A multiberry pie with an easy-to-make homemade crust. This pie is can be made with any combination of berries; the one shown has blackberries, raspberries, and blueberries. The recipe is for a 9-inch pie, but can be easily doubled, halved, etc. Enjoy!
Step 1: Ingredients/materials
Ingredients for the pie crust:
2 cups all-purpose flour
1 cup vegetable oil or butter
1/2 cup cold water
Ingredients for the filling:
3/4 cup sugar
1/4 cup cornstarch (can be substituted with 1/2 cup flour)
6 cups berries, frozen or fresh. I used 3 cups raspberries, 2 cups blackberries, and 1 cup blueberries, all fresh.
1/2 or 1 lemon depending on preference
Extra sugar to taste
Mix master or stirring spoon/fork
Wax paper (or extra flour)
2 large mixing bowls
Pizza cutter (or normal kitchen knife)
9-inch pie dish
Step 2: Make the Crust
Add 2 cups flour in a bowl. Mix in 1 cup of oil in 1/4 cups. You can mix it either by hand with a fork or with a mix master. Mix until the flour and oil are a thick liquid that is almost solid (image 1).
Slowly mix in 1/2 cup of cold water (it is important the water is cold!). The mixture will solidify into an oily dough (image 2).
Cut the dough into two slightly uneven "halves" (you want a bigger "half" and a smaller "half"). Wrap them in plastic wrap and stick them in the fridge for at least an hour, up to a day (image 3).
Note: if you are in a time crunch, you can put the dough in the freezer for 30 minutes, but be sure to flip them over after 15 minutes. The side touching the metal grate cools faster.
Step 3: Make the Filling
Mix 3/4 cups sugar and 1/4 cup cornstarch (or 1/2 cup flour) in a large bowl.
Add 3 cups of berries to a different bowl. The blueberries are there, just on the bottom (image 1).
Pour the sugar-cornstarch/flour mix over the berries (image 2).
Coat the berries evenly using your hand. It is okay if the berries get crushed. It may be helpful to pour all the ingredients back and forth between the two different bowls (image 3).
When thoroughly mixed, juice half a lemon and pour the lemon juice and the pulp into the mixture. Mix the lemon in. Let the berries stand for at least 10 minutes. You should at this point have a fruity syrup with a lot of solid fruit in it (image 4).
Step 4: Making the Bottom
Preheat the oven to 400 degrees Fahrenheit. Use convection bake if your oven has that option.
Put a sheet of wax paper on the counter (if you don't have wax paper, a floured surface works). Put your larger "half" of the dough on the wax paper, and put another piece of wax paper over it. Roll the dough to an approximately 12 inch round (image 1).
Take off the top piece of wax paper. Oil or butter your pie dish (make it non-stick) and flip it upside down. Put the dish on top of the dough, and flip the whole thing back over. The pie crust should "fall" into the dish, with the piece of wax paper on top (image 2).
Peel the wax paper off (carefully!). Fix any tears that you have. If your pie crust isn't large enough, you can take a some of the 2nd batch of dough and fill up the edges. The pie crust should hang over the dish very slightly (image 3).
Note: you want your pie crust on the bottom to be relatively thick so it can hold the filling. Fill in gaps with extra dough, don't just pinch tears shut.
Spoon/pour your filling into the pie crust. Be careful not to poke through the bottom of the crust. Make sure the filling is relatively flat (image 4).
Step 5: Making the Top
Roll out the 2nd dough in the same way as you did the first. There are multiple options of how to top a pie. You can cover the entire thing, make a basket weave, corn rows, etc. I went with a basket weave.
Use a pizza cutter or a knife to cut the dough into even-thickness strips (image 1).
Start laying down strips in one of the corners. I chose top left because I'm right handed. This means that I pressed the left side of horizontal strips into the pie crust and pressed the top end of vertical strips into the pie crust. The right ends and bottom ends were not stuck down because I needed to lift them to weave an over-under pattern (image 2).
Keep adding strips, alternating between columns and rows, weaving over-under until you have covered the top of the pie. Use the leftover strips to circle the rim of the pie dish to hold the basket weave in place, and to look prettier (image 3).
Note: you can "recycle" scrap pieces of dough that are too short, that tear, etc. Just ball them up, re-roll, and re-cut.
Step 6: Final Touches
At this point, your oven should be at the correct temperature, 400 degrees F.
Sprinkle a little sugar on top of the pie to give it a nice, sweet crust. If you like your pies to be really tart, you can squeeze another 1/2 of a lemon on top of the entire thing. Try not to leave pulp on top of the dough because it tends to blacken the basket weave (like I did here).
Put the pie in the oven, middle rack, for approximately 45 minutes or until the crust is brown and the filling settles. You can check by sticking a skewer into the middle of the pie - if it comes out clean, the pie is all set.
Take the pie out when it's done and let it cool for 20-30 minutes at least. You can sprinkle more sugar on the top if you want. Serve it warm or cool, with or without ice cream, however you want.
Enjoy! (image 1).