This pie is my pièce de résistance.  It looks beautiful and is my favorite type of dessert:  berry pie.  Serve it up with some homemade whipped cream, and I don't think life could get any better.  I hope you enjoy!

Step 1: The Crust (Pate Brisee)

This recipe is for one double-crust 9" pie. To get a flaky crust, the key is COLD.  I refrigerate all of my ingredients about 30 minutes prior.  At the very least, make sure the butter and water are both cold.


2 1/2 cups all-purpose flour
1 tsp. salt
2 Tbsp. granulated white sugar
1 cup unsalted butter, cold and cut into small pieces
1/4 - 1/2 cup ice water

Combine flour, sugar and salt in a food processor (or bowl, if that is what you have to work with). Add butter and pulse to combine until resembles course crumbs, about 10 to 15 seconds (if using bowl, cut the butter in with a pastry blender). Add ice water in a steady stream, starting with just 1/4 cup. Process just until the dough pinches together. If necessary add a little more water until you get to this state. You should not need more than 1/2 cup nor require longer than 30 seconds processing.

Turn the dough out onto your work surface and divide in half. Shape into flattened discs, wrap each into plastic wrap and refrigerate for 1 hour. (The dough can be frozen for up to a month; thaw overnight in the refrigerator before using.)

Take one disc and roll it out onto your floured work surface until about 12" in diameter. Roll from the center out and rotate your crust quarter turns occasionally to avoid sticking.  Transfer the crust to a 9" pie pan.  (To transfer, I gently fold the dough into quarters and unfold in the pan.)  Trim the edges, leaving about 1/2" overhang and then fold them under. Cover with plastic wrap, and place in the refrigerator for about 30 minutes.

Take the second disc, and roll it out as above. Cut about 3 to 5 long, thin pieces from the middle. Transfer to a parchment paper-lined cookie sheet. Gently pinch each piece all along the length, and then roll so it is rope-like. Do not roll it very hard, as the idea is not lengthen the piece, just round it. Using a small flower-shaped cookie cutter, cut out and transfer about 7 flowers to the cookie sheet. With the remaining dough, use an almond-shaped cookie cutter to obtain as many pieces as you can. From the scraps, cut out small circles that will be the center of your flowers. For this last part, I didn't have anything just the size I wanted, so I roughly cut the circles and shaped them with my fingers. To finish off the leaves, use a knife or clean razor blade to lightly etch "leaf lines" into each almond-shaped dough piece. Cover with plastic wrap, and place in the refrigerator for about 30 minutes.

