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There’s never not a time when I’m craving something sweet, so you better believe I celebrate Pi Day just as seriously as any national holiday (maybe even my birthday too). We had an abundance of leftover fruit from a few video shoots so you better believe I cracked out our rolling pin to get a pie (adorned with a lattice crust, of course) in the oven to celebrate. I’m here to tell you that a perfect pie isn’t out of reach, even if it’s your first time, so let me be you pastry spirit guide as we break down this butter-packed masterpiece.
First, let’s chat dough. A stellar pie dough comes together in one bowl with only six ingredients and two hands. Using your hands, you’re going to toss grated, frozen butter into the flour mixture to form a smooth dough when you add cold water and vodka. Yes, VODKA! If you’re wondering why you’re raiding the liquor cabinet for this recipe, it’s because you’ll end up with a more tender crust! The alcohol helps hasten gluten formation helping you get that flaky, perfect pie you’re craving.
Ok, time to get rolling. While I’ve been working on my lattice skills for years, a few tips will help you succeed even if it’s your first go. You want your bottom crust in one piece, without any cracks, to ensure your filling stays put. (FYI, my magic ratio for a perfect fruit pie is 2 pounds of fruit to ⅔ cup sugar and ⅓ cup cornstarch! Mix together with whatever flavorings you like!) Then, roll your other pie disk into more of a square shape to get even strips. Lay half of the strips spaced slightly in one direction, then alternate pulling them back to lay down the remaining strips perpendicularly. Still confused? No worries, I filmed a full tutorial on our IGTV!
Get ready to slice up your life, because this berry beauty is truly to pie for!
For the Filling
- 2 pounds mixed berries, such as strawberries, blueberries and raspberries
- 2/ 3 cups granulated sugar
- 1/ 3 cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Make the dough: In a medium bowl, whisk together flour, sugar and salt. Using your fingers, toss in the grated butter to coat. Add water and vodka and continue to knead until a dough forms. Divide dough into 2 disks and cover each with plastic. Let rest in the refrigerator for 1 hour.
Meanwhile prepare the filling: In a large bowl, toss all filling ingredients together. Set aside.
Assemble the pie: Preheat the oven to 400°F. On a lightly floured surface, roll out 1 disk of the pie dough into a 12-inch circle. Transfer to a 9-inch pie dish pressing to fit, leaving at least 1 inch of overhang on the sides. Spoon filling over dough, spreading in an even layer.
Roll out other disk of dough into a 10-inch square. Using a knife or a pastry cutter, cut 6 1½-inch strips of dough (alternatively, cut 18 ½-inch strips of dough and make 6 braids, each with 3 strips). Place 3 strips horizontally across fruit, then pull alternating strips back and lay the additional strips perpendicular. Trim off extra dough, then fold under edge to make a rim. Using your fingers, crimp edges of the pie.
Brush dough liberally with beaten egg, then sprinkle turbinado sugar over top. Bake until crust is golden brown, 50-60 minutes. Remove from oven and let cool completely before slicing and serving.