Berry Pie

Tart berries compliment the buttery pie crust for a sweet summer treat.

By. Liliana Kotval

raspberries in my garden

The backyard in Massachusetts where I grew up has always been very generous to me- raspberries in the spring and fall, blackberries, red currants, and gooseberries in the summer, and apples, pears, and peaches in the late summer.  My dad wanted to create a garden in the Czech style, with a mini orchard, berry bushes lining the fence, and a vegetable garden filled with cucumbers, tomatoes, peas, beans, radishes, and herbs.

With all of this fruit, what's better than making a pie? And a latticed one with that. The crust is flaky and the filling sweetly tart and fresh. Of course, this can be made with several other kinds of fruit, such as apples, pears, and peaches.

The latticed part of the crust definitely looks more complicated than it is.  It is as simple as rolling out half of the dough to cover and hang over the pie pan, then cutting it into thin strips. Lay half of the strips atop the filling in the same direction, leaving space between each.  Lastly, with the remaining stirps, strip by strip tuck under, go over, tuck under, etc. each of the previously laid strips.  Make sure to alternate the beginning- either tucked under or over.

Here is a Youtube video from King Arthur Baking company of how to do a lattice pie crust: https://youtu.be/vwQYd2ljw-4?si=i_Ictd0hKTiJCTs-​ 

Ingredients:

Crust:

• ​2 cups all-purpose flour

• 1/2 tbsp. sugar

• sprinkle of salt

• 1 1/2 sticks cold butter

• 1 beaten egg, separated in half

• 1/4 cup cold water

• 1/2 tbsp. apple cider vinegar

Filling:

• ​1 cup peaches

• 1 cup blackberries

• 1/2 cup raspberries

• 1/4 cup sugar

• 1/4 cup brown sugar

• sprinkle of lemon zest

• 2 tbsp. lemon juice

• 3 tbsp. cornstarch

• dash of salt

• spices: ground clove, cinnamon

Procedure:

Crust:

• Whisk together the flour, sugar, and salt.  Cut in the butter, leaving in the chunks (this allows it to be flaky).

• In another bowl, mix together the 1/2 egg, water, and vinegar.

• Combine both mixtures and knead until together.  Roll into two balls, then tightly wrap in plastic.  Refrigerate for an hour.

Filling:

• After the crust has been chilled, roll out one ball and lay over a greased pan.

• In a bowl, combine the peaches, blackberries, raspberries, sugar, lemon zest and juice, spices, and cornstarch. Mix and pour over bottom crust.

• Lattice the top of the pie with the other dough ball (instructions above).

• Brush the top of the pie with the 1/2 egg.

• Bake at 350 degrees for about 1 hour.