Hello, hello! Thank goodness for dessert, right? What would this world be like without dessert after dinner? I haven’t a clue! But I do know that our family loves it. Not only does it cap off the day with a touch of sweetness, but it is also the tasty “reward” the girls and I look forward to after an hour of singing (post dinner). Yes, the Boyer women love to cook, but we really love to bake to, and if there is one thing I can say I have finally mastered, it would be a berry pie.
Not too long ago (it was Easter Sunday actually) our family partook of a scrumptious blueberry pie, made by yours truly, and a few of you wanted the recipe. Well, knowing how we girls operate around here, we couldn’t just give the recipe, we had to give you a blog post too. So dig in! Make this berry pie! It’s perfect for Spring! And do tell me how it turned out on your end. 🙂
- Two prepared disks of refrigerated pie dough (our favorite recipe is from “Don’t Panic-Dinner’s in the Freezer”)
- 5 cups of your favorite berries–thawed if frozen (Blueberries are best because they tend to retain all their juice inside)
- Just a little under 1 cup of sugar
- 2 T. fresh lemon juice
- 1/4 cup minute tapioca
- 1 egg beaten with 1 T. water
Turn the oven on to 425 F. Mix well the thawed berries, sugar, lemon juice and minute tapioca. Set aside.
Now roll out one of the pie dough disks on the plastic wrap. Dust with flour if needed.
Once it is to the desired size, gently slide your hand under to the middle of the dough so that the dough and plastic wrap are folding over your hand, and then line up the center fold with the center of the pie pan.
Take off the plastic wrap and press dough into pie pan. This takes away the silly guess work of dough placement.
Fill the pie pan with the berry mixture. Set aside.
Now roll out your other pie dough disk as you did the other one, until it is large enough to cover the top of the pie. Folding the pie dough over your hand as before, line it up with the center line of the pie pan, and cover.
Taking off the plastic wrap, begin to pinch the edges of the pie doughs together.
Finish with a decorative crimp and pricks into the top of the pie dough to allow air to escape during baking. (I of course love to go all out with the “pricks” and make all sorts of lovely cut out designs. Do whatever you feel like!)
Using a silicon brush, wash the top of the pie with the egg and water mixture (egg wash), filling every nook and cranny. This will give it a glossy, golden finish.
Place pie in the oven and bake for 45 min. to an hour, or until berry filling is bubbling out, and the crust is golden.
Note: Put a cookie sheet on a rack below the pie in case the juices bubble over. Pies tend to bubble over in the oven sometimes, depending on the quantity of liquid oozing out of the fruit, so be sure to check your pie every ten minutes after the first half hour to make sure everything is under control.
Which is your favorite pie? Berry, cream, chiffon, chocolate or any others I didn’t mention?
Do you like to bake in the kitchen?
What is your favorite dessert to make?
Blessings to you all!
Jessica, the eldest sister & singer