Thanksgiving Throwback Thursday: Mom’s Famous Berry Pie

11 Dec

I assume you all fondly remember those monstrous slices of pie you indulged in a few weeks ago during Thanksgiving? I most certainly do.  So much so that today’s post features the best, yes I SAID BEST, pie of all time.  It is my mother’s famous mixed berry pie recipe! Bursting with raspberries, strawberries, and blackberries, contained only by a marvelously golden crunchy topping…. it does not get much better.  My sister and I clamor for her to make this pie at every opportunity, and Thanksgiving was certainly no exception.  It’s a masterpiece.

Recipe (serves 8)

CRUST

  • 2 1/4 cups all purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 7 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
  • 1/3 cup chilled solid vegetable shortening, cut into 1/2 inch cubes
  • 6 tablespoons ice water

TOPPING

  • 6 tablespoons (packed) golden brown sugar
  • 6 tablespoons whole almonds
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2 inch cubes
  • 4 1/2 tablespoons old fashioned oats
  • 4 1/2 tablespoons all purpose flour

FILLING

  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 2 tablespoons fresh lemon juice
  • 5 cups total assorted fresh  berries (i.e. raspberries, blackberries, blueberries, strawbs), about 8 oz. each

For crust: Blend flour, sugar, and salt in processor. Add butter and shortening: using on/off turns, cut in until mixture resembles course meal.  Add 5 Tbsps ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry.  Gather dough into ball, flatten into disk, wrap in plastic and chill at least an hour.

For filling: Mix sugar, tapioca, and lemon juice in large bowl.  Add berries and toss gently to combine.  Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.

Mixed Berry Pie!

For topping: Combine all ingredients in processor.  Process until moist clumps form (both dough and topping can be made up to 1 day ahead.  Cover topping and chill, keep dough chilled.  Soften dough slightly at room temperature before rolling out).

Preheat oven to 400 degrees.  Roll out the dough on lightly floured surface to 15 inch round.  Transfer to 9 inch diameter glass pie dish.  Trim dough overhang to 1 inch.  Fold overhang under and crimp decoratively, forming high-standing rim (important to keep in all dem berries).  Freeze crust for 20 minutes.

Mixed Berry Pie!

Spoon filling into crust.  Crumble topping evenly over filling.  Bake pie until crust and topping are golden brown and filling is bubbling (about 55 minutes).

Mixed Berry Pie! Mixed Berry Pie!

Transfer to rack and cool at least 3 hours.  Then slice and serve!!

Mixed Berry Pie! Mixed Berry Pie!

I forgot a mound of ice cream; don’t make the same mistake.  See comments below for tips from the baker herself!

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2 Responses to “Thanksgiving Throwback Thursday: Mom’s Famous Berry Pie”

  1. cmcgurren December 11, 2014 at 9:27 pm #

    Awww…Colby, thanks for encouraging others to make my pie! Two other tips I’ve learned over the years: 1) partially cook the pie crust for about 10 minutes prior to filling it with berries and topping, and 2) drain some of the liquid from the berry mixture before piling it high with the berries. I’ll be making it again next week! Love, Mum

  2. Madison December 11, 2014 at 9:52 pm #

    ^^ I was literally going to say both of those things. Word to the wise: Make 2 and keep/hide one for yourself in a closet

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thewinelifestyle

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Madison Sheffer

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