Mixed Berry & Lemon Verbena Pie

Tuesday, July 05, 2011

Mixed Berry Pie

One of the great redeeming qualities of the Spring and Summer heat in South Carolina is the abundance of berries and stone fruits. Every Saturday at the farmers market, I load up on local peaches, plums, and berries. I know berry season only has a few more weeks so I am baking, cooking, freezing blueberries, blackberries, strawberries and raspberries by the pound. Many pounds actually.

My favorite way to eat them is simply not to mess up with them too much...Cut up with with a little lemon juice and creme fraiche. Sometimes vanilla bean ice cream. Lately it's been with lots of lemon-lavender ice cream though. A whisper and a soft cloud with every bite. Sometimes, it's simple compote with some honey and lemon-thyme or lemon verbena and we have that with a few shortbread cookies for dessert or a snack.

Mixed Berry Pie

And then there are pies. Many days. Many pie days. Indeed. You know, with a nickname such as Tartelette that there are going to be quite many pies made around our house. I don't know. It's a never ending world of never ending possibilities. I always love seeing other people pie creations. They inspire. They make me hungry and then they make me head back into the kitchen to bake more pie...!

When I caught a glimpse of the Twitter conversation that Shauna, Garrett, Irvin, Justin and Ashley were engaged in one evening, I knew good things would ensue. Within a few short minutes, lots of people started telling them about their favorite pies, tarts, crust and fillings. I got hungry. Again. And decided to head to bed before being tempted to make a pie at two in the morning! I woke up to a delightful and spontaneous virtual Pie event taking place July 5th. I told you these guys were up to plenty of good.

Mixed Berries

So if you see an avalanche of pies on food blogs, Facebook and Twitter today, do not turn away. Do not worry about the state of the world. If anything it just became sweeter. Just give in. Read for a while and then run to make a pie!

I made one of my favorite pies. A simple mixed berries pies served with whipped cream and a bit of powdered sugar. I added some lemon verbena to the fruits and that pretty much sealed the deal for us. Different. Intoxicating and perfectly soft on the first bite. Evocative on the last.

Pies. People. Make pies...

Mixed Berry Pie

I am heading out to Salt Lake City today where I will be teaching a workshop organized by Heidi of Foodie Crush, then heading out to Park City, to take part in Evo 11 conference. The line up of panels, workshops and speakers is pretty amazing and inspiring. You can follow along on Twitter with the hashtag #evoconf.

I have to take work with me (proposals and assignments are never truly on hold) but I do plan on taking plenty of notes and pictures to share as much information as possible when I head back. Have a great week!

Mixed Berry Pie:

Makes one 9-inch pie

Ingredients:
For the crust (pate brisee)
2/3 cup millet flour
1/3 cup superfine white rice flour
1/4 cup sorghum flour
(or you can use 1&1/4 cup all purpose flour instead of the 3 flours mentioned above)
2 tablespoons powdered sugar
8 tablespoons butter, very cold and cut in 1/2 inch dice
2 tablespoons to 1/4 cup ice water
1 egg mixed with 1 tablespoon water (to brush on the top crust)

Directions:
In a large bowl, mix together the millet, rice and sorghum flour. Add the powdered sugar and mix. Add the cold butter and mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the water, one tablespoon at a time and mix until the dough comes together in a ball. Flatten into a disk in between your hands and wrap in plastic wrap. Refrigerate 30 minutes (you can make it the day before too)

For the filling:
Ingredients:
1/2 cup blueberries
1 cup strawberries (cut in half or quarters - depending on size)
1/2 cup blackberries
1 cup raspberries
zest and juice of one lemon
1 tablespoon fresh chopped lemon verbena (optional)
1/4 cup honey
2 tablespoons cornstarch or arrowroot

Directions: Place all these ingredients into one large bowl and mix together well. Let set for 20 to 30 minutes.

When ready to bake the pie, preheat the oven to 350F and position a rack in the middle.
Divide the pie into two balls, one slightly larger than the other. Roll the larger ball to 1/8-inch thickness on a floured work surface. Place in your pie plate and trim the excess all around the pan. Add the fruit mixture and spread out evenly on the bottom and pressing them down slighly. Roll the second ball of dough to also 1/8-inch thick and cut 1/4-inch strips from it. Layer them on top of the pie. Brush with the egg wash and bake for 30-40 minutes.

