Very Berry Streusel Pie
By Miyako Loesner
2nd Place Prize Winner, People's Choice Prize Winner
Total Time: 2.5 hours
Yield: 8 to 10 servings. (9 inch)
Ingredients:
Single pie crust
1 1/4 cup all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1 stick unsalted butter (very cold, cut into ½ inch cubes)
1 tablespoon sugar
3 tablespoons cold water
1 tablespoon cider vinegar
Berry filling:
4 cups mixed berries (strawberry, blueberry, and blackberry, raspberry)
2 tablespoons lemon juice
¾ cup light brown sugar
½ teaspoons cinnamon
¼ ginger powder
Pinch all-spices
½ teaspoons kosher salt
Streusel (crumble topping):
1 cup all-purpose flour
3 tablespoons light brown sugar
1/2 teaspoon cinnamon
6 tablespoons unsalted butter (cut into ½ inch cubes, room temperature)
Pinch cinnamon
Egg wash and demerara or raw sugar
Directions:
Pie crust
1. Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.
2. Add half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
3. Sprinkle the mixture with water and cider vinegar little by little. Continue to pulse after each addition until the dough barely begins to hold together. (To mix by hand, cut butter into flour mixture using a pastry blender, two knives, or your hands.)
4. Use your hands to form into a disk. Do not over-knead.
5. Sprinkle the disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 3 days.
6. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.
7. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle.
Berry filling
1. Combine all of berries, lemon juice, brown sugar, cinnamon, ginger powder all spices and salt in the large bowl and mix well.
2. Drain some liquid and set on the side.
Streusel
Mix the flour, sugar, cinnamon and butter gently with your fingertips in a bowl until it takes on a breadcrumb consistency.
Assemble a pie
1. preheat oven to425°F
2. Place the pie crust into the baking pan, and pour in the berries and streusel.
3. Fold in the overhang to lie on top of the berries and streusel.
4. Egg wash for the pie and sprinkle some demerara sugar.
5. Bake on the lowest rack of the oven for 20 to 25 minutes until the
Pastry is set and beginning to brown.
6. Lower the oven temperature to 375°F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 30 to 35 minutes longer.
7. Allow to cool completely on a wire rack, 2 to 3 hours, and serve at room temperature.