Black & Blue Mango Pie
Ingredients
1 small recipe flaky pie pastry
2 large or 3 medium mangoes
2 cups (1 pint) fresh blueberries
1-1/2 cups (6-ounce basket) fresh blackberries
2/3 cup sugar
3 tablespoons cornstarch
2 teaspoons freshly squeezed lemon juice
2 tablespoons unsalted butter
1 teaspoon sugar for garnish
Method
Start the filling: Remove cheeks from the mangoes. Score the flesh for 3/4-inch squares and remove from the skin. Trim flesh from the pit area and dice.
Wash and thoroughly dry the blueberries and blackberries. Cut large blackberries in half.
Preheat the oven to 400 degrees. Position oven shelf to the lower third of the oven. Butter a 9-inch ovenproof glass pie plate.
Roll 1/2 the pastry into a 13-inch circle. Line the pie plate with the pastry. Trim edge, leaving a 1/2-inch overhang.
Place diced mangoes and berries in a large bowl. In a small bowl, combine the sugar and cornstarch. Sprinkle 2 tablespoons of this mixture on the bottom of the pastry-lined plate. Add the remaining dry ingredients to the fruit and shake the bowl to distribute. Do not stir or you will crush the fruit.
Empty the mixture into the pie plate mounding the fruit in the center. Sprinkle with lemon juice and dot with butter.
Make a lattice top with the remaining pastry as follows: Roll pastry into a 13-inch circle. Using a pastry wheel, divide pastry into 12 1-inch strips. Evenly space the pastry, starting with 2 longer strips, placed to the left and right of the center, about 3/4-inch apart. Continue, using 2 more strips on either side, keeping the shortest strips toward the outer edge. Rotate pie 90 degrees. Repeat process, weaving new strips over and under the initial 6 strips. Trim, leaving a 1-inch overhang.
Seal the edges by folding the pastry strips under the bottom layer of dough. Flute the edge of the pastry. Sprinkle the lattice with sugar.
To prevent the edges from burning, make aluminum foil bands. Cut two 3-inch-wide strips of 18-inch heavy-duty aluminum foil. Fold 1 inch of each strip to the center, making a double thickness of foil. Mold the foil around the edge of the pie, keeping the double fold on top of the dough. Be careful not to crush the edge of the pastry. Secure the bands with tape.
Bake the pie for 45 to 50 minutes. Halfway through the baking time, place an aluminum foil drip pan on the rack below. To make the drip pan, cut an 18-inch square of heavy-duty aluminum foil. Double fold each edge (about 1 inch per fold), standing the foil up at the second fold, forming a rim.
After 45 minutes, remove the aluminum foil bands. Continue baking for 10 minutes longer or until the crust is golden brown and the juices begin to bubble. Remove the pie from the oven and cool on a rack. Let stand at least 3 hours before serving.
Ingredients
1 small recipe flaky pie pastry
2 large or 3 medium mangoes
2 cups (1 pint) fresh blueberries
1-1/2 cups (6-ounce basket) fresh blackberries
2/3 cup sugar
3 tablespoons cornstarch
2 teaspoons freshly squeezed lemon juice
2 tablespoons unsalted butter
1 teaspoon sugar for garnish
Method
Start the filling: Remove cheeks from the mangoes. Score the flesh for 3/4-inch squares and remove from the skin. Trim flesh from the pit area and dice.
Wash and thoroughly dry the blueberries and blackberries. Cut large blackberries in half.
Preheat the oven to 400 degrees. Position oven shelf to the lower third of the oven. Butter a 9-inch ovenproof glass pie plate.
Roll 1/2 the pastry into a 13-inch circle. Line the pie plate with the pastry. Trim edge, leaving a 1/2-inch overhang.
Place diced mangoes and berries in a large bowl. In a small bowl, combine the sugar and cornstarch. Sprinkle 2 tablespoons of this mixture on the bottom of the pastry-lined plate. Add the remaining dry ingredients to the fruit and shake the bowl to distribute. Do not stir or you will crush the fruit.
Empty the mixture into the pie plate mounding the fruit in the center. Sprinkle with lemon juice and dot with butter.
Make a lattice top with the remaining pastry as follows: Roll pastry into a 13-inch circle. Using a pastry wheel, divide pastry into 12 1-inch strips. Evenly space the pastry, starting with 2 longer strips, placed to the left and right of the center, about 3/4-inch apart. Continue, using 2 more strips on either side, keeping the shortest strips toward the outer edge. Rotate pie 90 degrees. Repeat process, weaving new strips over and under the initial 6 strips. Trim, leaving a 1-inch overhang.
Seal the edges by folding the pastry strips under the bottom layer of dough. Flute the edge of the pastry. Sprinkle the lattice with sugar.
To prevent the edges from burning, make aluminum foil bands. Cut two 3-inch-wide strips of 18-inch heavy-duty aluminum foil. Fold 1 inch of each strip to the center, making a double thickness of foil. Mold the foil around the edge of the pie, keeping the double fold on top of the dough. Be careful not to crush the edge of the pastry. Secure the bands with tape.
Bake the pie for 45 to 50 minutes. Halfway through the baking time, place an aluminum foil drip pan on the rack below. To make the drip pan, cut an 18-inch square of heavy-duty aluminum foil. Double fold each edge (about 1 inch per fold), standing the foil up at the second fold, forming a rim.
After 45 minutes, remove the aluminum foil bands. Continue baking for 10 minutes longer or until the crust is golden brown and the juices begin to bubble. Remove the pie from the oven and cool on a rack. Let stand at least 3 hours before serving.
