IT’S PI(E) DAY! What a great reason to bake a warm homemade pie right?!
Life has been a little crazy these days and I haven’t been able to dedicate the right energy and time my baking deserves the past few weeks, but this pie brought everything back into place in the best ways. I’m grateful for this sweet little pie for this reason. It turned out so pretty, smelling like heaven, and delicious so I can’t wait to share this recipe with you! Happy Pi(e) Day!
- 2 1/2 cups flour
- 1/4 tsp salt
- 1 cup cold butter, cubed
- 8 tbs cold water
- 1 cup pure cane sugar
- 1/4 cup cornstarch
- Pinch of salt
- 1/3 cup water
- 1 tsp ground cinnamon
- 1 16oz package of strawberries cut in half
- 1 6oz package of blackberries
- 1 6oz package of raspberries
- Juice from 1/2 a lemon
- 2 tbs butter
- In a stand mixer, mix flour and salt. Add in butter while mixing on medium speed. Slowly add each tbs of water and mix until well-combined.
- Once dough begins to form, stop mixing and divide dough into 2 sections with your hands, forming the dough together as you go. Wrap each section in plastic wrap and refrigerate for a minimum of 1 hour.
- Preheat oven to 400.
- In a large saucepan over low heat; whisk water, sugar, cornstarch, salt and cinnamon together and cook until thickened – about 3 minutes. Remove from the heat and add all of your berries, gently folding in. Set aside.
- Remove dough from fridge and roll out your first section on a floured surface until large enough to cover your pie pan. Place the dough over the pan, press into the pan gently, and trim the access from the edges.
- Pour the filling into the pie pan and place the 2 tbs of butter in the center on top of the filling.
- Roll out your second section of dough roughly the same size of the first section, then use a decorative pastry roller or knife to cut the dough into long strips to be used to create a lattice effect as your pie crust topping (check out this easy “how-to” video from Southern Living) if you haven’t tried this before. I promise you can do it! Make sure you secure your edges with your fingers, or a fork once lattice is complete.
- Bake for 10 minutes at 400 degrees, then reduce the temperature to 350 and bake for 45 minutes until crust is golden brown and the filling bubbles. Allow to cool.
Best served warm, maybe with a scoop of ice cream on top 😉
Follow me on Instagram for more yummy goodness @bakingwithsoul