In the meantime, continue on to the berry filling.
As I promised I made one! It is not as good looking as yours but I am getting there.<br> <br>
That looks beautiful! Martha Stewart would be jealous. Well done, and thanks for posting the picture.
The cake turned out to be not only good looking but also good tasting!<br><br>Thank you aganin for your instructable.
Made this tonight and we loved it! Thank you for sharing! Here's a before and after baking picture.
<p>My husband and I had fun making this together today</p>
My friend made this pie. <br><br><br><br>Opps lol wrong photo?
Here, as seen in the photo, is my lovely daughter Ronny. Me encanta mucho! We made this pie directly after my dear Grammy was assulted on her 103rd birthday by a total stranger. This pie made her mind as calm as the sea on warm, balmy, and sun filled afternoon in the middle of the Bahamas. I want to thank each and every one of you from the bottom of my left ventricle!
Okay, I made it my profile picture, so hopefully this time it posts...
Those look really great! Well done. :)
<p>Great Recipe, I subbed strawberry-rhubarb instead of mixed berries, perfect crust , perfect filling...thank you!</p>
<p>Great Recipe, Love the crust, I used strawberry and rhubarb instead of mixed berries....came out perfect, Thank you.</p>
<p>This is my 2nd attempt and I think I finally got it! This pie impresses everyone! It's a lot of fun to make. I use Ina Garten's pie crust recipe but followed your filling and crust decor tips exactly. Thank you!!</p>
<p>I am chomping at the bit to find the time to assemble, new, tasty, beautiful, works, of, edible art! Today is the day I give the, Triple Berry Pie, a try! I have taken it upon myself to bake something new (with any luck at all, every day) for as long as...well, as long as I feel like it. While, every one I know &amp; every cell in my body, is excited about my &quot;dulce' undertaking&quot;....my waistline is not! Nevertheless, I'll be making this pie today &amp; my taste buds &amp; I are above &amp; beyond excited about. it.</p>
<p>I made this pie for Thanksgiving and it was a big hit. Not just pretty but delicicous. I used my deep dish pie plate because it has a wider rim which I thought would support the leaf crust better and sometimes berry pies splatter a lot. I think that the depth contributed to the upper right edge of the crust caving in during baking. Next time I will use the regular pie plate. In my haste to get it done, I forgot to brush the tops of the leaves with glaze (I did use it for &quot;glue&quot;) so mine is less shiny than the example. <br><br>This pie is much easier to make than it appears and it was super fun!! The thing that *was* very time consuming is returning the dough to the refrigerator for chilling -- *many* times. So plan your time better than I did! Here is the overall plan: Make dough - divide in half and chill. Roll out bottom, put in pie plate and chill. Roll out top, cut out shapes, put on parchment-covered cookie sheet and chill. Assemble entire thing and chill. Only then do you bake. I will definitely be making this pie again and I thank kathrynl for this excellent Instructable.</p>
<p>Would I be able to make this pie a day in advance?</p>
This was so yummy - the crust was flaky and buttery and the berries were perfectly sweet... Didn't need anything but I couldn't resist a little dollop of cream ;) <br>I didn't have any cookie cutters so cut up the leaves by hand, and cut small strips which i rolled up while pinching 1 side to create a rosebud look. See pics for before and after baking / eating... Thanks so much for sharing! :)
What a beautiful way to fancy up a pie! Absolutely genius and beautiful too!
This pie looks amazing....I would love to enter it in next county fair! (with your permission) Thank you for sharing!
Absolutely! I'd love to see how your pie turns out, if you get a chance to put up a photo.
Ok if I can figure out how to post a pic I will!
That's a truly beautiful pie
This project was highlighted on the Huffington Post along with other creative ways to top pies. Congratulations! <a href="http://www.huffingtonpost.com/2012/07/10/how-to-decorate-pies_n_1662064.html">Check it</a>.&nbsp;
That is an absolutely gorgeous pie.
I guess my picture isn't getting posted, don't know why, let me try again.
Thank you so much for the idea. I love to bake but I have no creativity of my own, but I am pretty good and copying other people. I just need the direction and I follow it well. Look at my two pies, one was for a friend and if you look closely you will see their initials MT on the pie as well, top and bottom. <br>
This is... simply awesome!
I LOVE this, and I'd love to make it. I've been looking around online for similar cookie cutters- would you happen to have a link to the ones you used or what store they were from? Thanks so much!
Thanks! I got my cookie cutters at a kitchen outlet store last year. They were sold in a set along with some chocolate molds. I think you might be able to find some similar ones on eBay or Amazon. Good luck!
This is my favorite! Thanks for sharing.
That pie is just beautiful. I'm very impressed.
This is so lovely I can't wait to try it!
This looks great! I live in Holland, Europe and don't have a clue how much a cup weights or how much 1/2 cup of ice water is. Can you give a hint ?
Beautiful pie! The night sky one is very nice too. Congrats on your two finalists!
Now, that's just about the prettiest pie I've ever seen and I've been around for a long time. :( <br> <br>
that pie can fit even a wedding
That's not a pie; it's work of art!
That is a beautiful pie. Kudos!
Beautiful work, a shame to cut it. How long did decorating the top take? It's brilliant.
Thank you! Making pie can turn into a several hours event for me, but a lot of it is waiting (dough in the refrigerator, baking time, etc.). I don't know how long decorating the top took. If I were to guess, probably around half an hour. I had it pretty well planned out before I started, which saved a lot time.
WOW to do suck beautiful intricate work in such a short time, I'm jealous. :) Again, well done!
Your crust looks like a beautiful piece of hand embroidery! Fit for a top name magazine. A professional pastry chef couldn't make better
Wow, thanks for all the great compliments. I really believe most people with more patience than experience can come up with something like this. It looks more difficult than it really is.
You are very creative and this is a lovely edible treat. I believe that desserts should look as beautiful as they are yummy. I am an artist and going to school for graphic design and I always decorate my pies, but mine don't look as lovely as this. Thank you for the new ideas this gorgeous pie has inspired. <br><br>Best, Diana
It is striking! I really enjoy looking at it.
I sorry... but that looks too good to eat.... I guess i'll have to force myself... LOL!
'Good<em>pie, </em>good<em>pie</em>, my friend good<em>pie</em>...'<br> <br> &nbsp;My kids used to watch Bear in the Big Blue House and he was always going on about triple berry pies. Henson creature workshop never came up with anything as elegant as this. I think it deserves a 5.<br> <br>
awesome work!
Wonderful!<br>I have to cook one for my girlfriend with those decorations. Thank you!
Really wonderful! Thank you for sharing your design with those of us who might be able to physically do it, but never would have had the creative mind to come up with it. I know more about shingles than cooking, but wouldn't it be easier to decide where you wanted to leaves to end, put one down and lay the leaves on top of one another, rather than having to lift each leaf and slide the next one under?If you alternated a leaf at a time, where they came together would be the &quot;top&quot; where the flower goes.

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