Mixed Berry Pie Cooled Before Slicing

Set out Tristar strawberries, blueberries, and raspberries before you start Mixed Berry Pie Cooled Before Slicing. The batch is written for 12 people.

Count on 45 minutes of prep, 45 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Filling

• ¾ cup Tristar strawberries
• 1 ½ cup blueberries
• 1 cup raspberries
• 1 cup blackberries
• ½ cup sugar
• 1 ½ teaspoons lemon Juice
• 1 lemon zested
• ¼ teaspoon cinnamon
• 2 tablespoons tapioca

For the All Butter Pie Crust

• 2 ¼ cup pastry flour measured by fluffing the flour then spooning it in
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 9 tablespoons unsalted butter cold and cubed into 1/2 inch cubes
• 2 ¼ oz cold water or as much or as little as needed
• 2 tablespoons heavy cream
• ¼ cup turbinado sugar optional

How the cooking goes

Make the pie crust

1. Note: You can also use a store-bought pie crust, just be sure you have enough for a bottom crust and a top crust. For the pictures, you made the recipe for the All Butter Pie Crust with the stand-mixer method.
2. Beat together pastry flour, salt and sugar.
3. Using your electric mixer, cut the butter into the flour mixture. Do this until the butter is broken down into slightly larger than pea-sized pieces.
4. Slowly begin to add your ice water to the mixer’s large bowl one tablespoon at a time. Gently mix the flour until it is crumbly. Be careful not to add more water than you need, because you do not want to over-hydrate the dough or over-develop the gluten.
5. When your dough is shaggy, which means it looks like shards or strands of pastry, and there is still some loose flour, turn out your dough from the mixer onto a lightly floured surface. Work the dough together by gathering it and pressing it away from you with the heel of your hand. Do this JUST until it comes together. If it is crumbling, then dip your hand in a little ice water and pat it on the pastry dough. Seriously, that’s it. Remember the gluten!
6. Divide the dough in half and press each half into a disk. Wrap in plastic wrap and chill for 2 hours or overnight. If you chill your dough overnight, you will need to let it rest a bit before rolling it out or it will be too cold. If your dough is too cold when you are rolling it, it will crack.

Pre-cook the filling

1. In a pot, combine all filling ingredients. Cook the filling slowly over a gentle flame until the berries begin to break down. You want to cook it until the tapioca flour is absorbed and no longer visible. This should take at least 15 minutes.
2. Turn up the heat and boil the mixture for one minute to begin activating the tapioca.
3. Tip the cooked filling out onto a sheet pan lined with plastic wrap or baking paper. Cover the filling and let it cool until it is no longer warm in the refrigerator.

Assemble and bake the pie

1. Roll out your pie crusts on a lightly floured surface to about an ⅛-inch thickness. it helps to use a French rolling pin so that you can control the pressure and shape of the crust more easily.
2. Line a pie dish with one circle of pie dough and fill it with the cooled filling.
3. Top your pie with a second pie crust circle or a latticed top and crimp the edges decoratively. Watch the YouTube tutorial on How to lattice a pie crust for step-by-step instructions on how to make a beautiful lattice top. {If you like, send me a picture of your creation so you can see how it turns out!}.
4. If desired, brush the top crust with heavy cream and sprinkle it with turbinado before baking the pie.
5. Chill at least an hour before baking.
6. Warm the oven to 350°F.
7. Bake the pie in a preheated oven for 45-50 minutes, or until the filling is bubbling in the center and the pie crust is a dark deep gold.
8. Allow the pie cool until it is no longer warm. Serve it within a week, or wrap it well and freeze for later enjoyment.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open French Silk Pie in a Pastry Shell and Coconut Mango Tart Rested Before Slicing.