3 Double Pie Crust 101: Dazzleberry Pie

Welcome to Part Two of my pie crust tutorial!

Dazzleberry pie, a family favorite similar to Marie Callender's Razzleberry pie, is so easy to make.  Are you ready?

First, make your pie crust and divide it into two piles.

Check this POST to learn how to make and shape your pie dough.

For a double pie crust, you will need to trim the dough evenly with the pie plate.

This picture, from the single pie crust, is trimmed 1/2" from the edge.  For this pie, you'll want the knife right on the edge of the plate.

Cover with plastic wrap and put the shaped pie into the fridge.

Prepare your filling.

In this case, I have frozen raspberries and blackberries.

Add sugar

Instant tapioca,

(not the regular tapioca or pearls)

Lemon juice and salt.

You need the perfect balance of acidity and sweet.

A pinch of salt is a baker's secret to bring out the sweetness of the fruit.

Give everything a quick stir and let it sit.

Don't worry, all this will break down into juice in about 15 minutes.

Now's the perfect time to prepare our top crust ~

After rolling the second pie dough into a rough 12" circle,  you can cut some "vents" with a table knife.

Vents are necessary.  You don't want a fruit explosion in your oven, do you?

This wheat design is one of my grandmother's...passed down to me, and now to you.
 Fill your trimmed pie crust with your juicy berries and dot it with butter.

Why butter? 

Because it's the right thing to do.

You can roll up your top crust with your rolling pin, or you can fold it gently in half.

Either way.

You pick.

Lay it on top of your filling...

and trim the dough to 1/2" from the edge of the pie plate.

Now see how the top layer slightly overhangs the second layer?

That's what you want.

Fold the top layer over the bottom layer,

and press it down.

Do this all the way around your pie.

To flute your edge, use two fingers of one hand and the finger of the other to bring the edge of the pie crust up.

To create a shiny, pretty top, brush the surface of your pie with an egg wash (one egg mixed in with a little bit of water) or some cream.

Sprinkle the top with Turbinado or coarse sugar.

Regular granulated sugar will melt, so use the coarse stuff ~

Create a pie shield from three strips of aluminum foil joined together.

Place lightly on top of your pie.

This will keep the crust from darkening.
Bake your pie on a baking sheet to catch any filling that may spill over.

Look for bubbling in the slits to know when your pie is done.

Cool for at least two hours.  This will help the filling set.

Totally worth the wait!

If, and I mean if, you have any leftovers, cover and store in the fridge.

Want to make it?  I know you do.  Here are the recipes ~

Double Crust Pie Dough        
(4x6 recipe download)     (full page printable recipe)
Dazzleberry Pie
(4x6 recipe download)    (full page printable recipe)

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