Monday, August 2, 2010

Very Berry Pie


Pie crust intimidates me. I don't know why it does, but I've always been insecure about making my own crusts. I have to admit to all that in the past, I've relied on the little Poppin' Fresh guy to do my dirty work in the pie department. But this month I have decided to try to overcome my pie crust phobia. I am determined to make a good pie crust, and make it I will!

My first attempt was this Very Berry Pie. Blueberries, blackberries and raspberries all together in a thick luscious filling. It was magnificent. This filling was so good in fact, I was afraid that it would all be eaten out of the pan before it got into the pie crust! The pie crust? It was okay, but nothing to write home about. I guess I'll just have to keep trying.  Any volunteer pie testers out there? It's a rough job, but somebody's got to do it!

Very Berry Pie
Pastry for a double crust pie (Use your favorite- I haven't found mine yet!)
1 quart fresh blueberries
1/2 pint fresh blackberries
1/2 pint fresh raspberries
1 and 1/2 cups sugar
3 tablespoons lemon juice
4 Tablespoons cornstarch
3/4 cup cold water
egg wash: 1 egg yolk beaten with 1 Tblsp. half and half

For filling:
  • In a large saucepan, whisk together sugar and cornstarch. Add water and lemon juice and stir until combined.
  • Add blueberries and stir gently. Bring to a boil over medium heat. Gently cook until thickened and mixture is no longer cloudy with cornstarch.
  • Gently stir in blackberries and raspberries. Allow mixture to cool while you make your crust.
  • Line a deep-dish 9 inch pie pan with a bottom crust. Add filling.
  • Cover with top crust or lattice. (If you're not making a lattice, cut several holes in your top crust.)
  • Seal and crimp edges of pie.
  • Cover edges loosely with foil or pie crust protector.
  • Bake at 400 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees and remove foil. Bake 40 minutes longer or until crust is golden and filling is bubbly.
  • Brush crust with egg wash. Return to oven for a few minutes to brown.
  • Cool completely before serving.

40 comments:

  1. Pie crusts take a lot of work...I've been watching my grandmother make pies for years, and I only hope that one day I can reach her level of skill. But despite your apprehension, your pie looks beautiful, and I'm sure the crust tasted great. And after all, who eats pie for the crust? I love the filling!

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  2. I'm sitting here with a cup of coffee wishing I had a piece of this! I make my crust like my G-Mom-B did, flour, Crisco and water. Nice and easy, sometimes I think folks are afraid to add a little more water if needed. It's a mighty tasty project to master:@)

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  3. Just look at this gorgeous berries dessert! Berries are EXTREMELY expensive over here, frozen berries included! I always drool when I look at photographs with beautiful raspberries, blueberries, strawberries, any dessert with any berries! LOL, I'm drooling now....

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  4. I am pie crust challenged as well, which annoys me to no end since I love to eat pie! ;) Your pie (and crust) looks great!

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  5. okay - well I can usually am successful in the crust dept... not the filling. Especially with berries and pies. This filling looks outstanding and the crust too.... (unfortunately we are our own worst critic)Your photo is eye poppinginly perfect!

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  6. BTW - I saw in your comment from last night that you have your own girls at your house. How many hens do you have?

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  7. I agree with everyone, it looks incredible. I live in the dry west and when I went home years ago to the humid midwest, I realized that most recipes were made in the moister midwestern test kitchens. I have to double my water for a pie crust. I learned one trick when my older sister was in a cooking class in high school - as you roll it out, keep shaping it into a circle. That changed my pie crusting experience. But I agree, the regular Crisco recipe doesn't knock my socks off. I tried an Amish recipe once that was killer - egg and sugar in it, but it was really hard to work with. Even though I can make a good crust, I love a frozen Marie Callendar's crust in my old age. I can't make one that good!

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  8. Hi, this is my first time visiting your blog, this pie looks fantastic. I will be back for sure!

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  9. I know, I feel bad! I told my husband I wanted to give everyone one! Hey, I just looked up Martha Stewart's fool proof pie crust, google it. It uses all butter and 1 tsp sugar. Stone Gable had recommended it. I will have to try it.

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  10. Wow, what a nice berry pie...love it with all the berries in it, and sure a big scoop of ice cream...yummie!

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  11. Thanks everyone for the encouragement! Cherry-berry is going to be my next pie experiment!

    foodalution- I have two layers right now. They usually can keep up with our needs unless I'm baking or have company. I have three young hens though, that should start laying soon- then I'll have more than enough. I live in a rural area so it's pretty easy to find fresh eggs when I'm out.

