Equipment
Ingredients
Pie Crust
- 120 mL ice cold water
- 15-30 mL whiskey or vodka, any spirit works, you can't taste it
- 300 grams all-purpose flour, spooned and leveled
- 227 grams salted butter, cold
- 1 Tbsp cornstarch
- 1 large egg, for egg wash
- 1-2 Tbsp turbinado sugar
Strawberry Blueberry Filling
- 1 1/2 lbs fresh strawberries, 1.5 large boxes, hulled and diced
- 1 lb fresh blueberries, 1 big box
- 200 grams granulated sugar, split in half
- 1 medium lemon, zest and juice *optional for more flavor
- 42 grams cornstarch, spooned and leveled*
- vanilla ice cream, for topping
Method
Pie Crust
- Measure out the water and alcohol in a measuring cut and freeze for a few minutes.120 mL ice cold water, 15-30 mL whiskey or vodka any spirit works, you can't taste it
- Place the flour in the bowl of the food processor. Place the whole bowl in the freezer while you cube the butter. Add the cubed butter to the flour and sugar in the freezer, for 5 minutes.300 grams all-purpose flour spooned and leveled
- Remove the the bowl from the freezer, add the cold cubed butter and place it on the food processor and pulse until pea seize chunks form.227 grams salted butter, cold
- While the food processor is on, stream in the cold water just until it starts to come together. You want the dough to be crumbly and just barely stick together.
- Remove the dough from the food processor, press it together so it all sticks together. Wrap it in plastic wrap and refrigerate it for an hour.
Strawberry Blueberry Filling
- In a large bowl combine strawberries, blueberries and sugar, lemon zest and let it macerate for about an hour.1 1/2 lbs fresh strawberries 1.5 large boxes, hulled and diced, 1 lb fresh blueberries 1 big box, 200 grams granulated sugar split in half
- The juice will collect at the bottom of the bowl, strain it and discard the liquid (I use it for homemade snow cone syrup). I do this twice, once at half an hour and then at one hour.
- Before assembling the pie, toss the fruits with the rest of the sugar, lemon zest and juice and cornstarch.42 grams cornstarch spooned and leveled*, 1 medium lemon zest and juice *optional for more flavor
Assemble
- When the pie crust is firm but still malleable, roll out the bottom crust to a circle that's about 1/8-1/4 inch thick. Place it into a deep pie dish, bringing the crust up to the top edge.
- Dust the bottom of the crust with the tablespoon of cornstarch and then spoon the strawberry blueberry filling over the pie crust, leaving as much of the juice behind.1 Tbsp cornstarch
- Roll out the top pie crust into a circle that's also about 1/8-1/4 inch thick. Place it on top of the fruit filling and fold the edges of the top pie crust over the edge of the bottom, crimping the edge with your finger.
- Slice a few breathing holes into the top of the pie crust and refrigerate it for at least half an hour.
- Preheat the oven to 350F (177C) conventional (no fan). Beat an egg with a fork until the yolk is well combined with the egg white. Brush the pie crust with the egg wash and sprinkle generously with turbinado sugar.1 large egg for egg wash, 1-2 Tbsp turbinado sugar
- Place the pie dish on top of a metal baking sheet and bake the pie for about 60 minutes. The crust should be a dark golden brown and the filling should bubble through the little slits in the top of the pie. If it's browning too quickly, feel free to cover the top of the pie with aluminum foil for the second half of baking.
- Allow to cool for a few hours. I like to slice it when it's at room temperature or slightly chilled, so it doesn't leak as much. Top with vanilla ice cream and enjoy!vanilla ice cream for topping
Nutrition
Serving: 1gCalories: 321kcalCarbohydrates: 46gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 66mgSodium: 127mgFiber: 3gSugar: 23g