November 17, 2013

blueberry & raspberry pie

I took a shortcut.  There, I said it.  When it comes to baking, I always try to make everything from scratch.  It makes me feel good.  But yesterday, I just didn't feel 100% so I took a shortcut.  I bought frozen pie shells.  I have to say, they were pretty close to my previous homemade versions and took 100% less time. :)

I also originally set out to make blueberry pie, but quickly realized I only had half the blueberry required for the recipe, so I substituted the other half with frozen raspberries.  I have to say, I think it was a serendipitous swap.  The raspberries helped bring a different texture and sweet/sour-ness to the pie.  And well, it made it more delicious I think.  We licked the plates clean.

my frozen pie shell

all you need to add to the berry filling

berries, cooked

I've got my sauce pan and strainer ready to go
berry juice, reduced to a syrup
pie, ready to be put into the oven

Here's the recipe!

Blueberry Raspberry Pie
adapted from Baking by James Peterson

8 cups blueberries and raspberries (frozen or fresh)
1 cup sugar
juice of 2 limes (about a 1/4 cup)
2 ready-made pie shells (I used Tenderflake)
1 tbsp corn starch
a little bit of milk or 1 egg lightly beaten


1) Allow the frozen pie shells to thaw at room temperature for 10-15 minutes. Preheat the oven to 400F.

2) In a shallow pan combine the berries, sugar and lime juice.  Cook on medium heat, covered, for 10 minutes or until the berries give off their juice.

3) Drain the berries by placing a strainer on top of a sauce pan, to capture all of the berry juice in the sauce pan.  Set the berries aside by putting them back into the shallow pan.

4) Bring the juice in the sauce pan to a boil, until the juice has thickened a bit into a syrup (reduced down by about a half) and then add the cornstarch.  Bring to a boil, then remove from the heat and let cool for about 30 minutes.

5) Combine the berries with the syrup/juice, and pour it into the pie crust.  Spread some milk or egg wash on the border of the bottom pie shell, then place the second pie shell on top and pinch down the sides with your fingers or a fork.  Spread some of the milk or egg wash on the top pie shell (this will help make it golden brown when it cooks).

6) Place the pie into the oven and cook for 1 hour.  I recommend placing a baking sheet under the pie dish as it will catch the juices that will inevitably bubble over when cooking.   Remove from the oven and let cool on a wire rack for about an hour, then place in the fridge for another hour or two before serving.


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