Thursday, September 25, 2014

Baking: Berry Streusel Pie

PIE! PIE! PIE! Berry streusel pie to be more exact. A sweet, tart, nutty, and buttery pie that perfect for the summer season. Berries are in season making this pie so naturally sweet that you won't need to add much sugar. What can be better? Oh maybe a scoop of rich vanilla ice cream. A la mode? Oh yeah!

I start off with the buttery crust which actually has both butter AND shortening. They're used for a good balance of texture and flavor. And it's best to have a cold pie crust. It'll be essential when you're baking the pie and the fat helps create that oh so desirable flaky crust.
For the filling, I used a combination of raspberries, blueberries, and blackberries. Here, I'm macerating the fruit with some sugar and tapioca flour (used for thickening the filling).
Pour the macerated fruit and juices into the cold pie crust. Looking pretty already.
But don't forget about the streusel topping. The almond and oats based topping is combined with brown sugar, butter, and flour.
Crumble the topping generously on top of the fruit making an even layer.
Then bake that sucker until the top is browned, the fruit filling is bubbling, and the crust is golden. It'll take about 1 hour.
But baking it isn't the most important step. Nope. The important step is allowing the pie to rest and cool so that the filling can come back together. It'll need to rest for a few hours. My personal advice is to let it rest overnight. If you cut into the pie while it's still warm, the filling would completely fall apart leaving a watering filling with no crust. That does not make a good pie. Have some patience and just wait for your pie to tighten up before you devour it. With or without ice cream.

Recipe below is courtesy of Bon Appetit

Berry Streusel Pie

2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
6 tablespoons (about) ice water

6 tablespoons (packed) golden brown sugar
6 tablespoons whole almonds
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 1/2 tablespoons old-fashioned oats
4 1/2 tablespoons all purpose flour

1 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons fresh lemon juice
5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)

Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

Combine all in processor. Process until moist clumps form. DO AHEAD Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.

Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.

Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.

Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
Cut pie into wedges and serve.

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