It’s berry season! (Or at least it was a few weeks ago). Sometime I wish I lived in a wooded area so I could pick boatloads of berries in their natural habitat. However, I’m content to pay to pick my own. J and I went to Impossible Acres again, braving the 100 degree heat, to pick the six cups needed for this pie.
We weren’t particularly hungry for sweets, but felt that we had to make at least one berry pie. As always, we had fun eating fresh marionberries and ololies off the vine and trying not to get poked. And the pie…well it tasted delicious and was definitely worth the work!!!!
Pie in progress. I’m proud of my latice work. At least it beats the one I made last year. (Whole wheat flour may be healthy but it sucks to bake with.)
PASTRY: (from some French pastery book….i don’t remember which)
1/2 cup sugar
1/4 teaspoon salt
3/4 cup butter (room temp)
2 cups white flour
1 lemon rind, grated fine
2 egg yolks
1/4 teaspoon vanilla
Put all ingredients in bowl and blend with fingers, kneading until mixture holds together. Press firmly into a ball, smoothing edges. if pastry seems too soft, chill 30 mins. Roll pastry onto floured, waxed paper.
FILLING: to be made just before rolling the pastry
5-6 cups of berries
3 and 1/3 tablespoons instant tapioca
1 cup white sugar
Let this mixture stand at least 15 minutes while you roll the dough. Season with 1 and 1/2 tablespoons lemon juice. Dot with 1 or 2 tablespoons butter. Cover filling with lattice. Cover crust edge with foil. Bake 10 minutes at 450F. Reduce heat to 350F and bake about 40-45 minutes.