GINGERY MIXED BERRY PIE
Mixed berry pie is the ultimate summertime treat: Handfuls of the season's finest blueberries, blackberries and raspberries are tucked into a crisp, buttery crust that's just begging to be served with a scoop of ice cream. Fresh ginger lends unexpected warmth and spice to this well-loved classic, but for a little punch, add up to 1 tablespoon of very finely minced candied ginger. If you find yourself short on one type of berry, make up the difference with another - just make sure the berries are the best you can find. For a crisp bottom crust, bake the pie in the lower third of your oven until it is deeply golden and the fruit juices are bubbling, and don't skip the lattice top. It's not just for looks: The vents help steam escape and the berry juices to concentrate.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 1h50m
Yield One 9-inch pie
Number Of Ingredients 14
Steps:
- In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips until well combined and fragrant. Stir in the cornstarch, fresh ginger and candied ginger (if using). Add the blueberries, blackberries and raspberries to the bowl. Sprinkle the lemon juice over the top, but don't stir quite yet. Let sit while you make the dough.
- Place one disk of the pie dough on a lightly floured surface. With a lightly floured rolling pin, roll the dough into a 12-inch-wide circle 1/8 to 1/4 inch thick. Fit it into a 9-inch pie dish, trim any rough edges, leaving a 1-inch overhang, and set it in the fridge while you roll the other crust and cut the lattice.
- Roll the second disk of pie dough into a circle roughly 12 inches wide and 1/8 to 1/4 inch thick. Use a pastry wheel or knife to cut the dough into strips about 1 1/2 inches wide.
- Gently stir the filling together until well mixed and pour it into the pie dish. Press gently to pack down the berries into the dish.
- Weave the dough strips into a lattice. Trim off any excess dough and fold the edges of the bottom crust up and over the lattice strips. Crimp together the edges. Slide the whole pie into the freezer until the crust is very firm, about 15 minutes. While the pie is chilling, heat the oven to 400 degrees and set a rack in the bottom third of the oven.
- After the pie has chilled, place it on a baking sheet to catch any drips. Beat the egg, then brush the top of the pie with the egg wash and sprinkle with turbinado sugar and flaky salt.
- Bake the pie until it is deep golden brown and the juices are bubbling, 45 to 55 minutes. If the crust begins to burn before the filling bubbles, tent it with aluminum foil. Cool before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Neima Hassan
[email protected]I'm not a big fan of pies, but this one looks really good. I might just have to give it a try.
Rock King Online TV
[email protected]This pie sounds delicious! I love the combination of berries and ginger. I can't wait to try it.
Fikret Avduli
[email protected]I've never made a gingery mixed berry pie before, but this recipe has me intrigued. I'm definitely going to give it a try.
Joe Koenen
[email protected]I'm a huge fan of mixed berry pies, and this recipe looks like a winner. I can't wait to try it!
Si Woo Jun
[email protected]I'm not sure about the ginger in this recipe. I might try it without the ginger next time.
Akinpelu Abayomi
[email protected]I'm going to make this pie for my next dinner party.
Selemani Mohamedi
[email protected]This pie looks amazing!
Masego Motsoaledi
[email protected]I can't wait to try this recipe!
Kevin Karel
[email protected]This recipe is a keeper!
Lx Juboraj
[email protected]The crust was a little soggy.
God Speed
[email protected]This pie was a bit too tart for my liking.
CYN RENTERIA
[email protected]I'll be making this again for sure!
raju Bishwokarma
[email protected]Delicious!
Aaron Carrasco
[email protected]The recipe was easy to follow and the pie turned out great! I would definitely recommend it.
Oluwasijibomi Oluwasola
[email protected]This pie was a little too sweet for my taste, but I think that's just a personal preference.
Wendy Slaten
[email protected]The crust was flaky and the filling was bursting with flavor. I loved the combination of berries and ginger.
Nze newt Famez
[email protected]This pie was easy to make and turned out beautifully. I'll definitely be making it again!
Sarswati Kewat
[email protected]I'm not usually a fan of ginger, but this pie was amazing! The ginger flavor was perfectly balanced with the sweetness of the berries.
Gerry Lyons
[email protected]This pie was a hit at my family gathering! The gingery flavor added a unique and delicious twist to the classic mixed berry pie.