    Jacqueline- I'll look up the recipe. Thanks for the recommendation. :)

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  12. Tell you son that I'm not good at pie crust either--and I taught cooking classes and directed a cooking school when we lived in Charleston, S.C.. I can make French tart shells but not American pie crust!! And, when one lives in Chicago, why bother to make bread? There are amazing bakeries. I know how to make bread and have taught it but, other than biscuits, scones and muffins, I head to one of the fine bakeries in the area. I'd rather spend my time on something else.

    Best,
    Bonnie

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  13. I would absolutely love to be a volunteer pie tester! The filling looks amazing! I wish I could help you out with a good recipe for crust, but it intimidates me too. I'm going to ask my mom because hers always comes out amazing!

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  14. I always buy refrigerated or frozen pie crust. I find it intimidating as well.

    The pie looks great.

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  15. You're right, there's something about pie crusts that can be intimidating. I hope you find a good one! The pie looks fabulous!

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  16. stunning berry creations..perfect with a scoop of ice cream..decadent

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  17. that is an amazing pie....I can't stop looking at it, all that glorious fruit! You did a tremendous job with that pie!

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  18. That is one gorgeous pie! Your crust looks great too, but I hope you find one soon that suits you better!

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  19. That filling looks great! No pie crust required!

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  20. What a great looking pie. I really love the the three berry filling that you've used here. What a great job. Have a terrific day. Blessings...Mary

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  21. Very berry indeed...great for us berry lovers.
    I too have my secret pie crust phobia...especially since I refuse to make it with shortening. I'm still experimenting. It's for sure that as soon as I bake my very first amazing pie shell...I'll scream it through my blog ;0)

    Your pie looks primed for me to pick up my fork right now ;O)

    All the very best this week,
    Claudia

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  22. Oof. Pie crusts are definitely NOT my strong point.

    however, I am an extremely proficient taste tester. Hint hint! THe filling looks luscious.

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  23. Hello - sending you a blog award! www.foodalution.com
    foodie love from Wisconsin! Miss Megan

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  24. Love the combination of berries; fantastic pie.
    Rita

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  25. Blueberries, blackberries, raspberries all together sounds absolutely divine! And berries have looked so good and been so plentiful at the market this summer, have you noticed that too??? This pie looks like a winner! (I'm kinda lazy - dumping it all in a cobbler might be more my speed...) Thanks for visiting my blog! Your recipes sound delicious and I'm glad I found you!

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  26. I see nothing wrong with your pie crust, but maybe I need to taste it! Delicious pie.
    Mimi

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  27. Your pie looks so good! I can make pastry but sometimes I use the pre-made stuff to save time. As long as the pie tastes good, it's all ok!

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  28. I would have gone for all those berries with or without crust too! Can't say I make pie crusts around here....but homemade is always my favorite!

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  29. Just heard on the news that Chicago's deep tunnel (it protects the Loop) is about 95% full with no hopes of draining it until the river goes down.

    I'm curious as to your son's major at Columbia. Is it food related?

    Best,
    Bonnie

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  30. Oh, WOW! That both looks and sounds divine! I must make this ::printing now::!!!

    Great blog; happy I found you!

    Mary xo
    Delightful Bitefuls

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  31. This sounds just like the pie my sister loves that I make!!
    It looks perfect!!=)

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  32. Pie crust is on my list of things to conquer here shortly. You did an awesome job with yours! And the filling is such an all-star. Love, love, love all those summer berries :)

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  33. I love pies with good fresh fruit and yours looks delicious with a perfect mix of berries! I'm so curious about your avitar photo. Are those eggs and if so what kind? Pretty unique!

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  34. I love pie! Like you, I tend to shy away from making my own pie crusts. I know that you were not completely satisfied with your pie, I think it looks really good.

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  35. I love the combination of berries you've used in your pie! The crust can be so intimidating and I have no guilt whatsoever using a premade crust. Wish I had a big slice with a scoop of ice cream.

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  37. Who eats the crust anyway? All GREAT pie tasters know it's all about the filling! And your's looks great!

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  38. Pie crust intimidates me too. The little poppin' fresh guy is my best friend when it comes to pies. :o) This pie looks gorgeous! Just so mouth-watering delicious. Thank you so much for visiting my blog today! Enjoy your weekend!

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  39. Pam,
    The avatar picture is of two eggs that one of my hens laid. They are Ameraucana hens, and their eggs are a beautiful blue green. The egg on the right is normal sized, and the one on the left is about the size of a quarter. Sometimes things don't work quite properly in a hen's reproductive system and they lay tiny little eggs such as that one. (Sometimes they are called "wind" eggs.) It was so cute I had to photograph it!

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  40. Very interesting! I've never heard of "wind" eggs. Thanks!

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Thanks for stopping by scrambled hen fruit! I appreciate all of your comments and look forward to reading them.

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