Berry pie

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Berry pie – Lightened flaky pie crust filled with a delicious spicy berry mix.

They said it was Pi Day, so naturally we PIE! Because Pi and Pie are basically the same …

Friends! My computer forgot to send my cake recipe post this morning! Whaaaaa! Sometimes I really don't like technology. What a human hand can do, nothing else will do. Period. It's okay? I sound like my dad. 🙂

And now we return to our previously recorded programming …

Hey buddy! Happy weekend!!

So … uhm … Ï€ Day! I am happy!

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I WANTED to make a cherry pie for today, but one, there are no cherries near Indiana in March, and two, see reason number 1. Also? Shouldn't it be on Cake Day, like September, October, November? Just say'.

On the other hand, Pie Day should be every day, if you ask me.

For me, cakes are the most beautiful dessert on the planet. Prettier than the cake. I love its rustic look, the crust is something I can live in, and the exudation of the filling makes me appreciate life much more. That is the damn truth.

My # 1 fan blog, also known as my mom, has never made cake because she is Macedonian and makes Tulumbi instead. BUT, this time, he loved Berry Pie so much that he asked me to come see me make the crust. Forget about looking at me, I said, YOU are going to make that crust and LOVE IT!

He stood right next to me, spreading two crusts of cake at 10 p.m. (Because baking at night is the best!) As I watched and dictated every move. At some point, she called me Hitler because I demanded that she make the crust by hand and not in the food processor. At the same time, my father yelled, "That's why two women don't belong in the kitchen at the same time!" 🙂 Fun night, actually.

Beautifully crusted gold top. I have the crust of this cake. It has weight. It is lightened. It is flaky. Bam

I wish this was my day to day.

ENJOY!

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Berry Pie Preparation time 30 minutes Cooking time 1 hour Total time 1 hour 30 minutes Light flaky pie crust filled with a delicious and tangy berry mix. Course: Dessert Cuisine: American Servings: 10 Calories: 172 kcal Ingredients FOR THE FOOT CRUST (We are making TWO pie crusts)

  • 2 cups all-purpose flour, divided
  • 6 tablespoons of water, divided
  • 1 teaspoon cider vinegar, divided
  • 2 tablespoons powdered sugar, divided
  • one? 2 teaspoon salt, divided
  • one? 2 cup shortening, divided

FOR FILLING

  • 1 1/2 cups fresh or frozen berries, thawed (use berries of your choice / have on hand)
  • 1 cup finely chopped apple
  • 1 tablespoon of fresh lemon juice
  • 1/2 cup of sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon of salt
  • 2-1 / 2 cups fresh raspberries, divided
  • 1 teaspoon of water
  • 1 large egg white

Instructions FOR STANDING COURTS

  1. We are going to make two separate pie crusts.
  2. Combine 1/4 cup flour, 3 tablespoons water, and 1/2 teaspoon vinegar with a mixer until well blended.
  3. Combine 3/4 cups of flour, 1 tablespoon of powdered sugar and 1/4 teaspoon of salt in a bowl; Cut into 1/4-cup butter with a pastry blender until mixture resembles coarse flour.
  4. Add the water mixture and stir with a fork until the flour mixture is moist.
  5. Turn the dough into plastic wrap; press out to form a 4-inch circle.
  6. Cover with another piece of plastic wrap and roll out the dough in a 12-inch circle.
  7. Freeze for 10 minutes.
  8. Make the second cake crust following the instructions above.

DO THE FILLING

  1. Preheat oven to 350F.
  2. Combine berries, apple, and lemon juice in large bowl.
  3. Add sugar, cornstarch, and salt; Mix to combine.
  4. Add 1-1 / 2 cups of raspberries and mix to combine.
  5. Remove the pie crusts from the freezer and let stand 1 to 2 minutes, or until flexible.
  6. Place a circle of cake batter in a 9-inch cake pan lightly covered with baking spray.
  7. Gently press the dough against the bottom and sides of the pan.
  8. Add the prepared berry mix to the cake batter.
  9. Arrange the remaining raspberries on top of the berry mix.
  10. Top with the second cake batter over the mixture and decorative flute.
  11. Using a knife, cut a few 1-1 / 2 inch grooves in the top crust; Optional. Set aside.
  12. In a small bowl, combine the water and the egg white; beat until combined.
  13. Brush the dough and edges with the egg mixture.
  14. Bake for 50 to 55 minutes, or until the crust is golden brown and the filling is bubbly.
  15. Remove from oven and cool cake completely on wire rack before cutting.

Recipe Notes

* IF the edges brown too soon, protect the edges of the cake crust with aluminum foil for the last 20 minutes of cooking. Simply cut a piece of aluminum foil large enough to cover the edges; place it around the cake crust and continue baking. br)

Inspired by (Cocinaligera (CookingLight

WW SmartPoints: 7

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