March 21, 2016 Arley Arrington

Mixed Berry + Red Wine + Black Pepper Pie


Snow day baking really is the best: it always pushes me to try new things, since I have all the time in the world, and only the ingredients are in my pantry. One Monday morning, I found myself trapped at home in the snow, but needing to pull together a pie for a shoot with Amy Jackson for the Cville Weekly (still so cool I get to say that ! ). I had no fresh fruit in the house, but as always, I had a bottle of red wine at the ready, and a bunch of berries buried in our freezer, that were probably originally supposed to go into a healthy smoothie or something. I think they found a better fate in this pie.

For the crust:

2 ½ cups flour

1 teaspoon salt

4 teaspoons sugar

1 cup cold butter, cut into ¼ inch cubes

¼ cup water

¼ cup vodka

  1. Combine flour, salt, and sugar in the bowl of a stand mixer.
  2. Add butter, mix with a paddle attachment until mixture resembles coarse sand.
  3. Mix in water and vodka until the dough just begins to come together. Divide in half, and quickly knead together by hand to form two discs.
  4. Wrap in plastic wrap for at least one hour.

For the filling:

5 cups berries

¼ cup + 2 tablespoons wine

1/3 cup flour

½ cup brown sugar

1 teaspoon vanilla

½ teaspoon salt

1 teaspoon black pepper

1 egg

White sugar

  1. Preheat oven to 375 degrees.
  2. Whisk together flour, sugar, salt, and pepper in a small bowl.
  3. Combine flour mixture and berries. Add wine and vanilla.
  4. Roll both pie crusts out to a 10” circle.
  5. Place one crust in a 9” pie pan, trimming the edges.
  6. Cut second disc into ¾ inch strips for the lattice.
  7. Place filling in pie dish. Arrange lattice strips on top, folding over the edges of the bottom crust for a clean look.
  8. Whisk egg, and brush on top of pie crust. Sprinkle with sugar.
  9. Bake at 375 degrees for 30 minutes. Reduce oven to 325 degrees for 45 minutes, or until the filling is bubbling in the center, and the pie crust is nicely browned.
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