Take a bite of this baked mixed-berry pie featuring a buttery, crisp crust and a delicious filling sweetened with Florida Crystals Organic Raw Cane Sugar
For the pie dough
- 1 ¼ cups All-purpose flour 1 ¼ cups All-purpose flour
- Florida Crystals® Organic Raw Cane Sugar 2 tablespoons 2 tablespoons Florida Crystals® Organic Raw Cane Sugar
- ½ teaspoon Salt ½ teaspoon Salt
- 10 tablespoons Unsalted butter, cold and cut into cubes 10 tablespoons Unsalted butter, cold and cut into cubes
- ¼ cup Ice water ¼ cup Ice water
For the filling
- Florida Crystals® Organic Raw Cane Sugar 2/3 cup 2/3 cup Florida Crystals® Organic Raw Cane Sugar
- 1/3 cup All-purpose flour 1/3 cup All-purpose flour
- 2 cups Fresh blackberries 2 cups Fresh blackberries
- 2 cups Fresh blueberries 2 cups Fresh blueberries
- 2 cups Fresh raspberries 2 cups Fresh raspberries
- 1 ½ tablespoons Freshly squeezed lemon juice 1 ½ tablespoons Freshly squeezed lemon juice
- 1 teaspoon Lemon zest 1 teaspoon Lemon zest
- 1 tablespoon Whole milk 1 tablespoon Whole milk
- Florida Crystals® Turbinado Cane Sugar 2 tablespoon 2 tablespoon Florida Crystals® Turbinado Cane Sugar
Step by Step Instructions:
Prepare the pie dough. In a large bowl whisk together flour, sugar, and salt. Add the butter to the flour mixture and cut the butter into the flour using a pastry cutter until the butter is the size of peas. Add water to the mixture 1 tablespoon at a time. Mix with a kneading motion without overdoing, mix until the dough holds together even if it doesn’t look smooth. Form the dough into a disk of about 1-inch thick. Place in the refrigerator and allow the dough to rest for 30 minutes.
Preheat the grill to medium high temperature (about 350-370°F).
Roll the pie dough over a lightly floured surface. Roll the dough until you achieve a 12-inch circle. Transfer the dough to the pan and gently press into the pan, allowing the extra pie crust to fall over the edge of the pan. Place in the refrigerator while you prepare the fruit.
Mix flour and sugar. In a large bowl, combine the berries, lemon juice, and lemon zest. Add flour/ sugar mixture to the fruit; lightly mix. Remove pie dough from the refrigerator and add fruit filling. Fold dough over edge of berries. Brush with milk and sprinkle turbinado sugar. Place berry-filled pie on the grill and close grill cover. Bake for 35 minutes or until golden brown. Carefully remove pie from grill. Serve warm.
We recommend the use of a cast iron pie plate or a pie plate that resists very high temperatures.