Summer Mixed Berry Pie

Pie
Summer Mixed Berry Pie

The Backstage Baker is in rehearsals for Troilus and Cressida at Central Park’s Delacorte Theater.  He made the succulent pie above for a recent Wine and Unwind.  You can almost taste it from the photo, can’t you?

Ingredients:
For the crust (a basic Pâte Brisée):

1 1/2 cup all-purpose flour
1/2 cup butter, cubed
4-5 Tbsp chilled water (as needed)
1/4 tsp sea salt
Pinch sugar

Method:

In a food processor combine flour, salt, and sugar. Pulse in butter until it is broken up into very small beads. Add water until just incorporated.

Form dough into a ball and knead on a floured board just until it is uniform. Wrap in plastic wrap and allow to rest in the refrigerator for at least 30 minutes.

On a lightly floured board roll out dough to 1/8″ thick and a 12-13″ circle. Place in tart shell and form it to the side. Brush with egg white to keep it from getting soggy.

For the Filling:
1 cup sugar
1/4 cup cornstarch
Dash salt
1/3 cup water
1/2 teaspoon ground cinnamon, optional
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
3/4 cup fresh blackberries
1 teaspoon almond extract
2 tablespoons butter

Method:

In a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.

Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. Pour in prepared tart pan. Bake 10 minutes.

Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Andew Burnap
Andrew Burnap who plays Troilus giving his approval

KeiLyn Jones and Andrew Chaffee
KeiLyn Jones and Andrew Chaffee enjoying Wine (or Whiskey) and Unwind in the rehearsal space- LuEsther Hall at The Public

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