Saturday, May 5, 2012

Deep Dish Berry Pie Tart


Is it a pie,  is it a tart?  Yes.  And yes!

I first saw this odd pie-tart hybrid while browsing a pastry table at a local market.  I was intrigued for a fleeting moment, then able to pass by with a "eh..."

Mr. Baird was intrigued for longer. His silent reaction was to sneak it into the shopping cart while I browsed the tea aisle. I gave him a sideways glance as the cashier scanned it and put it in a bag. He maintained his poker face.

I'll admit, I was a little irritated.  I like trying new things, but we had a surplus of sweets at home.When I reluctantly decided to try a bite I recognized the cream cheese tart crust immediately- though it lacked the loving touch of a little salt. Like most grocery-bought bakery items, it was just okay.

A while later, something happened. It was a daydream I think, or the deepest thought this dessertophile could muster. In my mind's eye I saw tart dough, baked into tall fortress walls,which held a kingdom of every type of berry. There was a lattice top, too.


I remembered the deepest-dish pie I'd ever seen, and decided to have a look at the crust recipe - bingo! A cream cheese crust -I'd found my fortress wall.

My favorite berry pie filling recipe was adapted to generously fill the deep dish crust. And I cheated a little. Since berries won't be at their peak for another month here, I bought a few bags of organic blueberries, raspberries, blackberries and strawberries. They made a deliciously sweet filling that contrasted that amazing tart crust.


Deep Dish Berry Pie Tart
Yield: 10-12 servings                                                                                         [click for printable version]
This tart slices best when chilled in the refrigerator overnight, so plan ahead! It is wonderful when re-heated and served with ice cream.
You will need a 9 x 2.5-inch spring-form pan for this recipe.

Tart crust:
adapted from Matt Bites
1 cup salted butter or margarine, softened
6 oz. cream cheese, softened
2 cups all-purpose flour
1/4 cup granulated sugar

  1. In a stand mixer fitted with the paddle attachment, beat butter or margarine and cream cheese at medium speed until creamy. Gradually add flour and 1/4 cup of sugar. Mix until a soft dough forms.
  2. Shape dough into a flat disk and cover with plastic wrap.  Chill 15-20 minutes. Cut dough into thirds and wrap 1/3 in plastic wrap. return it to the refrigerator to chill. 
  3. On a well floured surface, knead remaining dough together. Roll dough with a floured rolling pin. Gently lay dough inside spring-form pan and press up the sides. Place dough-lined pan in the freezer and freeze until dough is stiff.  Next, prepare the berry mixture.

Berry pie filling:
6 - 7 1/2 cups fresh berries or frozen berries thawed and patted dry. (I used blueberries, raspberries, blackberries and strawberries)
1 cup granulated sugar
1/4 cup plus 2 tbsp. cornstarch
  1. In a large mixing bowl, stir together sugar and cornstarch. Remove 1/4 cup of this mixture and sprinkle over the bottom of the tart crust (be sure to return pan to the freezer).
  2. Add berries to the remaining mixture and toss gently to coat. Remove tart crust from freezer and pour in berries. Return to freezer while you roll out the remaining 1/3 of reserved dough.

To finish:
1 egg mixed with 1 tbsp. water for egg wash
1-2 tablespoons turbinado sugar
  1. Preheat oven to 375 degrees.
  2. Roll remaining 1/3 dough portion on a well floured surface. Cut into strips with a pizza cutter or knife. Place dough strips on top the berry mixture forming a lattice and cut off excess with a knife. 
  3. Brush lattice top with egg wash and sprinkle with turbinado sugar.  Bake for 15 minutes at 375, then reduce temperature to 350 degrees.  Bake for 30 minutes longer, then place a piece of aluminum foil over the top of the tart to prevent over browning.  Bake for 30 minutes longer.  Remove from oven and let cool.  Chill overnight.  Run a knife around the edge of the crust before removing the spring-form ring. Slice and serve.

82 comments:

Yuri - Chef Pandita said...

Whoa! Stunning as usual, Heather. Happy weekend <3

Rosa's Yummy Yums said...

Splendid and so mouthwatering! I am a big fan of berry pies...

Cheers,

Rosa

Jennifer said...

Those photos are ridiculously stunning. Leaky berry juice never looked so good.

Heidi said...

I'm like, Homer Simpson drooling over here! I will make this. I'm on a mission.

Debby Foodiewife said...

This would grab my husband's attention. He LOVES berry pie. I love the cream cheese crust. So happy you posted this, so I can make it for the love of my life. Thanks!

Sue/the view from great island said...

This is soooo much better than a regular pie...it's got the perfect fruit to crust ratio!

Ambika said...

Wow!! That is one amazing pie, love it!

Dinuka said...

Oh my gosh. You just made me crave this SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO much!!!!! Thank You! <3

Averie @ Averie Cooks said...

A crust with cream cheese...and all those berries in the filling..I'm in!

Dinuka said...

Oh I forgot to say Happy Cinco de Maya!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Becca said...

