BERRY PIE FILLING

配料

600 - 750 Gm Berry of your choice

150 Gm (¾ C) Sugar

55 Gm (¼ C) Brown sugar

28 G (4 Tbsp or ¼ C) Cornstarch

15 G (2 Tbsp) Flour

1 Tbsp Lemon zest

60 ml (¼ C) Lemon juice

5 ml (1 tsp) Vanilla

Pinch Salt

2 Tbsp Butter

步骤

Combine all ingredients except the berries and the butter.

Add berries to the other ingredients and stir to coat completely.

Refrigerate and allow to rest for anywhere from 1 hour to 24 hours.

Add berry mixture to par-baked pie shell and dot with tabs of butter.

Add top crust/lattice if desired.

Refrigerate assembled pie for 15-20 minutes.

Bake at 400°F for 20-30 minutes, then reduce heat to 350°F and continue baking for 45-60 minutes, UNTIL CENTER IS BUBBLING.

I have had to bake for quite a bit longer than 45 minutes for the berries to get to the bubbling stage.

备注

Adapted from Wick'd Confections @ https://www.instagram.com/reel/DWmsEpBEs1F/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Cool pie completely before serving.

Tips for clean slices:• Cornstarch + flour = thick, stable filling• Bake until the center is actively bubbling (not just edges)• Chill before baking to hold shape• Cool 3–4 hours minimum (overnight is best)• For extra clean cuts → chill 30–60 min after cooling

HOW TO PAR-BAKE A PIE CRUST FOR BERRY PIES!

https://sallysbakingaddiction.com/how-to-blind-bake-pie-crust/

How to Par-Bake Pie Crust (Video) - Sally's Baking.pdf