Recipe Archives->Pies->Berry 05

Buttery Berry Pie
Yield: One 9-inch pie.

2 cups, plus 2 tablespoons, flour
14 tablespoons unsalted butter, cut into 1-inch cubes
8 ounces sour cream
1/2 teaspoon salt
2 whole graham crackers, smashed to make fme crumbs
1 egg, lightly beaten
2 tablespoons heavy cream
1 tablespoon sugar, for sprinkling 

2/3 cup sugar
4 tablespoons instant tapioca
1 pint blueberries
1 pint raspberries
1 pint strawberries
1 pint blackberries
2 tablespoons lemon juice
1/2 teaspoon salt

To make the pie dough, put 2 cups of the flour in the freezer for
15 minutes. Add the butter, toss well and put back in the freezer
for another 15 minutes.

Dump the flour and butter mixture onto a work surface and, using a
rolling pin, mush them together quickly. Sweep in the stray piles
of flour and bits of butter and continue rolling. This is a messy
procedure as the mixture sticks to everything. Use your hands to
remove pieces stuck to the work surface and gently roll them back
into the flour and biltter.

Combine the sour cream and the salt in a large bowl. Add the dough
and, using a rubber spatula, mix to combine as well as possible.
Use your hands to bring it together to form 2 rounds.

Sprinkle the work surface with the remaining flour and roll out 1
piece of dough. Fold it onto itself and roll again. Do this 3 times
to each piece of dough, then pat each into a flat round and refrigerate
for 30 minutes.

To make the filling, preheat the oven to 425 degrees. Combine the
sugar and tapioca and toss them with the berries, lemon juice and
salt.

Dust the work surface with the graham-cracker crumbs and roll out
1 round of dough on top of the crumbs, turning once to dust each
side. Line a 9-inch pan with the dough. Pour in the berries. Roll
out the other round on the remaining crumbs, cut decorative stearn
vents near the center and lay it loosely over the mounded fruit.
Crimp the edges together firmly and flute.

Combine the egg and cream.  Brush the crust with the mixture,
sprinkle with sugar and bake for 20 minutes. Lower the temperature
to 350 degrees and bake for 30 to 40 more minutes, or until the
fruit is bubbling.

Printable version: berry05.txt.