Pie. Classic, versatile, and always there to impress. This is just another amazing way to use up seasonal bounty, especially berries!
Ingredients
Crust
- 11" pie crust
- 2 cups all purpose flour
- 4 tbs ice water
- Chilled butter or leaf lard
- Pinch of salt
- One egg yolk
Filling
- 2 lbs strawberries, blueberries or blackberries
- 1/4-1/2 cup sugar
- 2 tbs arrowroot or cornstarch, to thicken
Recipe
Preheat oven to 350 degrees.
Cut butter, salt and flour together until crumbly and combined to about pea size. Add water slowly until dough sticks together nicely. Gradually incorporate more ice water if the dough is still crumbly.
Make two balls, handling dough as little as possible. The colder and less worked over the dough, the flakier and lighter your pie crust will be.
Then make each ball into a disk and roll out the disk with a floured rolling pin, on a well floured surface, until about 11" in diameter.
Gently place or slide the pie crust into the pan. Cut your second rolled out dough into strips and weave a basket or lattice, if you feel fancy. Mix the berries and sugar and pour into the pie shell. You can also just cover with the full sheet of dough and cut a hole for steam to escape if you have no one to impress. Brush on egg yolk gently.
Bake for 35-45 minutes until your house smells like heaven.