Recipe for Carolyn’s country-style bumbleberry pie – The Boston Globe

Dina Rudick/Globe Staff

Serves 4

CRUST

1 cups all-purpose flour
½ teaspoon kosher salt
1 stick cold unsalted butter, cut into small cubes
tablespoons cold milk
1 egg yolk
Extra flour (for rolling)

1. Have on hand a 9-inch pie pan or a cast-iron skillet of the same size.

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2. In a bowl combine the flour and salt. Working quickly with a pastry blender or 2 blunt knives cut the butter into the flour until the mixture resembles large peas. Tip the mixture onto the work surface and make a well in the center. In a bowl whisk the milk and egg yolk. Pour the milk mixture into the well. Use your fingertips to combine the liquid ingredients with the flour mixture just until the it forms a rough-looking dough. Do not over-mix.

3. Form the dough into a vertical line about 8 inches long. With the heel of your hand, push down on the dough and away from you along the line. When you reach the end, gather up the dough with a pastry scraper, spread it out and repeat the process once more.

4. Gather the dough and shape it into a disk. Wrap in foil and refrigerate for at least 30 minutes or up to 3 days. Note: If the dough is very cold when you are ready to use it, let it sit at room temperature for about 30 minutes.

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5. On a lightly floured counter, roll the dough to a 12-inch round. Lift the dough onto the rolling pin and ease it into the pie pan or skillet, pressing down into the edge. Trim the overhang to 1-inch. Fold the overhang under the edge all around, pressing it into the side of the pan. Make a neat, crimped edge. Refrigerate the pan.

CRUMBLE

¼ cup light brown sugar
½ cup flour
4 tablespoons unsalted butter
¼ teaspoon ground ginger

1. In a bowl, combine the light brown sugar, flour, butter, and ginger.

2. With your fingers, work the mixture until it forms ½-inch clumps.

FILLING

3 stalks rhubarb (1 cup diced)
6 medium strawberries, stemmed and halved
½ cup granulated sugar
4 tablespoons cornstarch
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
2 teaspoons orange rind
2 teaspoons lemon rind
1 vanilla bean, split with seeds scraped out or ¼ teaspoon vanilla
extract

1. Set the oven at 350 degrees. Have on hand a rimmed baking sheet.

2. In a saucepan, combine the rhubarb, strawberries, granulated sugar, and cornstarch. Cook over low heat, stirring constantly, for 4 to 5 minutes, or until the fruit releases its juices, the sugar melts, and the cornstarch begins to thicken the mixture.

3. In a bowl, combine the blueberries, blackberries, and raspberries. Add the orange and lemon rind, and vanilla. Add the rhubarb mixture to the berry mixture and fold together, trying not to break up the berries.

4. Transfer the berry mixture to the pie shell and distribute evenly. Coat the berries with the crumble.

5. Place the baking sheet on the bottom of the oven to catch any juices that might overflow. Place the pie on the lower shelf and bake for 55 minutes until the topping is crisp and golden in spots and the berry juices are bubbling.

6. Remove the pie from the oven and set on a wire rack to cool to room temperature (this can take 1 hour or longer) so the juices hold together when sliced. Serve with vanilla ice cream. Gordon Hamersley

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