Monday, May 30, 2011
Mixed Berry Streusel Cobbler
I have made this pie about 5 or 6 times and it is always a crowd pleaser. This recipe should be made a day ahead. Pies, soups, salsas, and most sauces need time to get all of the flavors in full unity. Pies also need time to rest and firm up for easy cutting. So plan ahead!
2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
6 tablespoons ice water
6 tablespoons (packed) golden brown sugar
1/4 cup whole almonds
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 1/2 tablespoons old-fashioned oats
4 1/2 tablespoons all purpose flour
1 cup sugar
1/4 cup large pearl tapioca*
2 tablespoons fresh lemon juice
5 cups assorted fresh berries
1 TBS cinnamon
*Let's talk about tapioca for a second. I grew up with 6 brothers and sisters who LOVED tapioca. I hated it, and always got upset b/c everyone got a treat but me. But mixing it in pies creates an insanely rich and creamy consistancy. So needless to say, tapioca and I are mending our relationship.
If you want to be a hardcore baker, use your hands! Something really bothers me about food processor crust making. It just seems lazy and I prefer to put my blood, sweat, and tears into my cooking. On the other hand, I'm trying to be a better person, so if that is your method, go for it.
In a large bowl, add flour, sugar, and salt. Slowly add in the butter and shortening and break up into the flour. Don't over do it, you want the flaky crust, and overworking your dough can prevent that. Once the mix resembles a course cornmeal appearance, add 5 tablespoons ice water, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball and flatten into disk. Wrap in plastic and chill at least 1 hour. 2 hours is preferred.
Mix sugar, tapioca, lemon juice, and cinnamon in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.
Combine all ingredients in a food processor. Process until moist clumps form. Set aside.
Preheat oven to 400°F.
After resting in the refrigerator, let dough sit at room temp for about 10 minutes.
Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. You can make some fancy "crimp" work with the dough, but I prefer to use all of it and skip the overhang. Freeze crust 20 minutes.
Spoon filling into crust.
Crumble topping evenly over filling.
Wrap pie in foil and bake for 30 minutes. Remove foil and continue baking another 20-30 minutes, until crust and topping are golden brown and filling is bubbling, Transfer pie to rack and cool at least 3 hours (it you MUST make the same day).
Sorry I did not take a picture of the pie right out of the oven. The truth is my husband and I stayed up late and dove into it around 3am. These things happen.