Spring baking | Strawberry raspberry pie

Finding beauty in hard times through pie makin’ and gratitude. Today I am especially grateful for dough covered hands, golden sunsets, health, and our life giving home.

Perfect pie dough

2 1/4 cups flour
1 tbsp sugar
1 tsp salt
12 tbsp unsalted butter (cubed and chilled)
6 tbsp ice cold water

Whisk flour, sugar, and salt in a bowl. Using your fingers, cut the butter into the flour mixture forming pea size crumbles. Add water and work dough until smooth but with visible flecks of butter. You may have to add a few extra tbsps of water to reach the right consistency. Divide dough in half and flatten into disks. Wrap disks in plastic wrap, and chill for at least 1 hour in the refrigerator. Once you are ready to use, let the dough sit out and soften a little bit before rolling out.

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Strawberry raspberry pie

1 tbsp unsalted butter (cubed and chilled)
3 cups fresh sliced strawberries
1 1/3 cup fresh raspberries
2/3 cup cane sugar
5 tbsp cornstarch
2 tbsp brandy
Beaten egg yolk
Sugar in the raw

Preheat oven to 400 degrees F.

Place sliced strawberries and raspberries in a bowl. Carefully mix in the sugar, cornstarch, and brandy. Set aside.

Roll out first disk of pie dough and place in pie pan, cutting off the excess and shaping the edges with the pan. Roll out your second disk of pie dough. With a pastry (or pizza) cutter, cut into strips for your lattice. Gently spread berry mixture into pie pan and dot with butter pieces. Assemble your lattice. Over, under, over, under. Crimp the pie dough together with your fingers to make a clean, pretty border.

Lightly brush crust with beaten egg yolk, and sprinkle with Sugar in the Raw for an extra crunch. Bake 45-50 minutes or until golden brown and bubbly.

Decorate with mint and clover if you wish, but definitely enjoy with warm tea or ice cream on a lovely spring picnic.

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