My last post was about pie. This post is about pie. It was that kind of week.
When my spirits are low, a baked fruit pie can temporarily set things right. It's simple, warm and comforting - the culinary equivalent of a hug.
I believe that about 75% of the healing powers of pie lie in the act of making one. For me, it needs to be quiet in the house (a rainy afternoon is perfect) and the dog must, simply must, be at my feet. The pie just won't taste the same if either of these variables are off.
Pies are one of those desserts that seem daunting to make but are truly so simple. It always surprises me how easy it is to create something so lovely and delicious with nothing but butter, flour, sugar and fresh fruit. Even a lattice topping is deceivingly simple - it only takes an extra five minutes yet it makes any pie look magical.
And in these troubling times - with deadlines, bad news, heartache and uncertainty - do we really need an excuse to make a little magic for ourselves? I think not.
Here's my philosophy: Pie may not heal all wounds, but it sure does help.
Triple Berry Pie With A Lattice Top
It's my personal belief that pies aren't meant to be perfect. Not every strip of
dough in the lattice topping will be the same width. Crust will inevitably crumble
when a fresh slice is cut and fruit may bubble over during baking. These little
flaws are what make pies irresistibly charming. So fear not if yours don't look
as perfect as they do in magazines. Few things ever really do.
2 uncooked pie crusts (I followed Martha Stewart's Perfect Pie Crust recipe but there's nothing wrong with purchasing Pillsbury's refrigerated pie crusts from the grocery store. They're a great option if you're looking to save time.)
2 cups blueberries, whole
1 cup strawberries, quartered
1 cup raspberries, whole
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon cinnamon
1 tablespoon lemon juice (bottled is fine)
1/4 cup cold water
1 tablespoon sugar
Preheat oven to 375 degrees F.
Make the pie crust or pull the pre-made dough out of the fridge. Line a deep-dish pie plate with one of the crusts. Make sure there's a bit of crust hanging over the edge (about half an inch).
In a small bowl, stir together 2/3 cup sugar and 1/4 cup cornstarch. Sprinkle 1 teaspoon of this mixture over the bottom of the pie crust to prevent it from becoming soggy while baking.
Add 1/4 teaspoon of cinnamon to the leftover sugar/cornstarch mixture. Mix this with the berries and 1 tablespoon of lemon juice in a large bowl. Stir gently until everything is coated evenly.
Pour the berries into the pie dish. Take the remaining pie dough and create your lattice top. This video explains how to make a lattice top in just a few simple steps.
Once the lattice top is done, whisk together 1 egg and 1/2 cup of cold water to create an egg wash. Sprinkle 1 tablespoon of sugar over the top of the crust.
Line a large cookie sheet with tin foil and place the pie in the center. Loosely wrap the foil around the crust to create a tent. This is optional but will prevent the crust from potentially burning while baking.
Bake for 20 minutes, then remove the foil and place back on the baking sheet. Bake for an additional 30 minutes or until the pie is golden brown and the berries are bubbly.
This pie will reach its peak flavor after 24 hours, so the longer you can leave it to rest, the better. If you're feeling impatient, let it cool to room temperature (4 - 6 hours) so the filling has time to thicken and set.
Welcome! I'm a pie-baking, dog-loving, antique-hunting patriot. I'm a fan of rustic home cooking, the Yankees and scenic drives through the mountains.