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Dessert

Berry Pie

A pie filled with fresh berries, sugar, flour, and salt, baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Berry Pie

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Pick over, wash, and drain the berries.

  2. Mix together sugar, flour, and salt, then pour over the berries.

Assemble and bake

  1. Fill a pan lined with plain pastry and cover with a top crust.

  2. Fasten the edges securely and prick the top generously.

  3. Bake in a hot oven at 425°F (220°C) until well browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Berries
Provide the main fruit filling and its juice, which sets as the pie cooks.
Sugar
Sweetens the filling and helps draw out juice from the berries.
Flour
Thickens the juices so the filling holds its shape when sliced.

The step that matters

Fasten the edges securely and prick the top generously. Sealed edges keep juices from leaking and burning in the oven, while pricked vents let steam escape so the crust does not turn soggy or lift and the filling thickens evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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