Pie Day Piece Offering Recipe

I absolutely love this mixed berry pie recipe because it’s like a slice of summer in every bite, combining the sweet and tangy flavors of fresh berries with a perfectly flaky crust that feels straight out of grandma’s kitchen. Plus, the vibrant burst of color and the irresistible aroma it brings to my kitchen just makes me feel all warm and fuzzy inside.

I love making a dessert that melds flavor with tradition, and my Pie Day Piece Offering delivers just that. With a buttery, flaky crust made from all-purpose flour and a sweet, vibrant filling of mixed berries, heightened by a splash of lemon and some vanilla, this pie is a delightful symphony of taste and texture.

Ingredients

The crust’s foundation; it offers carbohydrates.

Butter that has not had salt added: Contributes to the tenderness and lightness of the crust; very high in fat.

Sugar, in granulated form, sweetens the pie and adds sweet carbohydrate energy to it.

Assorted berries: They contain lots of antioxidants and are wholesome, sweet, and fibrous.

Cornstarch: Ensures a firm texture and thickens the filling.

Lemon juice: Offers a sharp flavor enhancement, with a tangy note and a boost of vitamin C.

Cinnamon: An aromatic spice; supplies a warm flavor profile.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, chilled and cubed
• 6 to 8 tablespoons ice water
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon ground cinnamon
• 6 cups fresh mixed berries (such as blueberries, strawberries, raspberries)
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. In a spacious bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar. Whisk these ingredients together until they are well blended.

2. Incorporate 1 cup of chilled, cubed unsalted butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

3. Slowly incorporate 6 to 8 tablespoons of ice water, one tablespoon at a time, into the mixture. Use a mixer on low speed or mix by hand. Stop adding water when the dough just holds together. Divide the dough in half. Form each half into a disk. Wrap each disk in plastic wrap. Refrigerate for at least 1 hour.

4. In a different bowl, combine 1 cup of sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of cinnamon.

5. Combine 6 cups of fresh mixed berries, 1 tablespoon of lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract with the sugar mixture. Cover the bowl. Let the mixture sit at room temperature for 30 minutes.

6. The oven should be set to 400°F (200°C) to preheat. One disk of dough should be rolled out on a floured surface until it fits the pie plate. The rolled-out dough should be transferred to the pie plate, and the edges of the dough should be trimmed.

7. Place the berry mixture into the prepared pie crust, evening it out as you go.

8. Take the second disk of dough and roll it out. Place it over the filling. Trim the edges. Crimp to seal. Cut slits in the top so steam can escape.

9. Using a brush, apply a coat of beaten egg to the exposed top of the item. Once the egg wash is complete, go ahead and sprinkle on the 1 tablespoon of turbinado sugar.

10. Bake the pie for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling. Cool before serving.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Pastry cutter (or fingertips)
4. Measuring cups
5. Measuring spoons
6. Plastic wrap
7. Rolling pin
8. Pie plate
9. Paring knife (for trimming and cutting slits)
10. Pastry brush
11. Oven
12. Spatula (for transferring dough)
13. Cooling rack

FAQ

• Q: Can I use frozen berries instead of fresh?You can use frozen berries, but make sure to thaw and drain them well before using them in the pie to avoid any excess moisture in it.
• Q: How can I make the pie crust extra flaky?A: Make certain your butter is cold, and work quickly to keep it from melting. You can also chill the dough after forming it to ensure the greatest flakiness.
• Q: Is there a substitute for cornstarch?You can use tapioca starch or arrowroot powder as substitutes for thickening the berry filling.
• Q: Can I prepare the dough in advance?Q: Can pie dough be made in advance? How long does it keep in the refrigerator?

  A: Yes, the pie dough can be prepared a day in advance and stored in the refrigerator. Just let it sit at room temperature for a few minutes before rolling out.

• Q: What is the purpose of the egg wash?A: The egg wash supplies a golden, glossy gleam to the pie crust, making it look and taste better. It is not at all necessary, but it is an added touch, one that brings the pie crust that much closer to being perfect.
• Q: Is it possible to make this pie vegan?A: To make the pie vegan-friendly, you can replace the butter with a vegan substitute and the egg wash with a plant-based milk or syrup.
• Q: Why is turbinado sugar used for sprinkling?A: The pie’s crust has a nice crunch and a flavor that is slightly like caramel, thanks to turbinado sugar, which is raw cane sugar that has been partially processed.

  B: Slightly like caramel? It almost tastes like caramel, no?

  C: Well, yes, but it is not quite the same as caramel. Caramel has a flavor variety all its own, which is the result of cooking a sugar syrup to different temperatures and with different ingredients, like cream, butter, or even salt.

Substitutions and Variations

1 cup unsalted butter, chilled and cubed: Substitute with 1 cup chilled coconut oil or 1 cup lard.
6 to 8 tablespoons ice water
Substitute with chilled vodka for a flakier crust; use cold milk for added richness.
6 cups fresh mixed berries: Use the same amount of frozen mixed berries, ensuring they are thawed and drained.
1 tablespoon of lemon juice: Substitute with 1 tablespoon of apple cider vinegar for a similar level of acidity.
One egg, beaten (for egg wash): A substitute could be used; milk or cream could be used for a slightly different finish, and a vegan alternative could be made with a mixture of 1 tablespoon of almond milk with 1/2 teaspoon of maple syrup.

Pro Tips

1. Keep Ingredients Cold Ensure the butter and ice water are as cold as possible. This helps create a flaky crust by preventing the butter from melting until the pie is in the oven.

2. Berry Balance Depending on the sweetness of your berries, you might want to adjust the sugar in the filling. Taste a few berries beforehand to decide if more or less sugar is needed.

3. Preventing a Soggy Bottom Sprinkle a little flour or finely ground almonds onto the bottom crust before adding the filling. This can help absorb excess moisture from the berries.

4. Chill Before Baking After assembling the pie, chill it in the refrigerator for about 15-20 minutes before baking. This helps the dough hold its shape and prevents shrinkage in the oven.

5. Watch for Browning If the edges of the crust are browning too quickly, cover them with strips of aluminum foil partway through the baking process to ensure even baking without burning.