I started off making a blueberry pie, but I ended up running out of blueberries (of course), so I added in some raspberries and strawberries making it a mixed berry treat.
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Ingredients:
All-purpose flour for dusting
Pate Brisee
8 cups (about 4 pints) blueberries,strawberries and raspberries picked over
1/2 cup sugar
1/3 cup cornstarch
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Roll out remaining dough and transfer (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
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Ingredients:
All-purpose flour for dusting
Pate Brisee
8 cups (about 4 pints) blueberries,strawberries and raspberries picked over
1/2 cup sugar
1/3 cup cornstarch
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Roll out remaining dough and transfer (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
Place berries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. I used a lattice design, but you can do whatever you want. Gently press both layers of dough along the edge to seal, and crimp as desired.
In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
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In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
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