Wednesday, June 1, 2011

Gluttonous Berry Pie

In the Presidio, close to the "Spire" by Andy Goldsworthy.
I love being surrounded by fresh berries. They are so sweet and juicy right now that I almost felt guilty baking them – but I did it anyway.
To make the pie dough I combined 2 cups flour, 1/2 teaspoon salt and 2 tablespoons sugar. I cut in 12 tablespoons butter until it resembled coarse meal and then slowly added about 1/2 cup of ice water – just enough to make the dough come together but not so much that it gets sticky. I formed the dough into a disk and set it to chill for an hour (or longer).
For the crumble top, I combined 2/3 cup brown sugar, nearly a cup of oats, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 1 tablespoon flour and cut in 6 tablespoons of chilled salted butter.
For the filling I put in a cup of blackberries, 1 cup of blueberries and a ton of strawberries, quartered. I tossed them with a generous 1/3 cup of granulated sugar (maybe 1/2 cup), the zest of a lemon, a squeeze of lemon juice and 1 1/2 tablespoons flour. I rolled out the pie dough and laid it in a buttered pie tin, made a neat edge and then added in the fruit mixture. To finish, I heaped all of the crumble topping on the fruit and then popped it into a 375 degree oven for about 40 minutes.
(Jan, this is by the Lombard Gate entrance to the Presidio.)

1 comment:

  1. Mmmmmm!!! Gorgeous! The most exciting thing I've been doing with berries is putting them in Greek yogurt with some shredded coconut and raw (ie, unsalted) macadamias. Blueberries here are EXPENSIVE, but worth it. Thanks for the captions! Keep it up! :)