This Pacific Northwest Berry Pie is simple to put together and delicious served with vanilla bean ice cream. Make it your own by substituting your favorite berries or adding decorative pie crust toppers.
Pacific Northwest Berry Pie
Ingredients:
2 prepared unbaked pie crusts (see below)
5-6 cups of fresh mixed berries (Blueberry, Blackberry, Raspberry, Strawberry)
Zest and juice of 1 lemon
1.5 tsp. Vanilla Extract
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup cornstarch
Pinch of salt
1/4 tsp. ground ginger
Instructions:
1. Preheat oven to 375 degrees
2. In a large bowl toss berries with zest, lemon juice and vanilla extract. Toss in sugars, cornstarch, salt, and ginger. Make sure all berries are coated and cornstarch disappears.
3. Fill the pie crust with the berry mixture making sure to pile up high in the center.
4. Top crust in whatever decorative pattern of your choice
5. Place pie dish on a baking sheet and bake for 60 minutes or until the crust is golden brown and the filling is bubbly.
6. Let pie cool for at least 3 hours before serving. Serve with a side of vanilla bean ice cream!
Print Recipe
Pacific Northwest Berry Pie
Ingredients
- 2 prepared unbaked pie crusts see below
- 5-6 cups of fresh mixed berries Blueberry, Blackberry, Raspberry, Strawberry
- Zest and juice of 1 lemon
- 1.5 tsp. Vanilla Extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- Pinch of salt
- 1/4 tsp. ground ginger
Instructions
Preheat oven to 375 degrees
In a large bowl toss berries with zest, lemon juice and vanilla extract. Toss in sugars, cornstarch, salt, and ginger. Make sure all berries are coated and cornstarch disappears.
Fill the pie crust with the berry mixture making sure to pile up high in the center.
Top crust in whatever decorative pattern of your choice
Place pie dish on a baking sheet and bake for 60 minutes or until the crust is golden brown and the filling is bubbly.
Let pie cool for at least 3 hours before serving. Serve with a side of vanilla bean ice cream!
Quick and Easy Pie Crust
Makes 2 crusts
Ingredients:
2 ½ cups All Purpose flour
2 tbsp granulated sugar
½ tsp table salt
2 ½ sticks of VERY cold Unsalted butter, cut into ½ inch thick pieces
6 tbsp VERY cold water (ice water)
Instructions:
1. Add 2/3 (about 8 oz) of the flour to the bowl of food processor. Add in the sugar and salt and pulse to combine. Lay out the cold butter evenly over the surface of the flour. Begin pulsing the flour and butter together. Continue until the flour and butter are completely combined and there is no dry flour in the processor and the dough has clumped up, be patient. You will know when the dough has formed and will be a big clump in the processor.
2. Spread out the dough with a rubber spatula and then sprinkle the remaining flour over the top. Pulse just few times, 5-6 quick pulses, to break up the dough. Transfer the dough to a large bowl.
3. Sprinkle the water over the dough and use the rubber spatula to fold and mix the water into the dough. Once the water is mixed in and the dough has become a cohesive ball, turn out the dough onto a well floured surface. Flour hands and fold and press the dough a few times by hand so that it makes a nice, smooth ball that can be shaped into a disc. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and let it rest in the refrigerator for at least 2 hours and up to 3 days.
4. After the dough has rested, use it in any recipe calling for one or two 9-inch pie crust
5. When you are ready to roll make sure you let the dough sit out until it’s pliable. Refrigerated dough is too cold to roll and will crack as you work.
Print Recipe
Quick and Easy Pie Crust
Ingredients
- 2 ½ cups All Purpose flour
- 2 tbsp granulated sugar
- ½ tsp table salt
- 2 ½ sticks of VERY cold Unsalted butter cut into ½ inch thick pieces
- 6 tbsp VERY cold water ice water
Instructions
Add 2/3 (about 8 oz) of the flour to the bowl of food processor. Add in the sugar and salt and pulse to combine. Lay out the cold butter evenly over the surface of the flour. Begin pulsing the flour and butter together. Continue until the flour and butter are completely combined and there is no dry flour in the processor and the dough has clumped up, be patient. You will know when the dough has formed and will be a big clump in the processor.
Spread out the dough with a rubber spatula and then sprinkle the remaining flour over the top. Pulse just few times, 5-6 quick pulses, to break up the dough. Transfer the dough to a large bowl.
Sprinkle the water over the dough and use the rubber spatula to fold and mix the water into the dough. Once the water is mixed in and the dough has become a cohesive ball, turn out the dough onto a well floured surface. Flour hands and fold and press the dough a few times by hand so that it makes a nice, smooth ball that can be shaped into a disc. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and let it rest in the refrigerator for at least 2 hours and up to 3 days.
After the dough has rested, use it in any recipe calling for one or two 9-inch pie crust
When you are ready to roll make sure you let the dough sit out until it's pliable. Refrigerated dough is too cold to roll and will crack as you work.
Notes
Makes 2 crusts
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Photos by Kelly Clare Photography
