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Gallery Double-Crust Berry Free-Form Pie Credit: Randy Harris Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 14
Ingredients Ingredient Checklist All-purpose flour, for dusting 2 recipes Pate Brisee for Double-Crust Berry Free-Form Pie 2 1/2 pounds mixed blackberries and raspberries (8 to 9 cups) 3 tablespoons cornstarch 1/2 cup granulated sugar 2 tablespoons fresh lemon juice 1 large egg, whisked Fine sanding sugar, for sprinkling
Cook’s Notes This faux-lattice pie is created using a square cutter instead of by weaving individual strips of dough. A round cutter can also be used. Bake the extra pieces of dough to serve with tea or coffee: Arrange them on a baking sheet, then brush them with an egg wash. Sprinkle with cinnamon sugar or sanding sugar. Bake at 375 degrees until golden brown, about 15 minutes.
Gallery Double-Crust Berry Free-Form Pie Credit: Randy Harris
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 14
Gallery
Double-Crust Berry Free-Form Pie Credit: Randy Harris
Double-Crust Berry Free-Form Pie
Credit: Randy Harris
Double-Crust Berry Free-Form Pie
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 14
Recipe Summary
prep: 20 mins total: 1 hr 30 mins
Servings: 14
prep: 20 mins
total: 1 hr 30 mins
prep:
20 mins
total:
1 hr 30 mins
Servings: 14
14
Ingredients
Ingredients
- All-purpose flour, for dusting 2 recipes Pate Brisee for Double-Crust Berry Free-Form Pie 2 1/2 pounds mixed blackberries and raspberries (8 to 9 cups) 3 tablespoons cornstarch 1/2 cup granulated sugar 2 tablespoons fresh lemon juice 1 large egg, whisked Fine sanding sugar, for sprinkling
Directions
On a lightly floured piece of parchment, roll out one disk of dough to an 18-inch round. Transfer parchment and dough to a baking sheet and refrigerate until just firm, about 10 minutes. Meanwhile, on another lightly floured piece of parchment, roll out remaining disk of dough to a 15-inch round. Leaving a 1-inch border, punch out squares with a 1-inch square cutter in rows, spaced about 3/4 inch apart, to form a grid. Transfer parchment and dough to another baking sheet and refrigerate 10 minutes.
In a bowl, toss berries with cornstarch, granulated sugar, and lemon juice. Spread mixture evenly over center of 18-inch dough round, leaving a 3 1/2-inch border. Center second dough round on top of berries; brush with egg wash. Fold bottom dough over top, pressing to seal and forming pleats as you go. Brush folded edges with egg wash and sprinkle entire surface with sanding sugar. Freeze until firm, about 30 minutes.
Meanwhile, preheat oven to 375 degrees. Bake pie, rotating once, until golden brown and juices are bubbling in center, about 1 hour, 10 minutes. Let cool on a wire rack at least 1 hour before serving.
Cook’s Notes This faux-lattice pie is created using a square cutter instead of by weaving individual strips of dough. A round cutter can also be used. Bake the extra pieces of dough to serve with tea or coffee: Arrange them on a baking sheet, then brush them with an egg wash. Sprinkle with cinnamon sugar or sanding sugar. Bake at 375 degrees until golden brown, about 15 minutes.
Cook’s Notes
This faux-lattice pie is created using a square cutter instead of by weaving individual strips of dough. A round cutter can also be used. Bake the extra pieces of dough to serve with tea or coffee: Arrange them on a baking sheet, then brush them with an egg wash. Sprinkle with cinnamon sugar or sanding sugar. Bake at 375 degrees until golden brown, about 15 minutes.
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
