Page 176 - United States of Pie
P. 176

Rinse  the  berries,  spread  them  out  in  a  single  layer  on  paper-
                towel-lined cookie sheets, and allow them to dry completely.
                   Preheat the oven to 425°F.

                   In a large bowl, gently toss the berries with the sugar, flour, and
                salt until thoroughly mixed. Set aside.
                   On a well-floured surface, roll out one portion of the dough until it
                is about  /8-inch thick and will fit a 9-inch pie plate. Gently pick up the
                            1
                dough, center it over the pie plate, and ease it into the plate. Let the
                excess dough hang over the rim. Pour in the filling and shake the pie
                plate gently to spread it out evenly.
                   Roll  out  the  second  portion  of  dough  to  the  same  size.  Lay  the

                dough  over  the  filling.  Trim  the  edges  of  both  layers  of  dough  to
                leave  a  1-inch  overhang.  Pressing  the  edges  together,  fold  them
                under, and then decoratively crimp the perimeter. With a sharp knife,
                cut 5 vents in the top crust.
                   Bake  the  pie  for  15  minutes.  Then  reduce  the  heat  to  375°  and

                continue baking for 35 to 40 minutes, until the crust is golden brown.
                Let the pie cool to room temperature before enjoying.




























                Optional:
                For a lovely sheen on the baked pie, use a pastry brush to paint the
                surface with the cream. If you like, sprinkle the sugar over the cream.
                As the pie bakes, the sugar will caramelize, and it will crackle when
                you slice a wedge of the freshly baked pie.
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