Bianco Berry Pie

March 11, 2016

Ingredients for Olive Oil Crust

 

1 ½ cups flour (can use up to ¾ cup whole-wheat flour)

3 ½  Tbsp. Lucero Ascolano Extra Virgin Olive Oil

unrefined sea salt

Crust Directions

 

1-  Sift flour and salt into a large bowl.

 

2-  Add Ascolano Extra Virgin Olive Oil, and using your

hands, rub flour and oil together until mixture turns crumbly.

 

3-  Make a well in  the middle, and add 1/4 cup water. Continue

mixing with your  hands or a fork until dough beings to clump.

Add water as needed, until dough forms a tight ball.

 

4-  Refrigerate dough for 1 up to 2 hours.

 

5-  When dough has chilled, use the heel of your hand to lightly

knead and flatten the ball, then use a rolling pin to roll out into

a 9-inch circle. Add extra flour as needed to keep it from

sticking to the work surface.

 

Strawberry Balsamic Filling Ingredients

 

7-8 cups fresh strawberries, hulled and cut into quarters

1 small red apple

4 Tbsp. granulated (caster) sugar

6 Tbsp.Lucero Bianco White Balsamic Vinegar

1 tsp. Angostura bitters

¾ cup light brown sugar

¼ tsp. sea salt and a grind of pepper

egg wash (1 large egg whisked with 1 tsp. water)

sugar, for sprinkling

 

Directions for Filling

 

1-  Combine strawberries in a large bowl. Peel the apple, shred

on the large holes of a box grater, and add to the strawberries,

along with the granulated (caster) sugar, bitters and

Bianco White Balsamic Vinegar 

 

2-  Mix well, then gently stir in light brown sugar followed

by sea salt and a small grind of pepper. Place ½ of the crust

to line the pie dish, add the strawberry balsamic filling and

place the other ½ over the top.

 

3-  Press and roll the two crusts together then pinch all the

way aroun d to create a seam. Crimp the edges as desired.

Chill the pie in refrigerator for 15 minutes to set the pastry.

 

4-  Meanwhile, place a baking sheet on bottom rack of oven,

and pre-heat to 425 F / 220 C.

 

5-  Remove the pie from the refrigerator and brush the pastry

with the egg wash. Sprinkle with the desired amount of sugar.

Place the pie on the baking sheet and bake for 20 to 25 mins,

or until the pastry is beginning to brown.

 

6-  Lower the oven temperature to 375 F / 190 C, move the pie

to the center oven rack, and continue baking until the pastry

is a deep golden brown and the strawberry juices are bubbling,

roughly 30 to 35 minutes longer.

 

7-  Take pie from the oven and allow cooling on a wire rack,

2 to 3 hrs.

 

Serve slightly warm or at room temperature. The pie will keep

refrigerated for 3 days or at room temperature for 2 days.

 

Taste Notes: Ascolano is Lucero Yellow Green Label-Med

 

olive oil crust-apple berry pie image from Isa Chandra

 

 

 


Print Article

Leave a Comment