Page 357 - Pie Squared

¾ cup (150 g) granulated sugar

3 tablespoons cornstarch

⅛ teaspoon freshly grated nutmeg

Juice of 1 lemon

STREUSEL

⅓ cup (40 g) all-purpose flour

¼ cup (25 g) rolled (not instant) oats

2 tablespoons packed light brown sugar

⅛ teaspoon ground cinnamon
½ teaspoon kosher salt

2 tablespoons (28 g) unsalted butter, cubed and chilled

⅓ cup (37 g) toasted pecans, chopped

For the crust: Using a stand mixer, hand mixer, or strong wooden
spoon, beat the butter and sugar until smooth, lightened, and fluffy,

about 5 minutes with the stand mixer. Add the egg yolk and beat until
fully incorporated. Add the flour and salt and stir until a crumbly
dough is formed.

Dump the dough into the slab pie pan and, with pieces no larger
than a walnut, press the dough up the sides and well into the corners
of the pan before worrying about the bottom. Use a metal cup
measure or a flat-bottomed glass to press the remaining dough as
uniformly as possible to an approximate ¼-inch thickness. Decorate

the top edge using a table knife, fork, or another tool, making slight
indentations all the way around. Chill the crust for at least 20
minutes.

Heat the oven to 350°F; if you have one, place a baking stone,
Baking Steel, or inverted baking sheet on the center rack to heat
(see here).
For the filling: Gently stir the berries, sugar, cornstarch, nutmeg,
and lemon juice together in a large bowl. Scrape the berry filling into

the chilled crust.