FRESH BERRY PIE
One 9-inch double-crust pie
For blackberries or blueberries, we like to use Cornmeal Pie or Pastry Dough. Please read About Crusts Baked with Fillings.
Line a 9-inch pie pan with:
- 1 recipe Basic Pie or Pastry Dough, All-Butter Pie or Pastry Dough, or a double recipe Cream Cheese Pastry Dough
Toss together in a large bowl:
- 5 cups fresh gooseberries, currants, blackberries, raspberries, blueberries, huckleberries, loganberries, cut-up hulled strawberries, or a combination
- (1 ½ tablespoons [25g] lemon juice, if using sweet fruit)
Combine in a small bowl:
- ⅔ to 1 cup (130 to 200g) sugar, or more to taste
- ⅓ cup tapioca starch (40g) or cornstarch (45g)
- (½ teaspoon ground cinnamon)
Sprinkle this mixture over the berries and stir gently until well blended. Let stand 15 minutes.
Turn the fruit into the pie shell. Dot with:
- 2 tablespoons butter, cut into small pieces
Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.
For a bronzed crust, brush the top of the pie with:
- (1 large egg, beaten with 1 teaspoon water)
Place the pie on a baking sheet and bake until golden brown, about 1 hour 15 minutes. Let cool completely on a rack.