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Description
Recreate chef Tim Foley's scrumptious mixed berry pie in your own kitchen with his tips and tricks for a flawless lattice pie crust!
Ingredients
US|METRIC
8 SERVINGS
- 1 lb. unsalted butter
- 25 oz. all purpose flour (alternatively substitute 25 oz. all-purpose flour for 1 pound bread flour & 9 oz pastry flour)
- 4 Tbsp. sugar (for pie crust)
- 1 tsp. salt
- 5.25 oz. ice water
- 2 Tbsp. lemon juice
- 1 Tbsp. all purpose flour (for working with pie crust dough)
- 1 oz. clear gel
- 7 oz. sugar (for pie filling)
- 8 cups mixed berries (suggested: 4 cups blueberry, 2 1/2 cups raspberry, and 1 1/2 cups blackberries for 8 cups berries)
- 1 Tbsp. lemon zest
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Directions
- Cut butter into 1/2 inch cubes.
- Place all ingredients in refrigerator for at least 2 hours.
- In a large mixing bowl, combine chilled flour, 1 tsp. salt, and 4 Tbsp. sugar together. Using your hands, cut butter into the flour. Once pea-sized pieces form, slowly drizzle in lemon juice and about three quarters of the ice water. The dough should be fairly dry. If needed, add the remaining water to bring the dough together. Form dough into a log.
NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories850Calories from Fat420 |
| % DAILY VALUE |
| Total Fat47g72% |
| Saturated Fat29g145% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium300mg13% |
| Potassium115mg3% |
| Protein10g |
| Calories from Fat420 |
| % DAILY VALUE |
| Total Carbohydrate100g33% |
| Dietary Fiber3g12% |
| Sugars31g |
| Vitamin A30% |
| Vitamin C6% |
| Calcium4% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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