Best Double Crust Berry Free Form Pie Recipes

Pate Brisee for Double-Crust Berry Free-Form Pie image

Provided by Martha Stewart

Time 1h10m

Yield Makes one 15- or 18-inch round

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon coarse salt
2 sticks cold unsalted butter, cut into pieces
1/3 to 1/2 cup ice water

Steps:

Pulse together flour, sugar, and salt in a food processor. Add butter; pulse until mixture resembles coarse crumbs with some small pea-size pieces remaining. Add 1/3 cup ice water; pulse until mixture holds together when pinched. If too dry, add more water, 1 tablespoon at a time.
Transfer dough to a piece of plastic wrap and knead once. Pat into a disk; wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.

Double-Crust Berry Free-Form Pie image

Provided by Martha Stewart

Time 1h30m

Number Of Ingredients 8

All-purpose flour, for dusting
2 recipes Pate Brisee for Double-Crust Berry Free-Form Pie
2 1/2 pounds mixed blackberries and raspberries (8 to 9 cups)
3 tablespoons cornstarch
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1 large egg, whisked
Fine sanding sugar, for sprinkling

Steps:

On a lightly floured piece of parchment, roll out one disk of dough to an 18-inch round. Transfer parchment and dough to a baking sheet and refrigerate until just firm, about 10 minutes. Meanwhile, on another lightly floured piece of parchment, roll out remaining disk of dough to a 15-inch round. Leaving a 1-inch border, punch out squares with a 1-inch square cutter in rows, spaced about 3/4 inch apart, to form a grid. Transfer parchment and dough to another baking sheet and refrigerate 10 minutes.
In a bowl, toss berries with cornstarch, granulated sugar, and lemon juice. Spread mixture evenly over center of 18-inch dough round, leaving a 3 1/2-inch border. Center second dough round on top of berries; brush with egg wash. Fold bottom dough over top, pressing to seal and forming pleats as you go. Brush folded edges with egg wash and sprinkle entire surface with sanding sugar. Freeze until firm, about 30 minutes.
Meanwhile, preheat oven to 375 degrees. Bake pie, rotating once, until golden brown and juices are bubbling in center, about 1 hour, 10 minutes. Let cool on a wire rack at least 1 hour before serving.