Triple Berry Pie with a Leaf & Vine Crust

• Produce

  • 1 1/2 cups Blackberries, fresh or frozen
  • 1/2 Lemon, Juice of large
  • 1 1/2 cups Raspberries, Fresh or frozen
  • 1 1/2 cups Strawberries

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3 tbsp Cane sugar, fine
  • 1/4 tsp Sea salt
  • 1/4 cup Shortening
  • 6 tbsp Tapioca starch
  • 1 cup Turbinado or demerara sugar
  • 1/2 Vanilla bean
  • 2 1/2 cups Whole wheat flour, white

• Drinks

  • 1/4 cup Ice water

• Dairy

  • 12 tbsp Butter

Found on thekitchenmccabe.com

Description

Ingredients

• FOR THE CRUST:
• 2½ cups White Whole Wheat Flour
• 3 tablespoons fine Cane Sugar
• ¼ teaspoon Sea Salt
• ½ Vanilla Bean
• ¼ cup Shortening
• 12 tablespoons (1½ sticks) Butter, cold and cut into small cubes
• ¼ cup + Ice Water
• FOR THE FILLING:
• 1½ cups Blackberries (fresh or frozen)
• 1½ cups Raspberries (fresh or frozen)
• 1½ cups Strawberries, quartered (stems removed)
• Juice of ½ a large Lemon
• 1 cup Turbinado or Demerara Sugar
• 6 tablespoons Tapioca Starch
• 1 egg, beaten

Directions

• FOR THE CRUST:
• Place the flour, sugar, and salt in the bowl of a food processor fitted with an s blade. Scrape the seeds of the vanilla bean into the bowl, close the lid, and pulse the mixture a few times until blended together.
• Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
• With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
• Divide the dough in half, wrap up one half and set aside.
• Roll the other half of dough into a ball and place in between two sheets of parchment paper. Roll to a circle that is 1½-2 inches larger in circumference than your pie dish.
• Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough so that it evenly hangs over the edge about ½ inch.
• Use your fingers to press large ruffles around the edge of the crust.
• Set aside and make the pie filling.
• FOR THE FILLING:
• Place the blackberries, raspberries, strawberries, lemon juice, tapioca starch, and sugar in a large bowl. Toss to coat - tapioca starch should dissolve.
• Spoon the mixture evenly into the dough lined pie dish.
• Place the remaining half of the pie dough in between two sheets of parchment paper and roll to a thickness of ⅛.
• Using a sharp knife or roller cutter, cut 20-30 strips of dough that are about 12 long and ⅛ wide.
• Carefully lift one strip at a time and lay them around the edge of the pie crust, intertwining and looping them. Leave the center of the pie uncovered with dough strips. Keep adding strips to the top of the pie until you feel like there are enough vines covering it.
• Using a small leaf shaped cookie cutter, cut out leaves (30+) from the rolled pie dough. Use the back of a knife to make indentations in the leaves.
• Place the leaves in the dough vines, placing some around the edge of the pie, some in the center of the vines, and some around the inner edge of the dough vines.
• Brush beaten egg over the top of the pie crust.
• Cover the top of the pie with tin foil very carefully and bake on the middle rack of an oven at 375 degrees for 45-50 minutes.
• Remove the tin foil and continue baking the pie until the filling is bubbling. The center of the filling should be thick and gel-like.
• Remove from the oven and let cool.
• Serve warm or at room temperature.