Summer Berry Pie
Berry Pie
Yield: 8
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
- Grate your frozen butter on the large side of a box grater and hold in the refrigerator or freezer.
- In a large bowl, whisk together flour, sugar, and salt until well mixed.
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 400F. Cover a baking stone or sheet pan in foil and place in oven, with rack set to bottom third position.
- 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.
- 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
- Wash and dry berries.
- In a large bowl, whisk together cornstarch, lemon zest, salt and sugar. Toss mixture with berries and lemon juice.
- Roll out second disk of dough in the same manner as the top disk.
- 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.
- 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.
- Let pie cool for at least 3 hours before cutting.