Year Round All The Berries Diner Pie | Recipeish | Gustus Vitae
- Yield: One delicious, nostalgia-filled pie.
- Time Estimate: About 4 hours, including 3 unattended.
- Storage Notes: Best if enjoyed the same day, can be stored, covered, for up to 3 days.
- Difficulty: Easy.
Ending a meal with berry pie always makes it a little bit of a celebration: that perfect mix of a buttery, crispy crust, gobs of sweet berries tempered by a lemony tartness, all topped off with a generous helping of whipped cream. This is our go-to recipe, namely because the cornstarch holds everything together, and the homemade buttery crust holds up to the filling without getting soggy. Even better: frozen berries are fine to use, too, so you can enjoy the taste of Summer year round: just give them 30-40 minutes or so at room temperature to warm up.
For the Crust
- 4 Sticks Unsalted butter
- 2 Tbs Vanilla Bean Cane Sugar
- 3 Tsp Crystallized Honey Sea Salt
- 3 3/4ths Cups flour
For the Filling
- 2 Full Tins All the Berries Cane Sugar
- 1/2 Cup light brown sugar
- 2 Tbs Unsalted butter
- 2/3rds Cup cornstarch
- 1 Tsp Probiotic Ocean Salt
- 1 Cup Raspberries
- 1 Cup Blackberries
- 2 Cups Blueberries
- 1 Tbs Lemon juice
For the Wash
- 1 Egg
- 1 Tbs Whole milk
- Sift flour into a large bowl, whisking in Vanilla Bean Cane Sugar and Crystallized Honey Sea Salt.
- Cube butter into roughly 1/2" chunks, then mash in with potato masher or large fork, before pouring in 1/2 Cup of cold water.
- Quickly knead into a ball (2 minutes, tops) - you don't want to overheat the dough with your hands.
- Sprinkle flour over a large dry surface, and divide dough in half, and roll out dough each into roughly a 12" x 12" circle. Fold in half, cut into 4 pieces, then roll out each portion into a 14" circle. Drape one over circle over a 9" pie dish, trimming excess dough that's over 1" over the edge of dish.
- Roll remaining dough into balls and cover with saran - you'll use one for the top crust, so pop it in the fridge, the remaining 2 can be stored for up to 3 months in the freezer - think of this as a nice gift for future-you.
- Cover pie dish with saran and pop in the fridge for around 2 hours.
- At the 2 hour mark, preheat the oven to 400F.
- In a large pot whisk together All the Berries Cane Sugar, brown sugar, Probiotic Ocean Salt, cornstarch, blueberries, and 1/3 Cup of water. Bring to a boil, then reduce to a simmer, folding in raspberries and blackberries and squeezing in lemon juice.
- Remove pie dish and ball from the fridge, rolling out the dough ball out on a floured surface into a roughly 15" x 15" circle. Use cookie stamps or cutters to cut out as many shapes as you can, collecting, re-rolling, and stamping leftover scraps.
- Pour filling into the pie, cube butter and dot on top, then arrange cookie stamps, leaving gaps for steam to escape during baking.
- Whisk together egg and milk, then paint on top crust and sides.
- Pop in the oven for 10 minutes, then rotate, reduce heat to 350, and bake a further 40-50 minutes, until the crust is well browned but not dark.
- Remove, and allow at least 2 hours for it cool - it needs time to firm up, and we promise it's worth the wait.
- When you're ready to serve, pop slices in a oven preheated to 350F for 5 minutes, serve with an overly generous dollop of whipped cream, and devour.