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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From the Dundee Arms Inn on Prince Edward Island. Ingredients:
1 pastry for a double-crust 9-inch pie, refrigerated (enough for double crust) |
1 cup fresh raspberry |
1 cup fresh blueberries, picked over for stems |
1 cup sliced fresh strawberries |
1 cup fresh rhubarb, stalks sliced crosswise 1/2-inch thick |
1 cup sugar |
2 tablespoons fresh lemon juice |
1/3 cup all-purpose flour |
2 tablespoons cold unsalted butter, cut into small pieces |
1 tablespoon coarse sugar or 1 tablespoon granulated sugar |
Directions:
1. Roll out bottom pie pastry; place into a 9 1/2 inch deep dish pie pan; scuplt/flute edge into a upstanding ridge.
2. Place pie shell in freezer for about 15 minutes; also place remaining unrolled pastry in the freezer.
3. Preheat oven to 400°.
4. In a big bowl, combine the berries, rhubarb, sugar, and lemon juice; toss gently to mix.
5. Add in flour; toss gently again.
6. Turn the filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
7. Dot the top of the filling with the butter.
8. Using the large holes of a box grater, grate the other half of the pastry directly over the fruit, as if it were a block of cheese.
9. Using a fork, gently move the gratings here and there for an even covering.
10. Sprinkle the coarse sugar over the top.
11. Put the pie on the center oven rack; bake for 30 minutes.
12. Decrease oven temp to 375° and rotate pie 180°; also slide a foil-lined baking sheet onto the rack below to catch any spills.
13. Continue baking 25-30 minutes, until the top is golden brown and the juices bubble thickly around the edge (**tent with foil if pie crust starts to become too brown).
14. Transfer pie to a wire rack; let cool at least 2 hours before serving.
15. *Don’t stress about making the top of the pastry nice and even; if it is a little clumpy, that is fine; the pastry tends to settle in the heat of the oven, leaving a cobbler-like finish.
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