Happy belated 4th of July! This 4th of July I
was unfortunately had the pleasure of working a 24 hour shift in the emergency room. Generally, alcohol plus hot weather plus holidays equals lots of trauma (aka drunk people doing stupid things like driving, riding motorcylces, getting into fights or attempting to jump over bonfires) so I was prepared for the worst. Luckily the shift was relatively uneventful. So uneventful that I actually had time to sit down and eat dinner (a huge luxury). My colleagues and I tried to find a BBQ restaurant that would deliver to us on 4th of July but were unsuccessful…so we settled for Mexican food…and pie! Nothing says “America” like a burrito and a side of berry pie! This pie uses an all butter crust and is filled with sweet strawberries, blueberries and raspberries. Topped with sweet corn ice cream (stay tuned for my upcoming post), it’s the perfect summer (or 4th of July) dessert!
Summer Berry Pie
2 1/2 cups all-purpose flour
2 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons (about) ice water
3 Tbs sugar
1 egg, beaten
Preheat the oven to 350 degrees.
Roll out a disk of dough on a well floured surface into an 11 inch diameter circle, about 1/4 inch thick. Place dough into a 9 inch pie dish.
Fill pie with berry filling. Roll out second disk of dough and place on top of filling. Crimp the edges together. Brush top with egg wash and make several slits in the top to let the steam out while it bakes.Tip: To prevent the edges from burning, I like to cover the edges of the crust with aluminum foil. Fold a large square of aluminum foil (to cover the entire pie) in fours. Cut the center out so that when you unfold it, the foil will cover just the edges and allow the rest of the crust to brown. (see pictures below)
Bake pie for 40-60 minutes until crust is brown and filling is bubbling. Let cool for 1 hour before serving. Enjoy!