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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Three flours in the crust (whole wheat, Kamut and buckwheat) and three berries in the pie (blueberries, blackberries and strawberries) make for a delicious change to the Summer dessert circuit. Unless I can get my hands on local cherries (and a pitter! Read more !) soon, it looks like this beauty is the last pie of the season for my kitchen... good thing it's a keeper! Ingredients:
3/4 cup whole wheat flour |
1/3 cup buckwheat flour |
1/2 cup kamut flour |
1/4 tsp salt |
2/3 cup shortening |
4 - 5 tbsp cold water |
1/3 cup tapioca flour |
1/3 cup superfine sugar |
16 oz sliced strawberries |
6 oz fresh blueberries |
11 oz fresh blackberries |
15 oz frozen mixed berries |
1/2 tsp almond extract |
Directions:
1. In a bowl, whisk together flours and salt.
2. Cut the shortening in until mixture resembles coarse crumbs.
3. 1 tbsp at a time, gradually add water until a dough forms (you may not need it all).
4. Turn out onto a lightly floured board and knead 1-2 times to bring the mixture together, then wrap in plastic and chill 1 hour.
5. Preheat oven to 425F with the rack in the bottom position.
6. Roll out pastry, fitting half into a deep 9 pie pan.
7. Combine the tapioca flour and sugar.
8. Combine all the fruit and the extract in a large bowl and sprinkle the tapioca mixture overtop. Toss well and allow to sit 10 minutes.
9. Pour the berry mixture over the bottom crust.
10. Roll out remaining pastry and drape over the filling, crimp the edges with a fork to seal.
11. Place pie on a baking sheet and cut 3-4 slits in the top crust for steam.
12. Bake pie on the bottom rack of the oven for 20 minutes, then reduce heat to 350F and cook for another 45 minutes, until browned and bubbling.
13. Allow to cool thoroughly - at least 6 hours - before slicing.
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