Berry Bash! What a Party…

Thanks to all of those who came down to the Little Shipping Container last Saturday, or those who visited us at the Ferry Plaza where we tried in vain to not drop juicy berries all over our white aprons at Berry Bash. For those who missed out, we demonstrated how to make a mixed berry rhubarb pie with a crumble top. This week, berries are taking center stage on our menu – we’ve got Apple Blueberry, Buttermilk Raspberry, Strawberry Custard and for subscribers, Cherry Berry. For those of you who are sad you missed out on last week’s pie, you can find the recipe below. Enjoy!











Mixed Berry Rhubarb Crumble Pie

1 Recipe for your favorite all-butter pie crust

2 cups washed, hulled, quartered and then sliced strawberries
2 cups washed, split lengthwise, then sliced rhubarb
1 cup blueberries, rinsed
1 cup raspberries, rinsed
1 T lemon juice
1 t  lemon zest
¼ cup cornstarch
½ cup sugar
½ cup brown sugar
½ t ground cinnamon
¼ t freshly grated nutmeg
¼ t kosher salt

Crumble Topping:
¾ cup all-purpose flour
3/4 cup thick rolled oats
½ cup sugar
¼ cup packed brown sugar
½ t ground cinnamon
¼ t ground allspice
¼ t ground ginger
½ t kosher salt
¼ lb butter, at room temperature

Use a rolling pin to roll out the dough and then fit it into a buttered pie plate. Chill for at least 30 minutes. Roll the edge of the bottom crust under tightly, so that it rests comfortably on the rim of the pie plate.  Press the outer crust between two knuckles of one hand and the thumb of the other to flute. Place in the freezer to freeze solid, while prepping the filling and crumble.

Preheat your oven to 425. Line the frozen pie shell with aluminum foil or parchment paper, and fill with rice, beans, or ceramic pie weights, making sure to gently push the weights against the sides of the parchment or foil, to keep the sides of the crust from collapsing in the heat of the oven. Bake for 20 minutes until the crust is slightly beginning to brown. Let cool.

Mix the prepped strawberries with the sugar. Allow to macerate while prepping the rhubarb, and rinsing the blueberries and raspberries. Combine the cornstarch, brown sugar, spices and salt. Drain the strawberries, reserving the juice for another use (smoothies, ice cream- use your imagination!), and mix the strawberries with the other fruit. Mix the lemon juice and zest with all of the fruit, and then combine with the cornstarch mixture.

Combine all dry ingredients, making sure to break up any sugar lumps. Using your hands, work the room temperature butter into the flour mixture until well combined.

Fill pre-baked shell with fruit, top with the crumble (taking care to form larger chunks of the topping), and brush the fluted edge with a cream or egg wash. Sprinkle with coarse sugar and salt, and bake in a preheated 350 oven for about 50 minutes, or until the juice of the fruit start to bubble, and the edges of the crust and the crumble are nicely browned.

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