Northwest Berry Pie

Northwest Berry Pie

INGREDIENTS

For the Crust:

• 3 cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 1/3 cup buttermilk, cold
• 1 yolk plus 1 tablespoon water for egg wash

For the Almond Paste:

• ½ cup powdered sugar
• ½ cup almond meal
• 1 ½ teaspoon almond extract
• 1 egg yolk

For the Filling:

• 2 bags Stahlbush Island Farms’ Northwest Berry Blend, frozen
• 1 cup sugar
• ½ cup flour
• 1/3 cup corn starch

INSTRUCTIONS

For the crust:

• In a food processor, pulse the all-purpose flour, sugar, and salt together once.
• Add in the cold, cubed butter and pulse just 3 times.
• Pour in the chilled buttermilk and blend until the mixture starts to look golden and is crumbly. Turn out onto a clean work surface and kneed until it comes together. Cut the dough in half and form two disks. Wrap each with plastic wrap and set in the fridge to chill for 1 hour.

For the Almond Paste:

• In a food processor, blend the ingredients together until a sticky dough forms. Place into a sheet of plastic wrap, cover and form into a disk. Place in the fridge to chill for at least 30 minutes.
• Preheat the oven to 425 degrees.
• Roll out one of the pie disks into about a 10-inch crust and place it onto an 8-inch pie plate. Roll out the almond paste between two sheets of parchment paper and roll out into a disk the size of which will fit the bottom of your pie crust. Place on the bottom of the pie crust and place in the fridge.
• Roll out the other pie crust and cut into 1/3-inch strips for the lattice.
• In a large mixing bowl, combine the Northwest Berry Blend that has been slightly defrosted with the rest of the ingredients. Toss together and pour into the bottom of the pie plate including any of the excess dry ingredients.
• Top the pie by creating a lattice with the remaining pie strips. Mix the egg yolk and water and brush on top of the crust.
• Bake at 425 for 20 minutes then reduce the temperature down to 400 degrees and bake for another 50 minutes. Cover the pie with foil if the crust starts to turn brown.
• Let the pie cool fully before serving.