Mixed Berry Pies
Using Y.V Fresh’s locally sourced berries, this refreshingly delicious pie is the best way to maximise the berry season! Use a variety of berries and create a sweet and tangy pie that is a crowd pleaser for any occasion!
125g Unsalted Butter (chilled and diced)
2 ½ cups all-purpose flour
1 tsp of salt
4 tablespoons of cold water
3/4 cup vegetable shortening (chilled and diced)
1 egg yolk
1 ½ cups of Strawberries
1 ½ cups of Blackberries
1 ½ cups of Raspberries
1 ½ cups of Blueberries
1 cup of white sugar
3 tablespoons of cornstarch
1 tsp finely grated lemon rind
Prepare all the berries (wash, dry and slice and remove stems). Add the berries into a saucepan - note you can choose any berries for your pie filling, the ingredients list should not limit you to the berries you choose to use!
In the saucepan with the berries, add your sugar, lemon rind and place over a medium heat.
Stir and allow the berries to release their juices for approximately 5 minutes, now is a great time to taste the filling and determine whether or not you prefer it sweeter or zestier (if so, add more sugar and lemon rind to your liking).
Continue to stir occasionally, and add the cornstarch to thicken the filling. Ensure to continue stirring to remove any lumps that may have formed from the cornstarch (continue gently mixing for approximately 3 minutes)
Bring the mixture to a simmer, while carefully stirring and then once happy with the consistency and flavour, remove mixture from heat and allow to cool.
Pie and Pie Crust:
Preheat the oven to approximately 180 degrees celsius (Fan forced). Then in a mixing bowl, combine all dry ingredients (flour, salt)
Slowly add the shortening and butter into the mixture and mix gently, to achieve a mixture that is crumb like in consistency.
Slowly add in a tablespoon of water at a time, to allow the dough to combine properly (do not over mix).
After creating the dough, split the mixture into 2 parts, adding each section into a separate bowl. Then flatten and cover with cling wrap. Put in fridge to cool (approximately 3 hours)
After the cooling period, on a lightly floured surface begin to roll out one of the sections of the dough into a 9 inch circle.
Carefully transfer the dough into a tin and trim any excess edges and use a fork to crimp the edges of the pie base. Then, return the lined base to the fridge (approx. 30 mins).
Remove the base from the fridge and bake in the oven for 20-30 minutes or until half baked and slightly browned.
Remove from the oven and pour the cooled mixed berry filling into the semi baked pie base, set aside while rolling out the second section of the dough.
Once again on a lightly floured surface, roll out the dough to a 9 inch circle and then proceed to cut the dough into strips (3cm wide).
Place these pieces over the top of the filling and trim any excess edges. Use the egg yolk as an egg wash on the pie crust and sprinkle some sugar on top.
Then place back in the oven for a further 40 minutes, or until the pie filling is bubbling and the crust is golden brown.