7.18.16
I didn’t plan on sharing this recipe when I was making it. That explains the lack of pictures. This process went undocumented for a few reasons. One: I was just making a pie because I had berries left over from a few desserts (i.e. Dessert Pizza & Raspberry Coffee Cake) and they were on the verge of going back to nature. I knew if I didn’t use them within the next 24 hours it was over. I also had leftover buttermilk from recently making some biscuits for breakfast. So I thought I’d try making a crust for the first time with it. This wasn’t going to be a post, just a convenient solution. Two: It was a hot day. Very hot. Making a pie involving a homemade crust in an unairconditioned smallish NYC kitchen may be the worst idea ever. The whole point is to keep your crust cold before you bake it. So I wasn’t interested in documenting the chaos. Three: taking pictures would’ve made the process of chilling the pie crust about one hundred times even worse and more drawn out. And yet again, I didn’t think it would turn out as a presentable result. Watching me plea with and beg this dough to not get too warm was a disaster, but I stuck with it and the pie that turned out was actually not embarrassing at all. In fact, it was far from it. And I cannot wait to try making this crust again! So after it came out of the oven, I decided to snap some pictures, and after tasting it, I’m really glad I did!
It was really rewarding to take a bunch of stuff I had in my fridge and make something tasty out of it. I do that often with cooking, taking remnants of a few past meals and figuring out how to turn them into a new meal. It’s not always as easy with baking, but this worked!
The pie was juicy, and the crust melted in your mouth! Ugh, how have I not used buttermilk in a pie crust before?? FOR. SHAME.
My lattice crust is a little janky, but I used scraps of pie dough I had left, and carefully placed them on top. They didn’t want to stay together because it was so hot in my apartment. I would cut the strips, then throw them in the fridge to chill. Then I’d attempt to put them on the pie, and only two would stay together, then I’d chill the remaining again, as well as the pie. It was a disaster. Did I mention making a pie in the thick of summer may be the stupidest thing I’ve ever done?!
I’ve been waiting to use this pie dish forever, it’s beautiful and handmade and given to me as a gift from a friend (who I made that layer cake for!).
The filling probably could’ve stood for more berries, but with Leftover Berry Pie the whole point is to use what you have without purchasing more! A surprise success may be the most exciting of them all.
Leftovers don’t have to look like a mess, which I’ll further prove with my next creation. You’ll see a sneak peak if you follow me on Instagram!!
Berry Pie with Buttermilk Crust
Ingredients
For the Crusts
- 2 1/2 cups flour
- 2 tsp salt
- 2 Tbsp sugar
- 12 Tbsp butter, cold and sliced
- 1/2 cup shortening, cold
- 3-6 Tbsp buttermilk
For the Filling
- about 3-5 cups berries (I used blackberries, raspberries & diced strawberries)
- zest of 1 lime
- 2 Tbsp sugar, plus extra for sprinkling
- 1 Tbsp cornstarch
- 1 egg, slightly beaten for wash
Instructions
For the Crusts
- In a food processor add in flour salt and sugar, pulse a few times to mix
- Add in sliced butter and pulse a few times until small crumbs are formed
- Repeat process with shortening, there should be coarse beads throughout
- Slowly pour in buttermilk and pulse until dough comes together, add in only 1 Tbsp at a time
- Once dough ball forms, divide in half, pat each half into a disc and wrap tightly and allow to chill for 1 hour but up to overnight
For the Pie
- Preheat oven to 425, prepare a rimmed baking sheet with foil
- In a medium bowl, toss berries, sugar, zest, sugar and cornstarch, tossing gently, set aside
- On a floured surface, roll out pie crust to about 9-10″, carefully place in pie pan and tuck crust carefully into pan, trim and crimp edges, reserve dough scraps
- Pour berries through a fine mesh sieve to reduce juice, pour berries into crust and spread to fill
- Take dough scraps and roll into second crust, then roll out and cut strips with pizza cutter
- Create lattice top, brush all edges and top with egg wash, sprinkle with sugar
- Place pie on lined baking sheet and bake for 30-35 minutes, the top should be golden, check on pie half way through to make sure edges aren’t burning, if they’re browning too fast place pie shield on crust or cover edges with foil until done baking
- Allow to cool before enjoying
