Pi Day is fast approaching, and what better excuse to get back into pie baking mode? I thought long and hard about what kind of pie I wanted to make. Originally, I had planned to make a bunch of different mini pies: peach, strawberry, cherry, apple, and pumpkin. Unfortunately, I couldn't find any fresh peaches or cherries, and then I decided that I'd baked so many apple and pumpkin pies, so I wanted to try something new. Thus, the triple berry pie was born. Loaded with blackberries, strawberries, and raspberry compote, it packs a mean berry punch that's sweet and tart and BERRY delicious!
Berry-Delicious Triple Berry Pie
Makes 2 mini pies
- 1 cup strawberries, quartered and hulled
- 1 cup blackberries
- 1 cup raspberries
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon table salt
- 2 tablespoon granulated sugar
- 8 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces
- 6 tablespoons vegetable shortening, chilled
- 8-10 tablespoons cold water
- 1 egg, beaten
- In medium bowl whisk together flour, sugar and salt until combined. Add the shortening and cut in with a pastry blender or fork until the mixture is like coarse sand.
- Sprinkle the butter over the mixture and cut in butter until the mixture resembles coarse crumbs. The butter should not be larger than small peas.
- Sprinkle 8 tablespoons of water over the flour mixture, and use a rubber spatula to mix it in until the dough holds together, adding the remaining 1-2 tablespoon of water if needed. Gather dough into a mound and wrap with plastic wrap. Form dough into a 4 round discs and refrigerate for one hour.
- While the dough chills, prepare the filling. In a small saucepan over medium-low heat, combine raspberries, sugar, cornstarch, vanilla extract, and lemon juice. When the mixture starts to thicken, add the strawberries and blackberries. Stir occasionally until the berries begin to soften. Remove from heat and let cool while rolling out the crust.
- Roll out two of the discs to fit inside 4-inch mini pie pans. Gently press the dough on the bottom and along the sides of the pans. Brush egg wash on the bottom crust -- this will prevent the dough from becoming soggy during baking. Divide the filling evenly between the two pans.
- Roll out the remaining two discs; these will be the top crusts. I used a linzer cookie cutter to create a diamond pattern, and then placed the cutouts along the edge of the pie to form a crust. You can decorate the top crust however you wish; if you're not feeling as creative, simply cut a few slits to release any steam while baking.
- Brush egg wash on the top crust and on the edges. Bake at 425ºF for 30-35 minutes. You may need to use a pie shield to prevent the crust from burning.