Mixed Berry Pie with Rye Crust

Name: Mixed Berry Pie with Rye Crust
Prep time: 45 min
Total time: 4 h 45 min
Yield: 8 serving(s)
Ingredients: 1 1/4 c. all-purpose flour, spooned and leveled, plus more for work surface; 1 1/4 c. rye flour, spooned and leveled; 1 tsp. kosher salt; 1 tsp. granulated sugar; 1 c. (2 sticks) cold unsalted butter, cut into pieces; 1/3 c. ice-cold water; 2 c. (10 ounces) fresh blackberries; 2 c. (9 ounces) fresh blueberries; 1 1/2 c. (6 ounces) fresh raspberries; 3/4 c. granulated sugar; 1/3 c. cornstarch; 2 tbsp. fresh lemon juice; 1/2 tsp. kosher salt; 2 tbsp. cold unsalted butter, cut into pieces; 1 egg white, beaten; 2 tsp. turbinado sugar

Bake this delicious pie for your next potluck—or whenever!

By Lyda Jones BurnettePublished: Aug 11, 2021

1 Rating

Jump to recipe

Hector M. Sanchez

Yields:

8 serving(s)

Prep Time:

45 mins

Total Time:

4 hrs 45 mins

Rye flour has a reputation for tasting "healthy" but the nutty, earthy flavor works well as a counterpoint to sweet, tart mixed berries. Give it a try. We think you'll agree.

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Ingredients

For Crust

1 1/4 cups all-purpose flour, spooned and leveled, plus more for work surface
1 1/4 cups rye flour, spooned and leveled
1 tsp. kosher salt
1 tsp. granulated sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/3 cup ice-cold water

For Filling

2 cups (10 ounces) fresh blackberries
2 cups (9 ounces) fresh blueberries
1 1/2 cups (6 ounces) fresh raspberries
3/4 cup granulated sugar
1/3 cup cornstarch
2 Tbsp. fresh lemon juice
1/2 tsp. kosher salt
2 Tbsp. cold unsalted butter, cut into pieces
1 egg white, beaten
2 tsp. turbinado sugar

Directions

1. Step 1Make crust: Whisk together all-purpose flour, rye flour, salt, and sugar in a bowl. Cut in butter with a two forks or a pastry blender until it resembles coarse meal with several pea-sized pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to 2 tablespoons more water if needed to bring dough together). Divide dough into two piles and wrap with plastic wrap, using plastic to flatten and press dough together into disks. Refrigerate until firm, 2 hours or up to 3 days.
2. Step 2Make filling: Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Stir together blackberries, blueberries, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a bowl. Let stand, stirring often, 10 minutes.
3. Step 3On a lightly floured surface, roll one piece of dough into a 12-inch circle. Fit in a 9-inch pie plate, leaving a 1 inch overhang. Roll remaining dough into a 12-inch circle.
4. Step 4Transfer berry mixture to pie plate. Dot with butter. Top with second piece of dough. Fold bottom overhang over top piece of dough and crimp edges to seal. Brush top and edges with egg white and sprinkle with turbinado sugar. Cut a few slits in top for steam to escape.
5. Step 5Place on prepared baking sheet and bake until golden brown and filling is bubbly, 1 hour to 1 hour and 5 minutes, shielding crust with foil after 45 minutes if needed. Transfer pie to a wire rack and let cool before serving.