wrap in plastic or parchment paper, and refrigerate for 30 minutes. This allows time for the dough to hydrate fully and for the butter to firm up again.

Roll the dough: If the dough has been refrigerated for more than 30 minutes, it may be very firm and hard and will crack if you try to roll it. Let it sit on the counter for 10 to 15 minutes until it is malleable but still cold. Dust your work surface generously with flour and set the disk on the flour. Dust the top with flour. Roll, turning the dough until you’ve got a 14- to 15-inch circle about ¹⁄8 inch thick. If at any point the dough becomes warm and sticky, gently fold it into quarters, unfold it onto a baking sheet and refrigerate for 15 minutes, or until the butter is firm again.

Transfer to a 9-inch pie pan and chill until ready to use. Firmly shape the other recipe of dough into a small rectangle, then roll it into a 14 by 12-inch rectangle that is about ¹/8 inch thick, trimming if necessary to reach the right dimensions. Carefully fold the dough rectangle into quarters, transfer it to a baking sheet, unfold, and chill until ready to use.

Filling

Pour the blackberries onto a baking sheet. Pick through them and discard any debris or molded berries. (Do not wash, or they will absorb the water and turn to mush.) Add the sugar, flour and cinnamon, and gently toss with a spatula until the fruit is evenly coated.

Scrape the filling into the chilled pie shell. From the chilled rectangle of dough, create a lattice. Refrigerate the pie for at least 30 minutes, but no longer than 1 hour.

Preheat the oven to 400°F and position a rack in the bottom third of the oven. In a small bowl, beat the egg yolk with the milk or cream to create an egg wash, then use the pastry brush to lightly glaze the lattice and outside edge of the pie crust. Sprinkle the top with the 1 to 2 teaspoons sugar. Bake for 50 to 60 minutes, until the crust is golden brown and the fruit is bubbling and tender (test with the tip of a paring knife). Transfer to a cooling rack and allow the pie to cool for 40 to 60 minutes.

by Sur La Table & Andrews McMeel Publishing

 
 
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