I don’t claim to be a great cook, I do easy, farm to table meals good. And as my husband, Adam, will often remind me, casseroles and desserts are my favorite. He’s right. I won’t deny it! I like comfort food; yummy, easy recipes you can make with garden fresh ingredients.
While berries aren’t quite popping up in the garden yet, nor are they in season at the farmer’s market, the prospect of warm Spring days ahead had me dreaming of future farm picking adventures and perusing Stark Brothers Nurseries for must haves! I think the key in this pie is a cup of strawberries. So often mixed berry recipes exclude this high vitamin C, nutrient rich fruit, but biting into these delicious chunks are one of the best things about it!
Another twist to make this pie perfection, is clove! Cloves tend to be found in Autumn dishes like pumpkin pie or ginger breads, but I believe it actually creates a nice balance with the berries. Did you know that cloves are also an antioxidant, antiseptic, local anesthetic AND anti-inflammatory! Seems like a good boost to fight those pesky winter colds that keep hanging on.
So when Adam, I and our tiny Coconut were recently invited over for dinner to our new friends Matt & Emily’s house, I knew I needed to up my game. Being invited for dinner is always a treat, but Matt & Emily are no average cooks, they are Nerds With Knives! If you haven’t heard of them, put down that egg and follow them on instagram now! That said, I wanted to thank them for kindly having us to their home and what better way to say it then with pie! Now Nerds With Knives are in a league of their own, but this Mixed Berry & Clove Pie recipe seemed to really satisfy everyone’s “sweet” buds for dessert. Tell me what you think!
Mixed Berry Pie
For The Crust:
2 Cups Flour
8 Tablespoons Butter, Cubed
1/4 Teaspoon Salt
3 Teaspoons Ice Water
1 Free Range Egg
For The Filling:
1 Cup Sugar
1/3 Cup Cornstarch
1 Pinch of Salt
1 Teaspoon Cinnamon
1 Teaspoon Ground Clove
1/2 Teaspoon Nutmeg
1/4 Cup Water
1 Cup Whole Strawberries
1 Cup Blueberries
1/2 Cup Raspberries
1/2 Cup Blackberries
1 Tablespoon Lemon Juice
Begin by making the crust. Mix flour with butter in medium mixing bowl. With a pastry knife (or fork) cut or mash the butter into the flour. Add salt and water as you mash. Continue to mix until dough is formed. Dust wood rolling pin with flour, then flatten dough on cold surface. Form into a nonstick pie pan. Lightly brush surface of crust with egg yolk. Set aside or refrigerate up to an hour until you are ready to fill. If you need more time, freeze and do egg brushing step later.
Preheat oven to 400 degrees.
In a large saucepan, combine sugar, cornstarch, salt water, and spices. Gently stir in blueberries. Cover and let boil for 2 minutes. Then add the remaining fruit & lemon juice and mix. Continue cooking, without lid on medium heat, for 5 minutes.
Pour mixture into prepared pie crust. Bake in oven for 8 minutes.
Remove pie from oven and follow below optional step if you choose!
*Optional: For a decorative touch, use cookie cutters on any remaining dough and add a few shapes to the top! Simply cut out, lightly brush with egg yolk and place on top of pie!
Either way, reduce heat to 350 degrees and continue baking for 45 minutes or until filling is slightly bubbly and gooey looking and crust is a golden brown.
Ding! Time is up. It will continue to set as it cools. Let it sit for 10 minutes before serving. Did I mention it tastes great with a dollop of vanilla ice cream?!
PS. If you love brass kitchen accessories as much as I do, like my bulldog clip above, check out Utensil next time you’re in Beacon, NY. Plus all the cookie cutters you can imagine!!