This is the king of pies. No this is the pie that ate the king of pies. This is magnificent! :O

DirtKicker Pottery said...

Yummy and beautiful.

Redd H from Salted Spoon said...

This looks so delicious! Wish I could eat it all right now!

chefjamielevine.com said...

Looks awesome!!! Thanks for posting!

Linda M said...

Check your links, I clicked on both of them and it took me to an online pharmacy, selling viagra

Heather (Heather's Dish) said...

this sounds amazing! i love the deep dish crust...heaven!

Karyn - Pint Sized Baker said...

Wow! Super Pie! i thank Mr. B for his splurge and you for your creative genius to create this wonderful pie.

Jessie said...

Wow. I've never seen anything like this. Enjoyed hearing the background story too - it sounds like this dessert was just meant to be!

Sue said...

Oh my goodness, a berry lover's(me!) dream!!!

Julia @The Roasted Root said...

I'm still very new with making pie crusts from scratch and had no clue that people used cream cheese in crust. I'd probably wonder what the secret ingredient was after trying a bite - sounds very unique! I'm amazed at how many berries went into this thing...talk about antioxidants galore! Very pretty and tasty looking tart!

Chung-Ah | Damn Delicious said...

Anything involving "deep-dish" is a godsend.

Katrina @ Warm Vanilla Sugar said...

You have just opened a new obsession of mine I think....deep dish pie?! HELLO!

Kavi said...

Looks heavenly!

Lauren at Keep It Sweet said...

I am a big filling person so love that this is such an extreme deep dish! Also, the cream cheese based crust sounds delicious!

Anonymous said...

This looks fabulous! I just have a question. Do you have to use a cream cheese crust? I'm allergic to dairy and don't like using fake cream cheese. Could I use a regular pastry crust? Or maybe use something instead of cream cheese?

SprinkleBakes said...

Thanks everyone!

@Linda M. the links go to their appropriate places. You may want to run an antivirus scan on your computer.

SprinkleBakes said...

Hey Anonymous - there are other tart crusts that do not use cream cheese, which I think would work okay (the tart shell recipe on this one is one of my favorites http://www.epicurious.com/recipes/food/views/Ricotta-Tart-with-Dried-Fruit-Compote-240564 )

I know you said you don't like fake cream cheese, but I can't help but think Tofutti cream cheese would be a great substitute. It's vegan and I've used it before in baked goods.

Thanks for the question!

Patricia @ ButterYum said...

Oh Heather, my gosh doesn't this look amazing! I'm a blueberry fan so I can just imagine this made with tiny Maine blueberries - yowza!! I use frozen berries all the time - they're a great value and they always taste wonderful. Love your pics, as usual, but that opening shot is a stunner. I should know better than to visit your blog first thing in the morning. ;)

The Daily Smash said...

Wow This looks amazing... I would love a slice or two lol

cookies and cups said...

My husband does that too...sneak things into the shopping cart, although it's never usually a gorgeous pie tart, it's typically ring dings or pop tarts!
This is gorgeous and I am sure delicious!

Ali B said...

Wow this looks amazing!!

ashley said...

Beautiful tart! While looking at the ingredient list I noticed the berry amount to be 6-71/2 cups! Quite a variation!! How many cups did you use in relation to the amount of cornstarch you used (1/4 cup)?

Heather said...

How positively indulgent! How did you get those berries to stay inside and not gush all out on the first slice? You are magic, aren't you?

Gracey said...

This looks amazing!
Just like something out a betty crocker cook book!
I'm getting hungry. =(

Vicki Bensinger said...

Wow this is just beyond beautiful! The instant I laid my eyes on this photo I was salivating. Absolutely spectacular and I'm sure it tastes that way too! Printed!

Marina {Yummy Mummy) said...

This is amazing. Feeling pretty darn lame over here for not making pies in spring-form pans all the time! Genius!

Jen said...

I love pie! I never thought to make it deep dish. I love your blog. Thank you.

Suzanne said...

All I can say is...Yum! Now I have to find some good berries & make this...

Eileen said...

Looks amazingly delicious! I love pie :)

Kelsey from {ps:heart } said...

This looks absolutely divine! Such a regal dessert...I'm in love!

Rituparna said...

Delicious ! ! !

Pan Cuisine said...

I drool and drool and almost choked on my drool :) Pure beauty this one...

Laura said...

Mmmmmm...give me give me some of that pie! It's super deep! (that's what she said?)

Angelica said...

O my God!!!Looks amaizing!!!
Congratulations!!!Every thing you do is very,very beautiful...and delicios!!
All the best and...super hugs!

Jennifer and Jason said...

Wow! Now that's a pie :) I love how tall it is, and the lattice on top is lovely.

RecipeGirl said...

I'm loving how absolutely perfect this looks! And it's incredibly DEEP!

bridget {bake at 350} said...

Oh, that is gorgeous!

My husband normally slips candy bars into the cart. ;) Maybe we should ban them from shopping?

Catalina @ Cake with Love said...

