Mixed Berry Pie

Hi friends! I hope you are all having a relaxing long weekend with family and friends, honoring the men and women who gave their lives so we can enjoy our freedom on this Memorial Day.
We had a relaxing weekend trying to get as many baby projects done. I’ve been slacking on that front but seeing there is barely 10 weeks to go, I need to get cracking. But I did find time on Saturday to bake this Mixed Berry Pie.

Hi friends! I hope you are all having a relaxing long weekend with family and friends, honoring the men and women who gave their lives so we can enjoy our freedom on this Memorial Day.  We had a relaxing weekend trying to get as many baby projects done. I’ve been slacking on that front but seeing there is barely 10 weeks to go, I need to get cracking. But I did find time on Saturday to bake this Mixed Berry Pie.

INGREDIENTS
PIE CRUST:
  •  2 ½ cups all-purpose flour
  •  1 teaspoon salt
  •  1 tablespoon granulated sugar
  •  14 tablespoons cold unsalted butter, cut into cubes
  •  Ice cold water
  •  1 egg, beaten with 1 tablespoon milk for egg wash
  •  Turbinado sugar for sprinkling

FILLING:
  •  5-6 cups fresh mixed berries (raspberries, blueberries, blackberries etc)
  •  Zest and juice of a 1/2 lemon (or to taste)
  •  1 teaspoon vanilla extract
  •  1/4 teaspoon almond extract (optional)
  •  ½ cup granulated sugar
  •  1/3 cup brown sugar
  •  ¼ cup cornstarch or all-purpose flour
  •  a pinch of salt
  •  ¼ teaspoon ground ginger

INSTRUCTIONS
  1. Prepare ½ cup ice-cold water and keep in fridge. In a food processor, pulse flour, sugar and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of butter and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 tablespoon at a time) until dough comes together.
  2. Remove dough from processor and pat into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled.
  3. Let stand at room temperature a few minutes before rolling out.
  4. Roll out larger disk on a lightly floured surface to a large circle. Fit into an ungreased 9-inch pie dish, trim the edges leaving an inch or two overhang. Refrigerate for 30 minutes.
  5. In a medium bowl, toss the berries with zest and lemon juice, vanilla extract and almond extract. Toss in sugars, cornstarch, salt and ground ginger and make sure berries are well coated and cornstarch disappears.
  6. Fill the pie crust with the berry mixture, making sure you pile it high in the center.
  7. Roll out the second dough and cut into strips to create a lattice top. Crimp the edges of the strips with the a fork.