Tue, Sep

Muskegon Metro Area

It's our humble honor to welcome a new face to the Muskegon Channel.  We are lucky enough to have the talented and fun Chef Char as pat of the team. Chef Char calls Kitchen 242 at the Muskegon Farmers Market home.  She's offers classes in healthy cooking, teaches kids how to make fun and nutritious meals and of course there are the desserts.  We'll be making a mixed berry pie on our first episode! 

Kitchen 242 Logo pngKitchen 242 Online

We caught up at Kitchen 242 to show you how it's done.  Take a look and you'll find the step by step directions at the bottom of the story, but for now...ladies and gentlemen....the one and only Chef Char!!

Stay tuned till the end!  You'll find a surprise!!






Look like fun?  It is.  You can join Chef Char at Kitchen 242 for some of her upcoming classes.  You can find her schedule on the Kitchen 242 Facebook page!  Our special thanks to Chef Char for sharing her awesome talents!  We'll be back in a couple weeks with another great recipe! Click on the pic of Chef Char below for the link to her Facebook page and the schedule of upcoming classes and more great recipes.

cc mkg channelFollow Chef Char on FacebookMixed Berry Pie Recipe

From Chef Char

Flaky Pie Crust:
8 oz. (2 sticks) unsalted butter, cut up into Tablespoon-size chunks and frozen
2 cups all-purpose flour, sifted
1 tsp salt
2 tsp sugar
½ cup buttermilk
1 Tablespoon pure vanilla
In a mixing bowl, add frozen butter, flour, salt and sugar. Next, add the buttermilk and vanilla. Using a dough hook on an electric mixer, mix the dough ingredients until it forms a ball and butter chunks are about the size of nickels and dimes. Wrap ball of dough in plastic wrap or place in a seal-able plastic bag before placing in refrigerator until ready to roll out dough. When ready to roll pie crust, split the ball of dough in half. Lightly dust a clean surface with flour and roll half of the dough into a circle to cover a large (9 inch) pie pan. Place bottom crust in pan. Fill with fruit filling of choice (mixed berry filling recipe below) and roll other half of dough ball on a lightly floured surface into a circle big enough to cover a filled pie. Place crust over pie filling, pinch edges of crust, brush with egg wash, then sprinkle with granulated sugar. Slice small holes into the top crust before placing pie into a 375 degree preheated oven for 40 to 45 minutes. Remove pie from oven and allow pie to cool slightly before serving.

Mixed Berry Pie Filling:
36 oz. (just over 2 pounds) frozen mixed berries (raspberry, strawberry, blueberry, blackberry, blueberry)
1 ½ cup granulated sugar
1/3 cup cornstarch
2 Tablespoons fresh lemon juice
1 Tablespoon vanilla

Place frozen fruit in a strainer and reserve juice from berries while thawing. Once there is at least a cup of berry juice collected from the thawing fruit, transfer juice into a sauce pan. Add sugar, corn starch and lemon juice and stir until smooth. Once the cornstarch and sugar are dissolved into the juice, place saucepan over medium heat and stir until juice begins to boil. Turn off heat, add vanilla and berries, then stir until berries are evenly coated with filling. Allow fruit filling to cool slightly before adding to pie.