Pie Update

So I re-made that amazing four berry pie. I knew it only needed a few tweeks to make it a million times better, and it did.  So here are my updates to that recipe – but if you’re looking for the true Achatz Pie – the following recipe is close, but isn’t perfect.  If you’re super picky you would be better off heading to one of their many locations and enjoying a little slice of heaven.

Thankfully my husband thought it was great and very much enjoyed it.  So here are my changes.

Ingredients:

Crust:

2 1/2 cups pastry flour

2 teaspoon sugar

1 teaspoon sea salt

1/2 cup butter COLD, cut into chunks

1/2 cup shortening

1/2 cup COLD water – I get a glass full of ice and fill it with water as I am getting everything else ready so it’s SUPER cold when I need it)

Directions for dough:  

1. Mix flour, sugar and salt until combined. Add butter and shortening – I placed these in my food processor and let it do the work, but if you want to do it by hand that’s ok too!  Mix until combined and crumbly

2. Add cold water and mix again. Until dough forms – do not over mix.

3.  Press dough into a fat round circle, place in bowl, cover and place in refrigerator for at least an hour – I usually make my dough in the morning and finish my pie a little later on – so it’s usually in the refrigerator for a few hours.

Ingredients for filling:

1 1/2 cups tart cherries (I used frozen since I couldn’t find fresh)

1 1/2 cups raspberries

1 1/2 cups blueberries

1 cup blackberries

1 1/4 cups sugar

2 tablespoons tapioca granules

4 tablespoons corn starch

1 tablespoons fresh lemon juice

Directions for filling:

**Pre-heat oven to 350′ **

4. Mix cherries, raspberries, blueberries, blackberries, 1 ¼ cups sugar, tapioca granules, corn starch and lemon juice. Place in large pot and heat over medium heat until thickens. You will want to stir until your arm feels like it’s going to fall off – and then stir some more! Don’t let those berries burn!  Remove from heat.

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5. Roll out bottom crust. Fill with pie filling. Be careful – that pie filling is HOT HOT HOT!

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6.  Roll out top crust and fold into quarters. Vent with a knife while dough is in quarters to make a pretty design. Unfold crust over top of pie.   Cut off remaining dough over-hanging from around the edges of pie with side of fingers or knife. Flute edges to seal.

I decided to be cheesy and make it a little love note to my husband.  Next time I think I will cut out the words once I’ve put the crust on the pie…my heart looks a little weird here

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7. Spray top crust with cold water and sprinkle with 1 tablespoon granulated sugar for browning.

8. Line a cookie sheet with foil or parchment to catch drippings. Place this sheet on bottom rack; to avoid smoking do not put this sheet directly on bottom of oven.

9. Bake pie at 350 degrees in the center of the oven for 45-60 minutes or until golden brown, you should be able to see the filling bubbling from your vents.

10. You want to let this pie cool for a few hours before serving – trust me, it’s worth the wait!

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Notice the filling isn’t sitting in juice or falling out of the crust too badly? This is the way this pie should look.

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Now if I could only figure out the original crumb topping, I might be right on target with this pie!  Let me know if you decide to try it.

Original pie recipe can be found here, although I don’t recommend trying it the way it’s written.  My first blog post about this pie can be found here.

Make it a GRATE day!

Love,

Christy

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