Feeling a little "black and blue"

Spring is a good time for getting into shape.  We all have a couple of extra winter pounds that we have been hiding under a sweater.  Comfort foods have kept us warm and now we are reaping those rewards. Like most of you, I have decided to get back into shape and shed the winter coat.  The only thing is, the first few workouts leave me sore and tired.  I know it will get better - it always does - but right now, I am feeling a little black and blue.  

This gave me an idea for a pie.  (I know, I know, I am supposed to be reducing, but this thought is irresistable!)  How about a Black and Blue pie?  Being that spring is berry season, it seems like perfect timing.

I started with 4 cups of fresh blueberries and 1 cup fresh blackberries.  If you really like blackberries, you can play with the proportions, but I liked the lesser amount since the blackberries are so much larger and seedier.  I like my pies to be juicy and firm, so I started with making a thick blueberry syrup.  Taking 1 cup of blueberries, 3/4 cup sugar, 1 teaspoon of orange zest and the juice of half an orange, I cooked them in a pot until the sugar was dissolved and the berries burst to form a nice consistency.

To help with the thickness, I tossed the remaining blueberries and blackberries with 3 tablespoons cornstarch.

When the syrup is added to the cornstarch-coated berries, the resulting filling was juicy and luscious.

I made my favorite pie dough.  (I have been playing with lots of different formulas, and I really like the 1/2 butter, 1/2 shortening ratio.  It is very forgiving, flaky and delicious.)  This amount of filling works well in a standard 9" pie pan.  If you are using a deep dish, you will have to add 1-2 cups more berries to fill it up.  I was thinking about a crumb topping, but the family voted for lattice.  I brushed the top with egg wash and sprinkled it with some turbinado sugar.

To the oven!  The oven was heated to 425˚ F.  I baked the pie for 10 minutes at that temperature and then turned it down to 350˚ F and baked it until the crust was golden and the filling was thick and bubbly.  This took about another hour.  

Now, it is time to enjoy the "fruits" of my labor.  After allowing the pie to cool completely, the slices came out perfectly.  I really don't like my pies to "pool" after a slice is removed, and I had great success this time.  Tasters (family, friends, and neighbors) reported that the filling was just sweet enough to allow the berries to be the star.  The crust was flaky and tender.

So, you may be wondering how a girl can balance baking pies and losing the winter weight?  Share the pie!  Neighbors love the unexpected knock on the door when pie is on the other side.  

Black and Blue Berry Pie

Serves: 8

Crust: for lattice pie

2 1/2 cups all-purpose flour

1 1/2 teaspoons kosher salt

8 tablespoons unsalted butter, cut into small squares

8 tablespoons vegetable shortening

1 teaspoon apple cider vinegar

Up to 8 tablespoons ice water

Filling: for a 9" pie shell

4 cups fresh blueberries

1 cup fresh blackberries

3/4 cup sugar

1 teaspoon orange zest

Juice of half an orange

3 tablespoons cornstarch

1 egg

2 teaspoons turbinado sugar

1. Make the pie dough:  In the bowl of a food processor, pulse the flour and salt 2 to 3 times to combine.  Add the butter and shortening and pulse until the mixture is the consistency of coarse crumbs.  Add the vinegar.  Start with 4 tablespoons of water and then add water a tablespoon at a time, pulsing until the dough begins to come together.  Do not allow the food processor to make the dough into a ball.  The dough is ready when it holds together when you squeeze it between your fingers.  Divide the dough into portions for the crust and the lattice.  (2/3 for the crust and 1/3 for the lattice works well.)  Flatten each into disks and wrap in plastic; refrigerate at least 30 minutes.
2. Working with the larger portion, roll the dough on a lightly floured surface, place in pie plate and crimp as desired.  Place in freezer to set.
3. Meanwhile, make the filling.  Heat the oven to 425˚ F.  In a medium sauce pan, combine 1 cup blueberries, the sugar, orange zest and orange juice.  Bring to a simmer over medium high heat and cook until the sugar dissolves and the berries burst to form a syrup.  Toss the remaining blueberries and the blackberries with the cornstarch in a medium bowl.  Gently toss the syrup with the berries.  Allow to cool slightly.
4. Roll out remaining dough for making the lattice.  Cut strips 1" wide.
5. Take the pie plate out of the freezer and add the berries to the crust.  Using the strips of dough, weave a lattice pattern on top of the crust.  Lightly beat the egg with 1 tablespoon of water and brush the crust with the egg wash.  Sprinkle with turbinado sugar.
6. Put the pie into the oven and place a baking sheet on the rack below to catch anything that may bubble over.  Bake for 10 minutes, reduce heat to 350˚ F and continue baking until crust is golden brown and filling is bubbly, 45 minutes to an hour more.  Allow pie to cool completely before serving.