Today I am sharing my favorite recipe for Berry Pie. I feel very strongly that if you are going to make a pie, why not make it beautiful? I can’t wait to share how to make this wonderful pie.
I love to bake. Of course, I love making Apple Pie. And any dessert that has berries in it is my favorite. Many of you have already tried my Berry Cobbler Recipe. I decided it might be fun to make a mixed berry pie and I came up with one of my favorite recipes for berry pie.
I didn’t have a recipe for berry pie so I took my berry cobbler recipe and just made some adjustments. It is probably one of the best tasting and prettiest pies I have ever made. It’s perfect for the fall too.
I knew I wanted to make a fun crust so I went to Pinterest and found this lovely rosettes and leaves pie crust on a site called The Kitchen McCabe. It was fairly easy to make but did take more time than I expected.
Watch this quick video to see how the rosettes are made for the top crust.To start, using a 2″ round cutter, cut circles using four pie crusts. (The fifth pie crust is for the base of the pie and the sixth pie crust is for the bottom of the pie.)
To make the flowers, place three of the circles as pictures below.
Gently roll up the three circles.
Slice the rolled pie crust circle in half.
Using your fingers, pinch the non-fluted end together.
Gently pull apart the petals to resemble a rose.
Set the petals aside on a plate as they are made.
Using a leaf cookie cutter, cut one full pie crust with leaves. Use a knife to indicate the stem lines.
Place the leaves all along the outside of the pie crust.
Cut about 1/3 of the bottom of the rose off with scissors (or a knife) so that the crust from the roses isn’t too thick.
Place in a circular motion on top of the pie.
Doesn’t this look amazing?
- ** This recipe is to make one two-crust berry pie. If you want to make the rosettes on top of the pie, triple the crust recipe.
- 3 1/8 cup flour
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1 1/4 cups butter
- 1 cup of ice water
- Berry Pie:
- 2 cups frozen blueberries
- 2 cups frozen raspberries
- 1 cup frozen blackberries
- 2 cups sugar
- 1/2 cup cornstarch
- 1 tsp salt
- 1 egg white, whisked
To make the crust:
- Stir flour, sugar, and salt together until well mixed.
- Dice butter into small cubes, and toss in flour mixture. Break up butter chunks until they are slightly larger than the size of peas.
- Add 1/2 cup of ice water and mix. Then, add water in small increments, targeting any dry spots. Mix until dough can form shaggy clumps when squeezed together. You will most likely need up to 1/4 cup ice water more, but add it one tablespoon at a time.
- Divide dough in half, and form each half into a disc. Wrap both discs in cling film, and refrigerate for at least one hour before using. Overnight is preferable, to hydrate the flour and relax the gluten. (If keeping the dough in the fridge for longer than a day, or freezing it for storage, use a second layer of plastic wrap.) Dough will keep up to 1 week in the refrigerator, and up to 2 months in the freezer.
- When ready to use, roll the dough out to a 14 inch (diameter) round. Flour dough and table surface as necessary, and work quickly to keep dough cold. Rotate dough while rolling to maintain circle shape, and prevent dough from sticking to the table.
- For the remaining dough, make the rosettes and leaves as instructed in the blog post or on the video.
To make the pie:
- Mix the frozen berries with the sugar, cornstarch, and salt.
- Add berries to the crust and complete the pie.
- Whisk egg white and brush on top of the crust.
- Spray a piece of foil with cooking spray and gently place (oil side down) on top of the crust.
- Bake at 375 degrees for 35 minutes. Remove foil and continue to cook for 15 more minutes.
Pin the image below to your Craft or fall decor boards on Pinterest (just click the Pin button in the top left corner). You can also follow along with me on Pinterest!