berrypie

Triple Berry Pie

Triple Berry Pie

Seasonal Recipe

This is a beautiful and delicious pie that is perfect for Mother’s Day or any special dinner party. It takes a lot of berries, but it is definitely worth it.

Makes 8 servings

  • 1 single pie crust for a 9-inch pan (see below for recipe)
  • 3 baskets of blueberries, 2 baskets of raspberries and 
1 basket of blackberries (approximately 5–6 cups of 
berries total)
  • 1⁄2 cup raspberry eau de vie (a clear fruit brandy) or water
  • 2 tablespoons cornstarch or arrowroot, dissolved in 
2 tablespoons water
  • 1⁄2 cup sugar or honey
  • Juice of 1⁄2 lemon
  • Pinch of salt
  • 1⁄4 cup of chopped white chocolate
  • 2 tablespoons cream cheese or mascarpone cheese, 
softened
  • Zest of 1 lemon

Place the pie crust into the pie pan, crimp the border and chill while you make the filling. Preheat the oven to 400°.

In a medium saucepan, bring 1 cup of the blueberries and the eau de vie or water to boil. As soon as it boils, lower the heat and simmer for 4–5 minutes. The blueberries should be bursting and thickening slightly. Add the cornstarch in water mixture while stirring constantly to make sure you do not have lumps. Then add the sugar, lemon juice and salt and stir to combine. Continue to simmer over low heat for another 2–3 minutes. Then remove it from the heat and stir in the remaining berries. Let sit while you bake the pie crust.

Line your pie crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the parchment and its contents and prick the bottom of the crust with a fork. Bake an additional 10 minutes or until the crust is golden. Remove from the oven and let cool for few minutes before adding the chocolate mixture.

In a double boiler or in a small bowl in the microwave, heat the white chocolate gently until it is just barely melted. Remove from heat and add it to the cream cheese and lemon zest. Stir to combine thoroughly.

Spread the cream cheese mixture on the bottom of the pie crust. Then spread the berries over the filling. Let the pie sit for at least an hour before serving to allow it to firm up.

Basic Pie Crust for Single Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup (1 sticks) unsalted butter, chilled and cut into small pieces
  • 1/8 to 1/4 cup ice water

For step by step instructions, see this blog entry.

Categories Desserts
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