Strawberry Blueberry Pie

Strawberry Blueberry Pie (Four Seasons Pie)

Crust.

• • 3 cups all-purpose flour

  • 4 teaspoons granulated sugar

  • 1 1/4 teaspoons salt

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, cold

  • 5 tablespoons whole milk

  • 1 teaspoon apple cider vinegar

  • 1 egg, yolk and white separated

Filling.

• • 1 pound blueberries, fresh or frozen and thawed

  • 1 pound hulled strawberries, fresh or frozen and thawed

  • 1 cup granulated sugar

  • 1/4 cup cornstarch

  • 2 tablespoons lemon juice

  • 1 teaspoon cinnamon

  • 1/4 teaspoon cloves

  • pinch salt

Note: I slightly increased my pie crust recipe for this pie to make sure I'd have enough extra for all the decorative cutouts. If you're not going to be decorating with all the cutouts, you can use this recipe for a standard amount of dough for a double crust pie.

Additionally, I like to cook my pie filling the night before and let it cool overnight in the refrigerator, before filling and baking the pie. Piping hot filling that you've just taken off the stove will warm up your dough too much, and the crust will not be as flaky after baking, so make sure the filling is cooled to at least room temperature before using.

Crust.

Combine the flour, sugar and salt in a large bowl. With a pastry cutter, cut the cold butter into the flour mixture until pea-sized pieces remain. In a small bowl, whisk together the milk, apple cider vinegar and egg yolk. Stir into the flour mixture to moisten, then use your hands to bring the dough together into a ball. Divide the dough in half, wrap in plastic, and chill for 15 minutes. Roll out half the dough to about 1/8 inch thick, fit into a deep dish pie pan and fill with the prepared filling. Roll out the other half of the dough and lay over the filling; trim the edges. Gather up the dough scraps and re-roll for your decorative cutouts, using a little water to hold the pieces in place.

Filling.

Combine all the ingredients into a stock pot. Over medium heat, stirring constantly, bring to a boil, and cook until the filling thickens. Cool to room temperature, or chill overnight in the refrigerator, before filling your crust.

Brush the top of the crust with the beaten egg white, sprinkle with sugar, and set the pie on a baking sheet. Bake at 375 for about an hour, until the filling bubbles and the crust is golden brown.

Recipe from Curly Girl Kitchen