SUMMER BERRY PIE

Summer Berry Pie is a delightful dessert that captures the essence of the season with its combination of juicy, sweet berries and a flaky, buttery crust. This pie features a vibrant mix of fresh summer berries like strawberries, blueberries, raspberries, and blackberries, all encased in a tender homemade pie crust. With a hint of citrus and a touch of sweetness, it’s the perfect way to showcase nature’s best fruits in a classic, comforting pie. Whether served warm or chilled, this berry pie is sure to be a hit at any summer gathering or holiday celebration.

Ingredients:

For the crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1/4 cup ice water (plus more if needed)

For the filling:

• 2 cups strawberries, hulled and halved
• 1 cup blueberries
• 1 cup raspberries
• 1 cup blackberries
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt

For finishing:

• 1 tablespoon milk (or egg wash)
• 1 tablespoon coarse sugar for sprinkling

Instructions:

1. Prepare the Pie Crust: In a food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough begins to form. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Filling: In a large bowl, combine the strawberries, blueberries, raspberries, and blackberries. In a separate small bowl, whisk together the sugar, cornstarch, lemon juice, lemon zest, vanilla extract, cinnamon, and salt. Pour this mixture over the berries and toss gently to coat.
3. Assemble the Pie: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, pressing gently to fit. Trim any excess dough, leaving about an inch around the edges. Pour the berry mixture into the pie crust, spreading it evenly.
4. Add the Top Crust: Roll out the second disc of dough and place it over the filled pie. You can create a lattice pattern or simply place the whole sheet of dough over the berries and cut a few slits for ventilation. Trim and crimp the edges to seal. Brush the top with a little milk or egg wash and sprinkle with coarse sugar.
5. Bake the Pie: Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges begin to brown too quickly, cover them with foil.
6. Cool and Serve: Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve as is, or with a scoop of vanilla ice cream or whipped cream for an extra treat.

This Summer Berry Pie is a refreshing, colorful, and delicious way to celebrate the fruits of the season, with a perfect balance of tart and sweet in every bite!