Strawberry Blueberry Pie

The strawberries and blueberries were gorgeous on 9th Street on Saturday. Our weekend included a fantastic flea market and a carnival – however, I still managed to squeeze in some time on Sunday morning to make this pie. Slightly warm, it was delicious! 

The crust:

• 1 1/3 cups of all purpose flour
• 1 stick of very cold butter, cut up into small pieces
• 1/2 teaspoon salt
• 1/4 cup ice water

The filling:

• 2 pounds strawberries, sliced
• 2 pints blueberries
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon butter, cut into pieces

1. Put flour, butter, and salt in a food processor with a metal blade pulse until mixture resembles coarse meal. Add ice water until the dough begins to clump together. Form into a ball, place in plastic bag, and work dough into a flat disc. Refrigerate for an hour.

2. In a large bowl toss sliced strawberries and blueberries with the sugar and cornstarch.

3. Roll out two thirds of the dough to fit an 8″ pie plate, ease pastry onto plate. Scoop the fruit into the pastry, dot with butter. Roll out remaining pastry and cut out long 1/2″ strips. Weave the lattice crust, tuck under the crust and crimp.

4. Place pie on a baking sheet and bake in a preheated 425º oven for 20 minutes. Lower the heat to 375º and bake for another 35 to 40 minutes until crust is golden.