Cook the Book – Berry Pie

In honor of the 6th annual Pies on Parade event, a fundraiser to benefit the local food pantry and fuel assistance programs, in Rockland this upcoming Sunday sharing a pie recipe with you seems fitting. This Berry Pie recipe is  silky and luscious.

Berry Pie

Pie Crust
1 cups all-purpose flour
1/2  teaspoon salt
1/4 cup plus 2 tbs butter
2 tbs ice cold water (or more) 
4 cups fresh blueberries or mixed berries
1 cup sugar
2 tablespoons cornstarch; 3 if the berries are juicy 


2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla or almond extract

Combine the flour, salt, and  butter  into a medium bowl; cut in well with a pastry knife. Add 2 tablespoons water and mix until dough pulls away from the bowl and forms a ball.  If the dough is still a little crumbly add more water 1 teaspoon at a time. 

Preheat oven to 350 degrees. Roll out the piecrust and place it in a 9 inch pie pan. Freeze it for 15 minutes then cover the bottom of the crust with dried beans (to keep it flat while it bakes) and bake until set, about 10 -15 minutes. Cool completely.

Place 2 cups of berries in the baked pie shell. Mash 2 cups of berries and combine them in a saucepan with the sugar and cornstarch; boil the mixture over medium-high heat until the liquid is thick and clear. Pour the hot mixture over the berries in the pie shell and spread evenly and then cool.

Combine heavy cream, sugar and extract together and whip until you have stiff peaks. Spread whipped cream over the cooled berries and refrigerate until ready to serve.

Makes 8 servings

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