Rustic blueberries and strawberries pie

Name: Rustic blueberries and strawberries pie
Prep time: 1 h 10 min
Cook time: 40 min
Yield: 8
Cuisine: Desserts
Ingredients: Add butter then mix it all up. Slowly add water while mixing, until the dough forms a ball. Lay the dough over a working surfaces and divide into two portions. Flatten each portions into disk and wrap it up with with plastic wrap. Refrigerate for an hour or until the dough is firm.; Over a lightly floured surfaces, spread down a dough portion to form a circle of about 30 cm (12 po) of diameter. Set down the pie crust in a deep pie pan of 23 cm (9 po) of diameter and carefully press down over the bottom and sides of the crust. Slice exceeding parts of the crust while keeping a bit of it under the pie pan side and groove its contour, if desire. Refrigerates until uses.; In a bowl, mix blueberries, strawberries, sugar and lemon zest. Set down the other part of the dough to form a circle of 25 cm (10 po) of diameter. With a pastry wheel cutter, slice it into strips of 2 cm (3/4 de po) wide.; Lay garnishing set aside into the already prepared crust. Spread with butter. Set 4 to 5 dough strips in parallel over the garnishing, while letting a space of 2,5 cm (1 po) in between each of them. Then set another 4 to 5 dough strips over the other sides. Slice exceeding pastry and press frimly to seal.; In a small bowl, whisk egg yolk with milk and spread over crust. Oven bake over the third inferior of the oven. Pre-heat oven at 425°F (220°C) for 10 minutes. Reduce oven temperature to 350°F (180°C). Cover the pie with aluminium paper and continue cooking for about 30 minutes. Let cool down before serving.; Serve with ice cream up to your choice.

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Author: Les Cultures de chez nous

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Preparation 30

Baking 40

Portions 8

Freezing No

Ingredients Preparation

Ingredients

For the dough:

Add butter then mix it all up. Slowly add water while mixing, until the dough forms a ball. Lay the dough over a working surfaces and divide into two portions. Flatten each portions into disk and wrap it up with with plastic wrap. Refrigerate for an hour or until the dough is firm.

Over a lightly floured surfaces, spread down a dough portion to form a circle of about 30 cm (12 po) of diameter. Set down the pie crust in a deep pie pan of 23 cm (9 po) of diameter and carefully press down over the bottom and sides of the crust. Slice exceeding parts of the crust while keeping a bit of it under the pie pan side and groove its contour, if desire. Refrigerates until uses.

For the garnishing:

In a bowl, mix blueberries, strawberries, sugar and lemon zest. Set down the other part of the dough to form a circle of 25 cm (10 po) of diameter. With a pastry wheel cutter, slice it into strips of 2 cm (3/4 de po) wide.
Lay garnishing set aside into the already prepared crust. Spread with butter. Set 4 to 5 dough strips in parallel over the garnishing, while letting a space of 2,5 cm (1 po) in between each of them. Then set another 4 to 5 dough strips over the other sides. Slice exceeding pastry and press frimly to seal.
In a small bowl, whisk egg yolk with milk and spread over crust. Oven bake over the third inferior of the oven. Pre-heat oven at 425°F (220°C) for 10 minutes. Reduce oven temperature to 350°F (180°C). Cover the pie with aluminium paper and continue cooking for about 30 minutes. Let cool down before serving.
Serve with ice cream up to your choice.

Preparation

Side-by-side mode

With a pastry blender, mix flour, vegetable shortening, lemon zest and salt until the texture looks like one of breadcrumbs.

For the dough:

For the garnishing:

In a bowl, mix blueberries, strawberries, sugar and lemon zest. Set down the other part of the dough to form a circle of 25 cm (10 po) of diameter. With a pastry wheel cutter, slice it into strips of 2 cm (3/4 de po) wide.
Lay garnishing set aside into the already prepared crust. Spread with butter. Set 4 to 5 dough strips in parallel over the garnishing, while letting a space of 2,5 cm (1 po) in between each of them. Then set another 4 to 5 dough strips over the other sides. Slice exceeding pastry and press frimly to seal.
In a small bowl, whisk egg yolk with milk and spread over crust. Oven bake over the third inferior of the oven. Pre-heat oven at 425°F (220°C) for 10 minutes. Reduce oven temperature to 350°F (180°C). Cover the pie with aluminium paper and continue cooking for about 30 minutes. Let cool down before serving.
Serve with ice cream up to your choice.

Did you know that...

Our Quebec blueberries are available in season for pick‑your‑own in our fields in Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.

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