It has been a weird week, every day the US is holding their breath and adjusting their lives to live in the shadow of COVID-19. I saw on social media somewhere someone added a verse to Billy Joel's 'We Didn't Start The Fire' because we are living in moment of history that is going to be in the history books of all our future generations. As of now, Dan and my company is still open for business and we are on calls all day and every day for updates and planning sessions, the boys school/daycare is still open, and we are stocked up on food, milk, and life essentials so we can practice "Social Distancing" as much as possible.
While shopping for the next few weeks, I also tried to shop for the things I want to bake, starting with Pi{e} Day. I decided I wanted to make a Triple Berry Pie with a Nutty Short Crust Pastry Dough. I had hazel nuts in the freezer that I toasted at 400 degrees for 8-10 minutes and then I smashed them up in a plastic bag and a pan. I did this while Dan was sleeping in the morning so he wasn't thrilled.
I made the dough while making breakfast and then we got ready to meet with some friends at a local playground down by the bay so the kids can burn some energy and get some fresh
air. It wasn't the exact definition of "social distancing" but the kids needed it, we parents kept our distance, and there were no runny noses or coughs. When we got home everyone napped so I was able to put the pie together.
Triple Berry Pie
(I doubled my basic recipe and added roasted hazelnuts)
Crust/Topping
1 1/2 Cup all-purpose flour
1/2 Cup Roasted Hazel Nuts, pulsed or smashed into a powder
12 Tbsp unsalted butter, chilled
2 Tbsp granulated sugar
1 tsp salt
2 large egg
Mix flour, hazel nut,sugar and salt until well combined.
Add chilled butter cut into cubes.
Work butter and flour together with your hands until the flour becomes clumpy. It should look like small bits of butter through out the bowl.
Beat egg in a small bowl and add to flour mixture and mix. The dough will not look like it is going to come together but keep mixing and kneading it together and it will come together in a ball.
Work the dough until smooth, wrap in plastic wrap and chill for at least 1 hour in the fridge or 30 mins in the freezer.
Berry Filling
2 packages of fresh Blueberries
2 package of fresh Raspberries
1 package of fresh Blackberries
Zest of 1 lemon
Juice of 1/2 a lemon
1 Tbs Cornstarch
1 Tbs Water
Add everything except Cornstarch and Water to a pot and bring to a boil stirring occasionally.
Once the berry mixture has reduced down add cornstarch and water mixture and take off the heat and mix.
To Assemble
Preheat oven to 375 degrees
Roll out half the crust dough and blind bake is a pie or tart pan for 10 - 15 minutes until edges start to brown slightly
Roll out the other half of the crust and using a couple of icing bag tips cut several holes out.
Fill the crust with the berry filling and decorate with the crust topping. Egg wash the holes before you place on the pie.
Bake for 25-30 minutes.