Carol decided to bake on Sunday.  She has been making this same pie recipe for years–it's actually from her Williams Sonoma kids baking cookbook, but don't laugh–it's a great basic pie recipe.  

Pie slice 

I hung around to snap photos, and of course–eat pie!



I'm posting the recipe at the end for the filling and pastry–Carol  cheated a bit, and used a frozen pie crust for this occasion.  

With sugar 

Just before the oven….

Finished pie 


Pie drip 



2 1/2 cups all purpose flour, extra for rolling

2 tablespoons sugar

1/2 teaspoon salt

1 1/2 sticks chilled unsalted butter cut into chunks

1/2 cup very cold water


6 cups mixed fresh berries  (strawberries, blueberries, blackberries, raspberries are good choices)

3/4 cup sugar

1/4 cup cornstarch

1 pinch ground cinnamon

1 pinch ground nutmeg

1/2 teaspoon vanilla

Make the dough

In a large bowl, using a wooden spoon, combine the flour, sugar and salt.

Scatter the butter over the flour mixture.  Cut the butter into the flour with a pastry blender or 2 table knives.  The mixture is ready when it looks like course crumbs with small pieces of butter still visible.  

Drizzle the cold water over the dough and stir gently with the wooden spoon until the mixture forms moist crumbs.

Place the crumbs onto a work surface and press together into a solid mound.

Divide the mound into half.  Press each pile into a flat disk.

Wrap each disk in plastic wrap and refrigerate until well chilled, about 30 minutes or up to 2 days.

The filling

In a large bowl, using a wooden spoon, stir together the berries, sugar, cornstarch, salt, cinnamon, nutmeg, and vanilla.  Set aside.

Preheat oven to 400 degrees

Sprinkle a work surface with some flour.  Unwrap one of the chilled pie doughs, place on work surface and sprinkle with a little flour.  Roll dough into a circle with a rolling pin until it is about 1/8 inch thick.  Work flour under and over the dough as you go, so the dough won't stick.  Your circle should be about 14 inches across.  Place finished dough in a glass pie dish, and gently press with your fingertips.  Cover loosely with plastic wrap and refrigerate while you make the lattice.

Flatten the second pie dough into a large rectangle.  Cut strips approx. 1 inch wide and 14 inches long. You will need 8 total.   Remove pie dish from refrigerator, remove plastic, and pour berry mixture into pie dish.  Lay 4 lattice strips going horizontally across the pie.  Lay the 4 remaining strips across the pie vertically.  Cut away excess dough, and crimp the pie edge with a fork.  

Using a pastry brush, wash the pie with with a beaten egg.  Sprinkle pie with sugar.  Place pie on a baking sheet, and bake in the oven for about 50 minutes.  Top should be nice and brown, and berries should be bubbly.  Let pie cool before slicing.