Today I made 4 pies! Blueberry, Marion-berry, Raspberry, & Tay-berry. The first time I've ever made a pie and I made 4 of them. I've made plenty of tarts and crisps but never a pie. My morning sickness and swollen feet made this a really long day but it was worth it to see the smile on Brent's face.
Blueberry Pie
Pie Dough
flour for dusting the work surface
6 cups blueberries, rinsed and picked over
1 cup sugar
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground allspice
pinch freshly grated nutmeg
3-4 Tablespoons potato starch or Minute tapioca
2 Tablespoons unsalted butter, cut into small pieces
1 large egg white, lightly beaten
1 Tablespoon sugar
1. Put oven rack on the lowest position. Place a rimmed baking sheet on it and heat oven to 500 degrees.
2. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate. Refrigerate the dough-lined pie plate.
3. Toss the berries, 1 cup sugar, lemon juice and zest, spices and potato starch in a medium bowl; let stand for 15 minutes.
4. Spoon the berries into the pie shell and scatter the butter pieces over the filling.
5. Roll out the second piece of dough to a 12-inch circle; place over the filling, trim, tuck and flute the edges to seal. Cut 4 slits in the dough top. Brush the egg white on the top crust and sprinkle evenly with 1 Tablespoon sugar.
6. Place the pie on the baking sheet and lower the oven temperature to 425 degrees. Bake the pie 25 minutes. Rotate the pie from front to back and reduce the oven temperature to 375 degrees. Bake 30-35 minutes longer.
7. Transfer the pie to a wire rack; cool to room temperature, at least 4 hours.
Serves 8
Marionberry Pie
Pie Dough
flour for dusting the work surface
3 cups marionberries
1 cup sugar
1/4 teaspoon salt
3 Tablespoons flour
2 Tablespoons lemon juice
2 Tablespoons butter
1. Put oven rack on the lowest position. Place a rimmed baking sheet on it and heat oven to 500 degrees.
2. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate. Refrigerate the dough-lined pie plate.
3. Toss the berries, sugar, salt, flour and lemon juice in a medium bowl.
4. Spoon the berries into the pie shell and scatter the butter pieces over the filling.
5. Roll out the second piece of dough to a 12-inch circle; place over the filling, trim, tuck and flute the edges to seal. Cut 4 slits in the dough top.
6. Place the pie on the baking sheet and lower the oven temperature to 450 degrees. Bake the pie 10 minutes. Rotate the pie from front to back and reduce the oven temperature to 350 degrees. Bake 30 minutes longer.
7. Transfer the pie to a wire rack; cool to room temperature, at least 4 hours.
Serves 8
Raspberry Pie
Pie Dough
flour for dusting work surface
4 cups raspberries
1 cup sugar
2 1/2 Tablespoons tapioca
1 Tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 teaspoons butter
1 Tablespoon half-and-half cream
1. Put oven rack on the lowest position. Place a rimmed baking sheet on it and heat oven to 500 degrees.
2. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate. Refrigerate the dough-lined pie plate.
3. Toss the berries, sugar, tapioca, lemon juice, cinnamon and salt in a medium bowl.
4. Spoon the berries into the pie shell and scatter the butter pieces over the filling.
5. Roll out the second piece of dough to a 12-inch circle; place over the filling, trim, tuck and flute the edges to seal. Brush with the half-and-half cream. Cut 4 slits in the dough top.
6. Place the pie on the baking sheet and lower the oven temperature to 425 degrees. Bake the pie 15 minutes. Rotate the pie from front to back and reduce the oven temperature to 375 degrees. Bake 25 minutes longer.
7. Transfer the pie to a wire rack; cool to room temperature, at least 4 hours.
Serves 8
Tayberry Pie (tayberry is a cross between the loganberry and the black raspberry)
Pie Dough
flour for dusting the work surface
3 cups tayberries
1 cup sugar
1/4 teaspoon salt
3 Tablespoons flour
2 Tablespoons lemon juice
2 Tablespoons butter
1. Put oven rack on the lowest position. Place a rimmed baking sheet on it and heat oven to 500 degrees.
2. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate. Refrigerate the dough-lined pie plate.
3. Toss the berries, sugar, salt, flour and lemon juice in a medium bowl.
4. Spoon the berries into the pie shell and scatter the butter pieces over the filling.
5. Roll out the second piece of dough to a 12-inch circle; place over the filling, trim, tuck and flute the edges to seal. Cut 4 slits in the dough top.
6. Place the pie on the baking sheet and lower the oven temperature to 450 degrees. Bake the pie 10 minutes. Rotate the pie from front to back and reduce the oven temperature to 350 degrees. Bake 30 minutes longer.
7. Transfer the pie to a wire rack; cool to room temperature, at least 4 hours.
Serves 8
