Razzleberry Pie

By mirelsonp

Recipe source: Saveur Number 158

Ingredients

• Flour, for dusting
• 1 1 1 recipe Buttery Pie Dough
• 10 10 10 oz. strawberries, hulled and quartered
• 1 1 1 cup blackberries
• 1 1 1 cup blueberries
• 1 1 1 cup raspberries
• 3/4 3/4 3/4 cup sugar
• 3 3 3 tbsp. cornstarch
• 1/2 1/2 1 tsp. fresh lemon juice, plus 1 tbsp. grated zest
• 1/4 1/4 1/4 tsp. kosher salt
• 1 1 1 egg, lightly beaten with 1 tbsp. water
• 1 1. 1 12" 9" 1" 30 surface, roll 1 disk of dough into a 12" round. Fit into a 9" pie plate. Trim edges, leaving 1" dough overhanging edge of plate; chill 30 minutes.
• 2 2. 4-qt. 18–20 to sugar, cornstarch, juice, zest, and salt in a 4-qt. saucepan over medium-high heat until juices become a slightly thickened sauce, 18–20 minutes; let cool to room temperature.

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

1. On a lightly floured surface, roll 1 disk of dough into a 12" round. Fit into a 9" pie plate. Trim edges, leaving 1" dough overhanging edge of plate; chill 30 minutes.

2. Simmer berries, sugar, cornstarch, juice, zest, and salt in a 4-qt. saucepan over medium-high heat until juices become a slightly thickened sauce, 18–20 minutes; let cool to room temperature.

3. Heat oven to 400°. Pour berry mixture over dough. Roll remaining disk of dough into a 12" round and place over top of pie. Pinch top and bottom edges together and fold under; using the tines of a fork, crimp edges. Brush with egg mixture and cut several 1"-long slits in top of pie. Bake until crust is golden brown and filling is bubbling, about 1 hour. Let cool completely before serving.