Photo: Deep-Dish Mixed Berry Pie Recipe
Ingredients
- 2 cups flour
- Pinch of salt
- 2/3 cup lard
- 3 to 4 tablespoons ice water
- 1 pint raspberries
- 1 pint blueberries
- 1 pint blackberries
- 1 pint strawberries
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 8 scoops of vanilla bean ice cream
Directions
Preheat the oven to 350 degrees. In a mixing bowl combine the flour and salt. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into 2 smooth balls. Wrap the dough in plastic wrap and refrigerate for 30 minutes. In a saucepan combine the berries, water and sugar, over medium-high. Bring the mixture to a boil, reduce the heat to medium and cook for 10 minutes. In a small bowl combine the cornstarch with the remaining 1/4 cup of water. Stir until the cornstarch dissolves and the mixture is smooth. Stir the cornstarch mixture into the berry mixture. Bring the mixture back to a boil and continue to cook for 2 minutes. Remove from the heat and cool. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out each dough into a circle about 12 inches in diameter and 1/8-inch thick. Fold one of the dough into fourths and carefully remove the dough from the surface. Unfold the dough into a 9-inch by 2-inch deep dish pie pan. Pour the berry filling into the pastry shell. Place the remaining circle of dough over the filling. Lightly press the pastry into the berry mixture. Using a small knife trim off any excess and crimp the edges. Place on a parchment lined baking sheet. Place in the oven and bake for about 45 minutes or until the crust is golden. Remove and cool for 20 minutes before slicing. Serve each slice with a scoop of ice cream.
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By pattchristie_12...
Chesterfield, 65
on November 23, 2012
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After three times of making this pie and having an over-abundance of juice (because the raspberries and blackberries disintegrated from the heat, I did this:
Halve the strawberries and cook them with the water, sugar and cornstarch slurry. Add the other berries when you remove the strawberries from the heat to cool. That left the other berries intact. The taste is fabulous! It's a winner pie, Emeril!! Thanks!!
By Weaving
Michigan City, IN
on November 04, 2012
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Followed recipe to the letter. Fantastic. NOTE: cooked 3/4 of berries and added rest a few minutes before ready to add texture.
Bears won! What a treat.
By BobPlumbob
Jersey City NJ
on January 11, 2012
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OK, so how I fixed this recipe: 1. No liquid in the fruit at all- but do add juice from one-half lemon. 2. Add sugar to all the fruit save the raspberries and microwave until the blueberries *pop* (about 5-7 minutes - more time if necessary. Let cool somewhat (5 minutes and add raspberries and stir gently. When cool, add tapioca flour-not cornstarch- as TF can handle acid and cornstarch can't. Also, add 50% more TF. You do not have to pre-cook the TF . 3. Emeril's crust recipe will NOT make a 9" deep dish pie. How to make (be sure to weigh not measure : 12 oz flour, 8 oz shortening and ABOUT 4 oz ice cold water. Divide out dough so that one disk is about 13 oz for bottom crust and 11 oz is for top. You will have excess dough- make decorative leaves or such for the top with the leftover. 4. Make sure to beat one egg yolk with 1 tbsp cream or milk and glaze the top all over so it browns nicely.
Success! No soupy mushy fruit and a nice flaky crust!
Read all 16 reviews