July 4th has always been one of my favorite holidays. It is big enough that everyone celebrates it, yet not so big as to be overwhelming…. just a laid back day of relaxation and celebration with friends and family. We are loading up to head to David’s parents lakehouse and I can’t wait! I hope y’all all have a great 4th of July and mid-week weekend!
I have been loving remembering the
I, of course, got the recipe for this pie from Emily Schuman’s book..
2 cups sifted all-purpose flour, plus more for rolling the dough
3/4 teaspoon salt
3/4 cup cold all vegetable shortening (Crisco)
2 tablespoons chilled unsalted butter
8-10 tablespoons ice water
5 cups mixed berries
1 tablespoon lemon juice
3/4 cup sugar
4 tablespoons cornstarch
1 teaspoon grated lemon zest
A pinch of salt
1) Sift and measure the flour and put it into a large bowl. Add salt and then whisk together. Cut the shortening and butter into small pieces and add them to bowl. Working with either a pastry blender or two knives, use a chopping motion to comine the butter and flour until they are mixed together and the texture resembles course cornmeal. Slowly sprinkle the water around the bowl while tossing with a fork. Add only enough water so that when pressed together, the dough holds its shape – it shouldn’t feel wet. Without handling the dough too much, make two equal sized balls. Shape them into flattened disks, wrap them in plastic, and refrigerate them for 30 minutes.
2) Wash and drain the berries, place them in a large bowl, and add the lemon juice on top. In a smaller bowl, combine the sugar, cornstarch, lemon zest, and salt and pour it over the fruit. Carefully mix the filling ingredients together (making sure not to break up the berries too much), and then let them sit for 15 minutes so the flavors incorporate. Preheat the oven to 400 F.
3) On a lightly floured surface, roll out one diskk of dough until its roughly 13 inches in diameter.
4) Place the pie plate upside down on top of the crust and flip the entire thing over. Carefully peel off the wax paper (if the crust begins to stick, put it in the fridge for a few minutes), then gently fit the dough into the plate.
5) repeat the rolling process to shape the other dough disk into a 13 inch circle and cut it into 3/4 inch strips
6) pour the filling into the pie shell.
7) Lay several parallel strips of dough on top of the filling, leaving about 1/2 inch of space between each one (it usually takes about 5 to 7 in order to span the width of the pie). Fold back every other strip halfway and place one long strip of dough perpendicular to the parallel strips across the middle of the pie. Unfold the folded strips over the perpendicular strip. Now take the strips that are going under the perpendicular strip and fold them back. Lay another perpendicular strip next to the first, leaving some space between the two. Unfold the folded strips again. Repeat this process, weaving in strips, until you have made a complete lattice pattern over the top of the pie
8) Trip the extra dough from the sides and use a fork to crimp the edges. Bake the pie for about 45 minutes, or until the crust is dark or the fruit bubbles over the top.