It was a cool evening and pie making time.
Ingredients:
Pastry Dough:
2 1/2 cups (320g) all-purpose flour
1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 tsp (5g) salt
2 tbsp (30g) sugar
1 egg, beaten
3-4 tbsp ice cold water
Berry Filling4-5 cups (600-700g) blueberries,1 cup (150g) raspberries, 1 cup (150g) blackberries2/3 cup (135g) granulated sugar
1/4 cup (30g) cornstarch
1/4 tsp cinnamon
1 tbsp of strawberry jello mix
1 tbsp (15ml) lemon juice
Lemon zest of a lemon
1 tbsp (15g) unsalted butter, cut into small pieces
1 egg, beaten to use as a glaze
1 tsp (5g) sugar
Directions
In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.Place the berries into a large bowl, add the sugar mixture, jello, and lemon juice and toss to combine.Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm) pie pan.Into a lightly floured surface roll first piece of dough until it's about 12in (30cm) in diameter.Line the pan with the rolled dough and press the edges.Cut the excess dough.Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.Roll the other piece of dough and cut into ½ inch (1cm) strips.Brush with water the edges of the pie crust.Create the lattice on top. Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.Brush the pastry with some of the beaten egg and sprinkle sugar on top.Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.Remove from the oven and let the tart cool down for about 3 hours
