Cake vs. Bacon

A household divided over sweet & savory

The Best Berry Pie

I love pie. Growing up, my mom would ask me every year what kind of cake I wanted for my birthday and the answer was always “blackberry pie.” My mom makes good pie! And normally there’s always enough berries in the freezer from the previous season of picking, one of us can bake one any time of the year.

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We were all at the beach this weekend for both our birthdays, which are only a couple days apart. The little one’s birthday is in a couple weeks, and the sis-in-law’s at the end of the month. To start off the spring birthday celebrations, my mom asked if she should bring “pie stuff” to the beach. Like she even had to ask! So she dug some berries out of the freezer, I packed the pie plate, and we did some pie bakin’ on vacation.

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Sand. Sun (plus a frigid wind. It is Oregon.) And pie. Perfect recipe for a perfect birthday.

For the Filling

  • 4 cups berries
  • 1 cup sugar
  • 5 tbsp all purpose flour
  • 1/2 tsp cinnamon
  • 1 1/2 tbsp butter

Pour the berries into a large bowl. Add sugar, flour and cinnamon to the berries and mix until berries are coated. Save the butter for later and set mixture aside while you make the crust.

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For the Crust

  • 2 cups all purpose flour
  • 2/3 cup shortening
  • 1/2 tsp salt
  • 5 tbsp cold water

In a large bowl, mix together flour and salt with a spoon. Add in the shortening, using pastry cutter until crumbly and combined.

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Add in 5 tablespoons of COLD water and mix with a fork until mixture comes together. You can use your hands a little bit if you need to. Divide in half. Grab your rolling pin and roll out the first half to about 1/8″ thick on your floured pastry cloth. Transfer to ungreased pie pan.

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Pour berry mixture on top of bottom crust, then grab the butter you set aside earlier and slice over the berries.

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Roll out the top layer of crust and drape evenly over berry mixture. Trim sides of excess crust, if needed, then roll the sides up and underneath themselves to form the crust, pinching together as you go. Lastly, make a pattern in the top with your knife so the pie can breathe while it’s baking.

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Bake at 425° for 35-45 minutes. Check the pie after about 30 minutes. If the edges start to get too brown, cover it with a pie crust shield to keep them from burning while the pie finishes baking. The pie is done when the top is a golden brown and the juices are bubbling out of the slits in the crust.

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After it’s done, it’s best to let the pie sit for at least an hour or two before digging in so the filling sets and isn’t a runny soup. I can’t tell you how many times I’ve been too impatient and eaten my pie with a spoon!

Once the wait is over, cut yourself a piece, grab some vanilla ice cream, put a candle on top, and make a wish. No birthday cake needed here!

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The Best Berry Pie

  • Servings: 8
  • Difficulty: Medium
  • Print

The most delicious berry pie, with a sweet yet tart filling and perfectly flaky crust.

Ingredients

For the Filling

  • 4 cups berries
  • 1 cup sugar
  • 5 tbsp all purpose flour
  • 1/2 tsp cinnamon
  • 1 1/2 tbsp butter

For the Crust

  • 2 cups all purpose flour
  • 2/3 cup shortening
  • 1/2 tsp salt
  • 5 tbsp cold water

Directions

  1. Preheat oven to 425°
  2. Pour berries into large bowl. Add sugar, flour and cinnamon to the berries. Mix until berries are coated and set aside.
  3. In separate bowl, combine flour and salt. Mix together with spoon. Add shortening and mix with pastry cutter until combined and crumbly.
  4. Add the cold water, and mix together with a fork until dough forms. Form into two equal halves.
  5. Flour your rolling surface (I use a pastry cloth to prevent sticking) and roll out the first half to 1/8” thickness. Transfer to ungreased pie plate.
  6. Pour berry mixture on top of crust.
  7. Slice butter over the top of the berries.
  8. Roll out second half of crust same as the first, draping over the top of the berries.
  9. Trim any excess crust from the sides, if needed, then roll the sides up and underneath themselves to form the crust, pinching together as you go.
  10. Make a pattern of slits in the top of the pie with your knife.
  11. Bake for 35-45 minutes in pre-heated oven. Check it after about 30 minutes and put pie crust shield over the edges if they are starting to burn. The pie is done when the top is golden brown and the juices are bubbling out the slits in the crust.
  12. Let sit for an hour or two so filling can set.
  13. Serve warm and enjoy!
  14.  

Recipe adapted from:

Betty Crocker’s Picture Cookbook (& my Mom and Grandma)

 

 

 

 

 

 

 

 

 

 

 

Categories: Uncategorized

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