Bush Pilot's Berry Pie
Inspired by daring escapes and unexpected landings, this rustic berry pie is a delightful blend of tart and sweet, encased in a buttery, flaky crust. It's a comforting dessert that feels both adventurous and familiar, perfect after a day of exploration.
Directions
- 1
Preheat oven to 400°F (200°C). If using homemade pie dough, prepare it and chill according to recipe instructions. Lightly flour a work surface and roll out one disk of pie dough into a 12-inch circle.
- 2
Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
- 3
In a large bowl, gently combine the mixed berries, granulated sugar, flour, lemon juice, lemon zest, and cinnamon. Mix until the berries are evenly coated.
- 4
Pour the berry filling into the pie crust. Dot the top of the filling with the small pieces of butter.
- 5
Roll out the second disk of pie dough. You can either place it over the filling, cut slits for venting, or create a lattice top.
- 6
Place the top crust over the filling, or arrange lattice strips. Trim and crimp the edges of both crusts together to seal.
- 7
Brush the top crust with the beaten egg wash and sprinkle with coarse sugar.
- 8
Place the pie on a baking sheet to catch any drips.
- 9
Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling thickly.
- 10
If the crust begins to brown too quickly, loosely tent the edges with aluminum foil.
- 11
Remove from the oven and let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.