I love anyberries; available fresh throughout the summer, and frozen throughout the year. Picking anyberries from my garden is such a lovely treat. These pies can be made with different berries like blueberries, blackberries, raspberries, snozberries, or any combination you like.
Pie Crust
20 tbls cold Butter (10oz)
1 1/2 cups All Purpose Flour
2 tbls Sugar
1 Salt
6 tbls Ice Water
2 tbls Vodka
*You'll need 2 - 6-inch, 8 ounce pie dishes.
Directions
On a cold plate, grate 4 tbls of butter and put in the freezer. Cut remaining 816
Pulse 1 1/2 cups flour, salt, and sugar in food processor until well combined, add butter slices and process until a dough forms, about 30 seconds. Break up dough into walnut size chunks. Sprinkle with remaining 1 cup of flour and pulse until pieces are no larger than 1 inch.
Transfer to a medium bowl, add froze grated butter and toss with fingers to coat with flour, and pinch in butter to distribute.
Add vodka to water, and sprinkle 4 tbls over flour mixture, toss with a rubber spatula to combine. Add remaining water and vodka, and repeat. Divide dough in half. Press dough into 2 smooth 5 inch disks and cover with plastic wrap, chill for at least 3 hours, preferably overnight.
Remove disks of dough from refrigerator, cut each disk in half and roll out on generously floured (up to 1/4 cup) work surface to 9-inch circles, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes. Meanwhile, make the filling.
Anyberry Filling
3 cups fresh berries (about 15 ounces)
1 teaspoons grated zest and 1 teaspoons juice from 1/2 of a lemon
1/2 cup sugar (3 1/2 ounces)
1 tablespoons quick-cooking tapioca, ground into a powder
pinch table salt
2 tablespoons unsalted butter, cut into 1/4-inch pieces
1 large egg, lightly beaten with 1 teaspoon water
Place 1 1/2 cups berries, sugar , and tapioca in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 3/4 cup, about 5 minutes. Let cool slightly.
Add cooked berries, remaining 1 1/2 cups uncooked berries, lemon zest, juice, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
Preheat oven to 400 degrees. Cut second disk of dough in half. Roll out dough on generously floured (up to 1/4 cup) work surface to 9-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Cut 4 slits into the top crust. Brush top and edges of pie with egg mixture, (and sprinkle with white sugar if desired). If dough is very soft, chill in freezer for 10 minutes.
Place pies on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 25 to 30 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.
Note:
You can make these pies and freeze them to bake later. Line the pie plate with plastic wrap, assemble and place in the freezer overnight. Once frozen, you can pop the piecicle out and put it in a freezer bag. When you want to bake it, remove from plastic, place back into pie dish, cover the top with greased foil and bake in a 400 degree oven for 40 minutes, then remove foil and bake an additional 30 minutes until the crust is golden brown. Cool and serve.
Enjoy!
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