by Chef Calli Webb, Callimariebakes
• Pie Dough ingredients:
2 c. all purpose flour
1 c. butter (2 sticks), chilled and cubed
2 T. granulated sugar
1 tsp. salt ice water, as needed
1. Combine flour, sugar and salt in a large bowl. Add butter and mix with a fork until butter is mostly combined and there are still pea size chunks of butter remaining.
2. Add ice water by the tablespoon until the dough comes together and does not fall apart when formed into a ball.
3. Pat into a one-inch thick disk and cover in plastic wrap.
4. Chill for at least 30 minutes.
• Filling Ingredients:
1 c. strawberries, quartered
1/2 c. blueberries
1/2 c. raspberries
1/4 c. blackberries, halved
1/2 c. granulated sugar
1/2 c. dark brown sugar
1 lemon, juiced
4 T. corn starch
1 T. vanilla extract
1 tsp. salt
Combine ingredients in a bowl and toss together until combined, careful not to squish the berries too much.
• Garnish Ingredients:
1 egg yolk, beaten
2 T. milk or cream
Turbinado sugar, for sprinkling
1. Preheat oven to 350° F
2. Roll out chilled pie dough on a floured surface until it forms a 12- to 14-inch circle (a few inches larger than a dinner plate).
3. Transfer onto a parchment-lined, pan-sprayed baking sheet (it should hang over a little).
4. Pile berries in the middle and spread out to an even circle leaving about three inches of pie dough around the edges, discard any liquid left by the berries.
5. Fold the edge up and over the filling, forming pleats as you go. (It doesn't have to look perfect, this dessert is meant to appear rustic and homemade.)
6. Fold the last pleat in the opposite direction for a good seal.
7. After chilling for 30 minutes, brush with egg and milk mixture and sprinkle turbinado sugar around the edge.
8. Bake for 35 to 45 minutes or until the middle is bubbling and the edges are golden.
9. Cool and serve by cutting into 8 large slices or more for a larger party. (Add a little ice-cream on top for a cool treat on a warm spring day.)
makes one pie