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Summer Berry Pie

Berries taste best in the summer, their natural season. Choose whatever combination looks best at your farmers’ market for this delectable pie. Select plump berries with deep color and bright flavor. Just before using, sort through them carefully and remove and discard any blemished ones. Gently rinse the berries under cold running water, but do not allow them to soak for any length of time, as they quickly absorb moisture and will turn mushy. Lay the rinsed berries in a single layer on paper towels to dry.

Ingredients:

  • 2 rolled-out rounds of basic pie dough (see related recipe at
      left)
  • 1 cup sugar
  • 2 Tbs. cornstarch
  • 2 Tbs. quick-cooking tapioca
  • 1/2 tsp. ground cinnamon
  • Pinch of salt
  • 6 cups mixed fresh berries, such as blackberries, blueberries,
      raspberries and/or boysenberries
  • 1 Tbs. cold unsalted butter, cut into small pieces

Directions:

Fold 1 dough round in half and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving 3/4 inch of overhang. Set the dough-lined pan aside, along with the second dough round, in a cool place until ready to use.

In a small bowl, stir together the sugar, cornstarch, tapioca, cinnamon and salt. Place the berries in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter.

Fold the reserved dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, round cookie cutter or a small, sharp knife, cut 5 or 6 holes or slits in the top crust to allow steam to escape during baking. Refrigerate the pie until the dough is firm, 20 to 30 minutes.

Meanwhile, position a rack in the lower third of an oven and preheat to 350°F.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer the pie to a wire rack and let cool completely. Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving. Makes one 9-inch pie; serves 8.

Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).