There's nothing more American than pie, right? Especially when it's red, white, and blue. In honor of our nations birthday I decided to make a rustic berry pie, rustic in that there is no pie pan involved. For the crust the only tools you need is a food processor. I highly recommend throwing in finely chopped candied ginger into the dough as it plays nicely off of the lemon and berries. For the filling I used a mixture of strawberries and blueberries but if you so desire, four cups of blueberries or raspberries* are great substitutes. Not only is this pie easy, but also absolutely delicious!
Prep time: Three and a half hours
For the crust:
- 1 1/2 cups all-purpose flour, plus more for sprinkling
- 1 tablespoon minced candied ginger (optional)
- 1/4 teaspoon salt
- 1 1/2 sticks cold butter, cut into small pieces
- 1/4 cup and 1 tablespoon ice water
For the filling:
- 1 1/2 cups blueberries
- 2 cups strawberries
- 1/4 cup sugar
- 2 teaspoons finely grated lemon zest
- 1/4 cup flour
- 2 tablespoons lemon juice
- 1 beaten egg white
Serve with vanilla ice cream
- In a food processor, combine the 1 1/2 cups of flour with the candied ginger and salt and pulse to mix. Add the butter and pulse until it is the size of small peas.
- Sprinkle on the ice water and pulse just until the pastry starts to come together.
- Turn the pastry out onto a lightly floured work surface and pat it into a disk. Wrap in plastic and refrigerate for 2 hours, or until firm.
- Line a large baking sheet with parchment paper.
- On a lightly floured work surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fold the pastry in half and transfer it to the prepared baking sheet. Unfold the pastry and refrigerate for 15 minutes.
- Preheat the oven to 375°.
- In a large bowl, mix the 1/4 cup of sugar with the lemon zest and flour. Fold in the berries and lemon juice and let stand for 15 minutes.
- Spoon the berries in the center of the pastry, leaving a 1 1/2-inch border all around.
- Fold the pastry border up and over the berries, pleating it as necessary.
- Brush the egg white on the pastry and sprinkle with sugar.
- Bake for about 55 minutes, until the pastry is golden brown and the filling starts to bubble. Transfer the baking sheet to a rack and let the tart cool to warm.
- Cut into wedges and serve warm or at room temperature.
** A neighbor recently brought over a few boxes of raspberries and I thought that I would try the recipe out again. The raspberries turned out to be a great alternative and gave it more of a tart flavor.If you desire a sweeter filling you can add a little extra sugar but, it truly depends on the fruit that you get as the sweetness can vary.