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Recipebook from the Milonguita

peter's perfect mixed berry pie

pie

ingredients

I'm partial to blackberries, raspberries, blueberries and strawberries in that order. Mix to your own taste and budget though. If you use strawberries, make sure to cut them into pieces that are the same size as the other berries (so that the other berries don't get jealous).

Mix sugar, cornstarch, orange peel, cinnamon and berries together. Be careful to not mush more berries than you need to in this process. Hands work very well.

Pour off some of the liquid from the mix. It doesn't need to be dry, but you don't want something soupy either.

Transfer the berries to the pie crust, cover with lattice top, and bake on 375 for 75 minutes.

Make sure to use adequate aluminum foil to ensure that any liquid that bubbles out of the pie doesn't end up spilling into the oven. Just Wrap the whole thing in foil leaving about a 1 inch foil lip around the entire pie, but not actually covering the top of the pie.

Remove from oven. Let sit for at least 1 hour. pie

preparing a pie shell and lattice top

First, you'll need to prepare the pie shell and top. This is actually pretty easy. Just go to a store and buy any pie crust mix. There's no point in making your own, and it's a pain to measure everything. I'm partial to Betty Crocker's mix. If you do want to make your own, see The Joy of Cooking (but please use butter instead of lard so that Sabina can eat it).

Once you've got the pie crust dough mixed, separate it into 2 evenly sized balls. One of them should be flattened with your hands into a thick pancake shape, and the other should look like a hero (i.e. like a long roll).

Cover a flat surface with wax-paper (a spinning wheel is perfect). Sprinkle a small bit of flower on top of the wax paper.

Take a rolling pin (a bottle of wine will suffice) and roll the dough from the pancake shaped dough out from the center in all directions until you've got the dough spread out over enough area to cover the pie tin you're going to cook the pie in (either 8" or 9" aluminum).

Take the wax paper and turn it upside down and place it into the pie tin, then carefully remove the paper leaving the dough in the tin. You can press the dough into the tin so that it sticks there while the wax paper is still on.

Cut the excess pie dough from around the edges of the pie tin and either add this dough back to to the other pie dough or discard.

Take the second blob of pie dough (hero shaped) and do the same basic procedure with a new sheet of wax paper (again, sprinkled with flour), but this time, you are rolling an oval. This piece will become the lattice top, so you need to be able to slice long dough segments from it, so length matters more than width.

Once you've rolled this dough out, take a sharp knife and cut long strips from the dough. Figure on maybe 15 or so. These don't all need to be the same length, as they are for a lattice top to the pie, and the pie is obviously round rather than square...

After you've filled the pie shell with the berries, put a lattice top on. Just layer slices of pie dough on top of the berries going from one side of the pie shell to the other. Go in one direction first, and then do the same thing going perpendicular to the first set of slices.

Note that in order to make a good pie crust (from mix or from scratch), you will need chilled water. Where it reads "mix in cold water", you should be thinking ice water. Also note that while the Betty Crocker mix says to add 1/3rd of a cup, I've never found this to work. I need somewhere between 1/3rd of a cup to 1/2 a cup in order to get the pie crust to form a ball. Be careful though, because if you add too much water, it will be way too doughy, and impossible to roll.