Try this tempting berry pie for Thanksgiving dessert
Published 4:51 pm Monday, November 24, 2008
Soft berries such as raspberries, blueberries, blackberries and gooseberries work best for this autumn pie. If fresh fruit is available, you can substitute it equally for the frozen berries called for.
STREUSEL SPICED BERRY PIE
1 3/4cups all-purpose flour, plus more for dusting, divided
1/2teaspoon salt
1cup (2 sticks) plus 2 tablespoons unsalted butter, cut into cubes, chilled, divided
2tablespoons cold water
1/2cup packed brown sugar
1/2cup rolled oats
3cups frozen mixed berries
2tablespoons cornstarch
Zest and juice of 1 lemon
1/2teaspoon allspice
1/2teaspoon nutmeg
1tablespoon cinnamon
1teaspoon ginger
Crust: In a large bowl, stir together 1 cup of the flour and the salt. Add 1/2 cup of the chilled cubed butter. Use your hands or a pastry cutter to cut the butter into the flour until the butter pieces are slightly smaller than a pea and the mixture resembles cornmeal. Add the water and gently stir the mixture together with your hands or a fork just until it’s moist but not sticky. If too dry, add cold water 1 tablespoon at a time until it reaches the desired consistency.
Alternatively, in a food processor combine 1 cup of the flour and the salt. Pulse to mix. Add 1/2 cup of the chilled cubed butter and pulse until the butter pieces are slightly smaller than a pea and the mixture resembles cornmeal. Add the water and pulse until moist but not sticky. If too dry, add cold water 1 tablespoon at a time until it reaches the desired consistency.
Lay a sheet of plastic wrap on the counter and turn the dough onto it. Push the dough together to form a ball and wrap well in the plastic. Refrigerate until chilled, at least 30 minutes and up to two days.
Filling: Heat the oven to 400 degrees.
Lightly dust the counter with flour. Remove the dough from the refrigerator and roll it out to about 1/8-inch thickness. Transfer to an 9-inch pie plate and press it gently into the plate.
Trim the overhanging dough to about 1-inch all around. Fold the overhang under itself so that it rests on the lip of the pie plate and decorate the edges as desired. Set aside.
Streusel: In a medium bowl, mix together the remaining 3/4 cup flour and 1/2 cup of the remaining butter until the mixture resembles cornmeal. Stir in the brown sugar and oats, then set aside.
In a large bowl, combine the berries, cornstarch, lemon zest and juice, allspice, nutmeg, cinnamon and ginger. Transfer the mixture to the prepared pie plate. Cut the remaining 2 tablespoons of chilled butter into small pieces and sprinkle them over the fruit mixture.
Sprinkle the streusel evenly over surface of pie.
Put the pie on a rimmed baking sheet and bake until the crust and streusel are a deep golden brown and the filling is bubbling, about 45 to 50 minutes. Transfer to a rack and cool to room temperature before serving.
Makes 8 servings.
