ingredients

Double Crust

• 380 g all-purpose flour
• 228 g unsalted butter, cubed and chilled
• 5 g salt
• 15 g granulated sugar
• 96-112 g cold water

Filling

• 340 g raspberries (roughly a 12 ox container)
• 356 g strawberries, hulled and quartered
• 322 g blueberries (roughly 1 pint container)
• 160 g blackberries (roughly 1 pint container)
• Grated zest of 1 small lemon
• 15 g lemon juice (about 1/2 of small lemon)
• 152 g granulated sugar
• 1/4 tsp salt
• 5 g vanilla extract (about 1 tsp)
• 1/4 tsp ground cinnamon
• 21 g cornstarch

equipment

• heavy bottom pot for cooking berries
• rolling pin
• pastry cutter or sharp knife
• 1 metal pie plate
• half sheet pan
• whisk
• silicone spatula or wooden spoon
• pastry brush

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instructions

Make the dough:

1. Combine flour, salt, and sugar in a large bowl, and whisk to combine.
2. Add the cold butter cubes and gently toss to coat.
3. This recipe calls for flaky pie dough. Using a bowl scraper, pastry cutter, or your hands; break apart the butter pieces while working them into the flour until your butter pieces are the size of small peas.

4. Make a small well in the center of your mixture and pour in half the water.
5. Work quickly to incorporate the water, add more if the dough still has dry spots.

6. Turn the dough out onto a lightly floured surface and give it a few folds. Divide it into 2 equal portions and pat them into discs. Wrap tightly and refrigerate for a minimum of 30 minutes.

Make the filling:

1. Preheat the oven to 400 F,
2. Add berries, sugar, salt, zest, juice, cinnamon, and cornstarch to a heavy pot over medium heat, and stir to combine.

3. Bring to a simmer, stirring occasionally, then reduce heat to low and continue cooking until mixture is thick and jam-like about 25-35 minutes.
4. Remove from heat then spread the mixture out on a half sheet pan to cool until you are ready to fill the pie. Because you are using a flaky pie dough for both the bottom and top crusts, it’s important to allow the filling to cool completely before adding it to the unbaked shell.

ASSEMBLE & Bake:

1. Roll out your bottom crust and line a metal pie plate then put the plate into the freezer while you roll out the top crust.

2. If you opt for a solid top crust, be sure to cut a slit in the center before baking to allow steam to escape.
3. Remove the bottom crust from the freezer then add the filling and top crust. I like to wet the edge of the bottom crust with a pastry brush dipped in water then I pinch the two crusts together and fold them under before finishing the edge with a crimp or fork.

4. Egg-wash the entire surface of the pie and sprinkle generously with granulated sugar.
5. Bake for 45-60 minutes or until crust is golden brown and filling is bubbling through the cracks.