Artemis's Berry Pie Recipe
This is a recipe put together by my father from several sources, that I have further modified based on my testing. It is designed for fresh or frozen "wild" (low-bush) blueberries (I like Wyman's brand frozen berries), but I have tried it with fresh mulberries and it worked fine, though it needed some tweaks. Makes one 9-inch pie.
Oven Preheat 400°F
Filling
Ingredients
- 5 cups berries
- 3 tablespoons flour
- 1/2 cup sugar (this is tailored to blueberries. You will want more for less-sweet berries like mulberries)
- 1/2 teaspoon lemon juice
- (optional) about 1/8 cup cornstarch (can provide extra firmness)
Instructions
- Thaw and pad dry berries with a paper towel, if they are frozen
- mix the filling ingredients.
- set aside
Crust
Ingredients
- 2 cups flower
- 1/2 tsp salt
- 2/3 cup butter (can be substituted fully or partially with vegetable oil, will result in a less flaky crust)
- about 1/3 cup water
Instructions
- Mix the flower and salt
- Cut in the butter (and/or mix in oil)
- Add water until it forms a ball that is not too sticky
Assembling and Baking the Pie
- Split the ball of dough 60:40 into two balls, put the small ball aside
- On a floured surface, roll out the large ball into a circle large enough to cover the bottom and sides of the pie pan
- Carefully transfer the circle of crust into the pie pan (wrap it carefully around the rolling pin and lift it, then unroll it over the pan)
- Add the filling
- Roll out the smaller ball and cut it into inch to inch-and-a-half wide strips
- Weave dough strips across the top of the pie, with 2-3 inch gaps between them, crimping where they meet the bottom crust
- Bake at 400°F for 30-35 minutes or until the crust is golden brown
- Let cool. If using a setting-agent like cornstarch, you may be able to get away with serving it while still a little warm. Otherwise, let it sit in the fridge overnight to set before serving or you will end up with a soupy mess