Thursday, October 10, 2013

Dutch Berry Pie

A slice of Dutch Berry Pie.
Apple might be the best known Dutch or crumb topped pie but berry is darn good too.

Pre-cooking the berry mixture helps control the bubbling juices during baking and makes for an easy pie to slice and serve.

For beginning bakers, this is the pie to make. Because it has no top crust, it's one of the easiest pies to assemble.

Here's the recipe:

Dutch Berry Pie
(makes one 10-inch pie)

Berry Filling:
1 16 ounce bag frozen mixed berries
2/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/4 cup cornstarch
1/4 cup heavy cream

In a medium-sized saucepan combine the berries, sugar, vanilla and cinnamon. Over medium-high heat, bring the mixture to a simmer, stirring frequently and breaking apart the berries.

In a small bowl, whisk together the cornstarch and cream. Add this to the simmering berry mixture and continue cooking, whisking constantly until the mixture thickens. Remove from the heat and let cool completely before using.

1 1/2 cups flour
2 /3 cups vegetable shortening
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup water

In a large bowl, combine flour, salt and sugar. Add Crisco and using your fingers, break it into the flour mixture until it resembles coarse crumbs with some large pieces remaining.
Add the water, just a few tablespoons at a time until the dough is moist enough to pull together into a ball. Roll out on a floured surface for the bottom crust.

Place the dough in a 10-inch pie pan and crimp the edges.

1 cup rolled oats
1/4 cup flour
1/2 cup brown sugar, lightly packed
1/3 cup butter, softened
1/2 teaspoon cinnamon

Combine all of the ingredients in a medium-sized bowl, using your fingers to break apart the butter. The mixture should resemble coarse crumbs.

To assemble and bake:

Preheat the oven to 400  degrees.

Fill the crust with the berry filling and sprinkle on the topping.

Place the pie on a sheetpan to catch any spills in the oven.

Bake for 5 minutes at 400 degrees, then reduce the temperature to 350 and continue baking for 40 to 50 minutes or until the topping and crust are golden brown.

*Note: Cooking the pie at a higher temperature for the first five minutes helps set the crust and keep its shape in place. If you put a pie into a lower temperature oven, the crust will cook too slowly at first and droop.

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