Berry Pie
This Berry Pie is a comforting dessert hardly to resist and forget. A buttery crumbly crust filled with amazing sweet, juicy and flavorful berries enhanced with a bit of lemon juice and zest. Served with a good ice cream makes this dessert simply irresistible. Such an incredible way of enjoying these summer days.
Ingredients
Pastry Dough
- 2 ½ cups (320g) all-purpose flour
- 1 cup (226g) unsalted butter , chilled
- 1 tsp (5g) salt
- 2 tbsp (30g) sugar
- 1 egg , beaten
- 3-4 tbsp ice cold water
Berry Filling
- 4-5 cups (600-700g) mixed berries , I've used 2 cups (300g) blueberries, 1 cup (150g) raspberries
- 2/3 cup (135g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 tsp cinnamon
- 1 tbsp (15ml) lemon juice
- Lemon zest of a lemon
- 1 tbsp (15g) unsalted butter , cut into small pieces
Glaze
- 1 egg , beaten
- 1 tsp (5g) sugar
Instructions
Prepare the pastry dough.
- In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.
- Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the berry filling.
- In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.
- Place the berries into a large bowl, add the sugar mixture and lemon juice and toss to combine.
Assemble the pie.
- Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm) pie pan.
- Into a lightly floured surface roll first piece of dough until it's about 12in (30cm) in diameter.
- Line the pan with the rolled dough and press the edges.Cut the excess dough.
- Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.
- Roll the other piece of dough and cut into ½ inch (1cm) strips.
- Brush with water the edges of the pie crust.
Create the lattice on top.
- Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.
- Brush the pastry with some of the beaten egg and sprinkle sugar on top.
- Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.
- Remove from the oven and let the tart cool down for about 3 hours. Serve with ice cream.
Video
Nutrition
Serving: 1gCalories: 675kcalCarbohydrates: 85.5gProtein: 7.7gFat: 34.3gSaturated Fat: 21gCholesterol: 114mgSugar: 34.8g