Three Chic Geeks

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Recipe: Dean Winchester Approved Berry Pie

13 Comments

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The one skill I became really happy about learning after watching Supernatural was pie making. I’d get killed immediately upon encountering a supernatural creature, but at least I could keep Dean from getting upset with me about the lack of pie. If you’re intimidated by baking, don’t worry because I’m pretty sure Dean himself could make this with no problems, and you could probably master it by the time season 9 comes along.

Ingredients

For the filling

3 3/4 cups of frozen blueberries

3 3/4 cups of frozen raspberries

1 cup of sugar

1/4 cup of cornstarch

1 teaspoon of cinnamon

1 tablespoon of vanilla

For the crust

2 1/2 cups of flour plus extra for rolling

1 cup of salted butter

1/4 to 1/3 cup of cold water

1 tablespoon of sugar

1 large egg lightly beaten for egg wash

Directions

  1. Make the crust. Measure out your flour into a large bowl, cut the cold (cold is very important, keep everything cold) butter into small chunks (orΒ grate frozen butter on the largest holes on a box grater into the flour or use a food processor), and work the butter into the flour with your fingers until it resembles an uneven coarse meal (kind of like polenta, but with pea sized pieces scattered through it, you don’t want to break down the butter too much). Drizzle 1/4 cup of cold water over the mixture and bring the dough lightly together with a silicone spatula, adding additional water one tablespoon at a time if needed until it forms a crumbly ball. Divide the dough into two even pieces, dump out each piece the dough onto a piece of plastic wrap, compress into a disc, wrap, and refrigerate for at least one hour (that last part seems arbitrary, but trust me, that’s how the liquid absorbs evenly into the dough without kneading, it will make rolling much easier).
  2. Make the filing. Combine blueberries, raspberries, sugar, cornstarch, vanilla, and cinnamon and set aside.
  3. Once the crust has rested for at least an hour in the fridge, pull it out. Preheat the oven to 350. Roll out your dough into two 1/8 inch thick rounds on a well floured surface, giving it a quarter turn after every roll (or roll out in between two pieces of saran wrap, which I find is a better and easier method).
  4. Fit one round into a nine inch pie plate trimming any excess and filling in any holes. Pour in filling. Fit top crust or make lattice or devil’s trap on top of pie.
  5. Brush crust with egg wash and bake at 350 until the filling vigorously bubbles in the center, about 1 hour
  6. Transfer pie to a wire rack and let cool for at least 2 hours before serving to allow filling to set. Serve with vanilla ice cream or whipped cream.
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Author: Cecelia Gray

Actor, Blogger, Crafter. Pursuer of impractical things, lover of glitter, professional paper snowflake maker.

13 thoughts on “Recipe: Dean Winchester Approved Berry Pie

  1. Ohh, it’s in the oven. I have a feeling this will be the turning point of my baking life, which so far has been full of agony and disappointment. How could this go wrong, with the grid on top and everything? Also I added a pinch of nutmeg to the crust, ’cause nutmeg’s where I get my powers from.

  2. Can’t wait to try it! You guys always find a way to make my day, thanks!!!!!!!!

  3. I was really hoping you were going to tell me to get the frozen pre-made pie crust and a jar of filling…. πŸ™‚

  4. That’s a pretty good pie recipe, although I have never used sugar in my crust. The butter makes it sweet enough for me. You can also use shortening (I’d recommend the butter-flavored one) if you have a hard time with cutting butter into the flour. Then you can just squish the shortening into the flour with a fork until it’s crumbly. In that case, though, I would definitely put it in the fridge for an hour or two.

    • The sugar in the crust actually adds almost no sweetness to the finished product and is actually there to make the dough a little more flexible and forgiving while rolling. It’s something I was always taught and I’ve found that it holds true, whenever I don’t add sugar the dough is much fussier.

      • I haven’t had much of a problem with rolling pie crust out, but I’ll definitely try it out. I’m constantly making sweet and savory pies, so anything to make it easier will be much appreciated.

        • The trick mostly exists for those days where it’s 80 and humid and I’m crazy enough to make a pie even though I have no air conditioning and butter practically melts upon removal from the fridge.

          • I live in Hawaii, so that’s almost every day here. It does add more time to my baking, although I suppose I hadn’t noticed it before.

  5. Pingback: Recipe: Dean Winchester Approved Berry Pie | O My Soul

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