Equipment
Ingredients
Pie Crust
- 2 cup (240g) all-purpose flour, spooned and leveled
- 1 Tbsp granulated sugar
- 3/4 cup (170g) salted butter, cold
- 1/3-1/2 cup (79mL-118mL) ice cold water
- 1 heaping Tbsp (10g) 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
- 1/2 cup (100g) granulated sugar
- 1 medium lemon, zest and juice *optional for more flavor
- 1/3 cup (42g) cornstarch, spooned and leveled*
- vanilla ice cream, for topping
Method
Pie Crust
- Place the flour and sugar 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.2 cup (240g) all-purpose flour spooned and leveled, 1 Tbsp granulated sugar, 3/4 cup (170g) salted butter, cold
- Remove the the bowl from the freezer, place it on the food processor and pulse until pea seize chunks form.
- While the food processor is on, stream in the water just until it starts to come together. Start with only 1/3 cup of water and use up to 1/2 cup if needed. You want the dough to be crumbly and just barely stick together.1/3-1/2 cup (79mL-118mL) ice cold water
- 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, sugar, lemon zest and juice if using 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, 1/2 cup (100g) granulated sugar, 1 medium lemon zest and juice *optional for more flavor
- 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 cornstarch.1/3 cup (42g) cornstarch spooned and leveled*
Assemble
- When the pie crust is firm but still malleable, roll out the bottom crust to a circle that's about 1/8-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 heaping Tbsp (10g) cornstarch
- Roll out the top pie crust into a circle that's also about 1/8-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
- 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.
- 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
Notes
*if you want to make it a little less runny, you can do up to 1/2 cup (64g) cornstarch instead.
you can put a baking sheet pan underneath the pie filling if you're afraid of it bubbling over - I had no issues with this since the crust fully covers the pie and the filling is not overfilled.
Nutrition
Serving: 1gCalories: 321kcalCarbohydrates: 46gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 66mgSodium: 127mgFiber: 3gSugar: 23g