Very Berry - Three Berry Pie

Very Berry Pie
By, Will Falzon
Ingredients

1. 2 pie crust 9” (My recipe below)
2. 32 oz. Frozen mixed berries
3. 1 Pink Lady apple, grated and squeezed dry
4. ½ Cup Brown sugar (Not Packed)
5. 1 Tsp. Lemon juice
6. ¼ Cup Balsamic Glaze
7. 1 Tbs. Unsalted Butter
8. ½ tsp. Salt
9. 1/3 Cup Tapioca Flour
   

Instructions.
Preheat oven to 350F. 15Min. Before the pie is ready for the oven

1. Rinse berries in cold water, place in a large colander/strainer, over a large bowl. Let the berries defrost and release there juices. Ether, over night in the fridge, or on the counter. Reserve all of the berry juice.
2. Add the salt and Lemon juice to the defrosted berries, allow to macerate
   for another 20min. At room temp.
3. Reduce the collected berry juice to ¼ the original volume. You should have about two cups worth. Reduce to ¼ cup. Place the juices and butter in a microwave safe glass, 4 cup measure. Microwave on high, 2min. at a time, stirring to release trapped air bubbles; at the 2min. Intervals.
4. Combine the reduced berry juice, Berries, Apple, Brown sugar, Balsamic glaze and Tapioca flour. Mix well
5. Place one pie crust in a 9” pie pan.
6. Place the berry mixture into the pie shell
7. Cover with the second pie pastry. Fold the top pastry under the bottom pastry and press to seal.
8. Flute the edge of the pie all the way around
9. Slice 6 vent holes in the center of the pie
10. Bake in the 350F preheated oven for 1:15min. Or until the filling is bubbling at the vent holes.

Optionally, you can paint the pie top with some egg white and sprinkle with a little white sugar before baking.

Pie Pastry, dough 

Ingredients

• 5 cups all-purpose flour
• 1 tablespoon salt
• ½ tsp. Baking Powder
• 3 sticks cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1 tablespoon Apple cider vinegar
• About 3/4 cup ice water
  Makes 4 -  9 to 11 inch pie crusts. Enough for 2, two crust Pies.

Preparation

1. Sift flour with salt and baking powder into a large bowl. Blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps.
2. Beat egg with vinegar in a 1-cup measure using a fork, then add enough ice water to measure 1 cup total. Add to flour mixture, stirring with fork until incorporated.
3. Turn out mixture onto a lightly floured surface and knead gently with heel of your hand just enough to bring dough together. Roll out or pat into a 15- by 9-inch rectangle. Arrange dough with short side nearest you, then fold into thirds like a letter to form a roughly 5- by 9-inch rectangle. Divide dough into 4 equal sized disks. I weigh the dough. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 6. Alternatively, you could freeze at this point, for use later.