60 comments:

Averie @ Love Veggies and Yoga said...

Your pie has me wanting...PIE!

It looks so good, but more than the pie, I am looking at the pictures. I am knee deep in your book, I havent been reading it in order (tsk, tsk, on me...haha) but I was just reading composition, off center and center, rule of thirds, all that jazz and I am dissecting your photos in this post and applying it to what I just read.

I wish I was going to be at your workshops but am going to Mexico City with Penny in 3 days! Please hold more, okay!

Oh, and I made a mixed berry clafoutis a couple days ago and blogged about it and thought of you :)

Helene said...

Averie: remember also what I wrote about "know the guidelines/rules and forget about them"...grow into the aesthetics. It's a lot easier than trying to juxtapose them to your vision. Let the rule help you out if you're stuck but don't let it overcome your creative spontaneity :)

Holly B @ Recipes from a Normal Mum said...

You get me everytime.... x

Emma @ my darling lemon thyme said...

That's a mighty fine looking pie Helene :-) I've been inspired to use more millet flour in my gf baking since reading your blog over the past year or so. It's such a wonderful flour. Happy pie day!

The InTolerant Chef said...

What lovely summery goodness. I'll have to make mine with frozen berries this time of year, but I can pretend that I just picked them warm from the bushes!

Carol L. Evans said...

I am on my way to Asheville SC this morning to visit friend, I will make this pie for them as they love anything berry. They have a nice farmers market but only on Sat. The photos are beautiful and I know the pie will even be better..

zoom yummy said...

Wonderful, wonderful photographs. :) Petra

Kiara said...

Uno spettacolo di torta! E che foto! Sei molto brava! Complimenti!

pips said...

I'd love to try this pie with fresh rhubarb. It must be delicious! thanks for sharing your beautiful images and recipes :)

Val said...

What a gorgeous pie. I love the addition of lemon verbena.

RecipeGirl said...

Looks gorgeous! And I'm jotting down your gf pie crust recipe too!

Yummyfood said...

WONDERFUL !!!

Aimee @ Simple Bites said...

Stunning! And I love the melange of berries.

Happy Pie Day! I celebrated with a Rhubarb-Raspberry Cream Pie.

Sanjeeta kk said...

Wow..love the millet and sorgum flour in the crust! How cute and rustic that plate look in the first picture..lovely clicks.

Heather said...

Pie holds hostage a little corner of my heart -- the place that triggers nostalgia and comfort and pure joy! My friends and family blow off pie -- oh, sure, they'll eat 1 or 12 if I come armed, but many feel that pie's prep work is just too hard. Sad, and so untrue! I recently read an article on food trends and was informed through it that cupcakes will soon be "out" and pies will be "in"... and I could not be happier! I'm expecting a pie popularity explosion -- yayyy, pie! :)

Nicole Franzen {La Buena Vida} said...

gorgeous as always helene :) love the berries in the pie dish.

Marnely Rodriguez said...

Love your pie, it's gorgeous!!!

Marnely Rodriguez said...

Love your pie, it's gorgeous!!!

Marnely Rodriguez said...

Love your pie, it's gorgeous!!!

Heidi @ Food Doodles said...

Beautiful! I love your blue background with the blueberries :D And your pie crust looks amazing! I'm so impressed when I see gorgeous gluten free baking!

Tara Barker said...

Just beautiful, Helene. Love the addition of lemon verbena! Have a great week!

la domestique said...

Your pies look fantastic! There's something about berry pie that just makes my mouth water, more so than any other pie.

lynne said...

Yummy! I can't wait to try my hand at a lattice topped pie!

Ann said...

Delicious! I love berries and stone fruits - pies are always a good idea! As usual, your pictures are incredible!

Mandy @ Withmilkandflour said...

The pies look delicious, can imagine having a slice now with some vanilla ice cream!

Gen said...

De toute beauté! J'aimes beaucoup les tartes simple, rustiques mais pleines de fruits comme ça!

Cindy said...

gorgeous! i cannot resist a lattice-topped pie.

Anna said...

Beautiful post! I love your reminder that the world is sweeter because of this pie party. I've got blueberry pie over at my blog.

TKTC said...

So beautiful and I just love your pie tins...they look like they've been loved plenty and that's the best kind of sign.

