Berry Bliss Pie
CATEGORIES
INGREDIENTS
  • CRUST:
  • 2 ¼ CUPS ALL – PURPOSE FLOUR
  • 1 CUP CAKE FLOUR
  • 1 ½ TSP GRATED LEMON PEEL
  • ½ TSP SALT
  • ¼ TSP BAKING POWDER
  • 14 TABLESPOONS (1 ¾ STICKS) CHILLED UNSALTED BUTTER, CUT INTO ½ INCH CUBES
  • 6 TABLESPOONS (ABOUT) ICE WATER
  • 1 TABLESPOON APPLE CIDER VINEGAR
  • FILLING:
  • NONSTICK VEGETABLE OIL SPRAY
  • ¾ CUP SUGAR
  • ¼ CUP CORNSTARCH
  • 3 CUPS FRESH RASPBERRIES
  • 3 CUPS FRESH BLACKBERRIES (CAN'T BEAT THE NC FARMERS MARKET FOR THE BERRIES!)
DIRECTIONS
  1. 1-2 TBSP SALTED BUTTER, SLICED INTO THIN SLIVERS
  2. OPTIONAL FOR PIE CRUST TOP: WHIPPED EGG WHITE AND CREAM (EQUAL PARTS, ABOUT 1 TBSP EACH), ADDITIONAL SUGAR
  3. FOR CRUST:
  4. COMBINE FIRST 5 INGREDIENTS IN PROCESSOR AND BLEND FOR ~5 SECONDS.
  5. ADD BUTTER AND CONTINUE BLENDING, USING ON/OFF TURNS, UNTIL MIXTURE RESEMBLES COARSE MEAL.
  6. ADD 5 TABLESPOONS WATER AND THE APPLE CIDER VINEGAR. USING ON/OFF TURNS, BLEND UNTIL MOIST CLUMPS FORM, ADDING MORE WATER IF DOUGH IS DRY.
  7. GATHER DOUGH INTO BALL; DIVIDE IN HALF. SHAPE EACH HALF INTO DISK. WRAP IN PLASTIC AND CHILL AT LEAST 1 HOUR AND UP TO 1 DAY.
  8. FOR FILLING:
  9. PREHEAT OVEN TO 400 F. SPRAY 9 INCH DIAMETER GLASS BAKING DISH WITH NONSTICK SPRAY.
  10. WHISK 3/4 CUP SUGAR AND CORNSTARCH IN LARGE BOWL TO BLEND. ADD BERRIES AND TOSS TO COAT. LET STAND 10 MINUTES, TOSSING OCCASIONALLY.
  11. ROLL OUT 1 DOUGH DISK ON LIGHTLY FLOURED SURFACE TO 12 INCH ROUND; TRANSFER TO PREPARED PIE DISH.
  12. SPOON FILLING INTO DOUGH-LINED DISH. EVENLY SPREAD OUT THE THIN BUTTER SLICES OVER THE FRUIT FILLING.
  13. ROLL OUT SECOND DOUGH DISK TO 13 INCH ROUND. DRAPE DOUGH OVER FILLING, AND TRIM OVERHANG TO ½ INCH. PRESS EDGES TOGETHER TO SEAL; FOLD OVERHANG UNDER AND CRIMP DECORATIVELY. CUT SEVERAL SMALL SLASHED IN TOP CRUST TO VENT.
  14. IF DESIRED, USE A BASTING BRUSH TO APPLY A THIN COAT OF EGG WHITE-CREAM MIX OVER THE TOP CRUST, AND SPRINKLE WITH ADDITIONAL SUGAR.
  15. BAKE UNTIL CRUST IS GOLDEN AND FILLING IS BUBBLING, ABOUT 50 MINUTES; COOL 30 MINUTES. SERVE WARM WITH NATURAL VANILLA ICE CREAM...ALTHOUGH IT'S QUITE GOOD AT ROOM TEMPERATURE TOO, AND HAS BEEN KNOWN TO MAKE A WONDERFUL NEXT-DAY BREAKFAST (IF THERE'S ANY LEFT!)
RECIPE BACKSTORY
This is a simple recipe but so good -- when time is short, frozen berries and storebought crust do just fine...but if you have the time, fresh farmer's market berries and the homemade crust recipe listed can't be beat!