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With 4th of July around the corner, we wanted to share one of the best recipes found in our summer issue (plus the pie crust recipe we saved for our website). We were blown away by this pie. It is so perfect, in fact, I would rather just grab a whole one from The Bunnery, but for those who get ambitious at home, here is how they make it.
Ingredients
- For the crust:
- 2 cups flour
- 4 ounces chilled butter
- 1.5 ounce chilled shortening
- ¾ teaspoon salt
- 2/3 teaspoon sugar
- 4 tablespoon ice water
- For the filling:
- 1 ¼ cups sugar, plus some for garnish
- 3/4 cup flour
- 1/8 teaspoon ground cinnamon
- 1 prepared pie crust (bottom and top)
- 20 ounces fresh or (thawed) frozen blueberries
- 6 ounces fresh or (thawed) frozen strawberries
- 4 ounces fresh or (thawed) frozen raspberries
Instructions
- Combine dry ingredients well in a bowl. Cut in chilled butter and shortening until the mixture resembles small peas. One tablespoon at a time, sprinkle ice water over the crust mixture, gently gathering the pastry together so it coheres. Press into a ball and divide into slightly unequal halves. Do not over-handle.
- Roll the larger half into a round sheet roughly 11 to 12 inches in diameter, large enough to line a 9-inch pie pan or tart mold.
- Combine the sugar, flour and cinnamon and distribute over a prepared bottom crust in a pie mold. Mix berries together, fill bottom crust, sprinkle with a little additional sugar. Roll the smaller half into a round sheet slightly over 9 inches in diameter and place over filling, removing any excess bits and crimping the pastry around the circumference to seal. Sprinkle the top of the pie with a teaspoon or so of water and scatter a little more sugar over the water (the sugar will caramelize in the oven, making a nice, varnished sheen on the pastry).cover with top crust.
- Add the top of the pie crush, crimping the pastry around the circumference to seal. Sprinkle the top of the pie with a teaspoon or so of water and scatter a little more sugar over the water (the sugar will caramelize in the oven, making a nice, varnished sheen on the pastry).
- Make several vents in the top of the pastry with a sharp knife to allow steam to escape and bake at 425 F in a preheated oven for approximately 45 minutes, or until pastry is browned and filling bubbles at the vents. Allow to cool before serving.
