Makes 8 Servings
- 3 tablespoons cornstarch, sifted
- 3/4 cups sugar, plus as needed for garnish
- 2 cups blueberries, rinsed, picked over for stems, drained, and blotted dry
- 2 cups raspberries, rinsed, drained, and blotted dry
- 2 cups blackberries, rinsed, drained, and blotted dry
- 1/2 teaspoon freshly grated orange zest
- Juice from one orange
- 1/4 teaspoon kosher salt
- 2 eggs, whisked together for egg wash
- Preheat the oven to 375 degrees F.
- Roll out the bottom crust to a 12-inch diameter round that is 1/8-inch thick. Carefully lift and drape the dough in the pie pan and gently press in place. Trim the excess dough from the outer edge of the pan, refrigerate until ready to use.
- Combine the cornstarch with the 3/4 cup of sugar using a whisk to mix together thoroughly. Prepare the filling by gently, but thoroughly, tossing together the berries with the cornstarch and sugar mixture, orange zest and juice, and salt in a medium bowl. Pour the mixture into the bottom crust.
- To prepare the lattice, roll out the top crust to a 12-inch diameter round that is 1/8-inch thick. Cut the round into 10 or more 1/2- to 3/4-inch strips. Lightly egg wash the outer rim of the bottom crust. Starting with a long strip in the center, gently arrange 5 strips going in the same direction over the top of the pie, spacing them evenly. Turn the pie 90 degrees and fold back alternating strips to slightly more than halfway. Place the first perpendicular strip onto the pie, slightly off center, and then carefully fold each strip back to the edge of the pan. Repeat, folding back the alternating strips and adding the next strip. Working back and forth, continue weaving by folding alternating strips back and unfolding them over added strips. Adjust as needed to make them even. Use a knife to trim off excess dough at the ends of the strips. Using the tines of a fork, press down along the edge of the pie to seal the top and bottom crusts together. Lightly egg wash the lattice and sprinkle lightly with granulated sugar to garnish.
- Place the pie on a rimmed baking sheet, then onto an oven rack set in the center of the oven. Bake until bubbly and thick, approximately 45 to 50 minutes. Remove from the oven and place on a cooling rack for 2 to 3 hours. The filling will thicken as it cools.
All Butter Pie Crust
Makes two rounds
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 11 tablespoons unsalted butter, cold, cut into 3/4-inch cubes
- 1/2 cup water, ice cold, more as needed
- Combine the flour, salt, and sugar in a large bowl and scatter the butter pieces over the dry ingredients.
- Using a pastry blender, or, rubbing the mixture between your fingers, work quickly to cut or rub the butter into the dry ingredients until it is in pieces the size of small hazelnuts.
- Sprinkle half the ice-cold water over the butter mixture. Using your hands or a rubber spatula, lightly toss the dry mixture until the dough just begins to hold together. Continue to add water in small amounts until it becomes a rough but pliable dough. The dough should just hold together when pressed to the side of the bowl.
- Turn the dough out onto a lightly floured work surface and divide into two portions. Shape the dough into 5- to 6-inch diameter flat, round disks and wrap them tightly in plastic wrap. Chill the dough in the refrigerator for at least 45 minutes to two hours or preferably overnight.
Food Processor Method
- Combine the flour, salt, and sugar in the bowl of the food processor fitted with the steel cutting blade and process for a few seconds to combine.
- Place the bowl in the freezer for 30 minutes, or until the ingredients and the bowl are well chilled. With the food processor off, add half of the cold butter and pulse 3–5 seconds, or until rough and pebbly. Add the remaining cold butter and pulse 4–5 seconds, or until the mixture appears rough, with irregular pieces of butter approximately the size of small walnuts.
- Sprinkle approximately half of the ice-cold water over the dry mixture with the food processor off. Pulse the processor for 3–5 seconds, or until just combined. Check the dough by pressing it to the side of the bowl; if it does not hold together, add a small amount of the water and check again. When the mixture is pressed to the side of the bowl and it presses together and stays together, remove it from the bowl and turn it out onto a lightly floured work surface. Do not allow the mixture to form a ball or mass of dough in the bowl; if you allow this to occur, you have overmixed the dough and it will be tough.
- Divide the dough into two portions and shape it into 5- to 6-inch diameter flat, round disks. Wrap the disks tightly in plastic wrap and chill in the refrigerator for at least 45 minutes to two hours or preferably overnight, or until firm.
Stand Mixer Method
- Combine the flour, salt, and sugar in the bowl of the mixer and place in the freezer for 30 minutes, or until the bowl and ingredients are well chilled. Remove the bowl from the freezer and place on the mixer. Using the paddle attachment, blend the dry ingredients on low speed for 15 seconds, or until combined. With the mixer off, add the butter pieces to the mixing bowl and then combine on medium speed for 1–2 minutes, or until the butter is in pieces no larger than small walnuts, but no smaller than peas.
- Sprinkle approximately half of the ice-cold water over the dry mixture and blend on low speed for 30–60 seconds, or until just combined. Continue to add the liquid in small amounts until the mixture transitions from a slightly powdery appearance with chunks of butter, to gravelly rough dough. When the dough just holds together when pressed to the side of the bowl, remove from the bowl and turn out onto a lightly floured work surface. At this stage, do not add too much liquid or overwork the dough, as it will cause your crust to become tough.