Happy Pie Day!
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
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
1 large egg yolk
1 tablespoon cold water
2 tablespoons turbinado sugar or other coarse sugar, for topping
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
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.