Mixed Berry Pie
- 2 c all purpose flour
- ½ tsp. salt
- 2 egg yolks
- 8 ¼ oz unsalted butter (cut into cubes and frozen)
- 4-6 tbls cold water
- Place flour and salt in mixing bowl with paddle and mix on low speed to combine.
- Add the frozen butter and continue to mix on low until it resembles coarse meal.
- Add the yolks and enough water for the dough to just come together. Remove from the mixer, form into a round disk, wrap in plastic and refrigerate for a minimum of 30 minutes.
- Remove the dough from the refrigerator and put on a floured surface and roll into a circle about ½" thick and 12" in diameter.
- Carefully drape it over the pie pan and quickly press the dough into the bottom and up the sides of the pan.
- Cut any overhang to 1" from the lip of the pan, reserving scraps for cut outs. Going around the pan turn the excess under until it sits on the edge of the pan. You can leave the edge plain or form a decorative pattern.
- Place the pie shell in the freezer for at least 1 hour.
- Remove the pie shell from the freezer and cover tightly with aluminum foil making sure to press the foil securely into the bottom crease and that the edges are covered.
- Prebake the crust by filling it with pie weights, dried beans or uncooked rice in a 350 degree oven for about 20 - 30 minutes or until the crust does not look dry on the bottom and is slightly golden brown on the sides.
- Remove the foil and weights and let cool.
- 3 c strawberries, halves and quarters
- 1 c blueberries
- 2 c blackberries
- 2 c raspberries
- ¼ c lemon juice
- 1 ½ sugar
- 1 tsp. cinnamon
- 3 tbsp cornstarch
- Place all of the berries in a large bowl.
- Add the lemon juice, sugar, cinnamon and cornstarch. Gently mix to coat the fruit and place the mixture in the prebaked shell.
- Roll out the scraps of dough and cut into small stars and place them on the fruit overlapping some and separating some.
- The pie can be chilled at this point for 30 minutes.
- Place the filled pie on a foil lined baking sheet and bake in a 350 degree oven for 40 - 50 minutes or until the juices bubble and thicken.
- Remove from oven and let pie cool before serving. Serve warm with a scoop of vanilla bean ice cream or crème fraîche.
520 Main Street
Napa, CA 94559-3353
Phone: (707) 257-7280
About Toni Chiappetta:
Tess, Toni's mom, was her first cooking teacher. Toni also studied at the Cambridge School of Culinary Arts as well as the Albert Kumin and Peter Kumps' schools in New York.
Toni's first baking job was at Icarus in Boston. Toni then went onto Sfuzzi in Philadelphia followed by Bistro Don Giovani in the Napa Valley.
Sweetie Pies began in a very small apartment kitchen with a bread box sized oven. After presenting samples to Napa Valley Coffee Roasting Company, business took off! Within four months, the operation moved to a real kitchen with commercial ovens, and for the first time, Sweetie Pies had a payroll.
Today, Sweetie Pies is a booming business with a staff of dedicated bakers, some of whom still remember the early days of delivering warm muffins in the back of the Honda.
Toni continues to oversee every aspect of the operation, from developing new recipes to training new culinarians. Toni takes out the garbage, pays the bills and continues to try to satisfy her incurable sweet tooth.