Three-Berry pie (Pies)

 

One 9-inch double-crust deep-dish pie

• Old-Fashioned Dough, click here for the recipe
• ¾ cup sugar, plus additional for sprinkling on the top crust
• ¼ cup cornstarch
• ½ teaspoon ground cinnamon
• 1½ cups hulled strawberries, fresh or individually quick frozen, halved (if using frozen berries, partially thaw them before halving)
• 2½ cups blueberries, fresh or quick frozen
• 2 cups raspberries, freh or quick frozen
• Egg glaze made by beating together 1 large egg and 3 tablespoons cold water

1. In a large bowl, stir together with a wire whisk the sugar, cornstarch, and cinnamon ; add the strawberries and blueberries and toss until they are coated evenly (If using frozen berries, let the mixture stand until the berries are partially thawed and render their juices).
2. Add the raspberries, stirring very gently to combine.
3. Preheat the oven to 425F (220C).
4. Line a 9-inch deep-dish pie plate with the bottom crust, leaving a 1-inch overhang ; spoon the filling into the patry-lined pie shell.
5. Roll out the top crust on a lightly floured work surface into a 13-inch circle ; cut a 1½-inch circle out of the center with a sharp knife or a cookie cutter.
6. Then make 5 or 6 cuts, each 1 inch long, radiating from the circle.
7. Arrange the top crust over the filling and trim the edges, being sure to leave a 1-inch overhang ; press the top and bottom edges of the crust together and fold them under to form a thick and high edge.
8. Flute the edges decoratively, pressing together with your thumb and forefinger ; brush the top crust with the egg glaze and sprinkle with sugar.
9. Bake the pie made with fresh fruit for 15 minutes ; reduce the oven temperature to 375F (190C) and continue to bake for 40 minutes, or until the pastry is browned and the juices are bubbling in the middle of the pie.
10. Bake the pie made with frozen fruit for 25 minutes ; reduce the oven temperature to 375F (190C) and continue to bake for 50 minutes, or until the pastry is browned and the juices are bubbling in the middle of the pie (If necessary, during the baking of this pie, you may need to place strips aluminium foil or a foil frame, shiny side up, around the edges of the pie to prevent overbrowning).
11. Let cool completely the pie on a wire rack before serving.

BON APPÉTIT