Pie Crust and Berry Filling

Basic Pie Crust and GF option PLUS berry/apple filling

Author Rosie Strahm

Ingredients

  • 2 1/2 c AP flour
  • 1 tsp salt
  • 1 c cold unsalted butter (can use salted, but reduce salt to 1/2tsp)
  • 1/2 c ice water (you may need a little extra)

GF 1:1 flour

  • 1 1/2 c GF flour
  • 1 tsp xanthan gum- optional
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c unsalted butter
  • ~1/4 c ice water (you may need a bit more)

Berry/Apple Filling

  • 4 c sliced fruit or berries
  • 1 c half and half
  • 1 1/4-1 1/2 c sugar
  • 1/2 c flour (or GF flour) reduce to 1/4c flour for apple pie
  • 1 tsp vanilla extract
  • 1 pinch salt

Crumble Topping (optional) – mix together in a bowl and add to top of pie

  • 1/3 c butter
  • 1/2 c brown sugar
  • 1/2 c flour

Instructions

  • 1. Combine flour and salt and whisk
    2. Add cubed butter and mix to coat butter in flour mixture. 
    3. I like to mix the cold cubed butter by hand but if you prefer to use a food processor that will be fine and take a little less time. Just add the flour mixture, pulse once then add the butter and pulse between 10-15 times for a few seconds, creating a pea size consistency. 
    4. But if you like to cut the butter with your hands – coat the butter with the flour mixture and start to press the butter between your fingers and continue to toss in the flour mixture until it a little larger than pea-sized pieces.
     5. Make a well in the flour/butter mixture and add half of the ice water. Start bringing the dough together and keep adding a little water as the dough comes together. I like to stop mixing when there isnt anymore dry flour clumps and it stays together in a ball. 
    6. Bring the dough together in a ball and cut it in half. Then flatten in half and wrap.
    Chill at least 2 hours. 
    7. Roll out to the size of yoir pan.
    This makes 2 crusts.Notes

GF crust

  • Mix and whisk together the GF flour, xanthan gum, baking powder and salt. 
    Add the cold cubed butter, toss in the flour mixture and press between fingers until there is a shaggy, crumbly consistency. 
    Start adding water and bring the dough together. If it is still a little dry from the intial 1/4 cup of water than I add until the shaggy, crumbly dough holds together. 
    Press into a disc shape and wrap in plastic weap and chill for a out 2hrs. or a few days until you need it. 
    Makes one recipe crust.Notes

Berry/Apple Filling

  • Place fruit in 9” pie crust. Mix and pour other ingredients over fruit. Bake at 400° for 15 mins. Cover pie crust edges during this time. Then reduce temp to 350° and finsh baking for about 45 mins.
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