Berry Patch Pie Recipes

BERRY PATCH PIE

Steps:

• Preheat oven to 400 degrees F.
• Line 1 pie pan with 1 of the pie doughs, and place in the refrigerator. In a large bowl, stir together the sugar, orange zest, salt, lemon juice, and butter until combined. Gently add the berries to the bowl, and toss a few times until most are coated with the sugar mixture. Pour the berry mixture into the unbaked pie shell. Top with the second pie dough, folding the edges under and crimping together by pinching with the thumb and forefinger of one hand. With a sharp knife, cut a few slits in the center of the top crust. Refrigerate for 20 minutes, or until the dough is firm. Place pie in the oven and bake for 15 to 20 minutes, or until crust is golden all over. Reduce the oven temperature to 350 degrees F, and bake for an additional 40 to 50 minutes, or until berry juices bubble at center slits. If crust darkens too quickly, cover it with foil. Let pie cool on a wire rack before serving.

GOOSEBERRY PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
• Stem and rinse berries.
• Crush 1/2 cup berries in the bottom of a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries. Cook and stir until mixture boils. Cook for 2 more minutes. Remove from heat, and add in remaining whole berries.
• Pour fruit filling into pastry. Adjust top crust; cut slits to allow steam to escape. Brush top crust with milk and sugar.
• Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.

STRIPED BERRY PIE

Steps:

• On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
• Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Dock the base and sides all over with a fork and refrigerate at least 30 minutes, and up to 2 hours.
• Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Use a small brush to evenly paint egg wash on the edge of the crust. Cut a square of parchment paper and use it to line the crust. Fill with pie weights (or dried beans) up to the top edge. Place the plate on a baking sheet lined with parchment or foil.
• Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake crust until the outer edge is just starting to turn golden brown, 12 to 15 minutes. Remove the parchment and pie weights, and continue to bake until the base appears set, 2 to 4 minutes more. If the dough puffs up anywhere, you can puncture it with a fork. Cool the crust completely. Reduce the oven temperature to 400 degrees.
• Make the blackberry filling: Mix the blackberries and 2 tablespoons sugar in a medium pot over medium heat. Cook, stirring occasionally, until the berries begin to break down, 8 to 10 minutes. Mash with a potato masher or large fork until the mixture resembles a coarse purée. You should have 1 ¾ cup (if you have more or less, see Note below). In a small bowl, whisk the remaining sugar and cornstarch to combine. Add to the pot and cook, stirring constantly, until the mixture thickens, 1 to 2 minutes. (The filling should be thick, like jam from a jar at room temperature; it will thicken slightly more when cooled, as will the two other berry fillings below.) Cool completely, then whisk in vanilla and cream. Set filling aside and rinse out the pot.
• Make the raspberry filling: Mix the raspberries and 2 tablespoons sugar in a medium pot over medium heat. Cook, stirring occasionally, until the berries begin to soften and break down, about 3 to 5 minutes. Mash until the mixture resembles a coarse purée. You should have 2 cups of purée (if you have more or less, see Note). In a small bowl, whisk the remaining sugar and cornstarch to combine. Add to the pot and cook, stirring constantly, until the mixture thickens, 1 to 2 minutes. Cool completely, then whisk in vanilla and cream. Set filling aside and rinse out the pot.
• Make the strawberry filling: Mix the berries and 2 tablespoons sugar in a medium pot over medium heat. Cook, stirring occasionally, until the berries begin to soften and break down, 4 to 5 minutes. Mash until the mixture resembles a very coarse purée. You should have 1 ¾ cups of purée (if you have more or less, see Note). In a small bowl, whisk the remaining sugar and cornstarch to combine. Add to the pot and cook, stirring constantly, until the mixture thickens, 1 to 2 minutes. Cool completely, then whisk in vanilla and cream.
• Working with one filling at a time, spoon each filling into the crust in thick stripes: Put the blackberry and strawberry fillings (the two sides) in first, using a little more than half of each. Then spoon the full amount of the raspberry filling into the center. After the raspberry is in, spoon the remaining blackberry and strawberry fillings on top on their respective sides. Take care to fill just to the inner edge of the crust (you may have leftover filling). The fillings should be thick enough that they stay where you put them, but a small amount of spreading is normal. Use the tip of a knife to swirl the fillings wherever they meet, then use a small offset spatula or a silicone spatula to spread them evenly flat.
• Place the pie plate on a parchment- or foil-lined baking sheet and transfer it to the 400-degree oven, placing directly on top of the baking stone if using. Bake until the crust is golden brown and the filling appears evenly set on the surface, 35 to 40 minutes; start checking the pie after 30 minutes of baking to be sure it doesn't bubble over. When ready, the surface will form a skin and look set, but it will move slightly when the pie is wiggled. If the crust or the surface of the berries begin to look too dark, tent the pie with foil in the last 5 to 10 minutes of baking.
• Let pie cool completely on a rack, at least 5 hours, before serving. The pie is best the day it is baked; store leftovers at room temperature, wrapped tightly in plastic wrap.

TRIPLE BERRY PIE

Steps:

• Ease one disc of pie dough into an ungreased 9-inch pie pan. Refrigerate while you prepare the filling.
• Combine the brown sugar and lemon zest in a medium bowl. Rub together until fully incorporated. Add the cornstarch, nutmeg and salt and mix well. Add the raspberries, blackberries and blueberries and gently toss to coat with the sugar mixture. Set aside.
• To make a stencil, print out a Pi symbol that is about 4 1/2 by 5 1/2 inches. Trace the symbol onto the back of a paper plate. Cut out the symbol. You now have your template.
• Place a disc of dough on a lightly floured surface. Lightly flour the pie crust and place the template in the center. Cut out the Pi symbol and remove it carefully from the disc. Leave the remaining dough on the work surface.
• Add the lemon juice to the bowl of berries and gently toss until incorporated.
• Remove the pie pan from the refrigerator and spoon the berry mixture into it. Top the pie with the disc of dough you cut the Pi symbol from. Seal the edges and use a paring knife trim away any excess dough. Place the pie in the freezer.
• Preheat the oven to 400 degrees F. Lightly dust your work surface again with flour if needed. Place the third disc of dough on the surface. Punch out six each of the following, making the digits about 2 inches high: 3 •̣ 1 4.
• Make an egg wash by beating the egg and 1 tablespoon water until smooth in a small bowl. Remove the pie from the freezer and brush the top with the egg wash. Place the numbers and dots around the edges of the pie in this order 3 • 14, repeating until you have used them all. Brush the top with egg wash again.
• Place the pie pan on a baking sheet. Bake until the crust is golden brown and the filling is bubbling, about 50 minutes. Allow the pie to cool completely on the sheet pan before slicing.

MIXED BERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

THREE BERRY PIE

Steps:

• Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
• Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
• In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
• Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
• Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
• Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.