Very Berry Pie (Mixed Berries Pie)

I love pies… Not so much baking them since I am still a bit hesitant on the crust… I know, I know… practice makes perfect, but the two teachers I had for baking were my grandmothers, and they completely rock at it- I am intimidated. So, I cheated for this recipe: I bought pre-made pie crust. If you want to make your own, I’d recommend that you follow this recipe for the Pate Brisee from a recipe that Helga already posted about a year ago.

So, back to topic. Berries are in season, and after browsing for recipes left and right to be able to use the strawberries, raspberries, blackberries and blueberries that I had available (I love berries!) I decided to go with a pie. This is a no-hassle worry free pie! The original recipe from the Neely’s has just Strawberries, but I wanted to use all the berries! They make all their recipes look so easy – check their video here - so I knew that it would be great. I also added a tablespoon of Tapioca flour, that way the juices wouldn’t run. If you like the pie to run its juices hold the tapioca flour!

Very Berry Pie
(Mixed Berries Pie)
Recipe adapted from The Neely’s on The Food Network
Serving Size: 8

Ingredients:

2 sheets roll-out pie crust
2 tablespoons butter, melted
White sanding sugar, for top of crust
5 cups of mixed berries (strawberries, raspberries, blackberries and blueberries), washed and hulled
1/2 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon tapioca flour
Pinch salt

Directions:

Preheat the oven to 400 degrees F.
Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges for a pretty presentation. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel.
In a medium bowl, mix together all of the filling ingredients and pour into the crust.
Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries.
Brush the top with the melted butter and sprinkle the sanding sugar.
Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F and bake until the top is golden brown, another 30 minutes.
Let it cool before serving with Whipped Cream, if desired.

*Notes: For a fancier crust: use a 1 to 1 1/2-inch circular cookie cutter and cut out circles. You can make pretty designs with a Top cutter like this one that will make designs easy for you.

03:27 PM
2 Comments
- Baking, berry, Blackberries, Blueberries, Pie, Raspberries, strawberries
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Guest Foodie: Jake Van Ness & Easy to Gobble Cobbler

We were invited to a BBQ Sunday with friends, and that morning we had just watched an episode of Guy’s Big Bite where he prepared this beautiful looking dessert, so Jake knew right away that he was going to make that for the BBQ. The first thing we did, was to get fresh produce: peaches, blueberries, raspberries, blackberries and lemon… I even got away and bought oranges and strawberries! And the most important tool, a food processor. It’s huge! We were not expecting to buy the big one, but the price difference was not significant. So, now we’re proud owners of a General Electric food processor that can hold up to 9 cups of chopped vegetables… Ain’t that something!

Kitty

Easy to Gobble Cobbler
Recipe adapted from The Food Network, by Guy Fieri

3 pounds peaches, ripe, peeled, pitted and sliced
½ pint blueberries
½ pint raspberries
½ pint blackberries
2 tablespoons lemon juice
1 cup sugar
2 tablespoons tapioca flour
2 cups all-purpose flour
2 tablespoons baking powder
½ cup sugar
¼ cup brown sugar
½ cup buttermilk
½ teaspoon cinnamon, ground
1 teaspoon sugar
2 tablespoons unsalted butter, cut into 8 small pats

Preheat an oven to 350 degrees F.
Filling: Add the fruit to a large bowl and sprinkle with lemon juice, sugar and tapioca flour. Toss the ingredients until they are coated.
Dough: In a food processor, combine the flour, baking powder and sugars and pulse 3 to 4 times. Slowly pour in the buttermilk and mix until the dough comes together. Remove the dough from the processor and turn out on a lightly floured board. Divide the dough into 3/4 and 1/4 portions. Press the larger amount into the bottom of a 12-inch cast iron skillet. Add the filling and top with 6 to 8 even dollops of the remaining dough.
Topping: Sprinkle the dough tops with the cinnamon and sugar and evenly dot the butter over the cobbler. Put the skillet on a baking sheet and into the oven. Bake until bubbly, about 50 minutes. Remove from the oven and let cool for 15 minutes. Serve hot with a scoop of vanilla ice cream.