Summer Berry Pie

Summer Berry Pie is one of my absolute favorite pies to bake. Paired with a flaky all butter pie crust that is super easy to put together.

Strawberries. Raspberries. Blueberries. These are in season, so take advantage of that!

Ingredients:

6 cups of berries. Mix them up.
1 cup of sugar
Juice & zest of 1/2 a lemon
1 tbsp cinnamon
1/4 tsp sea salt
2 tbsp of cornstarch
1/4 cup all purpose flour

All butter pie crust
1 1/4 cup all purpose flour
1/2 salt
1 stick cold cubed butter
1/4 cup ice water

Directions:

Make the pastry dough for your pie crust. If I am making one or two pies, I do this by hand. If I am making a lot of pies, then the food processor is my best friend!

In a medium bowl mix the salt & flour. Add in the cubed butter and incorporate it into the flour. When you have achieved walnut sized flakes, add in the ice water. Form that into a dough ball. Wrap it in plastic wrap and refrigerate until you are ready for it. It has to be cold when you roll it out.

Thoroughly mix all of the filling ingredients together and allow them to sit so that the berries macerate in the sugar & lemon juice for 20 minutes.

In the meantime, preheat the oven to 475 F.

Roll out your pie crust on a lightly floured surface and place it in your buttered pie pan. Add the mixture into the pie crust.

You don’t have to parbake this one because it’s a longer bake. And I folded the edges over the filling like you do in a galette.

Egg wash the folded edges. Sprinkle sugar on the crust.

Bake for 25 minutes at 475 F. Lower the temperature to 375 F and tent a large piece of foil over it. Continue to bake for another hour.

The long bake helps the filling thicken and the crust to bake beautifully!

Let it rest at room temperature for at least 4 hours. It will continue to thicken as it cools down.

Kali Oreksi!