I totally need to get some of that vitamin that helps your memory out...but I can't seem to remember what it's called!
Yesterday, I spent an embarrassingly crazy amount of time looking for this recipe...
...had I seen in on a blog?
...in an email?
...where, oh where?
I could not remember.
...was it in a magazine?
...or in a link on twitter?
After sorting through foodie emails, blogs, twitter feeds, and magazines, I finally just gave up and decided to glance through my new Everyday Rachael Ray Magazine.
Well, crazy enough...it was right there on page 106.
I had used some deductive reasoning for not checking that magazine first...Rachael Ray is a self-proclaimed cook, not baker. She certainly wouldn't have this recipe.
Or, yes, she would.
Thankfully, I had just enough time to throw this together before we had to get Cloe from school.
Pie recipes often seem daunting, especially the crusts.
But this one was so easy...not to mention completely delicious!
Rachael Ray's Rustic Tri-Berry Pie
(we made a Bi-berry pie...)
3 containers (6 oz. each) blackberries (about 3 1/2 cups)
(we substituted 3 cups extra strawberries and 1 cup extra blueberries)
1 c. sugar, plus more for sprinking
1/4 c. quick-cooking tapioca (we substituted pearl and it worked great!)
2 T. fresh lemon juice
8 oz. strawberries (about 2 cups), halved or quartered
1 container (6 oz.) blueberries (about 1 1/4 cup)
1 1/2 c. flour
1/4 tsp. salt
1 stick (8 T) plus 2 T. cold unsalted butter, cut into small cubes
1 large egg, separated
1/4 c. ice water (more as needed)
In a large bowl, combine 1 c. blackberries (or blueberries), 1/4 c. sugar, the tapioca, and lemon juice; mash with a potato masher.
Stir in the strawberries, blueberries remaining blackberries (or strawberries) and 3/4 c. sugar. Let stand for at least 20 minutes, gently stirring once or twice.
Meanwhile, position a rack in the lower third of the oven and preheat to 400 degrees.
In a large bowl, whisk together the flour and the salt. Add 8 T. butter and use a pastry blender to cut the butter into the flour until crumbly. Continue working with your fingertips until the mixture is flaky.
Transfer the dough to a lightly floured surface and, with a lightly floured rolling pin, roll out to a 13-inch round. Roll the dough up onto the pin and unroll over and into a 9-in. pie plate. Center it and let the excess pastry drape over the edges. Gently press the dough into the pan.
Spoon the berry mixture evenly into the pan, making sure to pour in all the juices that have collected in the bowl.
In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, lightly glaze the pastry all over with the egg white. Sprinkle the dough with a few pinches of sugar.
Bake the pie until the berry filling is bubbling well, about 1 hour. (55 minutes for our pie)
Let the pie cool completely (or just slightly, if you're impatient) before cutting.
Serve with generous scoops of ice cream!
(They're all in their pajamas and have wet heads...pie was the perfect motivation to speedy things on up before bedtime!)