MIXED BERRY PIE
(a recipe from David Lebovitz, "Ready For Dessert")
Pie Dough (recipe follows)
2 cups hulled and sliced strawberries
2 cups blueberries
2 cups raspberries or blackberries
1/2 cup sugar
2 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
1 large egg yolk
1 tsp. cream
1 Tbsp. granulated sugar
Preheat oven to 400.
Lightly flour work surface and roll out one disk of dough into a 14 inch circle. Drape it into a 9 inch pie plate. Trim away the excess dough, leaving a slight overhang.
In a large bowl, gently mix the berries with the 1/2 cup sugar, cornstarch and lemon juice. Transfer berry mixture to the dough-lined plate.
Roll out the second dough disk into a 14 inch circle. Moisten the exposed edges of the dough in the pie plate with water, then drape the second dough circle over the top. Working all the way around the pie. tuck the upper dough edges under the lower dough edges and crimp.
In small bowl, whisk the egg yolk and cream. Brush the top crust with the wash and sprinkle with 1 Tbsp. sugar. Pierce the crust with a paring knife in 6 places
Bake until top is browned and filling juices are bubbling, 50 to 60 min. If crust is browning too quickly, loosely cover with aluminum foil.
Let pie cool for 1 hour before serving.
PIE DOUGH
2 1/2 cups flour
1 Tbsp. sugar
1/2 tsp. salt
1 cup unsalted butter, cut into 1 inch cubes and chilled
6-8 Tbsp. ice water
In a stand mixer fitted with a paddle attachment mix together the flour, sugar, and salt. Add the chilled butter and mix just until butter is broken up into rough 1/4 inch pieces.
Add 6 Tbsp. ice water all at once and continue mixing just until the dough begins to hold together. If necessary, mix in the additional 2 Tbsp.
Turn dough onto a work surface. Divide in half and form each into a disk 1 inch thick. Wrap in plastic wrap and refrigerate at least 1 hour.
