Celebrate Mom with the special CMA Home Kitchen recipe. Rain or shine, this Spring Berry Pie is sure to make Mother’s Day cheery. Watch CMA Executive Chef, Laura Richmond, make it, then pull up the recipe and recreate it yourself.
DOUGH
1 cup ap flour
1/2 stick butter
1/2 cup shortening
1 tsp salt
1 tsp sugar
1 egg
1 tsp lemon juice
Ice water
FILLING
1 cup berry of choice
1/4 cup sugar
Add the flour to a large bowl. Cut cold butter into small cubes and place in bowl with the shortening. Using a fork, tips of fingers, or a pastry cutter, break butter up to incorporate into flour. It should be the consistency of gravel or small peas. Crack the egg into the bowl. Add lemon juice, salt and sugar. Mix. Add just enough ice water until mixture comes together…about 1 to 2 tablespoons. Lightly kneed the dough and shape into a disc. Wrap in plastic wrap and refrigerate for 1 hour.
For the filling, put berries and sugar in a pot and on low heat simmer for about 20 minutes. Once syrupy and thick refrigerate for an hour.
Once the dough is chilled, roll it out to a 1/4 inch thickness. Using a glass or cutter, cut circles out. Press the circles into a muffin pan then add 2 tablespoons of cold filling into each. Use left over pastry dough scraps to decorate the tops. Glaze the top with an egg wash and bake at 400 for 20 minutes.
Let cool and enjoy!
Looking for other ideas to treat your mom? Check out Mother’s Day packages from CMA.
– Charlotte Stack is the Internal Events Manager for Columbus Museum of Art. She coordinates and executes more than100 events with the Museum annually from intimate art-making activities to major fundraisers
