This Berry Pie is a comforting dessert hardly to resist and forget. A buttery crumbly crust filled with amazing sweet, juicy and flavorful berries enhanced with a bit of lemon juice and zest. Served with a good ice cream makes this dessert simply irresistible. Such an incredible way of enjoying these summer days.
This pie is made with a lattice top but you can also top it with a whole piece of dough if in a hurry, just make sure you cut it on top to release the steam while baking.
The only hard thing is that after you remove it from the oven you can not cut it right away. You need to let it cool and let the fruits set to be able to cut beautiful pie slices.
- Makes about 6-8 servings
- Pastry Dough
- 2 1/2 cups (320g) all-purpose flour
- 1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes
- 1 tsp (5g) salt
- 2 tbsp (30g) sugar
- 1 egg, beaten
- 3-4 tbsp ice cold water
- Berry Filling
- 4-5 cups (600-700g) berries – I’ve used 2 cups (300g) blueberries,1 cup (150g) raspberries, 1 cup (150g) blackberries
- 2/3 cup (135g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 tsp cinnamon
- 1 tbsp (15ml) lemon juice
- Lemon zest of a lemon
- 1 tbsp (15g) unsalted butter, cut into small pieces
- 1 egg, beaten
- 1 tsp (5g) sugar
- In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.
- Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.
- Place the berries into a large bowl, add the sugar mixture and lemon juice and toss to combine.
- Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm) pie pan.
- Into a lightly floured surface roll first piece of dough until it’s about 12in (30cm) in diameter.
- Line the pan with the rolled dough and press the edges.Cut the excess dough.
- Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.
- Roll the other piece of dough and cut into ½ inch (1cm) strips.
- Brush with water the edges of the pie crust.
- Create the lattice on top. Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.
- Brush the pastry with some of the beaten egg and sprinkle sugar on top.
- Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.
- Remove from the oven and let the tart cool down for about 3 hours. Serve with ice cream.
Nutrition facts 1 Serving (266g) – Calories:675, Fat:34.3g, Saturated Fat:21.0g, Unsaturated Fat:0.0g, Carbohydrates:85.5g, Sugar:34.8g, Fiber:6.4g, Protein:7.7g, Cholesterol:114mg, Calories from Fat 309, Sodium 632mg, Potassium 247mg, Vitamin A 22%, Vitamin C 46%, Calcium 4%, Iron 18%, Nutrition Grade C, daily percent values are based on a 2000 calorie diet