Happy pi day! We always havs pie on pi day, and triple berry pie is my family’s most favorite. Here’s what you’ll need:

I like using tapioca flour to thicken my pies. It comes out less gummy than cornstarch, and less pasty than flour. Seek out a bag if you like to make pie. Otherwise, cornstarch is the next best substitute.

Preheat the oven to 425. Begin with the crust. Weigh out 12.5 ounces of unbleached flour into a food processor.

Add 1 teaspoon of salt and 1 tablespoon of sugar.

Pulse it 1 time to combine.

Add 12 tablespoons of cold unsalted butter, and 1/2 cup, or 92 grams of vegetable shortening. The butter adds flakiness and flavor, and the shortening makes it more tender. The combination of the two makes the best crust! Do NOT use butter flavored shortening. Ew.

Pulse 8 to 10 times, until it starts to clump a little bit.

Now remove the small feed tube, turn the processor on, and pour in 1/3 cup of ice cold water.

Run the processor until the dough forms a ball.

Turn the dough out onto a well floured counter, and divide it in half.

Set one half aside. Roll the first half into a 12 inch circle-like shape.

Place the rolling pin on the edge of the dough and roll the dough up onto the pin. Place your pi pie pan next to the dough.

Lift the pin and unroll the dough onto the pi pie pan.

Lift the edges and gently lower the dough into the pan, being careful not to stretch the dough.

Use a sharp paring knife to cut the dough flush with the edge of the pan.

Next, the filling. You need 6 cups of fruit, either fresh or frozen. Place half in a saucepan over medium high heat, and cook, mashing with a potato masher, to crush the fruit.

Crushing and heating the fruit helps to release the fruit’s natural pectin, which thickens the pie naturally, so you need less flavor-diluting starch. Cook 3 to 5 minutes until it’s simmering and broken down.

Place the other half of the fruit in a large bowl. Add 3/4 cup sugar, 1 tablespoon of lemon juice, and 3 tablespoons of tapioca flour or corn starch.

Mix that all together, then add the cooked berries.

Mix it together well, then pour into your pie pan.

Roll out the second half of the pie dough, roll it up on the rolling pin, and unroll over the filling. Use kitchen scissors to trim the dough 1/2 inch beyond the edge of the pie pan.

Lift both layers of crust and tuck the top layer under the bottom to seal in the filling.

Now use one finger on top, and your finger and thumb below to pinch and crimp the edge.

Next, cut slits in the top with a paring knife.

Place your pie on a foil lined baking sheet, so if the filling bubbles out, it won’t make a giant mess in your oven! You can also place the dough scraps on the baking sheet, and sprinkle them with sugar and cinnamon.

Bake at 425 for 25 minutes. Remove the crust scraps after 10 to 12 minutes, when they’re golden around the edges.

See all the delicious, flaky layers! And it’s so tender, it melts in your mouth.

After the 25 minutes, remove the pie and lower the oven to 375. Meanwhile, we will male a foil shield to prevent the edge of the crust from burning. Tear off a square of foil.

Fold it into quarters, and then once more into eighths:

Place the triangle of foil on your pie with the point in the center, so you can see where to cut so the edge of the pie is covered.

Cut off the tip where you measured, and then open the foil to reveal your perfect pie shield.

Return the pie to the oven, at 375, for 30 minutes, until the filling is bubbling, and the crust is nicely golden. Notice how my filling did bubble out near the end… good thing the pie was on that baking sheet!

Let it cool for at least 4 hours. It will still be deliciously warm after 4 hours! Starch and pectin are activated with heat, but then they must cool down to fully thicken, like with jello or homemade jams. Also, for the next 2 hours at least, the filling is molten, mouth-burning lava, so don’t be tempted to cut into it! 

Happy pi day! 

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