OMG this looks amazing, so tall, so much filling, and since I am a crust girl enough crust for me!!! Love thi srecipe!

Lora said...

Deep deliciousness served up as only you can. Wow!

Christina @ Oven Adventures said...

THIS is how you do pie. Fabulous!

Everyday Pixie Dust said...

im seriously drooling through the screen! amazing! from www.everydaypixiedust.blogspot.com

Minnie Kitchen said...

This is sooo beautiful! worthy of a cooking magazine front page!!

Rachel @ Baked by Rachel said...

That is one amazing pie/tart!

iheartvegetables.com said...

That looks absolutely amazing!

Buy Right Daily at Waka Network said...

I'm drooling over your site! I love the food, the recipes, and your photography. 

Laurie {Simply Scratch} said...

I've died and gone to berry heaven!! Looks phenomenal!

The BearFoot Baker said...

Mouth watering now!! Must have!!!!

Lynne @ 365 Days of Baking said...

LOL! Dinuka's comment made me laugh - that's A LOT of SO's!!! I wonderf how long it took her to write them?
Heather, this sounds absolutely amazing!! And your pictures...there are no words. Thanks for sharing!

Anonymous said...

Is it odd that I totally want to add rhubarb to this? I really do. So, yeah, I think I will. I had planned a blueberry rhubarb pie anyway, but this is SO much better!

- denali

_MissAnnie_ said...

Wow, this looks so yummy! :)

Ana Sofia said...

Not only does it look like a master piece, but it also looks so yummy! Ohh i could do with a slice <3 you are so talented!

Love, Ana
cupcakesandflowers.blogspot.co.uk
x

livingthesweetlifeblog said...

ohh heather, you're always amazing me!! This looks delicious :)

Maria said...

OMG!! Looks beautiful I wish I could have a piece

Debby@Just Breathe said...

This sounds heavenly!

Anonymous said...

Does the middle really cook?

SprinkleBakes said...

It really does. It bakes 1 hour 15 minutes.

Heather Ozee said...

I think that little day dream would make a fabulous painting! I'd love to see what you saw... and that pie... YUMMY looking :)
P.S. Everyone at my Book-A-Million now knows how good you microwave little smokies ;)

Natalie said...

Woah. Marry me.

Jennifer (Delicieux) said...

Oh my god this looks amazing!!!! I love it's berry filled goodness. Perfect for the cold weather we are having here right now.

Annie said...

Um, YES please!!!

ye-mek.net said...

This photos are amazing... What a awsome recipe this is..

chriesi said...

Wow!!! Amazing!

ashley said...

Beautiful tart! While looking at the ingredient list I noticed the berry amount to be 6-71/2 cups! Quite a variation!! How many cups did you use in relation to the amount of cornstarch you used (1/4 cup)?

p.s....yes this is a re-post!! I've not received a response so I thought I'd try again....

SprinkleBakes said...

Hey Ashley, thanks for the re-post. Not sure how I missed it the first time -my apologies!

I used 6 1/2 cups, though I could have fit more berries into the crust. If you use 7-7 1/2 cups of berries you could increase the amount of cornstarch by 1-2 tablespoons - but I'd only do this if your berries are super juicy. The amount of cornstarch and sugar sprinkled in the bottom of the crust does a good job soaking up the juice and keeping the bottom of the tart dry. The remaining cornstarch mixture holds the berries together, but I think the key to this tart holding together well is to chill it thoroughly - overnight is suggested.

I hope this helps!

Luli said...
This comment has been removed by the author.
Luli said...

Hey!

I usually have problems when cutting the strips and forming the lattice. They usually tear before I can put them on top of the filling. Do you have any tips to keep this from happening? The pieces put together instead of the strips nicely placed all over really change the overall look of the finished pie.

Thank you for your help!
Luli

Megan Pence said...

Oh my gosh I think I am in love! Like full blown Romeo and Juliette, if I don't have this I think I'll die kind of love. YUM!

ashley said...

Thank you so much for getting back to me and for the clarification!!

iheartcakes said...

This is BEAUTIFUL! I want that piece of tart with the even tasty-looking whipped cream on top!

Lili said...

I'm still in shock that Mr. Baird would even want to try "store bought"! My oh my, this creation looks so scrumptious I can hardly stand it! xo ~Lili

jessica said...

Hi! I know it's super close to the holiday, but I wanted to ask a few questions. I wanted to use tart cherries instead- should I cook them first like a normal cherry pie? If so, should I up the cornstarch and sugar? Also, does the pie freeze well?

Thanks SO much!!

Jessica

Heather Baird said...

Hi Jessica! You shouldn't have to cook the cherries before, and the cornstarch amount should be fine as-is. The pie bakes for a total of 1 hour 15 minutes, so the cherries will have no problem cooking in that amount of time.

Post a Comment

To better meet your needs and answer pertinent questions, all comments are now moderated. My replies are not threaded so be sure to check all comments below yours for my reply.

xo
H

Related Posts with Thumbnails