Double Berry Pie2012-06-20
- Prep Time : 1:30 h
- Cook Time : 55m
- Ready In : 2:25 h
- 2 ½ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks unsalted butter, very-cold, cut into 1/2 inch cubes
- 6 tablespoons ice cold water
- 4 cups fresh strawberries, sliced
- 4 cups fresh blueberries
- ½ cup sugar
- 1 lemon, juiced
- 3 tablespoons cornstarch
- 1 egg, beaten
- 1 tablespoon milk
- 1 tablespoon sugar
In a food processor, process the flour, salt, and sugar until combined. Scatter the butter pieces over the flour mixture and process until the butter pieces are incorporated throughout the flour and have begun to form little butter bits the size of peas.
Add ice cold water two tablespoon at a time to the food processor and pulse for one second with each addition just until the dough begins to form into a ball and you have added all of the water. Watch the dough, you may not need six whole tablespoons of water, and in some cases you may need a bit more.
Flour a countertop and remove the pie dough from the processor and kneed it until all of the dough crumbs have come together in one uniform dough ball. Cut the dough into two balls and flatten into two disks then wrap with plastic and let rest and cool in the refrigerator.
After an hour remove the dough from the refrigerator and roll out both disks using a rolling pin about 2 inches larger than your 9 inch pie pan, one for the bottom crust and one for the top curst.
Preheat the oven to 400 degrees. Carefully roll one of the sheets onto the rolling pin and gently form it inside the bottom of the pie pan and let it chill in the refrigerator while you prepare the fruit filling.
To make the berry filling for the pie combine the strawberries with the blueberries in a large bowl and add the sugar, lemon juice and cornstarch and mix with a wooden spoon. Add this filling to your dough lined pie pan then carefully place the other crust on top and seal the dough pressing your thumb around the entire edge of the pie.
Whisk together the egg and milk and brush the top of the pie with the egg wash and sprinkle with sugar then score the top crust with three cuts to allow the steam from escaping while the pie bakes.
Bake the pie on a baking sheet for 30 minutes then lower the oven to 375 and cook for about 25 minutes longer or until the crust is golden brown.
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