Los Angeles Times - - PICKS -

Hall likes to serve this rus­tic sheet-pan pie as a por­ta­ble treat wrapped in waxed pa­per. We use re­frig­er­ated pie dough, but visit Pa­ to find Hall’s crust.

2 (15-oz) pkgs re­frig­er­ated pie dough 2 pints black­ber­ries 2 pints blue­ber­ries 1 cup gran­u­lated sugar 1/3 cup corn­starch 1 tsp ground cin­na­mon Zest and juice of 2 le­mons 1 egg, lightly beaten 1 Tbsp heavy cream Coarse sea salt [op­tional] Le­mon-Laven­der Sugar: Zest of 1 le­mon, dried overnight

¼ cup gran­u­lated sugar 1 Tbsp dried laven­der

1. Line bot­tom of oven with a sheet of foil. Pre­heat oven to 400°F. Grease an 18 x 13-inch sheet pan.

2. Com­bine all dough and roll into a 24 x 19-inch rec­tan­gle on a lightly floured sur­face (dough will be very thin). Cut in half cross­wise. Line bot­tom of sheet pan with 1 piece of dough.

3. Gen­tly toss berries, sugar, corn­starch, zest and juice of 2 le­mons in a large mix­ing bowl. Pour fill­ing­into sheet pan. 4. Cut re­main­ing dough cross­wise into 5 (13 x ½ -inch) strips and length­wise into 4 (18 x ½ -inch) strips. Ar­range strips in a lat­tice pat­tern.

5. Whisk to­gether egg and cream. Lightly brush egg wash over top of lat­tice crust. Com­bine Le­monLaven­der Sugar in­gre­di­ents in a blender or spice grinder. Pulse to com­bine; sprin­kle over top of pie. Bake 35-40 min­utes or un­til golden brown and bub­bling. Sprin­kle with coarse sea salt, if de­sired. Cool slightly be­fore serv­ing. Serves 8-10.

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