My mom loves pie. So every year I try to make a different one. I think her favorite is berry pie, so I put a fun lemony twist on the one this year! its tart and sweet and holds together beautifully. And you just cant beat that oversized lattice crust!
- 2.5C All purpose Four
- 1t Salt
- 1T Sugar
- 14T Butter, cold and diced
- 6T Ice water
- 1Egg plus 1T milk for wash
- 1T Turbinado Sugar
- *this recipe will make a double crust pie*
- 6C mixed Blueberries, Blackberries, Raspberries and sliced Cherries
- 1 Lemon Zest and juice (use half if you want it less tart)
- 1t Vanilla
- 1/2C Sugar
- 1/3C Brown Sugar
- 1/4C Cornstarch
- 1/2t Salt
- Combine Flour, salt and sugar.
- Use a pastry cutter or food processor to mix half of the butter into the flour mix. It should resemble course meal.
- Combine the second half of the butter until completely combined and there are no butter chunks bigger than the size of a pea.
- Add the ice water 1 Tablespoon at a time until the dough comes together (If the dough seems dry try adding another Tablespoon or two until you get the right consistency)
- Separate the dough into 2 parts (1 slightly bigger than the other).
- Form the dough into disks or patties, wrap in plastic wrap, and refrigerate at lased 2 hours. ( you can refrigerate it up to 2 days ahead!)
- When ready to bake, remove from fridge and let sit 15 minutes before you roll it out.
- Roll out on a floured surface about 1/4in thick. Fit the dough into a 9in pie pan making sure to use scraps of dough to fill I any cracks in the base. You don’t want a soggy bottom pie!
- Fill with berry filling making sure its full to the top
- Roll out the other half of the dough to 1/4in and trace a circle around your pie tin to get the right size of strips.
- Cut the circle into 1 inch thick strips for the lattice top. ( I prefer an oversized lattice top so I get more crust!)
- layer the strips in an “over and under” pattern to achieve the lattice. Cut off the excess dough.
- Pinch the edges of the crust into the lattice strips so you have a uniform top, then pinch the crust around the pie! ( a fork works well for this part as well if you don’t want to freehand it! )
- Brush the crust with the egg wash and sprinkle with the Turbinado Sugar.
- Toss the berries with the lemon zest, juice, and vanilla. Add the sugars, salt, and cornstarch. Mix well until the cornstarch is completely absorbed. Fill pie crust.
- Cook at (375F) for 50 minutes or until the crust is golden brown. Let the pie cool for a few hours before you serve it for the best consistency
- Serve with Vanilla bean Ice Cream