A food processor. I have found out how amazing it is for making pastry dough. Pure wizardry.
B is very unimpressed and feels this is not a romantic gift for our first Christmas together as husband and wife, but I don't care. You can see our struggle between romantic / practical (guess who represents who?) is a running theme in our relationship.
B's parents wanted to host a second wedding reception for their side of the family, and many couldn't make it to Texas for our wedding. This was also the formal introduction - most of them I have never met. I made this pie for the day after BBQ - again, no better way to win over relatives and in laws with baking skills (although an MD degree also helps gain approval!)
This is the last of my summer recipes - it's getting chilly here in the Northeast! Berry Pie adapted from Gourmet Magazine and pastry dough recipe by Simply Recipes (her website has a great guide)
Lattice Berry Pie
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 tbsp ice water
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
4 cups total (1 cup each fresh blackberries, raspberries, blueberries, and strawberries)
1 large egg, lightly beaten
1 tablespoon sanding or granulated sugar
*I made the the pastry dough for the lattice and then used 1 premade crust for base
PASTRY DOUGH: Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. Add the butter, a little at a time, and pulse. Add water a little at a time, and pulse until the dough just barely begins to hold together (do not overmix). If you don't have a food processor, you can mix by hand.
Roll dough into a ball. Wrap in plastic wrap and chill for at least 30 minutes.
PIE FILLING: Put a large baking sheet in middle of oven and preheat oven to 450°F.
Whisk together granulated sugar, cornstarch, salt, and berries. Place on a sieve to drain out excess juices (this prevents your pie from being too soggy).
Roll out your chilled dough on a lightly floured surface and roll to about 1/8 inch thickness. Add water if needed to work the dough. Trim long strips to make the lattice top.
In your other pie crust (homemade or store bought) shell, fill pie with your berry filling. Top the pie with other pastry, forming a lattice pattern (see guide here). Beat your egg to make your egg wash for a golden color. Brush the lattice with the egg wash and sprinkle granulated sugar
Bake pie on hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F. Bake until crust is golden brown and filling is bubbling, about an additional 45 minutes.
Cool pie on a rack to let juices thicken and enjoy.