Blueberry, Raspberry and Cherry Pie
Just go to the store and buy one. You don’t need the head ache.
- 6 cups (about 2 1/4 pounds or 1 kilo) Mix of fresh blueberries, Raspberries and Cherries rinsed, pitted and stems removed
- 1/2 teaspoon lemon zest
- 1 Tbsp lemon juice
- 1/4 cup (about 30g) all-purpose flour (for thickening)
- 1/4 or less cup white granulated sugar. Taste your fruit! Often it is sweet enough!
- 1/4 teaspoon cinnamon
- 2 Tbsp butter (unsalted), cut into small pieces
Egg wash ingredients:
- 1 egg
- 1 tablespoon milk
1 Prepare the crust. Which in my case means opening up the box and unrolling it. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill while you are preparing the filling.
2 Gently mix the fruit, flour, cinnamon, lemon zest, and lemon juice in a large bowl. TASTE the fruit. Add sugar if needed. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Unroll remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill and firm up the dough while you are pre-heating the oven to 425.
3 Whisk egg and milk together to make an egg wash.
4 Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a cookie sheet on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.