Winterberry Rose Pie

• Ready in 3 hours for 1 10" pie or 4 ½ hours for 4 3" pies

• Serves 6 - 8 for 1 10" pie or 8 for 4 3" pies

Ingredients

This recipe will make enough for a double crust (bottom + top) or bottom crust with a decorative top layer.

Crust

• 3 cups of flour

• 1 ½ cups of butter, cubed

• 1 tsp of salt

• 8 - 9 tablespoons of ice water

• 1 egg

• ¼ cup coarse su

Filling

• 2 cups of frozen wild blueberries or mixed berries

• 1 cup of white granulated sugar

• 1 tsp of salt

• 1 tsp lemon juice

Items needed

• KitchenAid mixer with whisk

• Medium bowl x 2

• Pie plate

• Spatula

• Fork

• Block knife

Preparation

1. Start with the bottom pie shell. Combine flour and salt. Then add cubed butter. Mix together until well combined.

2. To make the mixture more dough-like, add in cold water 1 tbsp at a time. Continue to mix until combined, then add another tablespoon of cold water. Continue to do this until all water is incorporated. It should start to look coarse and crumby with chunks of butter.

3. Form into a ball then cut in half with your block knife and wrap in plastic wrap. Cutting in half instead of shaping into 2 balls makes it easier to flatten and lessens the amount of manipulation to the dough. Be careful not to overwork the dough or else it will be dense instead of light and fluffy. Flatten both into a disk shape. Put in the fridge for at least 1 hour.

4. Flour the working surface then take out 1 dough from the fridge, remove plastic wrap and begin to roll out dough for the bottom of the pie plate.

5. Once the dough is rolled, about ¼ inch thick, transfer to your pie plate. Press down so the corners meet the edges, then trim the excess around the edges. No need to add holes to the bases since the pie will be cooked with the filling in it. If precooking a shell before the filling, holes or weights are needed to prevent air bubbles mishaping the crust.

6. Use any extra dough to make a nice rim, either pinching to make nice ridges or make a braid to add around the pie plate edges afterward.

7. Stick the plate in the freezer for 30 minutes so it’s nice and firm to keep its shape.

8. While the crust is chilling, prepare the filling. Mix berries and sugar together until combined, then add lemon juice and mix to combine again. If lemon juice is added before the berries and sugar are combined, the lemon juice will chunk to the sugar and wont be mixed in evenly.

9. When pie crust chilling is done, add berry mix. Put back in the fridge while preparing the top crust or decorative topping.

10. Take out the second pie dough and place on a floured working surface. Roll out dough until about ¼ inch thick.

11. Cut into strips, same or varied, or cut out shapes from a fondant cutter or stamps. Decorate the pie until dough is used up.

12. Brush over with egg wash, then sprinkle with coarse sugar cubes for a glistening look.

13. For a 10" pie, bake at 400 F for 45 minutes and for a 3" pie, bake for 30-35 mins, until golden brown and berry juices are bubbling. Let it sit for 10 minutes to allow the juices to firm up before serving.

Rose and pedals design:

🌿To make the pedals, I used a small leaf cookie cutter in a shape that I liked. Then I used a metal pick to press and make clean lines for the leaf texture.

🌹To make the roses, I used the smallest round cookie cutter that I have, about 1 inch diameter. Depending on the size of rose you want to make, the more circles you'll need. For these mini pie roses, I used 4 circles. To help the circles stick and hold its shape, I used less flour on my working surface and applied a small amount of water in between each circle. You can do this by dipping a finger in a bowl of water, then running a line across half the circle where the next one will sit on top. Do this for each circle. Then roll towards the inside starting from the last circle. Once fully rolled, slightly massage and pinch the edges so everything sticks together. Then use a sharp knife to cut right down the middle, so you end up with 2 roses.