In between doing major construction work and menu planning for his new restaurant Mallard Cottage (opening soon in Quidi Vidi Village, Newfoundland), Season 1 Top Chef Canada fan favourite Todd Perrin created this fall pie recipe for Reader’s Digest.
It’s a beautifully fruity and seasonal alternative to pumpkin pie for a Thanksgiving dessert. To win a Le Creuset pie dish and bird, just like the ones Todd used here, visit our contest page this month. And for Thanksgiving dinner prep tips from Todd and other celebrated Canadian chefs and cookbook authors, check out the October issue of Reader’s Digest, on newsstands now.
5 – 6 cups (1.25 – 1.5 L) fresh mixed berries, such as blackberries, blueberries and raspberries.
1/2 – 2/3 cup (125 – 160 mL) granulated white sugar
1/4 cup (60 mL) cornstarch
1 & 1/2 tsp (7 mL) ground cinnamon
2 1/2 cups (625 mL) all-purpose flour
1 tsp (5 mL) salt
2 tbsp (25 mL) granulated white sugar
1 cup (250 mL) unsalted butter, cold and cut into small pieces
1/4 – 1/2 cup (60 – 125 mL) ice water
2 tbsp (25 mL) milk or water
1. Rinse and dry the berries. Place them in a large mixing bowl and stir in the remaining filling ingredients until uniformly coated. Set aside.
2. Combine flour, salt and sugar in a food processor (or large bowl). Add butter and pulse (or cut in) to combine, until ingredients resemble course crumbs. Add ice water in a steady stream, starting with just 1/4 cup (60 mL). Process around 30 seconds (or mix with a knife), just until the dough pinches together.
3. Turn the dough out onto work surface and divide in half. Shape into flattened discs, wrap each in plastic wrap and refrigerate for 1 hour. (The dough can be frozen for up to a month; thaw overnight in the refrigerator before using.)
4. Take one disc and roll it out onto your floured work surface until about 12″ (30 cm) in diameter. Roll from the centre out and rotate the crust by quarter turns occasionally to prevent it from sticking. Transfer the crust to a 9″ (23 cm) pie pan. (To transfer, gently fold the dough into quarters and unfold in the pan.) Trim the edges, leaving about 1/2″ (1.3 cm) overhang and then fold them under.
5. Take the second disc and roll it out as above for the pie lid. Cover both uncooked crust and lid with plastic wrap, and place back in the refrigerator for about 30 minutes. Once the dough has chilled, pour the berry filling into the prepared pie pan and cover with the top pastry disc, cutting a hole for ventilation. (If you’re using a pie bird, (insert it into the bottom layer of dough before filling and top crust are added). Pinch edges to seal and brush top with egg wash.
6. Place the pie in a pre-heated 375°-F (175°-C) oven on top of a cookie sheet. About 10 to 15 minutes into baking, place an aluminum foil ring over the pie edges to prevent them from burning. Continue baking for another 35 to 40 minutes, or until the top is golden brown. Remove from oven and serve warm, with whipped cream or ice cream.