Three Berry Pie with Vanilla Cream

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For quite a long time I’ve resisted baking pies, mainly because I don’t particularly enjoy things like apple pies (i.e. using actual fruits in baking). Not sure what changed my mind, but I decided to give berries + pie a try, given that it’s summer over here in the Southern Hemisphere!

True to the reviews, the Three-Berry Pie with Vanilla Cream is very deliscious. The recipe seems fairly easy to do, with a few things to watch out for.

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  • The recipe calls for a pan that has 4 cups capacity. Measure your pan size and depth carefully to adjust your pie dough and fillings. In my case, I have a same size pan but deeper (6 cups) so I had to adjust both.
  • Try not to use frozen berries, but if you do – definitely defrost and drain the excess juice out. I tried making this pie twice. First time I did it with 70% fresh and 30% frozen (but defrost and drained) – the fillings came out beautifully. Second time I used the reverse and didn’t defrost. Fillings were VERY watery.
  • Put some cornstarch and sanding sugar at bottom of pie, before you put in the fillings.
  • I used Arrowroot instead of Quick-cooking tapioca (couldn’t find that at local supermarket)
  • Trim your pie dough around the edges well, so when the top crust meets the bottom it’s not too thick.
  • I think I prefer a thicker bottom pastry, so that when you line the pastry into the pan, it will not tear so easily around the pan edges.
  • Trim the pastry overhang ASAP. Excess will cause the pastry to start to rip around the pan edges. I’ve trimmed it and then make the overhang ‘stand vertical’ instead of still hanging over the pie pan. Put that into the fridge to chill while working on rolling out top crust.
  • Crimp the dough on the side however you like
  • Definitely use a baking tray or sheet below your pie pan, to catch those butter drips as the pie bakes
  • This pie is heavy – you might be tempted to rotate the pie to get it browning more even. I would say do so, but with caution (that’s how I lost 1/3 of my first pie!)
  • I would make the pie the day before serving – to let the fillings thicken even more