This heavenly summer pie will make good use of those ripe, luscious berries. From The Pollan Family Table.
Makes one 9-inch pie
FROM THE MARKET
Fresh raspberries (1 pint)
Fresh blueberries (2 pints)
Unsalted butter (½ pound, or 2 sticks, plus 1½ tablespoons)
Milk, whole or low-fat (2 tablespoons)
Coarse or decorating sugar, or granulated sugar (1 tablespoon)
FROM THE PANTRY
All-purpose flour (2½ cups plus extra for flouring the work surface and dusting)
Granulated sugar (½ cup plus 1 teaspoon)
Cornstarch (3 tablespoons)
Ground cinnamon (pinch)
Pure vanilla extract (¼ teaspoon)
My first pie was born out of a misunderstanding. My boyfriend, Sam, and I decided to go berry picking. Sam had never gone berry picking before and when we reconvened at the end of the day, he had amassed over 25 pounds of berries. He hadn’t realized you are charged by the weight! We went home, prepared to eat only smoothies for a month. About a week later we were invited to a community potluck and I turned to the mounds of berries in the freezer, and with this my first pie was created.—HALLIE
2½ cups all-purpose flour plus extra for flouring the work surface and dusting
½ cup plus 1 teaspoon granulated sugar (you may need a little more sugar depending on the sweetness of the berries)
1 teaspoon kosher salt
½ pound (2 sticks) plus 1 ½ tablespoons unsalted butter, very well chilled
4 cups fresh blueberries
2 cups fresh raspberries
3 tablespoons cornstarch
Pinch of ground cinnamon
¼ teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons whole or low-fat milk
1 tablespoon coarse or decorating sugar (granulated may be substituted)
Fill a small mixing bowl with water and ice and set aside.
In a large mixing bowl, combine the flour, 1 teaspoon of the granulated sugar, and the salt.
Working quickly so it stays cold, dice ½ pound of the butter into ¼- to ½-inch cubes. Add these to the flour and, using your hands, blend into a coarse meal. (If you pinch some of the crumbly dough, it should stick together.)
Begin to add ice water to the dough 1 tablespoon at a time. After each spoon¬ful, lightly knead the dough. Continue to add the water until the dough holds together when shaped. Do not exceed 8 tablespoons; too much water or han¬dling will make a tough dough.
Divide the dough into two pieces, one slightly larger than the other. Flatten them into disks and wrap in plastic. Refrigerate for at least 30 minutes and up to 2 hours. Place a rolling pin in the freezer.
Set a rack in the middle of the oven and preheat the oven to 375°F. Place a rimmed baking sheet in the oven.
Combine the blueberries and raspberries in a large mixing bowl. In a small mixing bowl, combine ½ cup of granulated sugar, the cornstarch, cinnamon, vanilla, lemon juice, and lemon zest. Pour this onto the berries and mix gently to blend. (Taste and use a little more sugar, depending on the sweetness of the berries.) Set aside.
Lightly flour your work surface. Remove the larger piece of dough from the refrigerator and transfer to the work surface. Dust the top of the dough with flour. Remove the rolling pin from the freezer and begin to roll out the dough, slowly pushing from the center out, turning the dough as you roll so that it is uniform. Roll into a disk about 12 inches in diameter and ⅛ inch thick. Carefully place the disk onto a 9-inch pie plate. Press the dough down onto the bottom and sides of the pan. Trim any excess dough hanging off the edge to ½ inch.
Pour the berries and any accumulated juices into the pie crust. Cut the remain¬ing 1½ tablespoons of butter into thin slivers and dot the top of the filling. Sprinkle a thin coating of flour on top.
Remove the second piece of dough from the refrigerator and roll it into a disk 13 to 14 inches in diameter and ⅛ inch thick. Drape this disk over the berry filling. Working around the rim, pinch the upper and lower crusts together with your fingers or crimp with a fork.
Brush a thin coating of milk over the top and edges of the pie and sprinkle the coarse sugar on top. Cut 4 to 6 slits in the center of the dough.
Place the pie onto the preheated baking sheet and bake for 20 minutes. Reduce the oven temperature to 350°F and bake until the crust is deep golden brown and the juices are bubbling, 30 to 40 minutes; if the edges are getting too brown, cover them with foil. Cool on a wire cooling rack and serve at room temperature.
Excerpted from THE POLLAN FAMILY TABLE by Corky, Lori, Dana, and Tracy Pollan. Copyright © 2014 by Old Harvest Way, LLC. Excerpted with permission by Scribner, a Division of Simon & Schuster, Inc.