I’ve seen plenty of flower pies where beautiful rose shapes are formed using sliced fruit. But I wanted to make a similar effect using pie dough for a slightly different sort of double-crust pie. The most important thing here is keeping the pie dough “petals” nice and chilled while you work. Keep the petals on a baking sheet in the fridge until you’re ready to work, and transfer the whole thing back anytime things start to feel too warm! —Erin Jeanne McDowell
- Prep time 1 hour 15 minutes
- Cook time 55 minutes
- Makes one 9-inch pie
(454 g) strawberries, quartered
(227 g) blueberries
(227 g) raspberries
zest and juice of 1 lemon
(98 g) granulated sugar
(40 g) all purpose flour
2x your favorite single crust pie dough recipe (my favorite recipe is here: https://food52.com/recipes...)
egg wash, as needed for finishing
turbinado sugar, as needed for finishing
- In a large pot, toss the strawberries, blueberries, raspberries, and lemon juice to combine. In a small bowl, stir the sugar and flour together, then sprinkle it over the berries in the pot and gently stir to combine.
- Heat the mixture over medium heat until the berries begin to break down and the mixture comes to a simmer. Simmer for 3-4 minutes, or until the mixture thickens. Cool completely.
- . Lightly flour the work surface. Roll out half of the dough into a circle ¼ inch thick. To transfer the dough to the pie pan, roll the dough up onto the rolling pin, starting at the far edge of the round. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough into the pan. Press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a ½ inch overhang all around. Chill in the refrigerator for 20 to 30 minutes, or freeze for 5 to 10 minutes.
- Tuck the excess dough under at the edges, pressing lightly to help “seal” the dough to the outer rim of the pie pan. Return the dough to the refrigerator for 20 to 30 minutes or to the freezer for 5 to 10 minutes. Crimp the edges of the piecrust as desired (I used a fork to keep it simple).
- Prick the dough all over with a fork. Cut a square of parchment slightly larger than the pie pan. Place the parchment over the crust and fill with pie weights or dried beans. Bake the crust on the stone or bottom rack just until the edges barely begin to turn golden, 15-20 minutes.
- Remove the parchment and weights and return the pan to the oven for another 2-4 minutes, just until slightly more golden around the edges and the base looks dry. Let cool completely.
- On a lightly floured surface, roll out the remaining half of the pie dough. Use a paring knife to freehand cutting oblong petals. You can also cut circles out of the dough with a 2 inch round cookie cutter, then cut the pieces of dough in half to create the “petals”.
- Take one dough “petal” and form it into a tight spiral. Place it in the center of the pie. Place the next petal by tucking one end into the first dough spiral. Continue to do this, overlapping/tucking petals each time you place, creating a rose look as you work outwards. I like to stop the effect about 1 inch from the edge, so some of the filling is still visible.
- Preheat the oven to 425 degrees Fahrenheit. Egg wash the dough petals, and sprinkle generously with turbinado sugar. Bake until the dough is golden brown and the filling is bubbly, 35-40 minutes. If needed, cover areas that brown quicker with foil and/or reduce oven temperature to 375 degrees Fahrenheit.