thefoodlessprocessed

When fresh fruits are not at hand, frozen berries make for a good pie. Many brands contain only fruit–no added sugar, no prerservatives or additives to protect color, extend shelf life, or to keep pieces separate. It is only a question of creating the mixture of berries you prefer.

The less processed ingredient options are: Frozen Mixed Berries, Apple Juice, Apple Juice Concentrate, Butter, Salt, Flour, Water, Potato Starch Vanilla and Nutmeg.

Equipment for the Pastry and Filling

• A Large Mixing Bowl and a Small Mixing Bowl
• a Pastry Board
• a Rolling Pin
• a Pizza Cutter
• a Traditional American Slant-Sided Pie Pan with a 10-inch (25.5 cm) Diameter Base
• a Large, Heavy-Bottomed Saucepan
• a Flame Tamer (aka Heat Diffuser, Simmering Plate) is optional. The pot does not sit directly over the heat source. The filling can cook slowly and evenly and is less likely to scorch. Some brands may be used on smooth-top burners.
• a Large Mesh Sieve or a Colander in which to drain the fruit
• a Liquid Measuring Cup
• a Whisk and a Wooden Spoon
• a Metal Bowl or other container in which to cool the filling in the refrigerator
• Kitchen Scissors
• a Rimmed Baking Pan lined with a sheet of Parchment Paper

Ingredients

• 1 and 1/2 recipes of Alsatian Shortcrust Pastry: thefoodlessprocessed recipe is through this link: Alsatian Shortcrust Pastry.
• 3 pounds (1.36 kg) of Mixed Frozen Berries, thawed: The pie in the photo is made with a frozen mixture of blueberries, raspberries and blackberries. If there are strawberries or cherries in the blend, cut them into smaller pieces.
• 3/4 cup (180 ml) of Homemade Apple Juice Concentrate: Follow the link to the recipe: Apple Juice Concentrate.
• 3 Tablespoons of Unmodified Potato Starch
• 3 Tablespoons of European-Style Unsalted Butter
• 1/4 teaspoon of Organic Nutmeg, plus a little more to sprinkle over the pie before baking
• 1 teaspoon of Homemade Vanilla Extract: thefoodlessprocessed recipe is here: Vanilla Extract.

Making the Filling

• Using a large sieve or a colander, drain the berries over a large bowl.
• Pour the juice from the berries into a liquid measuring cup and add enough apple juice concentrate to bring the liquid level to 1/2 cup.
• Pour it into the saucepan and whisk in the potato starch.
• Place the pot on the flame tamer and heat the mixture over low heat, whisking it, until it just begins to thicken.
• Remove it from the heat and whisk in the butter. Add the nutmeg and vanilla.
• Add the berries to the mixture and combine them well with the sauce using a wooden spoon.
• Place the pot back on the flame tamer and heat the mixture, stirring. Adjust the thickness by adding some of the remaining 1/4 cup of concentrate if needed to bring the sauce to a smooth, but not stiff consistency.
• Transfer the filling to a metal bowl or other container and cool it in the refrigerator.

Assembling the Pie and Preheating the Oven

Gas or Convection Oven:  thefoodlessprocessed uses a gas oven. The conversions from Fahrenheit to Celsius do not attempt to adjust for differences between baking in a gas or convection oven. I have no experience using a convection oven, and leave adjustments to the better judgement of you who do have.

• Preheat the oven to 400 F (200 C).
• Roll about 2/3 of the dough out on a lightly floured pastry board. Roll from the center out in all directions to form a circle that will fit in the pie pan with a generous overhang.
• Transfer the dough to the pie pan: Place the pie pan next to the board. Roll the dough loosely around the pin, towards you, until only about half the dough hangs down from the pin. Drape the unrolled portion over the edge of the pan nearest you and unroll the remainder out away from you, covering the pan.
• Press the dough down into the pan and up the sides.  Cut the overhang with kitchen scissors to meet the outer edge of the pie pan.
• Roll out the remaining dough into a circle of similar size to the first one.  With a pizza cutter, cut the round into 11 or 12 strips about 1/2-inch in width (strips a little wider than 1 cm).
• Pour the cooled filling into the pastry-lined pan.
• Weave the lattice crust. Lay half of the pastry strips horizontally across the pie filling 1-inch (about 2 cm) apart.  Place a long strip vertically down through the center of the pie, and weave it over and under the horizontal strips, gently folding back every other horizontal strip and placing the vertical strip beneath it.  Work out from the center, placing the vertical strips about 1-inch (2 cm) apart and weaving each one over and under in the same way as you did the first one.  (Note:  If the long center vertical strip crosses over the corresponding long horizontal one in the center of the pie, then the vertical strips on either side of it will cross under the long horizontal one.)
• Trim the lattice and the bottom crust to the same size: to the rim of the pie pan, Roll the ends of the lattice strips and the edge of the bottom crust together inwards to form a raised border inside the edge of the pan. Crimp them together.
• Sprinkle the lattice crust with a little nutmeg.

Baking the Pie

• Place the pie on the parchment-lined rimmed baking pan.
• Bake it on the lower middle rack of the oven for about 40 minutes and cool it on a rack, then refrigerate it for 1 or 2 hours so that it cuts cleanly.