makes one 9” pie
Single crust all-butter pie shell with orange zest
2 cups all-purpose flour
½ cup white-whole wheat flour
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon orange zest
2 sticks (8 oz.) cold, unsalted butter cut into small pieces
½ cup ice cold water
In a large bowl, combine the flours, sugar, salt and zest. Using a bench scraper or your fingers, cut in the butter until crumbly. Add the ice cold water a few tablespoons at a time, tossing the mixture to combine, just until the dough becomes shaggy and sticks together when pinched. Gather the dough together and flatten it into a disc. Wrap in plastic wrap and refrigerate for an hour before rolling out. When the pastry has chilled, roll out the disc on a lightly floured sheet of parchment paper into a circle about ⅛” thick and 12” in diameter. Fit the pastry into a 9” pie plate; trim the excess so you have about a 1” overhang, then fold and crimp the edges. Refrigerate while you prepare the crumble.
Cornmeal Crumble to top one 9” pie
¼ cup sugar
¼ cup brown sugar
1 teaspoon orange zest
1 teaspoon ground cardamom
½ teaspoon ground ginger
1¼ cups all-purpose flour
¾ cup fine yellow cornmeal
1 teaspoon baking powder
½ teaspoon salt
1 stick (4 oz.) cold unsalted butter, cut into small pieces
1 large egg, beaten with a fork
In a large bowl, whisk together the sugars, zest, cardamom, ginger, flour, cornmeal, baking powder and salt. Cut in the butter using a bench scraper. Drizzle in the beaten egg, using your fingers to combine the mixture into a crumble. Cover with plastic wrap and refrigerate while you prepare the berry filling.
Pre-heat your oven to 375 degrees F.
Jumble Berry filling
¾ - 1 cup sugar (taste the fruit; I tend to use ¾ cup, you may prefer 1 cup)
pinch of salt
½ teaspoon lemon zest
½ teaspoon orange zest
¼ cup quick-cooking tapioca, finely ground in a food processor
½ teaspoon cinnamon
¼ teaspoon cardamom
2½ cups fresh or frozen blueberries (frozen Wild Blueberries from Trader Joe’s work well)
2 cups fresh or frozen strawberries, halved
1 cup fresh raspberries, lightly rinsed, dried on paper towels
1 cup fresh blackberries, lightly rinsed, dried on paper towels
In a medium bowl, whisk together the sugar, salt, zests, tapioca, cinnamon and cardamom. Set aside. Place the berries in a large bowl, sprinkle with the sugar mixture and use a rubber spatula to gently combine. Remove the chilled pie shell and the cornmeal crumble from the refrigerator. Place the pie shell on a parchment paper-lined baking sheet. Spoon the berry filling into the crust. Sprinkle the cornmeal crumble over the top of the filling. Cover the edges of the pie with strips of aluminum foil to prevent overbrowning. Place the pie on the bottom shelf of the pre-heated oven and bake for 45 minutes, rotating the pie halfway through baking. Cover the top of the pie with aluminum foil or parchment paper to prevent the crumble from overbrowning and move the pie to the middle rack of the oven. Continue baking for an additional 20-25 minutes until the juices bubble up around the edges and through the middle of the pie. Place on a cooling rack and cool for several hours so the pie can set up before slicing. Refrigerate leftovers.
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