Give me a berry pie recipe that takes under 2 hours
Ingredients:
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of cold unsalted butter, cubed
- 1/4 cup of ice water
- 4 cups of mixed berries (such as raspberries, blueberries, and blackberries)
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 1 teaspoon of lemon zest
- 1 tablespoon of lemon juice
- 1 tablespoon of butter, cut into small cubes
- 1 egg, beaten (for egg wash)
- Turbinado sugar (for sprinkling)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Slowly add the ice water, a tablespoon at a time, mixing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. In another mixing bowl, combine the mixed berries, sugar, cornstarch, lemon zest, and lemon juice. Toss to combine.
5. Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer the dough to a 9-inch pie dish, trimming any excess dough.
6. Pour the berry mixture into the pie crust and dot with the cubed butter.
7. Fold the edges of the dough over the filling to create a rustic look.
8. Brush the dough with the beaten egg and sprinkle with turbinado sugar.
9. Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
10. Allow the pie to cool slightly before serving. Enjoy!
Can we have it NOT include cornstarch?
Certainly! Here's a modified version of the berry pie recipe without cornstarch:
Ingredients:
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of cold unsalted butter, cubed
- 1/4 cup of ice water
- 4 cups of mixed berries (such as raspberries, blueberries, and blackberries)
- 1/2 cup of granulated sugar
- 2 tablespoons of all-purpose flour
- 1 teaspoon of lemon zest
- 1 tablespoon of lemon juice
- 1 tablespoon of butter, cut into small cubes
- 1 egg, beaten (for egg wash)
- Turbinado sugar (for sprinkling)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Slowly add the ice water, a tablespoon at a time, mixing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. In another mixing bowl, combine the mixed berries, sugar, flour, lemon zest, and lemon juice. Toss to combine.
5. Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer the dough to a 9-inch pie dish, trimming any excess dough.
6. Pour the berry mixture into the pie crust and dot with the cubed butter.
7. Fold the edges of the dough over the filling to create a rustic look.
8. Brush the dough with the beaten egg and sprinkle with turbinado sugar.
9. Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
10. Allow the pie to cool slightly before serving. Enjoy!
Can we have it NOT include the lemon zest? I mean, it can still have lemon juice. Just not the zest. Please?
Of course! Here's a modified version of the berry pie recipe without lemon zest:
Ingredients:
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of cold unsalted butter, cubed
- 1/4 cup of ice water
- 4 cups of mixed berries (such as raspberries, blueberries, and blackberries)
- 1/2 cup of granulated sugar
- 2 tablespoons of all-purpose flour
- 1 tablespoon of lemon juice
- 1 tablespoon of butter, cut into small cubes
- 1 egg, beaten (for egg wash)
- Turbinado sugar (for sprinkling)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Slowly add the ice water, a tablespoon at a time, mixing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. In another mixing bowl, combine the mixed berries, sugar, flour, and lemon juice. Toss to combine.
5. Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer the dough to a 9-inch pie dish, trimming any excess dough.
6. Pour the berry mixture into the pie crust and dot with the cubed butter.
7. Fold the edges of the dough over the filling to create a rustic look.
8. Brush the dough with the beaten egg and sprinkle with turbinado sugar.
9. Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
10. Allow the pie to cool slightly before serving. Enjoy!
Can we put the excess dough on top of the pie?
Yes, you can definitely use the excess dough to create a decorative lattice or topping for the berry pie. Here's a modified version of the recipe that includes placing excess dough on top of the pie:
Ingredients:
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of cold unsalted butter, cubed
- 1/4 cup of ice water
- 4 cups of mixed berries (such as raspberries, blueberries, and blackberries)
- 1/2 cup of granulated sugar
- 2 tablespoons of all-purpose flour
- 1 tablespoon of lemon juice
- 1 tablespoon of butter, cut into small cubes
- 1 egg, beaten (for egg wash)
- Turbinado sugar (for sprinkling)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Slowly add the ice water, a tablespoon at a time, mixing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. In another mixing bowl, combine the mixed berries, sugar, flour, and lemon juice. Toss to combine.
5. Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer the dough to a 9-inch pie dish.
6. Pour the berry mixture into the pie crust and dot with the cubed butter.
7. Cut the remaining dough into strips and create a lattice pattern on top of the filling or arrange the dough strips in a crisscross pattern as a topping.
8. Brush the dough with the beaten egg and sprinkle with turbinado sugar.
9. Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
10. Allow the pie to cool slightly before serving. Enjoy!