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.
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AHMED HARUN ABDUL WAKIL
a@gmail.comThis pie is absolutely delicious! The crust is flaky and buttery, and the filling is perfectly sweet and tart. I highly recommend this recipe.
AM killer
akiller@hotmail.co.ukThis pie is a great way to use up fresh berries. I love that it's not too sweet, and the ginger adds a nice touch of spice.
Kibret Ketsela
ketsela19@aol.comI made this pie for my family, and they all loved it. My kids even asked for seconds!
Mitun Cha
mitun-cha2@hotmail.comThis pie is the perfect dessert for a summer party. It's light and refreshing, and the ginger adds a unique flavor.
Aziz Dahri
dahriaziz5@gmail.comI've never made a pie before, but this recipe made it so easy. I'm so glad I tried it!
Akasher Tara
a_t55@yahoo.comThis pie is so easy to make, even for a beginner baker like me.
sus sussy
sussys@aol.comI'm not a huge fan of ginger, but I actually really liked this pie. The ginger flavor was subtle and didn't overpower the berries.
Alef Shewangizaw
alefshewangizaw81@yahoo.comI made this pie for a potluck, and it was a huge success. Everyone loved it!
Mohammed Waseem Waseem
mohammed_w41@hotmail.comThe ginger in this pie is a nice touch. It adds a little bit of spice that really complements the berries.
Tayyab Singga
singgatayyab@yahoo.comI love the combination of berries in this pie. It's so refreshing and flavorful.
Boyko Bovsx
bbovsx@gmail.comThis is my new go-to berry pie recipe. It's so easy to make, and the results are always delicious.
Kendrea Tuck
kendrea.t@gmail.comI've made this pie several times now, and it's always a crowd-pleaser. The ginger adds a unique flavor that really complements the berries.
Joel Filion
filion56@yahoo.comThis pie was a hit at our family gathering! The filling was perfectly sweet and tart, and the crust was flaky and golden brown. I highly recommend this recipe.