Few things say “summer” like berry pies. My husband is a little obsessed with them. And I have yet to conquer them. I’ve made several attempts at different kinds of berry pies – his true pie fantasy involves blueberries and a double crust and vanilla bean ice cream…but I digress.
Flavor is no problem. Every attempt I’ve made has had fabulous flavor. It’s all about the texture. Berries are juicy and my challenge seems to be getting the filling to firm up without turning into that gelatinous-out-of-a-can kind of thing. I’ve tried cooking the berries down first. I’ve added tapioca. Cornstarch. Flour. Some worked better than others, but I’m still seeking the perfect ratio.
Here’s my latest attempt:
Blueberries and raspberries with tapioca and lemon zest.
It was delicious, but still runnier than I would like. (Even after it is completely cooled…I baked it a full day before it was served at a family reunion, so it was well-cooled. Still just a tad too runny.)
The top crust was a new design, too. I thought it was a pretty way to vent the top and a little different. Any guesses as to how to get those neat little holes in there? (make guesses in the comments below…)
With Father’s Day approaching, I see a blueberry pie attempt in my future. And I have a new recipe to try. One the author claims is “fool-proof.” Ha. We’ll just see about that! There are more berry pies to come…for now, here’s this one:
Blueberry and Raspberry Pie
adapted from Martha Stewart
Two layer crust*
all-purpose flour for dusting
1 large egg
1 TB milk
2 cups fresh raspberries
2 pints fresh blueberries
1/4 cup instant tapioca (I will increase this next time.)
Grated zest and juice from 1 lemon
1 cup granulated sugar, plus more for sanding
*You can certainly use refrigerated pie crust here, I won’t tell! But if you want to up the “scratch factor” of this pie, I recommend a Pâte Brisée: place 2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon sugar in a food processor and pulse to combine. Add 1 cup chilled, unsalted butter (2 sticks) cut into small pieces, one piece at a time until the mixture resembles coarse meal. With machine running, add anywhere from 1/4 to 1/2 cup ICE water a few tablespoons at a time – just until the dough holds together – no more than 30 seconds. Divide the dough in half, flatten into disks and wrap in plastic. Refrigerate at least an hour or overnight. Makes a double crust for 9-inch pie.
Roll out one disk of dough into an 1/8-inch round and drape over your pie plate. Chill for about 30 minutes.
Whisk together egg and milk in a small bowl and set egg wash aside. In a medium bowl toss together raspberries, blueberries, tapioca, lemon zest and juice and sugar. Mix/toss gently and transfer to chilled pie dough.
Preheat oven to 425°. Roll out remaining disk of dough. (insert decorative accent here, if desired.) Brush rim of chilled dough with egg wash, place other round on top and trim to 1/2 overhang. Crimp edges as desired and chill until firm (about 20 minutes in freezer or 40 in refrigerator.)
Cut a few slits in the top of dough (if no decorative holes were made). Brush with egg wash and sprinkle with sanding sugar. Bake 20 minutes. Reduce heat to 350° and continue baking until crust is golden brown and juices are bubbling (about 40 minutes.) Let cool completely before cutting and serving.