Today we are leaving back to the summer place for a little bit of countryside time, but before leaving I wanted to share this easy and quick pie recipe. I love how this berry pie is slightly bitter from the berries with a small hint of sweetness from the edges of the crust. You can alter the sweetness to your liking if your berries are too sour, but I personally prefer to keep the berries as natural as possible. Once you learn to make this crust recipe, you can use it to make savory (see here) or sweet pies. It is one of those staple recipes to know as it bends in so many directions. Since we are right in the center of berry season, I wanted to share this really easy berry pie with you. The key is to roll out your dough as thin as possible, to get a lovely thin crispy surface for it. Then all you do is add berries on top with a little bit of syrup and place it into a hot oven.
Butter crust Directions
To make the butter crust, add the flour and salt in the bowl of a food processor. Pulse to combine. Add the cold cubed butter and pulse about 20-30 times, until the butter is incorporated and the mixture is crumbly. Drizzling in the cold water while pulsing again until a dough is formed. If the mixture looks too dry, add a little more water. Turn out onto a floured surface and form it into a flat disk. Wrap in plastic and refrigerate for at least an hour. This process can be done a day in advance as well.
Roll out the dough on a floured surface of parchment paper as thin as possible. Place an upside-down bowl on top of the dough and trace the edges of the bowl with a knife to get a circle shape. Lift the parchment paper on an oven tray. In the center of the dough circle, add a handful of berries of choice. I used strawberry, blackberry and blueberry. Add a little drizzle of syrup on top of them. Then fold the edges of the pie inwards to create a little wall around the berries. Brush the sides with either egg yolk or melted melted butter and sprinkle a little bit of brown sugar on top of the edges.
Place into a hot oven (200 C) for about 20 minutes until golden on the edges and gooey in the middle. Before serving allow, the pie to cool a little, sprinkle icing sugar on top and coconut flakes.