{"id":4575,"date":"2016-04-19T16:05:16","date_gmt":"2016-04-19T23:05:16","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=4575"},"modified":"2016-04-21T07:48:24","modified_gmt":"2016-04-21T14:48:24","slug":"in-the-garden-triple-berry-pie","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=4575","title":{"rendered":"“In the Garden” Triple Berry Pie"},"content":{"rendered":"

\"TripleMother’s Day is next month,\u00a0and I was trying to come up with a motherly theme for a pie crust. If my daughter was making this for me, she’d probably put a wine glass on the crust…but I went with a more traditional garden theme. Figured it was a little more classy.<\/p>\n

Playing with dough is my favorite thing to do. The pie crust recipe I use is SO forgiving. You can re-roll it, form little shapes with your fingers, let it stand at room temperature (within reason), and abuse it thoroughly….and it stays flaky.\u00a0Good stuff!<\/p>\n

I will admit that the details on the crust took me a while, so the crust got a little too warm. If I’d thought to chill the pie for a little bit before baking it, the pretty fluted edges would probably have stayed perky, instead of bailing on me. Meh.<\/p>\n

If you’d like a similar idea that is less work, here’s a pie I made with just a trellis on it. I made little flowers using gum paste cutters, but you could create them with a sharp knife too.\"Trellis<\/p>\n

Use whatever combination of berries you have, fresh or frozen. (Don’t use frozen berries packed in juice or sauce, though!) I had lots of frozen raspberries, maybe a cup of sliced strawberries, and a two cups of frozen blueberries. The combination of flavors is amazing!<\/p>\n

\"Triple<\/p>\n

I like to use instant tapioca as a thickener. It’s clear, tasteless, and never fails me. I grind mine in a clean coffee grinder to avoid chewy spots in the pie.\u00a0\"tapioca\"The recipe below has enough dough for a normal two-crust pie. If you plan on adding decorations, double the recipe. (Any extra can be baked and sprinkled with cinnamon and sugar…mmmmmm.) I often double the recipe anyhow, since I like a fairly thick crust and find it a lot more manageable than paper-thin pastry. I’m also fairly casual about discarding decorations that don’t please me, so a generous amount of dough is a good thing in my kitchen.<\/p>\n

Ready to make some pie? I’ll show you how to make a Triple Berry Pie, then add photos of the decorations, if you’re interested.<\/p>\n

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Triple Berry Pie<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
This recipe is for a two-crust deep dish pie. If you plan to create pie art, you’ll need to double the crust recipe for a generous amount of dough. (You can always freeze some if you don’t use it all.)<\/div>\n
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Ingredients<\/div>\n