Blueberry & Raspberry Pie
More pie, please
In another life I followed the food holiday calendar to perfection, making delicious recipes and beautiful pictures for every day of the year. Because everyday is a food holiday, even two foods on the same day. In my real life though, I find out about the food holiday du jour when I enter Instagram and start seeing that dish in every other post.
Until I start living that other life, I’m going to try and celebrate at least the food holidays that I remember with enough time ahead to prepare. Enter pie day for the reason that it’s so obvious. 03/14. I don’t even love pie that much but for some reason I got super excited when I realized the day was coming. Although now I must say I didn’t use to love pie, because now I’m finding myself kind of hooked.
So here is my take for Pie Day. Blueberries and raspberries. An oldy but a goody. It is very simple and traditional, but utterly delicious and quite easy to make. You need to take a couple of hours but it will make a lovely weekend baking project that you and your family will be enjoying for the rest of the week.
1. Very chilled butter is key in any piecrust. I cut mine in pieces over its own paper and place it in the freezer for five minutes, while you prepare your other ingredients and equipment.
2. When making piecrust, knowing what you are looking for is more important than times. Work your ingredients until you reach the texture the recipe calls for. Times given are just to give you an idea.
3. After taking the dough out of the fridge, I found out the it behaves much better after some minutes of kneading before stretching with the rolling pin.
4. When rolling dough do not use a back and forth stroke. Start in the center and stretch outward. After some stretching you may see the dough breaking a bit on the edges because that area is thinner. Only in that spot you can make small back and forth strokes with you rolling pin. When the dough gets back in shape continue stretching it from the center out.
5. If the dough gets any cracks while transferring it to the pie dish just press it with your fingers. If it breaks completely, make a ball again, knead for about 30 seconds and start over with the stretching. It will probably behave better this second time.
6. Use regular cookie cutters to make your decorations with the remaining dough.
7. I started with a 375° oven and then increased to 400° to prevent scorching of the dough at the top. If you want you can cut some stripes of aluminum foil and cover the border to prevent it from burning.
Blueberry & Raspberry Pie
Unbleached all-purpose flour – 3 cups
Raw sugar – 4 TBSP
Fine sea salt – 2 Tsp
Unsalted butter, chilled and cut in pieces (see notes) – 2 sticks
Full fat organic coconut milk – ⅓ cup
Iced water – 2 to 3 TBSP
Blueberry & raspberry filling
Fresh blueberries – 3 to 3 ½ cups
Fresh raspberries – 2 cups
Raw sugar – ¼ cup
Brown sugar – ¼ cup, tightly packed
Fine sea salt – ¼ Tsp
Freshly squeezed lemon juice – 2 TBSP
Unbleached organic all purpose flour – ½ cup
Egg wash – 1 egg, beaten plus 1 Tsp of water
Total time - 2 hours and 30 minutesPrep time - 20 minutesActive time - 20 minutes
Equipment - Food processor, pie dish
To make the crust (enough for a 10 ½” and a 6” pie dish plus decorations, or two regular crusts): Place the flour, sugar and salt in the bowl of a food processor already attached to its base. Pulse a couple of times to integrate everything. Add the pieces of butter and pulse for about a minute, until the butter incorporates into the flour. Slowly pour the coconut milk through the lid hole with the food processor running. Continue pulsing until a big ball starts forming. The flour should be coarse and with pea size crumbles, this should start happening after 1 minute of pulsing continuously. Pour 2 tablespoons of the iced water first to help the blades run smoothly and form the ball. Pour an extra tablespoon if needed to get the desired consistency and texture. Take out the dough from the food processor bowl and divide it in two halves. Kneed a bit each and flatten out to form a flat disk of 6 to 7 inches approximately. Wrap each disk with plastic paper and place them in the fridge for 1 hour.
To make the blueberry & raspberry filling: In a large bowl combine the fruits with the sugars, salt and the lemon juice, until everything seems well integrated and there are no big lumps of sugar. Add the flour and mix again well, until the flour has mixed with the other ingredients. Small lumps of flour are ok. Set aside.
To assemble the pie: Preheat oven to 375°. Place oven rack in the oven’s third tier, second from the bottom up.
Take the dough out of the fridge and let it soften enough to knead it with your hands (don’t let it reach room temperature completely). Knead a few times then start stretching it with your hands into a circle. Place the dough in a clean flat surface (see notes) and using a rolling pin start stretching it from the center outwards forming a circle. Stretch until you have a circle an inch larger that your pie dish. Roll the dough in on your rolling pin and transfer over you pie dish, carefully arranging it on the center. Gently, start pressing the dough in the center of the dish until you reach the edge. If you feel air beneath the dough on the edge just pull up the border and let it kind of sink into the dish, helping with your fingers. Press the dough on the border against the dish, enhancing the scalloped form. Repeat the stretching process with the other dough and use it for another pie, a second crust for topping your pie or for decorations.
Brush the dough you know will be exposed and the tops of decorations with the egg wash. Fill your pie dish or dishes with the fruit mixture and cover with decorations or a second crust. Place in the oven and bake for 30 minutes, then increase oven temperature to 400° and bake for 25 minutes more, checking it 10 to 15 minutes shy form finished just in case you want to cover the border with aluminum foil (see notes). Take out of the oven and let it cool a bit before serving. With ice cream!