Making a winberry pie.

              Since finishing uni for the year, I have found myself searching for ways to keep myself occupied. I woke this morning to a beautiful sunny day and decided to make a winberry pie. It is tradition for my family to spend one day of the year, sat under the shade of the tree's next to the river that runs near my house. Here, we would pick winberries and spend the rest of the day baking. I must admit, I am a hopeless cook. HOWEVER, I make a bad-ass winberry pie! You don't always need a ton of ingredients to make a delicious dessert. Winberry pie is one of my favourite summer treats and so I have made an easy step by step tutorial. :-)   

Crust
2 cups flour

1 tsp. salt
2/3 cup cold butter (that’s 11 Tbls.)
1/4 cup cold water

Filling
5 cups fresh blueberries (that’s about 3 pints)
1 cup sugar
6 Tbls. flour

Makes one 9-inch pie.

Preparing the filling

 Toss both the flour and sugar into a bowl with the berries.

Use your hands to combine them well. You could add a squeeze of fresh lemon juice here, if you like.

Preparing the crust

Put the salt, flour and butter into a bowl.

Pulse them together until the butter and flour are combined and the mixture is fairly uniform. You’re aiming for raggy bits of flour and butter, like this.

Drizzle in the water and mix. Gather the dough up into a ball, wrap it in plastic wrap, and refrigerate it for maybe 20 minutes.

When the dough is chilled, unwrap and place it lightly on a floured surface. Cut the dough in half. Put one half back into the fridge and roll the other half into a ball.

Roll it out so that it’s flat. Keep the dough as even and uniform in thickness as you can. Some of the edges may split.That’s just fine (You’re eventually going to roll the edges together with the top crust.)

Place the bottom crust into the pie plate. Pour the berry mixture into the bottom crust.

For the top crust, grab your other ball of dough out of the fridge. Roll it flat just like you did with the bottom crust.

Place the top crust on to cover the berry filling.Your top crust should hang over the edges of your pie pan.Trim the top crust a little so that it’s fairly even and round. You want it to hang over the edge of the pie pan by about an inch or so.Put the top and bottom crusts together, and roll them under. (By doing this, you’re sealing the two crusts together—and keeping your filling totally contained so it won’t leak out when baked.)

Bake your pie in a pre-heated oven at 220°C for 40-45 minutes.

Cool the pie in the pan before serving and enjoy! :-)