Deep-Dish Summer Fruit Pie

This one is for my brother Sylvain.

Note: The amount of berries can vary, be changed for other berries etc…use what you have!

INGREDIENTS:

Pie dough for 1 large deep dish pie (Use the same amount of dough you would for a covered pie, bottom and top)

1 cup blackberries

1 cup raspberries

2 cups blueberries

2 cups strawberries (hulled and halved if very large)

1 ½ cup sugar

½ cup flour

1 tsp. salt

1 tsp. orange zest

Juice of half an orange

½ cup butter, cut into cubes

milk

Sugar

INSTRUCTIONS:

In large bowl, clean and mix the berries. Add the sugar, flour, salt, zest and juice.

Let it macerate for half an hour.

In the meantime, lay your pie dough in the deep-dish pie, making sure to leave plenty of edging, this is a rustic looking pie. Look at the pictures below.

Preheat oven to 400° F.

After the fruit mixture has macerated, pour the mixture into the pie dish and spread the cubes of butter evenly on top. Fold the sides of the dough over the pie filling to make it look pretty.

Brush with milk. Sprinkle with a bit of sugar for a crunchy golden crust.

Place the pie in the oven and bake for 10 minutes. Lower the temperature to 375° F. and bake for another 40 minutes. Remove from oven and let it cool down slightly before serving. Serve warm or cold.

Great for breakfast! Great with iced tea, hot tea, with friends, alone on a rainy day or for dessert on Sunday night after a copious meal.

Serve with vanilla ice cream, or with heavy cream. Yum.

Fun fact about the rustic pies, there is no edging that would over bake. It is my favourite way to make pie!