I love pie so. Honestly (and I know I say many,) I think it's my favorite type of dessert. I love cakes, cookies, puddings and cookies as the next girl, but the pie just makes me every time. Give me a flaky crust, a thick fruit garnish with a dollop of whipped cream or ice and I'm in heaven. (I also love cream pies, cream pies, chess pies etc- I do not discriminate!)
In fact, lately I dream of opening my own pie shop - a little before cute store that sells only one thing- slices of parts, all you name it I sell. For now, it may just be a pipe dream- but one day maybe I'll post a small storefront all my own. Who knows!
anyway come summer months, I would make this tart and juicy pie left and right windows. It is to die for. It is full of strawberries, raspberries, blackberries and blueberries. It is not even a little soupy and the filling is thick and perfect. The key to the perfect filling is the thickening I was blabbing about ages- instant tapioca. Just go and get some already !! If you like pies of summer fruits (especially berries, peaches are juicy but also), it is the absolute best thickener. I found in regular grocery store, but recently I bought 6 large bags on Amazon. (I figure everyone I know who loves cooking needs that in their life so I bought in bulk.)
This tart is summer on a plate for me. Tons of juicy berries, not too sweet, and a flaky crust melts in your mouth, (who does not get wet from a soupy liquid filling!) I made to Andy's birthday earlier this week and disappeared within 24 hours. (Because the fruit pies are quite acceptable as food breakfast we did share a little.) I plan to do a lot more pies this summer so I hope you are for!
- 1 double Pie Crust, chilled
- 7 cups berries (I used equal combo of strawberries, raspberries, blackberries and blueberries)
- ¼ and 1 tablespoon instant tapioca
- 1 cup sugar
- zest of a lemon
- heavy cream for brushing the crust
- Preheat oven to 425F. In a large bowl toss the berries with tapioca, sugar and lemon zest- set aside.
- Start a Pie Crusts corresponds to a round of 11 inches and drape in a 9-inch pie plate. Pour the berries into the crust. Roll the second half of the crust over and drape on top of the berries. Crimp the edges and trim excess.
- Use a paring knife to make a few slits in the top of the upper edges crust.Brush and crust with thick cream.
- Bake at 425F for 15 minutes, then reduce heat to 350F. Bake for 35-40 minutes or until crust is golden.
- Let the pie cool before slicing. (The cooler the cake, the more solid the tranche will!)