in what is quickly becoming a never ending game of catch-up, i am trying to get all of the pies posted…wish me luck, please!!!
on that note, i also found myself trying to keep the pie simple. that is not hard to do when berries are in season. a quick trip to the store and i had plenty of blueberries, raspberries and blackberries to make a pie that was as delicious as it was easy to prepare. by not stressing over the crust and just folding it in towards the center, the result was similar to a rustic galette but with a lot more fruit. one more note, if you find yourself with frozen berries (whether you picked them or bought them), go ahead and use them in this recipe. measure the fruit while it is still frozen and then let it thaw before using it-frozen fruit will drastically increase the necessary baking time and can mean a burned crust.
summer berry pie
1 (9″) pie serving 8
pie dough for a single (9″) pie shell
2 cups blueberries
1 cup blackberries
1 cup raspberries
3/4 cup sugar
3 tablespoons cornstarch
2 teaspoons lemon zest
2 teaspoons rosewater
preheat the oven to 350. roll out the pie crust so that is it about 1-1/2 to 2 inches larger than needed to line the pie plate. place the crust into the plate and allow the excess to hang over the edge. combine the berries in a bowl. in a separate bowl, rub the sugar, cornstarch and lemon zest together with your fingers and completely combine them. toss the berries with the sugar mixture taking care not to mash them and then scrape the filling into the pie shell. gently lift the excess dough up and drape it on top of the fruit pleating it as needed to make it fit. sprinkle crystal sugar over the pie crust and bake until it is bubbly in the center, about an hour and 15 minutes.
as most berry pies are, this will be runny while it is hot. be sure to let it cool to room temp before trying to cut it. and as always, bake one and send me a photo i will post it here. email@example.com