Dreamer

Hey there and happy almost weekend!

As we are in full fruity season, I think it’s time to dust away our baking skills and make some pie. Don’t you agree? Today I want to share with you another version of my favorite pie recipe, one made out of two fruits, so today we’re making, or during this weekend, blueberry-raspberry pie

The truth is that I had some leftover raspberries and more blueberries that were about to spoil, and we have to be mindful about our food, so I decided to upcycle them into pie filling.

For the dough, over time I tried different versions, and eventually, I made my own so I don’t have to always search for it. It’s a simple version and easy to keep in mind.

Here’s what you’ll need:

Dough:

• 200 g butter;
• 200 g flour;
• 2 tablespoons cold water;
• 2 pinches of salt.

Yeah, all you need to remember is 2 of everything.

But don’t throw rocks on me if you’ll need an extra 10g of flour or a bit more water. 

It only depends on the quality of the products.

Filling:

• 400g blueberries;
• 100g raspberries
• 5 tablespoons sugar;
• 5 teaspoons corn starch;
• 5ml fresh lime juice.

Again, it pretty much depends on the quality of the products. If your blueberries are sour, don’t add lemon juice or add more sugar. If they are sweeter than you want, add more lemon juice. If the fruits are full of moisture, you might need to add more starch.

Anyways, I’m giving you these hints so you don’t freak out if things don’t work as you want. But, for things to work, you have to work too, so here is what you have to do with the ingredients:

• Cut the cold butter into cubes.
• Mix the salt and the flour.
• Knead the butter with the mix.
• Add water and check the texture. It shouldn’t stick on your hand, but it should be elastic.
• Make 2 balls of dough. One 2/3 of the entire quantity and second, what’s left. Foil them and leave them in the fridge for about an hour. (You can keep it for a few days in the fridge!)
• Meanwhile, make sure the fruits are clean, with no leaves, no bugs, or dirt. Wash them, dry them.
• Add sugar and mix it with the fruits.
• The same goes for lemon juice.
• In the end, add the starch and make sure you incorporated it well, without destroying the fruit form.
• Leave the fruits for about one hour in the fridge. Don’t freak out if the composition hardened, or if it didn’t. If it did, you won’t have a problem with leaks, if it’s still liquid, you can add more starch.
• Do these separately for raspberries and blueberries
• Now, roll the bigger dough ball on a floured surface until you have a round-er form, big enough for your tray/container/pan. Make sure it’s not too thin. 
• Trim the cruts on top of the pan’s edges. 
• Add filling. (Don’t add too much juice cause it’s going to leak) Start with the raspberries in the center and continue with blueberries on the side.
• Roll the second dough ball and cut it into strips. 
• Preheat your oven on high (220 C for my oven). Baking it depends pretty much on your oven. I baked it for about 50 min, 220 C degrees, but you know your oven better!
• Optional, you can brush it with egg before baking.
• When it’s ready, leave it at least 30 min before serving. Cover it with a towel. When you serve it, sprinkle some powdered sugar.

Optional* You can add some egg wash to top it for a golden look.

And that’s it! Ready to enjoy in a second, this recipe is one for the upcoming weekend if you want to try it!

Feel free to check my latest articles and projects!

Until next time, have #adremerlife!

Crissu