Be sure to use a non-reactive saucepan when preparing this recipe. Non-reactive cookware is made of a material, such as stainless steel, that will not react with acidic ingredients. Acidic ingredients can cause pitting and discoloration in some cookware.
1 1/4 cups sugar
3-4 Tbsp. ice water, as needed
1 tsp. salt, for filling
2 cups strawberries, stemmed, rinsed and halved (cut larger berries in quarters)
Filling:
zest of one lemon
1/4 C. Clabber Girl Corn Starch
Pie Crust:
1 1/2 C. all-purpose flour
4 cups blueberries, rinsed
1/4 tsp. Clabber Girl Baking Powder
4 tbsp unsalted butter
1/4 tsp. Kosher salt
1/4 cup fresh lemon juice
10 Tbsp. butter, cold and cut into chunks
To make the pie crust:
Mix the flour, baking powder and salt in a large bowl. Add the butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1-2 hours.
Roll the dough out on a floured surface until 1/8-inch thin. Transfer to 10-inch pie plate. Fit the dough into the plate trimming any excess dough. Using a fork, poke holes into the bottom of the dough every 2 to 3-inches apart. Bake the pie crust at 350° F. for 10-15 minutes or until golden brown.
To make the pie:
Combine 3 C. of the blueberries, butter and lemon juice in a non-reactive saucepan over medium heat. Cook until the berries start to release their juices. Stir together the sugar, corn starch and salt, add to the berries. Return to a simmer then stir continuously until the mixture thickens and becomes glossy, about 5 minutes. Remove from the heat, pour the mixture in a bowl and cool for about an hour.
Fold the remaining blueberries, the strawberries and lemon zest into the cooked mixture and gently pour into the baked pie crust. Cool until set, at least 4 hours. Serve with whipped cream or ice cream if desired. Makes one 10-inch pie.
1 1/4 cups sugar
3-4 Tbsp. ice water, as needed
1 tsp. salt, for filling
2 cups strawberries, stemmed, rinsed and halved (cut larger berries in quarters)
Filling:
zest of one lemon
1/4 C. Clabber Girl Corn Starch
Pie Crust:
1 1/2 C. all-purpose flour
4 cups blueberries, rinsed
1/4 tsp. Clabber Girl Baking Powder
4 tbsp unsalted butter
1/4 tsp. Kosher salt
1/4 cup fresh lemon juice
10 Tbsp. butter, cold and cut into chunks
To make the pie crust:
Mix the flour, baking powder and salt in a large bowl. Add the butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1-2 hours.
Roll the dough out on a floured surface until 1/8-inch thin. Transfer to 10-inch pie plate. Fit the dough into the plate trimming any excess dough. Using a fork, poke holes into the bottom of the dough every 2 to 3-inches apart. Bake the pie crust at 350° F. for 10-15 minutes or until golden brown.
To make the pie:
Combine 3 C. of the blueberries, butter and lemon juice in a non-reactive saucepan over medium heat. Cook until the berries start to release their juices. Stir together the sugar, corn starch and salt, add to the berries. Return to a simmer then stir continuously until the mixture thickens and becomes glossy, about 5 minutes. Remove from the heat, pour the mixture in a bowl and cool for about an hour.
Fold the remaining blueberries, the strawberries and lemon zest into the cooked mixture and gently pour into the baked pie crust. Cool until set, at least 4 hours. Serve with whipped cream or ice cream if desired. Makes one 10-inch pie.