There is nothing more satisfying than when you succeed with pie. Pie makes me happy. This pie is the quintessence of summer with lots and lots of raspberries, strawberries and blueberries. Perfect to serve with a scoop, or two, of vanilla ice cream.
I don’t know if it’s just me, but I kind of feel like a criminal when I’m shooting outside. I almost try and hide as much as possible because I feel like people are staring at me. When I shot these images a father and his two sons were walking by. I overheard his kids asking him “WHAT is she doing??”. They’re were on their way towards me to see what I was up to when he stopped them.
I smiled. Children’s honesty and curiosity is really refreshing. Instead of just wondering what I was up too, they were on their way to see what I was doing, without prejudice.
I’m a little sad I didn’t bring company and a blanket for my photo shoot as this beautiful spot would have been so perfect for a picnic. A pie picnic.
The best berry pie
2 1/2 cup + 2 tbsp (375 g) all purpose flour
2 tbsp granulated sugar
1/4 tsp salt
200 g cold butter, in cubes
5-7 tbsp ice water
2 tsp lemon or lime juice
1 kg (2.2 lbs) mixed berries (I used a mix of blueberries, raspberries and strawberries), preferably fresh
1/3 cup all purpose flour
1 tbsp cornstarch
a pinch of salt
3/4 cup + 2 tbsp (180 g) granulated sugar
1/4 tsp vanilla powder (or 1 tsp vanilla sugar)
1/2 tsp ground cardamom (can be omitted)
1 tbsp water
a pinch of salt
1/2 tbsp granulated sugar, to sprinkle
Preheat oven to 200°C (400°F).
Mix flour, sugar and salt in a bowl. Add the butter and mix until you get fine crumbs. Add the water (begin with 5 tbsp and add an additional 1-2 tbsp if the dough feels dry in the end), juice and egg and mix until the dough just comes together. Wrap dough in plastic wrap and put in the fridge for at least 30 minutes.
Roll out about 2/3 of the dough on a lightly floured surface and line the bottom of a 24 cm/9 inch pie pan with it. Do not trim the edges yet. Put the lined pan in the fridge. Roll out the rest of the dough and cut out long stripes for a lattice pattern.
Lightly beat egg with water and salt in a small bowl.
Mix flour, cornstarch, salt, sugar, vanilla and cardamom in a bowl. Put berries in a large bowl, and add the flour mixture. Carefully turn berries berries with a large spoon so they are covered with the flour mixture.
Pour berry mixture into the prepared lined pan and top with pie stripes. “Glue” pie stripes onto the pie crust using some egg wash. Trim edges and use a fork to make a pretty edge, or just pinch edges together. Brush top and edges of the pie with egg wash. Sprinkle some granulated sugar on top.
Bake for 10 minutes at 200°C, then lower temperature to 175°C (350°F) and bake for an additional 50-60 minutes (start checking after 30-40 minutes so the edges don’t brown too much) until filling is bubbly and fragrant. Turn off oven and leave in the oven for an additional 30 minutes to set. Leave to cool completely in room temperature before serving with lightly whipped cream or vanilla ice cream.