Make your pie crust.Start by making your pie crust first. This is because the crust has to rest before being used. First, combine the powdered sugar and softened butter into a large bowl. Starting at a low speed, cream the ingredients together for about a minute. Then, increase the speed to medium at cream the butter for 5 minutes until it becomes light and fluffy.Then, in a separate bowl, whisk together the vanilla extract and eggs. Slowly add them to the creamed butter while the mixer is running on a low to medium speed.Once all of the eggs have been added and incorporated, turn off the mixer and add all of the flour at once. Mix it together at a low speed until the flour is just incorporated. Then, wrap the dough tightly in plastic wrap and rest it inside the fridge for at least an hour to relax the gluten strands.
Make the berry filling.In a large pot or saucepan, whisk together the sugar, cornstarch, and water to make a smooth mixture. Then, add the blueberries and bring the mixture to a boil. Cook the blueberries for roughly 2 minutes or until the mixture becomes thick. Allow it to cool slightly.Then, fold in the raspberries, strawberries, blackberries, lemon juice, and lemon zest. Set the berry filling aside until needed.
1 cup fine sugar, 1/4 cup corn starch, 1/3 cup water, 2 pounds 900 grams mixed fresh berries (blueberries, raspberries, strawberries, and blackberries), 1 tablespoon freshly squeezed lemon juice, Zest of 1 lemon
Shape the crust and blind bake the bottom.Preheat your oven to 360°F (180°C). Then, line a 9-inch pie dish with non-stick cooking spray or melted butter.Once your dough has rested for at least an hour, you can roll it. Start by dividing the dough into two sections (for the bottom and top of the pie).Roll one-half of the dough into an 11-inch circle. We recommend rolling the dough to between 1/6 - 1/5 of an inch (4-5 mm). Line the pie dish with the crust and ensure that it is squeezed into the edges. Allow the pastry to rest in the fridge for another 30 minutes.Then, dock the bottom of the pie crust with a fork. Blind bake the pastry in the oven between 20-30 minutes. The crust shouldn't have any color and shouldn't be fully cooked.While the crust is blind baking, roll out the other half of the dough to about 1/5 inch (5 mm). The thicker you roll the crust, the longer it will take to bake - just keep that in mind. Place it on non-stick baking paper and rest it in the fridge until needed.
Assemble the pie.After the bottom pastry has been blind-baked, fill it with your berry filling. Then, place the top pastry sheet over the pie. Make sure that it slightly overlaps the sides of the dish, again, to compensate for pastry shrinkage. You can either make some decorative slices in the top pastry sheet or cut out a steam hole.
Bake the fruit pie with a rich crust.Once your fruit pie with a rich crust has been assembled, bake it in the preheated oven for 30 minutes.Then, brush the pastry with egg wash or milk and continue baking the pie for another 5-10 minutes or until the pastry has been fully baked.Once baked, remove the pie from the oven and allow it to cool a bit before serving it. You can serve it alongside ice cream or whipped cream.
Egg wash or milk, for browning the crust
When making your pie crust dough, remember to scrape down the sides as you mix the ingredients. You want to make sure that all of the ingredients are incorporated and evenly mixed in.You can make your pastry crust in advance. Once wrapped in plastic, you can keep it inside the fridge for at least a week.
You can also keep it in the freezer for up to 3 months. To use, simply defrost the dough at room temperature.The steam holes are essential to allow the top to bake without misshaping. They allow the steam from the berry filling to escape instead of pushing the crust up.