Granny’s 3 Berry Pastie
Flaky Pie Crust
1cup whole wheat flour
1cup pastry or unbleached all-pupose flour
1 ½ sticks of unsalted butter, cut into chunks
About 4 tbsp ice cold water
I like to “rub” the butter into the flour by hand. So place the flour and butter in a medium bowl and set to work. It’ll only take 5 minutes and is really therapeutic.
When you have a mixture, which sort of resembles “crumbles”, mix in the salt and sugar.
Then add the water and with your hands smoosh the mixture into a smooth round ball/disk. Pop it in a sealable plastic bag and place in the fridge as least one hour prior to using.
Flour a surface or large wooden board and roll out the pastry. As you are using a whole wheat flour, it may crack a bit at the edges as you roll it out, but no worries because you’ll be cutting the edges off. When you’ll rolled it out to a size that is clearly bigger than the round baking tin, carefully roll it around rolling pin to help transfer it to tin and unroll over the tin. Push the pastry into the tin and use excess around the edges to patch up holes.
4cups mixed berries ( I used raspberries, blackberries and blueberries)
1/4 cup all purpose flour
3/4cup brown sugar (I used Coconut Palm Sugar, which I love – from Whole Foods.)
Mix all the filling ingredients in a bowl, making sure flour doesn’t clump. Transfer this mixture into the pie dish.
Roll out the remaining dough for the top of the pie. Cut two slits in the top and glaze the pie with a milk or egg wash.
Place in the oven for 45 minutes or until golden brown.
You can either eat it hot, room temperature or cold – all 3 work. I recommend keeping it out of the fridge if you are eating it the next day, as the pastry will stay light and buttery.