If you’re as wild about berries as I am, you’ll find that this pie is the height of luxury and one of the season’s greatest treats. It’s a dessert that I make only in the summer, at the moment when berries are abundant and at their peak. When I lived in San Francisco, I’d drive east across the bay to Monterey Market in Berkeley where flats of berries were so plentiful—and so inexpensive—that I found it impossible not to come home with at least a few piled up in my trunk. In addition to turning the berries into jams, compotes, and sorbets, I’d always bake this pie. A total of 6 cups of berries makes up the filling—use whichever types you prefer. Unless you buy berries by the flat, like I did, most berries are sold in half-pint or pint baskets, so expect to have some leftover fruit, which I know you’ll put to good use. I always did.

　　

Ingredients

makes one 9-inch (23-cm) pie; 8 servings

　　Pie dough (page 230)

　　2 cups (13 ounces/360 g) hulled and sliced strawberries

　　2 cups (10 ounces/270 g) blueberries

　　2 cups (10 ounces/270 g) blackberries

　　1/2 cup (100 g) sugar

　　2 tablespoons (20 g) tapioca flour or cornstarch

　　1 tablespoon freshly squeezed lemon juice or kirsch

　　1 large egg yolk

　　1 teaspoon whole milk or cream

　　1 tablespoon coarse-crystal or granulated sugar

　　

Step 1

Preheat the oven to 400°F (200°C).

　　

Step 2

Lightly flour a work surface and roll out one disk of dough into a 14-inch (36-cm) circle. Drape it into a 9-inch (23-cm) pie plate. Trim away the excess dough, leaving a slight overhang.

　　

Step 3

In a large bowl, gently mix the berries with the 1/2 cup (100 g) sugar, tapioca flour or cornstarch, and lemon juice or kirsch. Transfer the berry mixture to the dough-lined pie plate and distribute in an even layer.

　　

Step 4

Roll out the second dough disk into a 14-inch (36-cm) circle. Moisten the exposed edges of the dough in the pie plate with water, then drape the second dough circle over the top. Working all the way around the pie, tuck the upper dough edges under the lower dough edges and crimp to seal.

　　

Step 5

In a small bowl, whisk together the egg yolk and milk or cream. Brush the top crust generously with the egg wash and sprinkle with the 1 tablespoon coarse-crystal or granulated sugar. Pierce the top crust with a paring knife in 6 places.

　　

Step 6

Bake until the top crust is browned and the filling juices are thick and bubbling, 50 to 60 minutes. If the crust is browning too quickly, loosely drape a sheet of aluminum foil over the top during baking.

　　

Step 7

Let the pie cool for about 1 hour before serving.

　　

Serving

Step 8

The pie is lovely with Vanilla Ice Cream (page 143) or Frozen Sour Cream (page 173).

　　

tip

Step 9

Have a sheet of foil on the lower rack in the oven during baking to help catch any dripping juices.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.