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QUENCH

 

HANDMADE GATHERINGS

 

A YEAR OF PIES!

 

HOMEMADE LIVING: HOME DAIRY

 

HOMEMADE LIVING: KEEPING BEES

 

HOMEMADE LIVING: CANNING & PRESERVING

 

HOMEMADE LIVING: KEEPING CHICKENS


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Happy Pie Day!

It’s official, A Year of Pies is a real deal, in the world, decidedly published book. Yeehaw!

This book was such a labor of love. We started when Huxley was very, very wee (3 months!) and now he’s running around, telling me the correct colors on his toys, playing a steady rhythm on his toy drum with tiny drumsticks, and helping us unearth potatoes in the garden. We’ve come a long way, baby.

In celebration, I’m sharing with you a scrumptious recipe from the book. It’s for my Lattice-Top Triple Berry Pie. Using up the freshest seasonal blueberries, raspberries and blackberries available, this pie represents my homage to the forest berries of summer. It’s pretty, it’s sweet, it’s a tiny bit sour, it’s gooey, it’s buttery-it’s just so very good. Serve it up straight, hot, cold, or smothered in ice cream or whipped cream.

Happy Pie Day, ya’ll.

 

Lattice-Top Triple Berry Pie

Makes: One 9-inch pie

 

You will need

*1 recipe Basic Pie Dough

*9-inch pie pan

 

Filling

3 cups blueberries

1 1/2 cups blackberries

1 1/2 cups raspberries

3/4 cup granulated sugar

1/3 cup arrowroot powder or cornstarch

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Pinch of sea salt

 

Egg wash

1 large egg yolk

1 tablespoon cold water

2 tablespoons turbinado sugar or other coarse sugar, for topping

 

To Prepare:

Prepare the crust

Remove one dough disk from the refrigerator. Roll the dough out on a lightly floured surface and fit it into the 9-inch pie pan. Trim the crust overhang to 1 inch, then place the crust in the refrigerator while you prepare the filling.

 

Prepare the filling

Combine all the ingredients for the filling in a medium-size bowl. Stir with a large spoon to mix well, mashing the berries gently with the back of the spoon to release their juices. Cover the bowl with a kitchen cloth and leave to sit for 15 minutes.

Pour the mixed berry filling into the chilled crust.

 

Assemble the pie

Roll the remaining dough disk into a 12-inch circle. Using a pastry wheel, cut twelve 1-inch wide strips of dough. (I like to use the fluted edge of the pastry wheel, but you can use the smooth wheel, if you prefer.)

Arrange the lattice strips over the pie filling in alternating rows, weaving six strips horizontally and six vertically. Trim the lattice strips to a 1-inch overhang and tuck the top and bottom overhangs under the bottom crust. Crimp the edges decoratively as desired.

Whisk the egg yolk and water in a small bowl, then use a pastry brush to brush the wash over the lattice and edges of the crust. Sprinkle the turbinado or other coarse sugar over the pie.

Place the pie in the refrigerator for at least 20 minutes. Meanwhile, preheat the oven to 425°F.

Transfer the pie pan to a rimmed baking sheet lined with parchment paper or aluminum foil to catch overflow juices. Bake for 15 minutes.

Reduce the oven temperature to 375°F and bake an additional 35 minutes, until the crust is golden and juices are bubbling in the center of the pie.

Cool at least 4 hours before serving.

 

Basic Pie Dough (All-Butter Version)
Makes: Dough for one double-crust pie
You will need:
2½    cups all-purpose flour
1¼    teaspoons sea salt
1    cup (2 sticks) unsalted butter, chilled and cubed
¾    cup ice water

 

To Prepare:
Mix the flour and salt together in a medium-large bowl.

Using a pastry blender or two forks, incorporate the butter until the mixture resembles coarse meal (you should still have some rather large bits of butter and shortening when you’re done).

Slowly drizzle in the ice water. Stir with a large spoon until the dough begins to clump.

Transfer the dough onto a floured work surface and, using your hands, fold it into itself until all of the flour is incorporated into the fats. The dough should come together easily but should not feel overly sticky.

Divide the dough in half, shape it into two balls, and pat each ball into a ½-inch thick disk. Wrap each in plastic wrap and refrigerate for at least an hour.

Proceed according to the pie recipe instructions.

 

9 Responses to Happy Pie Day!

  • Wow! That is an absolutely gorgeous pie! Your lattice work is beautiful. I will definitely give this recipe a try. I love all pies. Thanks for posting…and I totally want to buy your new book! I’m sure it will be very successful!!

  • I just love a good pie.
    I am going to buy one for me and one for my mum.
    Thank you and how quickly does time fly with kids. Such a measure of time. I have three children and I have no idea where the 8 yrs have gone.
    http://loopylu-loopylu.blogspot.com.au/

  • jen says:

    Just bought your book today – can’t wait to make some pies! I’m actually hosting a pie party on Sunday at our house. So far we have about 19 people coming, bringing about 12 different pies. Looking forward to stuffing myself silly!

  • I can’t wait to buy your book! This looks absolutely divine. Thank you so much for sharing a recipe with us. :)

  • Bethany says:

    YUM! i’m making this and the gaspacho this weekend :)

  • Courtney says:

    Your book arrived as my daughter and I were in the middle of preparing this beautiful pie. The pie was a smashing hit and I can’t wait to try the peach pie tomorrow. Thanks for a book worth curling up with on the couch!

  • ooh! this is such a beautiful pie! I hope you frame it; it would look lovely on a kitchen wall as inspiration :] Berries are also my favorite fruit and I have yet to meet a berry pie I haven’t liked, so this page is getting bookmarked to try! Can’t wait to get your book :]

  • Sarah says:

    What a gorgeous photo. I made this today and got great compliments from my friends. It was delicious. Thanks for sharing a taste of the book, I can’t wait to get a copy.

  • Lisa says:

    I ordered 2 pie books today Ashley~ one for my daughter, and one for me. Can’t wait to see it! Perfect for fall, when I bake a lot. This pie is beautiful!!