Pastry Chef, Jason Krause of Crema Coffee and Bakery demonstrates on KOIN Channel 6 (Portland, Oregon) how to make the perfect fresh berry summer pie. Jason's recipe is sure to be a summer hit at your next gathering. Jason also happens to be my cousin, so I happen to know 1st hand how tasty his pastry sensations are. Had to share this tidbit with all of my Miss D'Lish followers, hope you all enjoy.

Fresh Berry Pie

Pie dough

12 oz Flour

2 oz Sugar

6 oz Cold butter

1 Egg yolk

3 oz. Cold water

¼ tsp Salt 

In a mixer bowl combine your flour and sugar and mix together with paddle.

Cut your cold butter into small pieces and add to the flour mixture. With the paddle on slow mix till the resembles corn meal in its texture.

Combine your cold egg yolks, cold water, and salt. Mix

Then slowly add liquids to your dry while mixer is on slow. Mix till the wet and dry just come together. With cold ingredients and not over mixing this helps produce a very flaky pie dough.

Wrap and chill at least 4 hours before rolling out for pie.

Berry filling

(Can be any assortment of fresh berries)

2.25 lbs total berries needed

Set aside 1.25 of the berries washed and on paper towel drying.


1 lb. Remaining berries

4 oz. Cold water

7 oz. Sugar

1 oz. Corn starch

¼ tsp Salt

1.25 lbs. left over berries

½ oz. Lemon juice

Take the 1 lbs of berries and mash with the cold water in a bowl.

Combine in another bowl the sugar, corn starch, and salt to make sure they don’t clump together. After the dry is mixed together combine to the mashed berries and mix till well incorporated. Place over heat and bring to a boil stirring constantly. Cook at a boil till the liquid from the berries is no longer creamy in color from the corn starch mixture and that the liquid has thickened.

Remove from heat and add the remaining 1.25 lbs of berries and lemon juice. Lightly mix, trying to keep the newly added berries whole or large pieces. Let cool till ready to fill pie.

Pie Assembly

Remove pie dough from refrigerator and roll out to about 1/8 inch thick. Place pie plate on top to rough cut size. Place rolled out dough into pie place and press into the shape of the pie plate. Return to refrigerator.

Pie top is the same as a whole bottom or can be cut into lace and weaved on top of pie after filling has been poured in.

After pie plate with dough in bottom has chilled about 20min fill with filling and top or leave open faced. Roll under edge and crimp to a stylish finish. Egg wash, ( 1 egg and a bit of water mixed together) and bake.

Bake at 400F for about 30-40min. Checking for doneness.

Signs of doneness for pie:

-Filling should just start to boil

-Bottom of pie dough is browned and cooked all the way through. Great if pie plate is glass so you can check.

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