The Duke I Tempted / Triple Berry Pie

I saw this book on a list of recommended Valentine’s Day reads and after the whole Bridgerton craze, I decided to give it a shot. It features the classic trope of two people who are obviously in love with each other although neither will admit it. While well written, it wasn’t really my cup of tea.


However, I did enjoy how ambitious and driven the heroine was. As a self-taught botanist with a clear goal for her future, her self-agency in a time that was not well known for such things was refreshing. To honor her love of botany, I decided to try my hand at a Triple Berry Pie with a leaf crust.

Triple Berry Pie

 Ingredients

  • 2 pie crusts (I took a short cut with store bought)
  • 1½ cups Blueberries (fresh or frozen)
  • 1½ cups Raspberries (fresh or frozen)
  • 1½ cups Strawberries, quartered (stems removed)
  • Juice of ½ a large Lemon
  • 1 cup Turbinado or Demerara Sugar
  • 6 tablespoons Corn Starch
  • 1 egg, beaten

Directions

Preheat oven to 375 degrees.

Roll out first sheet of pie dough and roll to a circle that is 1½-2 inches larger in circumference than your pie dish.

Place the sheet of dough over the top of your pie dish and press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough so that it evenly hangs over the edge about ½ inch.

Use your fingers to press large ruffles around the edge of the crust.

Set aside and make the pie filling.

Place the blueberries, raspberries, strawberries, lemon juice, corn starch, and sugar in a large bowl. Toss to coat – corn starch should dissolve.

Spoon the mixture evenly into the dough lined pie dish.

Place the remaining half of the pie dough in between two sheets of parchment paper and roll to a thickness of ⅛”.

Using a sharp knife or roller cutter, cut 20-30 strips of dough that are about 12″ long and ⅛” wide.

Carefully lift one strip at a time and lay them around the edge of the pie crust, intertwining and looping them. Leave the center of the pie uncovered with dough strips. Keep adding strips to the top of the pie until you feel like there are enough vines covering it.

Using a small leaf shaped cookie cutter, cut out leaves (30+) from the rolled pie dough. Use the back of a knife to make indentations in the leaves.

Place the leaves in the dough vines, placing some around the edge of the pie, some in the center of the vines, and some around the inner edge of the dough vines.

Brush beaten egg over the top of the pie crust.

Cover the top of the pie with tin foil very carefully and bake on the middle rack of an oven at 375 degrees for 45-50 minutes.

Remove the tin foil and continue baking the pie until the filling is bubbling. The center of the filling should be thick and gel-like.

Remove from the oven and let cool.

Serve warm or at room temperature.

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