Ironically, one of the greatest and most frustrating things about fresh, seasonal fruit is that harvests vary from year to year based on growing conditions. As bakers, flexibility is key for working with what nature gives us. This recipe requires the baker to adjust the sugar to taste depending on the berry type and overall sweetness and acidity. This recipe is perfect for those who are comfortable modifying recipes to suite their tastes.
- Yield:serves 8
- Active time: 1 hour
- Total time:5 hours
- One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
- 3 pints of any combination of fresh berries, washed, dried, stemmed, and quartered (for strawberries)
- approximately 5 ounces granulated sugar
- 4 tablespoons cornstarch
- 1 egg
- pinch salt
- Optional: raw sugar for sprinkling
Adjust oven rack to lower position and preheat oven to 425°F. Line pie plate with bottom crust. Place prepared berries in large bowl. Taste the berries and get a sense of their sweetness. If they are very tart, add an extra 1 ounce sugar, if they have low acidity and lots of sweetness, reduce sugar by 1 ounce. Whisk together sugar and starch to combine, then gently toss with the berries until they are evenly coated. Allow mixture to sit for five minutes, then add to pie shell. Cover with top crust. Crimp sides, cut some slits in the top, and chill the pie for 15 to 20 minutes. Whisk together egg and a pinch of salt. When ready to bake, remove pie from oven, brush with egg wash, and sprinkle with raw sugar.
Place pie in oven and bake for 20 minutes at 425°F, turning halfway through. Reduce heat to 350°F and bake until filling bubbles all over inside and crust is golden brown, 20 to 30 longer. Remove from oven and place pie on rack to cool completely before serving.