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It’s summertime, better known as berry season. Tangles of raspberries, fields full of strawberries lurking under umbrella-like leaves and bogs bursting with blueberries are all waiting to be transformed into a rainbow of pies. Just one slice can transport you back to childhood, perhaps to a family picnic with three generations of relatives, a boisterous summer barbecue or a twilight dinner at a rental cabin perched on the edge of a picturesque lake.
When it comes to crafting these memory-lane-inducing pies, there are a few tips to remember.
- Always include a thickener in your filling, such as cornstarch, to ensure the berry mixture comes together and isn’t a weepy mess.
- Include an acid to help preserve flavor and color. Lemon juice complements berries nicely, but balsamic vinegar is another excellent option.
- Mound your crust high with berry fillings because they will reduce as they bake.
- When the pie is in the oven you will know it’s done when the jammy berry filling is bubbling up through the topping.
- Even if you are serving the pie warm, let it cool for at least 30 minutes to help the filling set.
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Here are three pies worth the effort.
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Deep-Dish Blackberry-Peach Pie
It’s hard to beat this generously proportioned summer fruit pie, especially if you make yours with a double crust. This version comes from pie expert, baker and author Ken Haedrich’s Pie Academy.
Makes 8–10 servings
Shortening and Butter Pie Dough With Egg
Makes one 9- to 9½-inch standard or deep-dish double-crust pie crust with top or two pie shells.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1¼ teaspoons salt
- 1 cup cold vegetable shortening
- 6 tablespoons cold unsalted butter, cut into ½ -inch cubes
- 6 tablespoons cold milk
- 1 large egg, lightly beaten
Directions:
Combine the flour, cornstarch and salt in a large bowl. Divide the shortening into several pieces and place them on one side of a large flour-dusted plate. Put the butter pieces on the other side. Measure the milk into a 1-cup glass measuring cup. Stir in the egg. Refrigerate everything for 10 to 15 minutes.
Add the butter to the dry ingredients and toss to coat with the flour, then rub the cubes into the flour to flatten them. If the butter is too cold to squeeze, let the mixture sit for 5 minutes. When the butter is flattened, use a pastry blender to cut the butter into the dry mixture until it is broken into lima bean–sized pieces. Add the shortening, toss it with the flour and use your hands to break it into smaller pieces. Using the pastry blender, cut all of the fat into the dry mixture until everything looks like it has been touched by the fat.
Mound the ingredients in the center of the bowl. Drizzle about half of the egg-and-milk liquid down the sides of the bowl, turning the bowl as you pour. Using a large fork, lightly mix the dough, tossing it from the perimeter toward the center of the bowl. Drizzle the rest of the liquid here and there over the mixture and mix again.
Now start mixing the dough more vigorously, until it balls together. If the mixture seems a bit dry and floury, drizzle on another teaspoon or two of milk. Don’t worry if the dough feels more damp or is shaggier than other doughs you may be used to. It probably will be.
Ingredients for pie
Filling:
- 4 cups blackberries, fresh or frozen and partially thawed
- 2½–3 cups peeled and sliced ripe peaches
- ½ cup plus 3 tablespoons sugar, plus a little for sprinkling
- 3½ tablespoons cornstarch
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons cold unsalted butter, cut into small pieces
- Milk or half-and-half, for glaze
- Vanilla ice cream, for serving
Directions
Prepare and refrigerate the pie dough. Roll the larger dough portion into a 12½- to 13-inch circle and line a 9- to 9½ -inch deep-dish pie pan with it, letting the excess dough drape over the edge. Refrigerate the shell until needed.
Adjust the oven racks so one is in the lower position and another is in the middle of the oven. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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