The night I made this recipe, I completely winged it. My friends sat at the counter, watching me with horror-stuck faces as I ran around the kitchen deciding what to make. I had made a crust already, I just needed the perfect filling. Despite the harsh winter around us, my fridge (and freezer) were stocked with berries...and I had use the opportunity presented to me.
The filling is quite saucy and packs quite the punch. I love things tart, so I added lots of lemon to my berries. If you don't like a dessert like that, I recommend upping the sugar and scaling back the lemon.
The crust in this recipe is my go-to. It is so simple, a little messy, but oh so flaky. It actually comes from this recipe over at BA. They have a video explaining the technique for this crust, so if you ever need a little help, head over there to see it in action.
I hope you enjoy this recipe for my tripe berry pie!
2 tsp. sugar
1 tsp. kosher salt
2 cup plus 4 Tbsp. all-purpose flour, plus more for dusting
1 cup chilled unsalted butter, cut into 12 pieces
2 cups of frozen strawberries
1 cup of blueberries
1 cup of raspberries
1 tbsp. of butter
1 tbsp. of cornstarch
1 tbsp. of lemon juice
1- 1 1/2 cups of granulated sugar *
1 tsp of salt
1 tsp of cardamom
Optional: the zest of a half a lemon
*This depends on how sweet you want your filling. I prefer something quite tart, so I usually go with 1 cup, but add more sugar as you taste!
1. In a large bowl mix together your sugar, salt and flour. Add butter and toss to cat it with the dry ingredients.
2. On a clean surface, turn out the mixture. Using a flour-coated rolling pin, flatten putter pieces into long thin sheets. This may take a minute, and if the dough starts to stick, continue to flour your rolling pink and keep a bench scraper or metal spatula on hand.
3. Once the mixture seems flexible and thin, drizzle 3 tablespoons of water over the mixture. Using a fork, gently combine the mixture. Your butter may break, which is 100% okay!
4. Once mostly combined, shape your dough into a rectangular shape with the short end facing you. Roll out in a long sheet, then fold back up into thirds. The mixture may be a little sticky, use flour as needed.
5. Once into a small rectangle again, turn the dough 90 degrees and roll into a long sheet. Fold back up into thirds, rotate 90 degrees. and repeat. By the third pass, your dough should seem crumbly but more put together. Wrap with plastic wrap and store in the fridge for 1 hour.
1. In a large pot on medium-high heat, melt butter. Once melted add in all your other filling ingredients. Once your mixture gets to a boil, turn heat down to medium-low, and let simmer away until the fruit is cooked down and the mixture has thickened up.
2. Put your filling through a mesh strainer to remove majority of the seeds. To bulk it back up, I like to add another handful of chopped strawberries and a handful of blueberries. This step may seem completely redundant to you, I just personally don't like a mouth a raspberry seeds, so feel free to skip if you please.
1. Preheat oven to 375 degrees F
2. Roll out your pie dough to fit your pie dish on a lightly floured surface. (mine is about 10 inches across, and an inch and half deep. place rolled dough over dish, and lightly (but firmly) press dough down over the dish.
3. With leftover dough, I cut out little hearts as decoration for the top of the pie. Otherwise, you ca make dough cookies or whatever suits you.
4. Pour filling into prepared pie dish, and decorate with little bits as you please.
5. Bake for 1 hour, or until crust is golden and the filling is bubbling away.
6. Let cool for a few hours before you dig in!