Description
Delicious pie with loads of berries. Blueberries, blackberries, cherries, raspberries or strawberries work well together. Use your favorite berries.
Ingredients
Scale
For the crust
- 3 cups (390g) all-purpose flour
- 1/2 tsp. salt
- 1 cup (230g) cold butter
- 4 tbsp. vodka
- 2–4 tbsp. cold water
- some ice cubes
For the filling
- 1 cup (200g) sugar
- 1/3 cup (50g) cornstarch
- pinch of salt
- 1/3 cup (80ml) liquid (juices from the berries or water)
- 1 tsp. vanilla extract
- 40 oz. (1,2kg) frozen berries (e.g. blueberries, raspberries, strawberries, cherries etc.), thawed
- 3–4 tbsp. semolina
- 1 egg yolk and some water
Instructions
- Add the frozen berries to a bowl and let defrost. Collect the juices and keep for later.
- Fill the vodka into a small glass and add some ice, so it can cool down. Do the same with some water. Set aside. Add the flour and salt to a large bowl and mix. Add the (really) cold butter in small pieces and toss until all is covered with the flour. Cut the butter with a pastry cutter until you get small crumbs – try to work quickly, do not over-work it, so the butter does not get too warm. Add the vodka (without the ice cubes) to the bowl and rub it into the crumbs with your fingers. The dough should start coming together – if not add some water. Add only one tablespoon after another – you don’t want to end up with a wet dough. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 1 hour.
- Add the sugar, cornstarch, and salt for the filling into a large pot and mix. Add the liquid (juice or water) and vanilla extract and mix until well combined. Heat up and bring to a boil. As soon a the mix starts to thicken, add about 1/4 of the berries to the pot and mix. Let bubble up for a moment, stirring constantly so nothing burns. The mixture should be thickened, remove from the heat and mix in the remaining berries gently. Let cool down a bit.
- Preheat the oven to 350°F (175°C). Lightly grease a 9 inches (23cm) pie dish and set aside. Roll out half of the dough on a floured surface slightly larger than the size of the pie dish. Place the dough in the pie dish and press to the bottom and sides – prick several times with a fork and cut off the overlapping dough. Sprinkle the bottom with the semolina. Place in the fridge until needed.
- Roll out the remaining dough thinly on a floured surface and cut out stripes with roughly 10×0.3 inches (26cmx0,8cm). Works best with a ruler and pizza cutter. Pour the filling into the prepared pie crust and smooth out the top. Place a glass or large cookie cutter in the center of the pie filling and start placing the dough stripes around it. Start on one side, placing the stripe along the side of the glass or cookie cutter. Lay it flat down on the filling with a little curve. Place the next stripe on top of that one with a little bit of rotation. Continue around the center until you reach the other side where the stripes start. Continue the same way, but place the ends of the stripes now between the ones already placed on the edges of the pie to get a kind of xxxxx pattern. Adjust the stripes if they are not matching the pattern, then press them a bit together with the dough underneath and cut off overlapping parts. Mix the egg yolk with some water and brush the stripes carefully with the mixture. Try not to get any egg wash on the filling. Remove the glass/cookie cutter. Use some aluminum foil and cover the edges of the pie so they won’t burn. Place in the lower part of the oven and bake for 45-50 minutes until the crust is golden brown. If the top gets too dark, cover with some additional aluminum foil. Take out of the oven and let cool down for at least 2 hours, so the filling can settle down. Serve with some whipped cream.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12