It’s summer, and summer at my house means PIE!
I love pie – I personally think it’s better than cake. Well, when made the right way with fresh fruits, or in the case of rhubarb, veggies, anyway. I do make an exception for pumpkin pie.
Anyways, blueberries and strawberries have been rolling into the house, and I stumbled upon this delicious recipe in one of the Sunday paper inserts. The original recipe can be found here.
I like that the pie crust is free form and doesn’t overwhelm the fruits, plus, the crust is made with lemon juice and lemon zest! This recipe could be easily modified to use other types of fruits or zests in the crust – so I predict many variations of it gracing my table this summer. It’s also quite small, so it’ll go fast!
Start by making your pie crust. I used a food processor, but you could easily make the dough by hand with a pastry blender or a pair of forks.
In a measuring cup, combine lemon juice with enough ice water to make ¼ of a cup. Keep cold and set aside.
In a medium sized bowl, combine lemon zest, flour, and salt. Add in butter in small chunks and mix with a food processor or pastry blender until it resembles coarse meal with pea sized chunks. Drizzle the lemon water in and pulse or stir until the dough just comes together.
Form the dough into a flattened disk, wrap in plastic wrap, and chill for at least half an hour.
While the dough is chilling, preheat your oven to 450°F. Prepare an eight inch round baking pan by greasing and lining with parchment paper. Set aside.
In a large mixing bowl, combine strawberries and blueberries with 2 Tbsp each of flour and sugar. Toss to combine and set aside. You could also add in some additional lemon zest here.
Once dough has chilled, roll it out into a twelve inch round. Place the dough gently into the baking pan, with edges going over the sides. Pour the berry mixture into the center of the soon-to-be crust, making sure to keep a two inch border around the edges.
Fold the dough over the berries, pleating the edges to keep them inside. Brush dough with egg white, and sprinkle the entire pie with turbinado sugar.
Place baking dish on a cookie sheet to prevent any leaks into the oven, and bake at 450° for 15 – 25 minutes, or until the crust is golden.
Serve warm or at room temperature. Add ice cream if you’d like and enjoy!
Freeform Strawberry and Blueberry Pie
For the Crust:
Juice and Zest of one Lemon
1 ½ c All Purpose Flour
½ tsp Salt
½ c (1 stick) Butter
For the Filling:
1 lb Strawberries, hulled and sliced into fourths
1 ½ pints Blueberries
2 Tbsp Sugar
2 Tbsp Flour
1 ½ Tbsp Turbinado Sugar
1 large Egg White
- Combine the lemon juice with enough ice water to make ¼ cup lemon water.
- In a large mixing bowl, or the bowl of a food processor, combine flour, salt, and lemon zest. Add in butter in small chunks and mix until pea sized lumps remain.
- Drizzle in lemon water and mix until dough just comes together.
- Scrape dough onto your work surface, form into a flattened disk, and wrap in plastic wrap. Chill for at least a half hour.
- Prepare an 8” round baking pan by greasing and lining with parchment paper. Set aside.
- In a large mixing bowl, combine remaining 2 Tbsp flour, 2 Tbsp Sugar, and fruit. Toss to combine.
- Place chilled dough on a floured surface and roll out into a 12” round. Transfer to baking pan.
- Pour berry mixture onto the pie dough, leaving a two inch border around the edges. Fold crust over berries, pleating to make sure the berries stay inside.
- Brush dough with egg white. Sprinkle turbinado sugar over dough and fruit.
- Place baking pan on a cookie sheet and bake at 450°F for 15 – 25 minutes, or until crust is golden.
- Serve hot or at room temperature, and enjoy!