Fresh Berry Pie Recipe
Ingredients
| Crust | ||
| 1/2 cup whole grain pastry flour | ||
| Whole wheat flour | 1/2 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Unsalted butter | 1/2 Cup (16 tbs) | |
| Ice water | 1/3 Cup (16 tbs) | |
| Berries | 6 Cup (16 tbs), frozen (Filling) | |
| Sugar | 1 1/4 Cup (16 tbs) (Filling) | |
| Tapioca | 3 Tablespoon (Filling) | |
| Zest of 1 lemon | ||
| Lemon juice | 1 Tablespoon (Filling) | |
Directions
1. Prehear the oven to 350°F.
2. In a large bowl, combine the pastry flour, whole wheat flour, cinnamon, sugar, and salt. Grate the butter into the flour mixture. Using your hands or a pastry blender, work the butter into the flour mixture until the pieces are about the size of peas.
3. Add the water, 1 tablespoon at a time, and blend until a soft, moist dough forms. Form the dough into a flat round disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
To make the filling:
1. When the dough is chilled, combine the berries, sugar, tapioca, lemon zest, and lemon juice in a medium bowl. Toss to coat well.
2. Place the dough on a well-floured surface and roll to about a 1/8-inch thickness, turning the dough often to keep it well floured. Fold the dough in half and place in a 9- or 10-inch pie plate. Turn under and crimp the crust. Spoon the berry filling into the crust.
3. Bake for 1 hour, or until the crust is lightly browned. Place on a rack to cool for at least 30 minutes before slicing.
2. In a large bowl, combine the pastry flour, whole wheat flour, cinnamon, sugar, and salt. Grate the butter into the flour mixture. Using your hands or a pastry blender, work the butter into the flour mixture until the pieces are about the size of peas.
3. Add the water, 1 tablespoon at a time, and blend until a soft, moist dough forms. Form the dough into a flat round disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
To make the filling:
1. When the dough is chilled, combine the berries, sugar, tapioca, lemon zest, and lemon juice in a medium bowl. Toss to coat well.
2. Place the dough on a well-floured surface and roll to about a 1/8-inch thickness, turning the dough often to keep it well floured. Fold the dough in half and place in a 9- or 10-inch pie plate. Turn under and crimp the crust. Spoon the berry filling into the crust.
3. Bake for 1 hour, or until the crust is lightly browned. Place on a rack to cool for at least 30 minutes before slicing.
Chef
