Whoever coined the phrase “easy as pie” clearly didn’t bake many pies…because I don’t think, “Man, this sure is easy!” has ever crossed my mind while rolling out a pie crust. If you have, please share your secrets with me right now. Seriously, though.
While this baked treat may not be the easiest, I am a major pie fan. So, when I took a quick tally of the Spring Break projects I planned out in this post and discovered I still had one project left, I wasn’t disappointed. That project? A delicious one: triple berry pie!
I got gutsy this time around and tried out not just one, but two new recipes. This was a little scary, but the risk proved itself worthwhile when I took a big ol’ bite of the results. This pie is seriously so, so good, if I do say so myself! I found the pie filling recipe, which came from Made to be a Momma, found via Pinterest, and my crust recipe came from (who else?), my “friend” Martha Stewart. Funny story — I never intended to try a new pie crust recipe, but my old standby from foodnetwork.com wasn’t loading for some reason on Saturday morning. Maybe their server was down? This probably sounds ridiculous as it’s such a simple recipe, but memorizing measurements isn’t exactly my forte. As it turns out, Martha came through for me with a crust recipe that, as far as I’m concerned, tastes just as delicious as my old favorite, but is actually easier to roll out! Oh, Martha. Thanks for that.
I found jumping back and forth between my two recipes a bit cumbersome, so I put everything on one easy, printable recipe card just for you! Enjoy!
- 2 cups all-purpose flour
- 3/4 teaspoon coarse salt
- 2 sticks cold unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons ice water, plus more if needed
- 1 tablespoon distilled white vinegar
- 4 cups of berries (I used 1 1/3 cups each of strawberries, raspberries, and blueberries)
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp. ground cinnamon (optional)
- Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
- Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days (Note: work on your filling while the dough is in the fridge!)
- Mix together sugar, cornstarch and ground cinnamon.
- Pour over berries and mix gently.
- Allow to set for about 1/2 an hour.
- Prepare your bottom crust and line one pan sheet with the crust.
- Fill crust with your berry mixture. Put top crust on (you can do a normal crust or a lattice crust)
- Brush some melted butter on top and sprinkle with sugar.
- Bake at 350 degrees for about 45-50 minutes or until crust is golden brown and the filling is bubbly. Allow your pie to cool and store in the refrigerator.
I added my 2 cups flour and 3/4 tsp salt to the food processor, then cut up my 2 sticks of *very cold* butter into squares:
After dropping the butter cubes into the food processor, I pulsed the mixture until it resembled “coarse meal with some blueberry sized clumps” (?) — which to me, looked like this:
I beat together the 1 egg, 2 tbsp ice water, and 1 tbsp vinegar in a small bowl:
Then I poured the mixture into the food processor and pulsed it until the dough came together (if you aren’t sure, squeeze it to see if it holds). Add more ice water (only 1 tbsp at a time) if yours is too crumbly.
Next, I dumped my dough out on my board, divided it in half, and formed each half into a flat, round disk:
I wrapped each disk in plastic wrap and used my handy dough scraper to make the shape perfectly round. This may seem silly, but according to Martha’s pie instructional video I watched on Thanksgiving, it helps keep your dough from cracking when you roll it out!
I stuck my dough disks in the fridge and moved on to the filling! Time to take out my ingredients (berries, sugar, cornstarch, and cinnamon):
Yes, that’s a stuffed penguin in the background. Denali wouldn’t stop burying it in the yard over the weekend, so it now lives on our kitchen counter (long story). Anyway — back to the pie! First, I measured out 4 cups of berries (I did 1 1/3 cups each of sliced strawberries, raspberries, and blueberries):
Yum. Then I mixed together 1 cup sugar, 1/4 cup cornstarch, and 1/2 tsp cinnamon, which I added to my berries:
I oh-so-gently stirred those beautiful berries until most of the white mixture disappeared, then let them sit for 25 minutes. What to do now? Oh, hey, let’s roll out that dough!
I took my disks out of the refrigerator and carefully rolled them out, moving the rolling pin away from me in as many different directions as possible, trying to keep the thickness uniform and the shape as circular as I could.
I laid my bottom crust in my pie dish (loooove this one we got for our wedding!) and then worked on rolling out the top crust into a rectangular shape so I could make my lattice top! I decided to get fancy and use a pasta cutter to make my lattice strips a little wavy and decorative. I cut 10 strips about 1″ wide. If you want help with the lattice top, Katie from Made to be a Momma has a great tutorial on the original recipe post!
I went around the edge of my crust and cut it so it hung over the edge about 1″ all the way around, then carefully rolled it upon onto the edge of the dish! Finally, I melted some butter in the microwave and brushed it on the crust to make it nice and golden brown:
When it was all said and done, I had quite a bit of extra dough. I’m a big fan of Pop Tarts, so this was the perfect opportunity to make some of my own! I gathered up the dough scraps and formed a cohesive ball, then rolled it out and cut it into two identical rectangles. I smeared some Walters’ Fruit Ranch Apricot Preserves on one of my rectangles:
Side note: you probably don’t want to use as much fruit as I did — mine turned into a bit of a mess! When I finished, I laid the other rectangle on top of the fruit, then used a fork along the edge to bind the two pieces together and poke some holes in the top:
See those preserves leaking out the side? You don’t want that. Oops! When I finished, I set both my pie dish and my pop tart on a sheet pan (I love these ones we got as a wedding gift) and stuck them in my 350 degree oven.
I kept an eye on the Pop Tart as I knew it would cook faster — I believe I took it out with a spatula around the 20 minute mark. I let that pie bake for the full 45 minutes, but depending upon your oven, it may need to bake as long as 50 minutes.
When that timer went off…oh, wow! So much baked goodness in one day!
Serve it nice and warm with a scoop of vanilla bean ice cream and imagine the warm summer days ahead!