Thread by @lifesafeast

#IsolationBaking Recipe # 16

Mixed Berry Pie with Sweet Pastry Lattice Crust

After posting fruit crisps/crumbles yesterday, a fruit tart was requested. This is perfect for a mix of fresh and frozen berries and using my favorite sweet pastry crust.

With a lattice lesson!

👇

1/

One Double-Crust Sweet Pastry Pie Crust

Ingredients

2 ½ cups (315 g) cake flour
½ cup (or slightly less) (100 g) granulated sugar
14 Tbs (200 g) unsalted butter slightly softened and cubed **
2 large eggs, beaten

Prepare the pastry crust

👇

2/

** Most pie crust recipes call for the butter to be chilled. I have found that butter at room temp is easier & quicker to work into the flour & the dough seems to be fluffier. If dough is too sticky to roll out right away, a few minutes in the fridge should do the trick.

👇

3/

Combine flour and sugar in a mixing bowl or on a work surface. Using only your thumbs and fingertips, rub the butter into the flour until the consistency of sand and there are no more large chunks of butter.

With a fork, vigorously stir in the lightly beaten eggs until

👇

4/

all the dry ingredients are moistened & a dough starts to pull together and form a ball.

Gather the dough together into a ball and place on a lightly floured surface. Using the heel of one hand, smear the dough little by little away from you in quick, hard strokes

👇

5/

in order to make sure that all of the butter is blended in well.

Scrape up the dough together, re-flour the surface lightly and work very briefly and quickly until you have a smooth, homogenous dough. If the dough is a too soft or sticky, wrap in plastic wrap and

👇

6/

refrigerate it for 10 or 15 minutes until it can be easily rolled out without sticking to your rolling pin.

You can prepare the fruit while you wait for the dough to firm enough for rolling.

Preheat the oven to 375°F (190°C).

👇

7/

Ingredients for fruit filling

5 cups (I filled a large glass measuring cup) mixed berries, fresh or frozen *
1/2 cup (100 grams) granulated sugar
1/3 cup (40 grams) flour
1/4 to 1/2 tsp ground cinnamon
Grated zest of 1 lemon (optional)

👇

8/

Blackberries, blueberries, raspberries, currents or strawberries, for example. I used 2 cups fresh, seasonal strawberries, 2 cups frozen blueberries and 1 cup frozen raspberries

Toss the sugar, flour, cinnamon and zest together in a small bowl and stir to combine.

👇

9/

Place all of the fruit in a large bowl and, using your hands, toss with the flour/sugar mixture until all of the fruit is coated with the dry ingredients.

Lightly butter the bottom and sides of a 10-inch (25-cm) pie plate or dish (I use pyrex).

👇

10/

Cut the dough in two pieces, one half slightly larger than the other (this larger part will be the bottom crust). On a lightly floured surface, roll out the dough for the bottom crust until you have a circle about an inch (2 cm) wider all around than the bottom of the

👇

11/

pie plate. Carefully roll up the dough around the rolling pin and lift and transfer to your pie dish, unrolling into the dish. Gently lift up the dough all around, sliding and pressing the dough down into the dish so as avoid stretching or breaking the dough.

👇

12/

If the dough splits, it can simply be stuck & pressed together again. Using a knife or your rolling pin lying flat on top of the pie dish, cut off all excess dough hanging over the edges. Repress the sides of the dough back into the (crimped) sides of the pie dish.

👇

13/

Pour the prepared fruit filling into the pie dish and push the fruit around until evenly distributed and filling any gaps.

On your floured work surface, roll out remaining dough into a circle slightly larger than the size of your pie plate. Cut into even strips of any

👇

14/

width. Form a lattice over the fruit filling:

Using every other strip from the cut circle of dough, space them evenly across the top of the pie, leaving the edges hanging loosely over the edge of the pie.

Start the latticework in the center, working your way out.

👇

15/

Pull back every other strip and, using the longest of the remaining cut strips (the center one) lay it across the center of the pie.

Lower the upturned strips over the perpendicular (cross) strip. Lift up the alternating strips that are now underneath the cross strip.

👇

16/

Lay a second cross strip parallel to the first center cross strip and continue lifting alternating vertical strips and laying new horizontal cross strips and so on and so forth. When finished laying the lattice from the center down towards you, rotate the pie dish and

👇

17/

Trim the edges of the dough strips and press (flour your fingers if they stick to the dough) the strips into the dough of the bottom crust. If you like, use any leftover dough to make decorative shapes for the top. “Glue” these shapes of dough

👇

18/

onto the crust with a bit of milk. Gently & lightly brush the crust lattice with milk.

Bake the Mixed Berry Pie in your preheated 375°F (190°C) oven for 40 – 50 minutes, until the crust is golden & cooked. The fruit will be bubbling. If any part of the crust begins to

👇

19/

brown too fast – the edges of mine began browning well before the center, simply cover with strips of aluminum foil.

Carefully remove from the oven and allow to cool on a cooling rack. The filling will firm up perfectly when cooled to room temperature.

Enjoy! Please RT!