There is pleasure in making something from the scratch and especially so in the case of cooking. When you know what is going into what you are eating it is not only a creatively fulfilling experience but also gives a god-like delight and love to have created it. Pies are the quintessential specimens of the joy it is to bake. They are also nourishing, filled with fresh fruit, full of vitamins and all the goodies.
Here Is The Recipe For Triple Berry Pie From The Scratch:
Preparation Time: 30 Minutes
Cooking Time: 1 Hour
For The Dough
Flour – 2 ½ cups
Sugar – 3 tablespoons
Salt – ¼ teaspoon
Vanilla bean – ½
Shortening – ¼ cup
Cold butter – 1 ½ sticks or 12 tablespoons
Ice water – ¼ cup
For The Filling
Blueberries – 2 cups
Blackberries – 2 cups
Strawberries – 2 cups
Sugar – 1 cup
Lemon juice – from ½ of a large lemon
Cornstarch or tapioca starch – 5 tablespoons
Butter – 1 tablespoon
Eggs – 1
To Make The Dough
In a food processor or a large mixing bowl mix together the flour, salt and sugar. If you are making the dough with your hands you can try using powdered sugar instead of granulated sugar for easy mixing. Add the scraped vanilla bean and mix well. Now add the shortening and pulse the processor a few times or rub between your fingers until it is incorporated and is of a coarse crumbly texture.
One at a time add the cubes of butter and pulse or mix so that the butter is properly incorporated. A little bit at a time add ice water and keep mixing. The mixture now starts to come together in clumps. Do not add too much water and if you accidentally use more water add a little flour. However, it is best not to make the dough too wet as adding flour to counteract it would affect the texture when it’s cooked. So be careful when adding water. The dough shouldn’t stick to the sides and should come off easily. You don’t need to knead the dough too much. Just make sure it has come together.
Wrap the dough in plastic wrap and refrigerate for around 15 to 30 minutes while you make the filling. You can also make the dough ahead and use it at any later day. The dough can be refrigerated like this for as long as 3 months without spoiling. So if you are a frequent baker and don’t want to be bothered by making the dough often you can just prepare in large quantities and store.
To Make The Filling
Wash the berries. Remove the leaves and cut the strawberries into quarters. Add all the berries to a small pot or saucepan along with sugar and lemon juice and cook over medium heat. When the juices start to come out simmer for about 5 to 10 minutes.
Ladle some of the juice into a cup and mix in the cornstarch or tapioca starch and add it to the simmering mixture. Let it cook for about 2 to 3 minutes and turn off the heat.
Add butter to the mixture and mix thoroughly taking care not to squash the berries. Try to keep their shape intact as much as possible. Set the filling aside.
Assembling The Pie
Take the dough out and divide into thirds. Wrap the one third of it so it won’t get dry while you work on the crust. Now roll the remaining dough into a circle large enough for your pie dish and its edges. Lay the sheet over the pie dish gently adjusting it at the bottom and the sides.
Now pour your pie filling into the crusted dish. Roll the remaining dough into a square and cut it into strips. Use the strips to make a lattice top by alternately layering them. Crimp the edges with your fingers, spoon or fork or into any design you want.
Beat the egg and brush the exposed part of the dough. Cover the pie dish with foil and bake the pie at 375F or 190C for 40 minutes. The foil is to prevent the pie from browning too quickly. After that remove the foil and bake for around 5 minutes more until the dough browns.
Remove the pie from the oven and let it cool on a wire rack for a few hours or until it’s cooled down to the core. You can serve it immediately or cover it and let it refrigerate overnight before eating the next day.
You can use any three types of berries of your choice. They don’t have to be strawberries, blueberries and blackberries. The only tricky part to making a pie is the dough and as long as the comes right the pie will be a success.