Berry Balsamic Pie
1 double crust pie dough recipe
6 cups frozen mixed berries, thawed
1 cup granulated sugar
1/2 cup all-purpose flour
2 tablespoons 692 Olive Balsamic Vinegar (try 18 Year, Strawberry, Raspberry or Cherry Balsamics)
Milk, for brushing
Granulated sugar, for sprinkling
Preheat oven to 425 degrees.
In a large mixing bowl, gently stir together the thawed berries, sugar, flour, and balsamic vinegar until the berries are evenly coated. Set aside.
Form the pie dough into a disk and divide it into a 60/40 ratio (if using store-bought crust, do not worry about this step). On a lightly floured surface, roll out the larger section of dough into a 14-inch round circle. Carefully transfer it to a 9-inch pie pan and trim the excess pie dough to create a 1-inch overhang. Tuck the dough overhang under itself and pinch the dough between your thumb and forefinger to make a decorative edge around the rim. Fill the pie crust with the berry mixture.
On a lightly floured surface, roll out the smaller section of pie dough. Using a pizza cutter and a ruler, cut out 3/4-inch wide strips of dough. Layer the strips over the top of the pie in a decorative fashion. Trim and tuck the edges of the strips into the pie mixture itself.
Using a pastry brush, brush the top of the pie with milk and sprinkle granulated sugar over the crust. Bake the pie for 15 minutes. Then, lower the oven temperature to 375 degrees F (190 degrees C) and continue baking. Cover the edges of the pie crust with aluminum foil to prevent further browning. Bake an additional 50-65 minutes, or until the lattice and crust are evenly browned.
For perfect slices, cool for at least 3-5 hours (or overnight). Serve with whipped cream or ice cream, if desired.
*adopted from Pasty Affair
6 cups frozen mixed berries, thawed
1 cup granulated sugar
1/2 cup all-purpose flour
2 tablespoons 692 Olive Balsamic Vinegar (try 18 Year, Strawberry, Raspberry or Cherry Balsamics)
Milk, for brushing
Granulated sugar, for sprinkling
Preheat oven to 425 degrees.
In a large mixing bowl, gently stir together the thawed berries, sugar, flour, and balsamic vinegar until the berries are evenly coated. Set aside.
Form the pie dough into a disk and divide it into a 60/40 ratio (if using store-bought crust, do not worry about this step). On a lightly floured surface, roll out the larger section of dough into a 14-inch round circle. Carefully transfer it to a 9-inch pie pan and trim the excess pie dough to create a 1-inch overhang. Tuck the dough overhang under itself and pinch the dough between your thumb and forefinger to make a decorative edge around the rim. Fill the pie crust with the berry mixture.
On a lightly floured surface, roll out the smaller section of pie dough. Using a pizza cutter and a ruler, cut out 3/4-inch wide strips of dough. Layer the strips over the top of the pie in a decorative fashion. Trim and tuck the edges of the strips into the pie mixture itself.
Using a pastry brush, brush the top of the pie with milk and sprinkle granulated sugar over the crust. Bake the pie for 15 minutes. Then, lower the oven temperature to 375 degrees F (190 degrees C) and continue baking. Cover the edges of the pie crust with aluminum foil to prevent further browning. Bake an additional 50-65 minutes, or until the lattice and crust are evenly browned.
For perfect slices, cool for at least 3-5 hours (or overnight). Serve with whipped cream or ice cream, if desired.
*adopted from Pasty Affair
