Four Berry Pie

I've never made pie before but felt up to the challenge this past weekend as a way to close out the last "official" weekend of the summer. There's some that is just so nostalgic about an all-American pie, don't you think? Serve it up with some vanilla ice cream, and it can instantly transport you back to those lazy summer days, where nothing in the world is wrong. Ahhhh! I will miss summer!

I really loved how tart the berries were in this pie...and the pie crust was easy to make, so don't let that intimidate you! It turned out flaky and sweet, which was a great juxtaposition to the berries. 

Recipe adapted via FoodieCrush

Ingredients //

For the crust

2 cups all-purpose flour
12 tablespoons unsalted cold butter, cut into 1/2 inch chunks
1 teaspoon kosher salt
2 tablespoons sugar
1/2 to 3/4 cup ice cold water

For the filling
6 cups fresh berries like strawberries, raspberries, blackberries and blueberries, rinsed and stems removed

1/2 cup all-purpose flour
1/4 cup granulated sugar
Juice and zest of 1/2 lemon
Pinch of kosher salt
1 egg
1 tablespoon cream {I forgot to do this part and it turned out just fine}

Method //

For the crust
Add flour, butter, salt, and sugar to the bowl of a food processor and pulse 4-5 times until butter is the sized of small peas. Do not over mix, add 1/4 cup iced water and pulse on and off until pastry is just combined.  Add more water 1 tablespoon at a time until dough comes together when pressed. {Be sure to check it--it may not look like the dough is wet, but once you press on it, you'll see it's plenty moist}.  Put out mixture on a floured surface. Knead a few times and form a ball, divide into two discs and wrap in plastic wrap for 1 hour or until ready to use.

For the pie
Mix the berries, flour, sugar, lemon juice, zest, cream and salt in a medium bowl.
On a lightly floured surface, roll out each piece of dough into a circle about 12 inches in diameter. Place one crust in a deep dish pie pan with excess pastry hanging over the sides of the pan. Using a ¾”-diameter pastry tip or a wide straw, punch out holes in the remaining crust, covering an area just smaller than the diameter of pie dish.
Pour the berries into the prepared pie crust.Top with the second, punched out pie crust. Fold edges of top crust under edge of bottom crust and crimp edges. Brush top of pie crust with egg wash and sprinkle with sugar.
Refrigerate the pie for 30 minutes.
Place pie on a baking sheet and bake for 40-45 minutes at 400 degrees. Allow pie to rest for about 30 minutes before serving.

Enjoy!

xo natasha