A couple weeks ago I made two berry pies, but forgot to look at a recipe when I started. Therefore, I had to fudge a little bit, and it resulted in everyone asking for my pie filling recipe! I had to think about it, and just to make sure, I recreated the pies.
- 4 cups sliced strawberries
- 4 cups blueberries
- 2 cups rasperries
- 1 1/4 cups sugar
- 5 cups flour
- 1 2/3 cups ghee (you can use butter, shortening, or lard, but I prefer clarified butter)
- up to 16 tablespoons ice water
Add one tablespoon of ice water and toss it around, then press the dough to the sides of the bowl. Repeat this until you can make a solid clump of dough that can be formed into a ball.
Seperate your dough into four pieces. Roll out your first two pieces into 12" diameter circles and drape them perfectly over the pie pans with no cracks or holes.
Roll your next two chunks into similar shapes, then use a pizza cutter to slice each one into eight 1 1/2" strips. Lay some cling wrap on a cookie sheet, then arrange one layer of strips, then another sheet of cling wrap, and a second layer of strips. Top with a third layer of cling wrap and place in your fridge.
By now, the sugar has probably robbed your berries of some juice. Set up a collander over a bowl, and slide the berry mixture into the collander. Wait a couple minutes for them to drain.
Reserve 3/4 cup of the syrup for the pie. With the rest, I recommend sweetening a pitcher of black iced tea.
Pour your reserved syrup into the bowl where the berries were. Add:
- 4 Tbsp Minute Tapioca
- 3 Tbsp lemon juice
- a dash of cayenne (optional, though I added 3 dashes and it was magnificent)
- 1 tsp each of cinnamon, ginger, and vanilla (extract)
- freshly grated nutmeg (does anyone ever measure grated nutmeg?)