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Three Berry Crumble




Source of Recipe


Mary Lou Simmerlink, pastry chef, Hotel Metro


List of Ingredients




1 1/3 cups (2 2/3 sticks) unsalted butter, room temperature
2/3 cup sugar plus 2 1/2 to 3 cups sugar, depending on sweetness of berries (divided)
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
3 1/2 cups flour
Almond streusel (see recipe)
6 cups (3 pints) raspberries; pick over but do not rinse (see note)
6 cups (3 pints) blueberries; pick over but do not rinse (see note)
6 cups (3 pints) blackberries; pick over but do not rinse (see note)
1/2 cup cornstarch
1 tablespoon vanilla extract
12 small disposable pie tins (see note)



Recipe



Cream butter and 2/3 cup sugar until well mixed. Add egg and vanilla, scraping with a rubber scraper to make sure dough is well mixed.

In a mixing bowl, combine salt, baking powder and flour. Add to butter mixture all at once and mix just until combined. Scrape dough onto plastic wrap and form in a flat disk. Cover and refrigerate at least 1 hour.

After dough has chilled, lightly dust a work surface with flour. Divide dough into 12 equal parts and roll out the dough to fit pie tins. Dough scraps can be re-rolled, but be careful not to incorporate too much flour or dough will become crumbly. You may have to chill the scraps again before you roll them. Once the pie shells have been rolled out, fit them into pie tins making sure the dough reaches the outer rim of the tins. Return tins to refrigerator.

Prepare almond streusel and set aside.

To make filling: Preheat oven to 375 degrees. Combine unwashed berries with remaining 2 1/2 to 3 cups sugar (depending on sweetness of berries), cornstarch and vanilla. Immediately spoon about 1 1/2 cups of the berry mixture into each tart shell. It's OK to heap the filling in the shells; the berries will cook down. (See note.)

Divide almond streusel evenly among pies. Set on cookie sheets and bake in preheated oven 20 to 25 minutes or until streusel is golden and you see juice from berries bubbling up in the center of the pies. Remove from oven and cool completely. Garnish as desired. Makes 12 pies, 1 serving each.

Notes: Pastry recipe makes enough for 12 individual, 7-ounce pies. Disposable pie tins can be used. They should measure at least 3 inches across the bottom, five inches across the top and be at least 13/8 inches high. They can be found at kitchen supply stores and in some large grocery stores.

For this dessert, the berries are not rewashed before using so there should be no excess liquid in the filling. After adding sugar and cornstarch to berries, very quickly add mixture to crusts, top with streusel and bake. If berry mixture sits too long, you will end up with too much liquid.

Pies freeze well.