When summer rolls around, I look forward to berry pie. Whether blueberry, blackberry, raspberry or strawberry, I love them all.
As children, we took great delight in walking up and down the farm road to pick blackberries. Each of us had a bowl to fill, which seemed a bit tedious but still fun. It became a contest to see who could pick the most, the fastest.
In mid-July, the bushes again teem with blackberries. They’re everywhere. So to take advantage of the berry season, I offer this recipe for a triple berry pie.
The pie is delicious served alone but exceptional when drizzled with cold heavy cream or, better yet, served with a scoop or two of homemade vanilla ice cream.
Triple Berry Pie
2 nine-inch pie shells (recipe below)
1 pint of fresh raspberries
1 pint of fresh blackberries
3 pints of fresh blueberries
1/3-cup of gluten free flour
2/3-cup of sugar
1/8-teaspoon of salt
Preheat the oven to 400° F. Rinse and drain the berries. Whisk together the flour, sugar and salt, and then toss the berries in the flour mixture until well covered. With the pie shell ready, spoon in the berries. Evenly sprinkle the extra sugar mixture over the berries. Place the top crust and crimp the edges. Be sure to cut vents in the top crust. A 1-inch slit in the center and five evenly spaced around the sides will ensure evaporation of the juices and prevent a soupy pie. Bake for 50 to 60 minutes or until crust turns golden brown.
When cooked, remove your pie from the oven and place on a rack to cool for several hours.
9-Inch Pie Shells Yields 2
2 cups of gluten-free flour (plus extra for rolling out dough)
1 teaspoon of xanthan gum
12 tablespoons of butter
1/3-cup of cold water (may add little more)
In the bowl of a stand mixer, whisk together the xanthan gum and flour. With the paddle attachment and the speed on low, add pats of butter and beat until the mixture is mealy or in pea-sized pieces. Slowly add the water, increasing the speed slightly and continue beating until the dough turns nice and smooth. Divide the dough in to two equal pieces, wrap and refrigerate until ready to use.
Lightly dust your work surface and rolling pin with flour and roll the first piece out into a 9-inch shell. Transfer the shell to the pie plate and refrigerate until ready to fill.
(This dough will keep in the refrigerator for several days or can be kept frozen for three months.)
Vanilla Ice Cream
2-1/2 cups of heavy cream
1-1/2 cups of milk
¾-cup of sugar
1/8-teaspoon of salt
1-1/2 teaspoons of vanilla
First, be sure that the bowl of your ice cream maker is well chilled, according to the manufacturer's instructions. Stir the sugar and milk together until the sugar has almost dissolved. Add the salt, vanilla and heavy cream and then pour into the bowl of the ice cream maker. The ice cream will churn for 30 to 40 minutes. Transfer it to another container, cover tightly and freeze until ready to serve. This makes a little more than 1 quart.