This Berry Pie is an irresistible and unforgettable comfort dessert. A buttery crumbly crust filled with sweet, juicy and wonderfully flavorful berries enhanced with a hint of lemon juice and zest. Served with a delicious sorbet makes this dessert simply irresistible.
Source: Home Cooking Adventure
Ingredient
Makes about 6-8 servings
Pastry Dough
2 1/2 cups (320g) all-purpose flour
1 cup (226g) unsalted butter, chilled, cut into small (1/2 inch) cubes
1 teaspoon (5g) salt
2 tablespoons (30g) sugar
1 egg, beaten
3-4 tablespoons ice cold water
Berry Filling
4-5 cups (600-700g) berries – I used 2 cups (300g) blueberries, 1 cup (150g) raspberries, 1 cup (150g) raspberries
2/3 cup (135g) granulated sugar
1/4 cup (30g) cornmeal
1/4 teaspoon cinnamon
1 tablespoon (15ml) lemon juice
Lemon peel
1 tablespoon (15g) unsalted butter, cut into small pieces
Ice cream on the cake
1 egg, beaten
1 teaspoon (5g) sugar
1. Beat flour with sugar and salt in a medium bowl. Blend the butter with a pastry blender, fork, or pastry processor, until crumbs form. Add eggs and water and stir until mixture thickens.
Divide dough into 2 portions, cover with cling film and refrigerate for at least 30 minutes.
3. Prepare to fill. In a small bowl, mix the sugar with the cornstarch, cinnamon, and lemon zest.
4. Place the strawberries in a large bowl, add the sugar and lemon juice mixture and mix well.
5. Preheat oven to 400F (200C). Prepare an 8 or 9 inch (20-23cm) cake pan.
6. Roll the first dough out onto the surface until it’s about 12 inches (30cm) in diameter.
7. Line the pan with the rolled dough and press the edges, cutting off the excess.
8. Arrange the berry mixture on top of the pie crust. Refrigerate until the dough strips are ready.
9. Roll up remaining dough and cut into ½ inch (1cm) strips.
10. Brush with water the edges of the pie crust.
11. Create lattice on top. Spread 5 or 6 parallel strips of dough over the filling, about ½ in (1cm) apart. Fold all the other strips again. Add a long strip perpendicular to the parallel strips. Unfold and repeat with other parallel bands until the lattice is ready. Seal the edges and cut off the excess.
12. Whip the cake with a little beaten egg and sprinkle with sugar on top.
13. Bake for 20 minutes. Add a pie crust or foil over top, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.
14. Remove from oven and let tart cool for about 3 hours. Serve with cream.