Mély du Chaudron Pastel said...

They look really yummy :-)
La dernière fois que j'en ai mangé, c'était au Canada, il y a 5 ans !
En France, ce n'est pas trop la mode des "pies"... A tort, c'est trop bon.
La tienne a l'air délicieuse :-)

Susan Lindquist said...

Lovely! One question ... I've had such trouble rolling out GF pie crust ... any good hints? It always breaks up on me.

Helene said...

Mely: tarte et pie sont a 99% la meme chose. Les Americains disent pie car "tart" veut dire "acide" ou "pouffiasse" c'est pour ca qu'ils employent le mot pie plus souvent!!

Elly said...

This looks so beautiful. I've never been able to get my hands on lemon verbena, but I've seen a few recipes using it recently and am really intrigued.

Kennedy said...

Oh my! That looks so good.

Kacie @ A Collection of Passions said...

I love these photos... yes, the pie looks amazing too. Love the combo of good photography and good food!

Kacie
http://acollectionofpassions.blogspot.com

Carpet Cleaning said...

Wow. This really move me back in time of childhood, fantastic pies, though it looks amazing I will try one in the weekend.

Joy said...

The pie looks so so lovely.

Nicole said...

Looks so yummy!

Epicurea said...

pies remind me of all that is good in the world. thanks for sharing!

The Procrastobaker said...

Stunningly beautiful and i am sure it tastes just as wonderful :)
Still blown away by your absolutely perfect photography and probably always will be!

Marla said...

This is eye popping & fabulous. Such a fun idea for a party. pie. pretty pie. Ahhh, if only life could always be this sweet. Good thing we can make it that way.

Maureen said...

My French grandmother used to make a pie like this and I loved it. I want to try it soon. Looks delicious!

bergeou said...

Ces tartes sont superbes et l’atmosphère de tes photos est très réussie. Je dévore ton livre en ce moment, bravo pour ton travail.

Feast on the Cheap said...

What a stunning tart!

Paleo diet said...

I am going to try this one out with almond flour. Should be a good one! Keep up the good work.

Lucia said...

Making the world sweeter. If only we could really do it, with our pies...

happymama said...

This pie is delicous!! Thanks for the recipe and your blog is very nice with beautiful pictures! Cheers from switzerland

kyleen said...

Those pies look really delicious. I love the pie plates; where did you get those?

Dmarie said...

looks delish and what GORGEOUS pics!! can't wait to see more of this site!!

Shumaila said...

Ok you have inspired me to make this pie. Bookmarking the recipe!

Life Images by Jill said...

Helene - your posts, your photos, and your food are all so delicious. And you book has become my new best friend. When I look at your photos I can now see you in your room with the glorious light streaming in through the satin bed-sheet! I follow your blog, then I found you on FLickr, and now I have your book! Thankyou for your constant inspiration, your advice, and your wonderful wonderful food photography! Oh to be anywhere near as half as good as you!
Thank you!
have a wonderful day. Cheers! Jill

Bev Weidner said...

Oh my HEART. Look at THAT. I cry. And then I sing praises.

And then I cry again.

Helene said...

Life images by Jill: the bed sheet has been replaced with proper diffusing curtains since then :)

shefskitchen said...

Beautiful. Have been learning from your book! First photo ever on Tastespotting!! Thanks!

Linda said...

Judge? Are you kidding--I'd eat the galette for breakfast the rest of my life! I can't wait to try making it. White nectarines are a good price at the market, so it's all systems go. Thank you for sharing this.

Linda said...

Judge? Are you kidding? :-) I'd eat the galette for breakfast for the rest of my life! White nectarines are a good price at the market so it's all systems go. Can't wait to try this. Thanks so much for sharing! Lin

gluten said...

I just wanted to say I have been a long time follower and I appreciate all of your writing. A lot of work must go into putting out quality content like this. Thanks again.

Dianne Simmon said...

Pies are loved by children and adults and every mother should be able to make them. I am glad there are so many recipes online you can use.
Dorothy Iramis

Goldenboots said...

Fabulous! I'll be making tartelettes (lovely word, splendid name!) for a family reunion coming up in July. Thanks for this! :)

nerdwithtaste said...

I love this recipe! It looks like such a summery staple! Love it!
~ nerdwithtaste.wordpress.com

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