American Berry Pie

I've defiantly went a bit pie crazy this weekend!! Thing about pies is they can be a bit time consuming especially when your making everything from scratch. 

For a classic desert pie sweet short crust pastry is the way to go. I've chosen to combined all 3 berry pies into 1 post as the basics are all the same. 

Wether you chose to do a lattice, covered or open top pie it's totally up to you. I've done all three, to show you! 

Getting down to business... 

For my berry pies I chose blueberries, blackberries and cherries but you could chose any berry you like. 

Makes: 9inch pie or 6 individual 

Method: 

Berry Compote: 

1 package of Berries 

3-4 tablespoons Icing Sugar (depends on the sweetness) 

1-2 teaspoons Corn Flour (thicken)  

Zest and Juice of 1/2 Lemon 

Pastry: 

1 1/2 tablespoons Water 

1 Egg Yolk (save the whites of meringue)

9oz Plain Flour, sifted 

5oz Cold Unsalted Butter, cubed 

35grams Icing Sugar 

Method: 

Pastry:

Combined the butter, flour and icing sugar in a food processor until a bread crumb like consistency. While the processor is running pour in the water and egg yolk until the pastry starts to form a ball, once the pastry gets to this stage turn out onto your work surface. 

Form the pastry into a ball and wrap in plastic wrap (cling film) and place in the fridge to rest for 1-2 hours. 

Berry compote: 

In a heavy based sauce pan combined the berries, lemon juice & zest, icing sugar and cornflour. Mixing gently to combined all the ingredients. Place the saucepan over a medium low heat keeping an eye and stirring every so often until the berry juice has thicken. 

Once the the mixture is thickened remove from the heat and pour into a bowl. Leave the filling to cool completely. 

It's time to blind bake the pastry... 

Have your pastry cases, rolling pin and baking beans at the ready. 

On a well floured surface roll out your pastry in a roundish circle (makes things a lot easier) making sure to turn as your go. If your making individual pies divide the pastry into 6 equal bits. 

Gently lift the circle of pastry into the pin and making sure to press the pastry into the sides and base of tin. Once your happy prick  the bottom on the pastry with a fork and place in the fridge to rest for 20-30 minutes. 

Preheat the oven to 170c. 

Take the pastry case out of the fridge and line with baking paper or foil and full with baking bean or rice. 

Place the pastry case into the oven and blind bake the case for 15-20 minutes or until light golden brown in colour. 

Once cooked leave the pie to cool, if any crack appear brush the case with egg white a pop back in for 5 minutes. 

Building the pie... 

Fill the cooled pastry case with the filling of your choice, making sure to pack in as much as you can before it spills out the sides. 

Preheat the oven to 170c 

Now it's time to chose the pastry topping.. To do so you will need a half the quantity of pastry. 

For the egg wash you will need: 

Egg wash makes a great glue and give your pie the perfect golden finish

1 egg yolk and a splash of milk whisked together. 

Place your finished pie onto a baking sheet and place in the oven for 15-20 minutes or until golden brown. 

Once your pie in golden and bubbling remove from the oven and leave to cool completely before serving. 

Works of advice: 

If you can use a loose bottom tart tin it makes life a lot easier!! 

Your pie may take shorter or longer it all depends on your oven. 

Feel feel to add any flavour combination you please. I'd love to see what you create. #thebakingfashionista. 

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LoveL