Mixed Berry Pie (with Strawberries and Blueberries)
Flaky homemade pie crust filled with a mix of juicy strawberries and blueberries makes this Mixed Berry Pie a delicious summer dessert to serve at any get-together or backyard barbecue. Add a scoop of ice cream on top for an even sweeter nightcap.
Servings: 10 slices
Ingredients
2x Pie Dough (ingredients for 1x)
- 1 ½ cup all-purpose flour 200 g
- 2 rounded tablespoon granulated sugar 31 g
- ¼ rounded teaspoon kosher salt
- 5 ounce unsalted butter cold and cubed, 142 g
- 3 tablespoon cold water
- Extra flour for rolling
Pie Filling
- 2 lb of strawberry 6 cup, 907 g
- 10 oz of blueberry 2 cup, 283 g
- 1 cup turbinado sugar 198 g
- 2 tablespoon lemon juice
- Zest of 1 lemon
- ½ cup cornstarch 60 g
Egg Wash
- 1 large egg
- 1 tablespoon of cream or milk
- Extra turbinado sugar for crust
Instructions
Make the dough
- Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
- Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
- Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
- Repeat the steps above for the second pie dough recipe to be used for the top crust.
Prepare the Filling
- Wash and hull the strawberries; cut into quarters or eights if they are really large.
- Wash the blueberries.
- Combine the berries with ¼ cup of sugar and the lemon juice in a large bowl and macerate for an hour.
Prepare crust
- Take 1 disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
- Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side.
- Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge.
- Cover the prepared pie dough with plastic wrap and place in the freezer (or refrigerator) until ready to use.
- Meanwhile, take the other disk of pie dough out and roll out to between ⅛” - ¼” thick. Cut out about 20 - 3” star shapes. Place them on a plate or small baking sheet and freeze (or refrigerate) until ready to use.
Assemble and Bake
- Preheat the oven to 400°F.
- When the filling has been macerated for an hour, strain the juice and discard.
- Combine the rest of the sugar with lemon zest and cornstarch and mix with the berries.
- Take the bottom crust in the pie dish out of the freezer and pierce the bottoms and side with a fork.
- Separate the egg yolk and egg white; beat the egg white with a fork an brush egg white on the bottom crust.
- Add the berries filling to the crust and place the star shape crust on top to form a top crust.
- Add the egg yolk back in with the egg white along with a tablespoon of cream or milk, beat to make egg wash.
- Brush egg wash all over the top crust, and sprinkle turbinado generously.
- Tear long strips of foil and wrap the pie dish to cover the outer crust, bake 40 mins with pie crust shield, then 10 - 15 mins without pie crust shield to allow the entire crust to brown.
- The filling should be bubbling at this point. Remove from the oven and allow to cool completely before slicing open.
Notes
- Freezing the cut out shapes for the top crust will help them stay intact while baking and not melt together into a big mass.
- Make sure you drain the juice from the berries after you macerate them. If you don't, the excess liquid will create a soggy filling.
- Using egg white to brush the bottom crust creates a barrier from the juices the berries release during baking preventing the bottom crust from getting soggy.
Nutrition
Serving: 238g | Calories: 530kcal
