This is, essentially, Blackberry-Blueberry Compote cooked in All-Purpose 3-2-1 Dough. But you can use any fruit with minor adjustments. Berries and peaches and other soft fruits tend to give off larger amounts of liquid, requiring more thickening (cornstarch). Other ingredients, such as rhubarb, are very tart and require more sugar. But it’s all common sense, and if you pay attention to one or two pie preparations, you should be able to make a pie without a recipe. Just remember that a standard pie plate holds 5 to 6 cups/900 grams fruit.
One pie dough recipe makes enough for both a bottom and top crust, and part of the fun of making this pie is creating a beautiful interlocking lattice for the top crust. This is appealing to look at and also allows the water from the berry filling to cook off more efficiently. Don’t mix the berries with the sugar until you have cut your lattice strips and you’re ready to fill the pie shell because the berries quickly begin to release their juices once they’re combined with sugar.
This is a straightforward berry pie with no seasoning, just pure berry flavor, which is all I think it really needs. But feel free to add a dose of grated lemon zest or a teaspoon of ground cinnamon if you wish. And since you’re going to the trouble of making a pie with a gorgeous lattice crust, you might as well give that crust a gorgeous sheen by brushing it with egg wash.
Divide your dough in half. Roll out one half so that it’s large enough to fill your pie plate with about 1 inch/2.5 centimeters overhang, and place it in the pie plate.
Roll out the second piece of dough into a 10-inch/25-centimeter square for the lattice crust.
When you’re ready to fill the shell and make the lattice, combine the sugar and cornstarch in a large mixing bowl and mix them together well. Add the berries and toss well until they’re evenly coated. Pour the contents of the bowl into the pie shell.
Make the lattice crust. Trim the strips to the edge of the pie plate and fold the bottom crust’s overhang over the edges of the strips. Pinch and crimp the dough together. Brush the crust with the egg wash if you wish.
Put the pie on a rimmed baking sheet to catch any drips and
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