Categories: Dessert, Pie

Ingredients

• pastry for a double-crust 9-inch pie, refrigerated (enough for double crust)
• Filling:
• 1 cup fresh raspberry
• 1 cup fresh blueberries, picked over for stems
• 1 cup sliced fresh strawberries
• 1 cup fresh rhubarb, stalks sliced crosswise 1/2-inch thick
• 1 cup sugar
• 2 tablespoons fresh lemon juice
• 1/3 cup all-purpose flour
• 2 tablespoons cold unsalted butter, cut into small pieces
• Glaze:
• 1 tablespoon coarse sugar or 1 tablespoon granulated sugar

Directions

1. Roll out bottom pie pastry; place into a 9 ½ inch deep dish pie pan; scuplt/flute edge into a upstanding ridge.

2. Place pie shell in freezer for about 15 minutes; also place remaining unrolled pastry in the freezer.

3. Preheat oven to 400°.

4. In a big bowl, combine the berries, rhubarb, sugar, and lemon juice; toss gently to mix. Add in flour; toss gently again.

5. Turn the filling into the chilled pie shell, smoothing the top of the fruit with a spoon. Dot the top of the filling with the butter.

6. Using the large holes of a box grater, grate the other half of the pastry directly over the fruit, as if it were a block of cheese.

7. Using a fork, gently move the gratings here and there for an even covering.

8. Sprinkle the coarse sugar over the top.

9. Put the pie on the center oven rack; bake for 30 minutes.

10. Decrease oven temp to 375° and rotate pie 180°; also slide a foil-lined baking sheet onto the rack below to catch any spills.

11. Continue baking 25-30 minutes, until the top is golden brown and the juices bubble thickly around the edge (**tent with foil if pie crust starts to become too brown).

12. Transfer pie to a wire rack; let cool at least 2 hours before serving.

13. *Don’t stress about making the top of the pastry nice and even; if it is a little clumpy, that is fine; the pastry tends to settle in the heat of the oven, leaving a cobbler-like finish.

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