A Nice Berry Pie

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• Flaky Rye Pie Crust
• 75 g / v. scant 2/3 cup rye flour
• 175g / 1 1/2 cups unbleached all-purpose flour
• 1/4 teaspoon fine grain sea salt
• 8 oz / 1 cup salted butter
• 1/3 cup / 80 ml cold water or beer
• You can make the crust using the quick and popular food processor technique. BUT I always make it by hand, using the above ingredients, and this technique. If you like a super-puffy crust, do the folding in Pim's instructions 4x. I usually like mine less so, and fold & roll just 2 or 3 times, de
• Berry Pie Filling
• 2/3 cup / 3.5 oz / 100g natural cane or brown sugar
• 1/3 cup / 1.5 oz / 45 g flour (apf or wwp)
• 1/4 teaspoon fine grain sea salt
• 1/2 teaspoon cinnamon
• 2 sprigs thyme (prefer. lemon thyme) ~ 1/2 t.
• 2 pounds of berries, (see head notes)
• 2 tablespoons lemon juice
• 2 tablespoons butter
• 1 egg plus 1 tablespoon water, whisked
• Large grain sugar, for sprinkling
• Preheat your oven to 425F / 220C, with a rack in the bottom third. Roll out your pie crust - top and bottom - on a flour dusted counter. I tend to work the edges a bit first (particularly if I'm getting cracks) - roll and turn, roll and turn, dusting with flour when necessary. Flip once or twice. Wo
• Make the filling by combining the sugar, flour, salt, cinnamon, and thyme in large mixing bowl. Add the berries, and toss gently until well combined. Set aside.
• Line a 9 or 10-inch pie plate with the bottom piece of pie dough. Guide it into place without stretching. You want about an inch of dough extending past the rim of the pie plate, trim a bit with scissors or a sharp knife if needed.
• Fill the crust with the berries, drizzle with lemon juice, and dot with the butter. Brush the rim of the bottom crust with a bit of egg wash, then top with the other piece of pie crust. Trim the top crust a bit if needed, then press the top and bottom crusts together at the edges. Working around the
• Serves 8.
• Prep time: 90 min -
• Cook time: 45 min
• Print Recipe

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the rye flour, all-purpose flour and fine sea salt together. Cut in the cold butter with your fingertips until it looks like coarse crumbs with some pea-sized pieces left.

2. Add the cold water or beer a little at a time, mixing until the dough just holds together. Divide in two, shape into discs, wrap and chill for 30 minutes.

3. On a floured counter, roll each disc out, then fold and roll the dough 2 or 3 times to build layers. Re-chill the dough for 30 minutes if it becomes soft.

4. Preheat the oven to 425°F (220°C) with a rack in the lower third. Roll one piece of dough to fit a 9 or 10-inch pie plate, and the other into a round for the top.

5. In a large bowl, combine the sugar, flour, salt, cinnamon and thyme leaves stripped from the sprigs. Add the berries and toss gently until coated. Set aside for 10 minutes.

6. Line the pie plate with the bottom crust without stretching it, leaving about an inch of overhang. Spoon in the berries, drizzle with lemon juice and dot with the 2 tablespoons butter.

7. Brush the bottom crust rim with some of the egg wash. Lay the top crust over, press the edges together, trim, crimp, and cut a few vents. Brush the top with the remaining egg wash and sprinkle with large grain sugar.

8. Bake at 425°F (220°C) for 15 minutes, then reduce the heat to 375°F (190°C) and bake 30 to 35 minutes more, until the crust is deep golden and the filling bubbles through the vents. Cool at least 1 hour before slicing.