Pairing Craft Beer with Valentine's Day Dishes

Mixed Berry Love Note Pie

Ingredients

2 ½ cups all-purpose flour

1 tsp salt

1 tsp sugar, heaping

½ pound cold unsalted butter (2 sticks)

3 ounces cold water (6 tablespoons)

1-2 cups blackberries, blueberries, or strawberries, or a mixture

The juice of half a lemon

2 tablespoons sugar

1 tablespoon all-purpose flour

Sparkling sugar

1 egg white

Directions:

In a food processor, combine the flour, salt, and sugar. Pulse briefly to mix. Dice the butter and scatter it over the top of the flour mixture. Pulse until the mixture forms coarse crumbs about the size of peas.

Drizzle the ice water in 2-tablespoon increments over the flour and butter mixture while pulsing the food processor, until the dough starts to come together. If the dough sticks to itself but not to your hand, it’s ready. If not, add a little bit more water.

Lay a large piece of plastic wrap on a work surface. Transfer the mixture onto the plastic wrap. Bring the mix together into a ball. Cut the ball in half and form two separate discs. Wrap each disc in plastic and refrigerate for at least 30 minutes, up to 24 hours. (Dough can be frozen up to a month.)

When ready to bake, preheat the oven to 425°F and line a baking sheet with parchment paper.

Place one of the disks of dough on a lightly floured surface. Roll it out to about 1/8^th-inch thick, or 11-inches round. Using a pizza cutter or knife, create a square or rectangle by cutting off the rounded edges. Set the scraps aside for later.

In a bowl, lightly stir together the berries, lemon juice, sugar, and flour. Spoon the filling evenly onto the center of the dough, leaving a 2-inch border uncovered around the edge.

Fold each corner of the crust to the center of the berries to create the envelope. Dab some egg white on each corner to seal them in place. It doesn’t have to be perfect and gaps in the seams are preferred to allow air to escape. Don’t worry if a little juice from the berries seeps out while baking—it adds color.

Using a heart-shaped cookie cutter, create a heart with the piecrust scraps. Brush the back of the heart with egg white and secure it to the center of the envelope. Brush the pie, including the heart, with more egg white and, if desired, sprinkle with sparkling sugar.

Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.

Transfer the pie to a wire rack and let cool slightly before serving.

Makes 2 pies.