Summer Berry Pie

Berry Pie

Yield: 8
Author: Sarah Truesdell
Double crust, summer berry pie.

Ingredients:

For the Flaky Pastry
  • 4 cups (560 g) all-purpose flour (plus more for rolling)
  • 2 tbsp (25 g) sugar
  • 2 tsp fine salt
  • 1 1/2 cups (340 g) unsalted butter, very cold
  • 3/4-1 cup cold water
  • 1 tsp cider vinegar (optional)
For the filling
  • 24 oz blackberries or blueberries
  • 3 tbsp cornstarch
  • 2 tsp grated lemon zest
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • ¾ cup sugar

Instructions:

Make the pastry
  1. Grate your frozen butter on the large side of a box grater and hold in the refrigerator or freezer.
  2. In a large bowl, whisk together flour, sugar, and salt until well mixed.
  3. Add cold butter and toss with flour. Using your hands, break down pieces of butter by rubbing them into the flour until your mixture resembles coarse cornmeal.
  4. Add 1⁄2 cup cold water and 1 tsp apple cider vinegar. Mix with a wooden spoon or your hand until a rough dough is formed. Add additional water as need, 1 tablespoon at a time, until you have few to no dry bits of dough.
  5. Turn out onto a lightly floured counter and knead briefly just until a cohesive dough is formed. Flatten into a rectangle and fold. Repeat fold 2 more times.
  6. Divide into two equal pieces, flatten to about 1 1⁄2 inch thickness, wrap with plastic and chill in fridge for at least 30 minutes.
  7. Preheat oven to 400F. Cover a baking stone or sheet pan in foil and place in oven, with rack set to bottom third position.
  8. After dough as chilled, dust work surface with flour and roll one disk of dough to about 1/8-1/4 inch thickness, taking care to lift the dough and redust underneath to prevent sticking. Always roll from the middle out to the edge, stopping right before the edge.
  9. Easy crust into pie pan, making sure not to stretch the dough.  Trim excess. Hold in the refrigerator or freezer.
Make the filling & assemble pie
  1. Wash and dry berries.
  2. In a large bowl, whisk together cornstarch, lemon zest, salt and sugar. Toss mixture with berries and lemon juice.
  3. Roll out second disk of dough in the same manner as the top disk. 
  4. Pour berries into pie tin. Use a wet finger to moisten the edge of the bottom crust. Cover with top crust. Trim top crust. Pinch top and bottom crusts together. 
  5. Cut vents on top of pie. Brush all visible surfaces of with egg wash. Bake for 50-70 minutes, until berries are bubbling. A glass pan will take longer. About 40 minutes into baking, cover pie with a sheet of foil or cover edges with pie crust protector to keep edges from burning. 
  6. Let pie cool for at least 3 hours before cutting. 
Did you make this recipe?
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Created using The Recipes Generator
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