The extra steps of prebaking both berries and pastry pay off: The filling is potent, and the bottom crust cracker-crisp.

Source: Midwest Living

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Credit: Jason Donnelly

Recipe Summary test

hands-on:
25 mins
total:
4 hrs
Servings:
8
Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together flour, cornmeal, 2 tablespoons sugar and 1 teaspoon salt. Add butter; toss to coat. Using your thumb, press butter cubes against side of bowl. Add water and fold with a silicone spatula until dough just comes together. Gather pastry into a ball. On a lightly floured surface, roll out dough to a 14×11-inch rectangle. Fold the short sides in to meet in the center. Fold in half the other way, as if closing a book. Fold in half again, the opposite way. Cut pastry in two, one "half" a bit larger than the other.

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  • On floured parchment paper, roll out smaller dough portion; trim to a 10-inch circle. Slide parchment onto a baking sheet. Cut vents in circle; chill. On a floured surface, roll out larger dough portion to a 13-inch circle. Transfer to a 9-inch pie plate. Trim and fold pastry under, even with plate's edge. Freeze 2 hours.

  • Meanwhile, prepare filling: Preheat oven to 250°. Spread berries on two parchment-lined, rimmed baking sheets. Bake until plump and glossy, about 45 minutes. Let cool. In a large bowl, whisk remaining 3/4 cup sugar and 1/2 teaspoon salt, the cornstarch and lemon zest. Gently fold in berries and cream.

  • Increase oven temperature to 350°. Line frozen pastry with foil. Fill with dry beans or pie weights. Bake 50 minutes. Remove foil and weights. Continue baking until barely golden, another 5 minutes.

  • Increase oven temperature to 425°. Let top pastry stand at room temperature a few minutes. Spoon filling into baked shell. Brush rim with egg wash. Add top pastry, pressing gently to adhere. Brush top with egg wash. Loosely cover edges with foil. Bake until golden brown and bubbling thickly, about 1 hour. (Remove foil the last 15 minutes of baking and/or cover center of pie loosely with foil if over-browning.) Let cool at least 2 hours. Serve warm with ice cream.

Nutrition Facts

529 calories; fat 28g; cholesterol 96mg; saturated fat 17g; carbohydrates 69g; mono fat 8g; poly fat 1g; trans fatty acid 1g; insoluble fiber 4g; sugars 35g; protein 5g; vitamin a 976.9IU; vitamin c 13.7mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.3mg; vitamin b6 0.1mg; folate 63.3mcg; vitamin b12 0.1mcg; sodium 223mg; potassium 165mg; calcium 34mg; iron 1.9mg.
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