While most cooks prefer either cooking to baking or vice versa I must admit I love both, which may explain why I’m in my kitchen all the time.
More often than not I decide to make something based on what I have on hand. With homemade pie dough in my freezer, a basket of red raspberries, and a basket of strawberries in the fridge this pie seemed a good choice for last night’s dessert.
Pastry for 9 inch double crust pie (if you make a lattice crust top save any remaining dough in your freezer for small tarts or pastry cut-outs for decorating a future pie)
For the fresh berry filling:
71/2 cups mixed raspberries and sliced strawberries
1 cup plus 2 Tbsp sugar
¼ cup cornstarch
¼ cup fresh lemon juice
salt
Stir together berries, sugar, cornstarch, lemon juice, and a pinch of salt. Fill chilled pie crust with berry filling (If you like, sprinkle a small amount of sugar on the bottom of your shell before filling).
Brush the top of the pie with an egg wash, and sprinkle with sugar for a golden crunchy crust.
Bake in a pre-heated 375 degree oven on a parchment-lined rimmed baking sheet til juices are bubbling and top is golden brown (if you have a convection bake setting on your oven I recommend using it).
If I had had more time, and the kitchen was cooler I may have woven the lattice instead of simply placing it on as I did, but there’s something about a homemade pie looking homemade that I like. Either way the beautiful color and bright flavor of the fresh berries makes this combination one to try!
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