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?
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
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
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
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.
Andrew Burnap who plays Troilus giving his approval
KeiLyn Jones and Andrew Chaffee enjoying Wine (or Whiskey) and Unwind in the rehearsal space- LuEsther Hall at The Public