My Martha Stewart Magazine arrived and I was overwhelmed by the cover. I instantly knew I had to replicate the pies that graced the cover. The next morning I hit the farmers market, bright and early. Along with the usual suspects, I bought pounds and pounds of all kinds of berries. Mini berry pies were on the agenda and because of the bushels of berries, I set out to make a huge batch of my favorite pie dough.
I toyed with the idea of creating my own pate brisee. I am reading Ratio by Michael Ruhlman. I am learning the ratios for basic cookie batters, muffins, biscuits, pie doughs, cakes, etc. And as much as I wanted to experiment, I opted to just go with Martha’s pie crusts. It was perfectly delicious, easy to work with, not too sweet and flaky. This dough is a winner.
I split up the 7 1/2 cups of berries to make the following combos: blueberry/blackberry, raspberry/strawberry and cherry. I made half the amount of each blueberry/blackberry + raspberry/strawberry and cut down on the sugar just a tad. For the cherry pies, I made about a 1/3 of the recipe and I cut the cherries in half. All worked out perfectly and tasted great!
Summer Berry Pies
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
2 sticks cold, unsalted butter, cut into small pieces
1/3 + 1 Tbls. cup ice cold water( I used slightly less)
berry pie fillings
7 1/2 cups berries
1 cup + 2 Tbls. sugar
1/4 tsp. arrowroot
1/4 cup fresh lemon juice
zest of one lemon
2 large egg yolks
2 Tbls. heavy cream
sanding sugar or turbinado sugar for sprinkling
• preheat oven to 375*
for the pate brisee:
• pulse the flour, salt + sugar in a food processor until combined. add the butter and pulse until mixture resembles coarse crumbs.
• drizzle, water slowly, into food processor as you pulse. You just want the mixture to come together. This dough should not be sticky. I used less water than called for as I always wind up with wet dough. Press the dough into one large disc and wrap in plastic wrap. Refrigerate until firm, about an hour.
• roll out dough, 1/8″ thickness. I used a slightly smaller mini pie tin than the recipe called for ( 5″), instead I used a 4″. Press the dough into your pie tins and crimp the tops. Put in the fridge while you mix the berries.
• with the remaining dough cut out the shapes for the tops. I used a star cut out and a pastry wheel to create the “stripes”. set these on a parchment lined baking sheet.
• mix egg yolks and cream in a small bowl. brush your decorative accents with the egg mixture and sprinkle with sanding sugar. set in the freezer until ready to use.
for the berries:
• I used separate bowls for each berry mixture. Mix berries or fruit with sugar, cornstarch, lemon juice, lemon zest, and salt. Fill pie shells with berry mixture.
• brush the edges of the individual pies with the egg wash. place decorative crusts over pies and pinch the edges of the crust with the stars and stripes.
• bake until juices start to bubble and the tops are golden. about 40-45 minutes. if the tops start to burn, tent pies with foil and continue baking until done.
• let cool before serving.
• pies can rest at room temp over night. however, my boys like them cold, right out of the fridge!
The Urban Baker / SusanSalzman.com