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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1 cup cold butter, cubed |
6 to 8 tablespoons ice water |
filling: |
1 cup sugar |
1/4 cup cornstarch |
dash salt |
1/3 cup water |
1/2 teaspoon ground cinnamon, optional |
1 cup fresh blueberries |
1 cup fresh raspberries |
1 cup halved fresh strawberries |
3/4 cup fresh blackberries |
1 tablespoon lemon juice |
2 tablespoons butter |
Directions:
1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
2. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
3. Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
4. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.
5. Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
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