Saturday, March 14, 2015

3.14-15 Happy Pi Day!

Happy Pi Day Everyone! This one is particularly special indeed because today's date makes up the first 5 digits of Pi...that won't happen again for another 100 years! Husband double majored in math and finance so we always celebrate Pi Day. With everything I've been trying to cram into this past week, I kind of forgot to plan ahead for it. But we couldn't let today go by unacknowledged so at the last minute, I used ingredients that I already had in my kitchen to whip up this triple berry pie to help us celebrate 3.14-15 right!

I've never attempted to make a berry pie before because I know how difficult it can be to keep them from being on the runny side. But I already had berries in the freezer and didn't have time to make a grocery store run so I rolled with it. Making a berry pie from scratch for the first time with no recipe was a bit daunting to say the least. I was definitely winging it. But the recipe that I came up with turned out great! The best part is that it was actually really easy to make and required very few ingredients. In honor of this very special day, I'm sharing my recipe for an 
Easy Triple Berry Pie! 

Pie Crust
Feel free to cheat if you like and buy a pre-made pie dough. I personally found this pie crust to be very easy to make. Plus, it tastes better and is more cost efficient than the pre-made stuff. 

Pie Crust Ingredients: 
2 and 1/3 cups flour 
2 and 1/2 sticks butter 
1tbsp salt 
2 tbsp sugar 
a splash of milk
cold water

Pie Crust Directions: 
If you have a food processor, use it to make this pie crust. If not, you can still mix it by's just going to require a little extra elbow grease. 

>>Add the salt, sugar, & 1 and 1/3 cups of the flour to a Food Processor OR a Large Bowl. Pulse to mix. 
>>Add in 2 and 1/2 sticks of butter and mix. The dough should start to stick together
>>Brush the dough off the sides of food processor OR bowl with a rubber spatula and add the remaining 1 cup of flour. Mix. 

Your dough should be clumped together now! 

>>Move the dough to a large bowl and pour 4 tbsp of cold water on top (don't worry about mixing all of the water in). This should make your dough sticky. 
>>Roll the dough into a large ball. Cut in half and wrap the halves separately in plastic wrap. Refrigerate for 2 hours.

**Before you start your pie filling, roll out one of your dough balls and place into your pie pan. Place it back into the refridgerator to chill for 20 minutes while you prepare your filling. 

Pie Filling 
For my pie filling, I used frozen berries because I already had them on hand, plus it's more cost effective than buying fresh berries. 

Pie Filling Ingredients: 
3 and 1/2 cups of frozen mixed berries 
(blackberries, blueberries, raspberries)
1 cup sugar 
1/4 cup cornstarch

Pie Filling Directions: 
Ready for the easiest pie filling ever? 
>>In a large bowl, whisk cornstarch and sugar together
>>Add frozen berries and coat them in the powdered mixture

>>Dump this mixture into a pot and heat up for a couple of minutes. You don't want to boil it, we are just letting all the juice from the fruit liquidate so you don't end up with a runny pie
 >>Strain the berries and place into your pie crust 

>>Use your second dough ball to cover the top of the pie. 
I used the cross over method to cover my pie because it's adorable! 
>>Crimp the edges of your pie and chill for another 20 minutes (good time to start cleaning up) 

Now it's time to bake your pie! Preheat oven to 425 
>>Lightly coat the top of the pie crust with milk and sprinkle with sugar 
>>Bake pie for ~30minutes keeping a close eye on it. When your crust is golden brown, your pie is ready 

Baker's Tip: The crimped edges of your pie will cook the fastest because the dough is thinnest here. To prevent the edges from burning while the rest of the pie bakes, cover them in foil about 15 minutes into baking! 

You guys, we didn't even use plates for this pie, we just dug right into the pie pan with two forks and it was delicious. Hope y'all Enjoy it as much as we did. 

No comments:

Post a Comment